Ricciarelli (Almond) Cookies

Born out of the almond-growing region of Sienna Italy, these naturally gluten free cookies have a light crust with soft chewy insides.


Because of the high oil content in nut flours, they should be kept in the freezer until needed so as not to go rancid. Use a fork to break up any clumps that have formed and fluff up the flour, then measure out the amount needed. Allow to come to room temperature before using (to prevent mixture from curdling/separating once warm liquids are added).

Gently fold in the egg whites until the mixture is smooth. Use a teaspoon or a small cookie scoop to shape the batter into a ball, then gently roll in a dish of powdered sugar to coat.

Egg whites beat up better when they are at room temperature. To quickly warm eggs, place in a dish of hot water for 2-4 minutes.

Place coated balls gently (they are very mushy) on a lined baking sheet. With your thumb and forefingers, pinch out the sides to create a diamond shape. Then pat down the top to slightly flatten. Let formed cookies sit on counter for 2 hours – this helps them dry out so they don’t spread much while baking.

Once baked, leave the cookies as is (like below), or dust them with more powdered sugar once cool.RicellelliAlmondCookies8


Ricciarelli (Almond) Cookies

Marla Hingley
Prep Time 2 hrs
Cook Time 12 mins
Total Time 2 hrs 12 mins
Servings 24


  • 1 ¾ cups almond flour sifted to remove clumps
  • 6 Tbsp sugar
  • ½ cup powdered sugar divided
  • 2 tsp orange or lemon zest
  • 2 egg whites room temperature
  • 1 Tbsp honey
  • ½ tsp almond extract
  • ¼ tsp vanilla extract


  • Combine the almond flour, sugar, ¼ cup of the powdered sugar and zest. Set aside.
  • In a small bowl, beat egg whites until soft peaks form. Gently fold into almond mixture, once smooth fold in remaining ingredients.
  • Add remaining ¼ cup of powdered sugar into a small dish. Use a small cookie scoop (2 teaspoons' full) and drop the ball of cookie dough right into the powdered sugar, rolling it around to cover completely. Use a fork to lift and place it on a parchment lined baking sheet.
  • Pinch the ends of the ball, and slightly flatten top to create a diamond shape. Let cookies sit uncovered on the counter for 2 hours to firm and dry up a little, this will prevent them from spreading too much while baking.
  • Bake at 325°F for 12 minutes, or just until edges begin to brown.
  • Once cool, dust with (more) powdered sugar if desired. Store in an airtight container.
Tried this recipe?Let us know how it was!
See also
Unbaked Chocolate Drop Cookies


Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating