Italian Almond Cookies, Ricciarelli

The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy full of almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!

These beautiful almond cookies originate in Tuscanyspecifically Siena where we used to live!

They're traditional Italian Christmas cookies but if you ever visit Siena you can buy them all year round and to be honest once you taste them you'll want to make them all year round too!

Made with ground almonds instead of flour (so they're naturally gluten free) almond extract and orange zest. They have a wonderful citrusy, almond flavour and a soft, melt in your mouth cakey texture, they're SO good and pretty hard to resist.

The dough is whipped up in a matter of minutes (another reason why we love them so much) but needs to chill for at least 4 hours to overnight so prepare it in advance.

We have tested this recipe SO many times to get the solid texture and we're so excited we finally got it right. These are the solid cookies to get in Christmas spirit, we hope you love them as much as we do!

What you need to make them – ingredients

To make Ricciarelli you'll need ground almonds, 2 large egg whites, white sugar, almond extract (an essential ingredient for an authentic taste) orange extract, orange zest and powdered sugar.

See the photo below that shows you all the ingredients you need.

How to make Italian Almond Cookies, Ricciarelli – step by step

Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy (photo 1).

In a separate large bowl combine the ground almonds, sugar, and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together (photos 2 & 3).

Use your hands to bring the dough together to form a ball. Make sure everything is incorporated (photo 4).

Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.

Remove the dough from the fridge and shape it into a large log. Cut the log into 1/2 inch pieces and roll into balls (photos 5-8).

Press the ball of dough flat and then shape the Ricciarelli into ovals and place on the prepared baking tray. Let them air dry for 10-15 minutes before continuing to the next step. This helps the cookies crack in the oven (photos 9-11).

Dust generously with powdered sugar and bake in the oven for 20 minutes (photo 12).

Remove from the oven (they won't be browned at all and will still be soft) let them cool completely on the tray before moving.

Top tips and recipe FAQs

• Eggs – use large egg whites!
• Cutting the cookies – Try to cut your cookies the same size so they cook evenly.
• Texture – Let the cookies cool completely before moving they will be soft straight from the oven but turn into the solid texture as they cool.
• Colour – The cookies shouldn't be brown so don't be tempted to cook them longer or turn the heat up.
• Servings suggestions – These cookies make solid foodie gifts for Christmas or special occasions why not put them in cellophane or paper bags and tie them with a pretty ribbon.

How do we get our cookies to crinkle or crack?

You need to let the Ricciarelli air on the baking tray for 10-15 minutes before dusting with sugar and baking. That way they form a skin that cracks much easier!

What other flavours can we use?

You can adapt these cookies with whatever extracts and citrus zest you like. Vanilla and lemon would be a great alternative if you don't like a strong almond flavour.

How long do they last?

The cookies will keep well in a sealed container for up to 1 week or can be frozen. If freezing, thaw completely before serving.

More Italian desserts you might like

• Lady's Kisses – Baci di Dama (Italian Cookies)
• Tiramisu – Authentic Recipe!
• Chocolate Salami (Salame di Cioccolato)
• Pandoro Christmas Tree Cake (Italian Christmas Cake)
• Bomboloni – Italian Doughnuts

Ingredients

Makes 18 cookies

• 2 cups ground almonds ((250g))
• 2 large egg whites
• ¾ cup white sugar ((150g))
• 1 tsp almond extract
• 1 tsp orange extract
• Zest of 1 orange

Method

1. Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy.

2. In a separate large bowl combine the ground almonds, sugar and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together

3. Use your hands to bring the dough together to form a ball. Make sure everything is incorporated.

4. Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.

5. Pre-heat the oven to 320F (160C) and line a baking tray with baking parchment.

6. Remove the dough from the fridge and shape it into a large log. Cut the log into 1/2 inch pieces and roll into balls.

7. Press and shape the Ricciarelli into ovals and place on the prepared baking tray. Dust generously with powdered sugar and bake in the oven for 20 minutes.

8. Remove from the oven (they will still seem very moist and pale) and let them cool completely.

Kitchen notes

• Eggs use large egg whites!
• Cutting the cookies Try to cut your cookies the same size so they cook evenly.
• Texture Let the cookies cool completely before moving they will be soft straight from the oven but turn into the solid texture as they cool.
• Colour The cookies shouldn't be brown so don't be tempted to cook them longer or turn the heat up.
• Servings suggestions These cookies make solid foodie gifts for Christmas or special occasions why not put them in cellophane or paper bags and tie them with a pretty ribbon.