Ricciarelli - Almond Cookies
Traditional Ricciarelli cookies recipe - These soft and chewy Italian almond cookies are super easy to make and perfect for breakfast or tea time!
Loved by kids and grown-ups, Ricciarelli are one of the most traditional Italian cookies.
Made with almonds, egg whites, and a few other simple ingredients, they have a unique chewy texture and are incredibly easy to make.
Sprinkled with icing sugar, they are usually served as a dessert at the end of a meal during Christmas dinner party, together with amaretti and Italian butter cookies.
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They're absolutely delicious alone, but they pair super well with a cup of coffee, sweet wine, or Italian hot chocolate on the side.
They also make a wonderful little gift, so if you're looking for an easy Christmas cookie recipe, this is definitely a keeper.
WHAT ARE RICCIARELLI COOKIES
Ricciarelli are the symbol of Christmas in Tuscany. The origin of these almond cookies is not very clear, but the first recipe appeared in the famous Artusi's Italian cookbook "Science in the Kitchen and the Art of Eating Well" in 1891.
The traditional ricciarelli cookie is made with a mixture of almonds, sugar, and egg whites plus and few extra ingredients. Once baked, it has some distinctive cracks on its surface and a soft and chewy texture.
Ricciarelli are very similar to soft amaretti cookies and macaroons, but texture-wise, these cookies are a little softer and chewier.
Today I'm sharing the authentic ricciarelli cookie recipe. It's based on the famous Artusi's cookbook and just very slightly adapted.
RICCIARELLI INGREDIENTS
These chewy and soft Italian almond cookies are proof that you don't need many ingredients to make a delicious dessert.
All you need is 8 ingredients you most probably have in your pantry already:
- Almonds: use almond flour or blanched almonds blitzed in a mixer until you have a fine, powdery flour. Almond flour and almond meal are the same thing, ground almonds.
- Sugar: use regular granulated sugar for this recipe. You can also use raw cane sugar.
- Powdered sugar: you'll need icing sugar both in the dough, and later when you form the cookies.
- Eggs: go for a medium-sized egg, you'll just need the egg white for this recipe.
- Orange: orange zest adds a beautiful citrusy note to the cookies, you can swap it with lemon zest if you like. Opt for unwaxed organic orange if possible.
- Almond extract: totally optional, it adds extra almond flavor. You can substitute with vanilla extract if you like.
- Flour: I use regular all-plain flour or Italian 00 flour.
- Baking powder: a little baking powder gives the cookies a nice slightly softer texture.
If you want, you can make ricciarelli with hazelnuts, walnuts, or pistachios simply by replacing the almonds with other dried fruit of your choice.
HOW TO MAKE ALMOND RICCIARELLI
This is a quick overview of how to make almond ricciarelli with step-step pictures.
For the full recipe, scroll down to the easy-to-print recipe card.
STEP 1 - Prepare the ingredients.
Add flour, almond flour, most of the sugar, orange zest, almond extract (if using), and icing sugar to a bowl and mix briefly.
Heat water and remaining sugar in a saucepan until the sugar has dissolved, then pour it into the bowl with the remaining ingredients. Cover the bowl with cling film and let it rest at room temperature for at least 1h or overnight.
STEP 2 - Prepare the dough.
Whisk the egg white until foamy then add them into the bowl with the remaining ingredients. Add baking powder and mix all the ingredients together to form a slightly sticky dough.
Sprinkle a work surface with icing sugar, and roll the dough into a log.
STEP 3 - Form the cookies.
Cut into slices about 1,5 cm-½-inch thick, and give each slice the classic oval shape of the ricciarello.
As you make them, dust them on both sides with icing sugar and arrange them on the baking tray lined with parchment paper.
STEP 4 - Bake the cookies.
Bake the cookies for about 10-12 minutes. As soon as the cracks begin to form on the surface, they are ready and you can take them out of the oven.
Do not worry if they seem too soft, when they get cold they will reach the right consistency. Transfer the cookies to a cooling rack and allow them to cool completely, then serve.
BAKING TIPS
- To make things quicker, you can use your hands or a small cookie scoop to form even balls instead of making the classic oval-shaped cookies.
- These cookies should not overcook because they must remain soft inside, so after the first 5 minutes of baking time, check the oven every 2 minutes.
- Let the ricciarelli cool completely on a cooling rack, this will help set the cookies, and results in a crunchy outside and a soft and chewy inside.
STORAGE TIPS
Store your almond ricciarelli cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
CAN I MAKE THEM AHEAD?
Yes, you can! You can form your cookies the night before, refrigerate them overnight then bake them in the morning.
RECIPE FAQs
Yes, you can! Once baked, place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.
It's not necessary to rest the dough ingredients but recommended.
The more you rest the ingredients together the more aromatic the dough will be, and it will make your ricciarelli taste even better!
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
Recipe
Ricciarelli - Almond Cookies
Ingredients
- 200 g sugar
- 200 g almond flour
- 2 tablespoon flour
- zest of ½ orange
- 1 teaspoon almond extract, optional
- 1 tablespoon icing sugar, plus extra
- 2 tablespoon water
- 1 egg white
- ½ teaspoon baking powder
Instructions
- Set 3 tablespoons of sugar aside. Add the remaining sugar, almond flour, flour, orange zest, almond extract (if using), and icing sugar to a bowl and mix briefly.
- Pour the water into a saucepan with the remaining 3 tablespoons of sugar, and simmer over low heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool slightly, then pour it into the bowl with the almond mixture.
- Cover the bowl with cling film and let it rest at room temperature for at least 1 hour or overnight. This step is optional but recommended as it will make the cookie dough more aromatic.
- Whisk the egg white until foamy then add into the bowl with the remaining ingredients. Add baking powder and mix all the ingredients together to form a slightly sticky dough.
- Preheat oven to 160°C/320°F and or with the fan option on at 140°C/280°F, and arrange the baking tray onto the middle shelf of the oven.
- Sprinkle a work surface with icing sugar, and roll the dough into a log.
- Cut into slices about 1,5 cm-½-inch thick, and give each slice the classic oval shape of the ricciarello. As you make them, dust them on both sides with icing sugar and arrange them on the baking tray lined with parchment paper.
- Bake the cookies for about 10-12 minutes. As soon as the cracks begin to form on the surface, they are ready and you can take them out of the oven.
- Do not worry if they seem too soft, when they get cold they will reach the right consistency. Transfer the cookies to a cooling rack and allow them to cool completely, then serve.
Video
Notes
- To make things quicker, you can use your hands or a small cookie scoop to form even balls instead of making the classic oval-shaped cookies.
- These cookies should not overcook because they must remain soft inside, so after the first 5 minutes of baking time, check the oven every 2 minutes.
- Let the ricciarelli cool completely on a cooling rack, this will help set the cookies, and results in a crunchy outside and a soft and chewy inside.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
MORE CHRISTMAS ITALIAN COOKIES TO TRY
If you liked this recipe, check out more favorite Italian cookie recipes here:
I read the previous questions and answers, but still do not understand:
If 600 grams of sugar = 3 cups Why does 600 grams of flour = 6 cups?
I am afraid to try this recipe because the measurements seem uncertain.
There is an difference in the amount of almond flour between "metric" and "customary" (200 G vs. 2C [200G vs. 400G])
Hi George, 1 US cup of almond flour is equivalent 96.1 grams, so 2 cups would be approx 200 g.
What do you do with the sugar and water mix once it's gone hard in the bowl with the flour, sugar and almond meal?