Italian Almond Cookies (Ricciarelli) Recipe

I have a soft spot for these delightful little treats, and that’s why I’m so excited to share my Italian Almond Cookies (Ricciarelli) Recipe with you. These cookies have this wonderful chewy texture that perfectly showcases the rich almond flavor I love. What’s even better is that they’re naturally gluten-free and dairy-free, so they’re a sweet option everyone can enjoy without worry. The addition of an almond sliver coating gives them such a charming look and a pleasant crunch that makes them stand out as more than just ordinary cookies. I think once you try this recipe, these Ricciarelli cookies will become a cherished classic in your kitchen too.

Why You’ll Love This Italian Almond Cookies (Ricciarelli) Recipe

What really makes this Italian Almond Cookies (Ricciarelli) Recipe special for me is the flavor profile. The almonds shine throughout with that classic nutty richness, paired with just the right touch of sweetness from the caster sugar and honey. The lemon zest adds a subtle brightness that wakes up each bite, making these cookies deliciously fragrant and vibrant. The chewy texture with a slightly crisp almond coating creates a balance that I find absolutely irresistible.

Beyond the flavor, I love how approachable this recipe is. It doesn’t require any complicated steps or hard-to-find ingredients, yet the results look and taste like something you’d pick up at a high-end bakery. Plus, these cookies come together quickly and bake in under 15 minutes, perfect when you want to whip up something impressive without spending all day in the kitchen. I’ve found they’re ideal for a range of occasions—from casual coffee catch-ups to festive holiday gatherings—because they bring that warm, homemade feeling with every bite.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity; just a handful of carefully chosen ingredients combine to create irresistible texture and flavor. Each component plays a key role in bringing out the comforting almond essence and perfect chewiness that define these cookies.

• Almond meal (2 cups): This is the star ingredient that delivers the authentic almond flavor and moist texture without gluten.
• Caster sugar (1/2 cup): Provides sweetness while dissolving smoothly into the mixture for an even texture.
• Lemon zest (2 tsp): Adds a bright, fresh note that balances the richness of the almonds.
• Natural almond extract (3 drops): Amplifies the nutty flavor without overpowering the cookies.
• Salt (1/8 tsp): A pinch to enhance all the flavors just right.
• Dried cherries (1/2 cup, chopped): Offers a pleasant tart contrast and chewyness in every bite.
• Egg whites (2, room temperature): Whipped to soft peaks, they give these cookies their signature airy, chewy texture.
• Honey (2 tsp): Adds natural sweetness and helps stabilize the meringue.
• Extra egg white (1): For coating the cookies so the flaked almonds stick perfectly.
• Flaked almonds (1 1/2 cups): Creates the beautiful crunchy exterior that makes these cookies stand out.

Directions

Step 1: Preheat your oven to 190°C (375°F), or 170°C (340°F) if you have a fan oven. Line two baking trays with parchment paper to ensure your cookies don’t stick and bake evenly.

Step 2: In a large bowl, combine the almond meal, caster sugar, lemon zest, almond extract, and salt. Use a whisk to mix everything thoroughly so the lemon zest and almond extract are evenly distributed. Then fold in the chopped dried cherries, setting the mixture aside.

Step 3: In a separate bowl, beat the two egg whites together with the honey until you achieve soft peaks. Using an electric mixer at medium-high speed usually takes about 1 1/2 to 2 minutes. The mixture should be frothy and hold gentle peaks without becoming dry.

Step 4: Gently fold the egg white mixture into the almond mixture. It will look like most of the air has been knocked out, but trust me, the cookies will still be wonderfully airy and chewy.

Step 5: For coating, whisk the extra egg white in a small bowl until foamy. Place the flaked almonds in another shallow bowl. Using two spoons, scoop about 1 tablespoon of the cookie mixture and form it into rough balls about 2.5 cm (1 inch) in diameter—don’t worry about making perfect spheres.

Step 6: Dip each ball into the foamy egg white to coat it completely, then roll it in the flaked almonds, pressing gently to make sure the almonds stick well all around the ball. A rustic, natural look is the charm here—no need to be precise or neat.

Step 7: Arrange the coated balls on your prepared trays, spacing them about 2.5 cm (1 inch) apart. Bake in the oven for 13 to 15 minutes, watching carefully from 12 minutes onward to ensure the flaked almonds don’t burn. You’ll know they’re done when the cookies are golden brown around the edges.

Step 8: Remove from the oven and transfer the cookies to a wire rack to cool completely before serving. This ensures the perfect chewy texture with a crisp exterior.

Servings and Timing

This Italian Almond Cookies (Ricciarelli) Recipe makes about 20 cookies, perfect for sharing or gifting. The prep time is a quick 15 minutes, followed by 15 minutes in the oven. Including cooling, you can have these irresistible treats ready in around 45 minutes total. There’s no long resting time required, which makes it a wonderful recipe for last-minute baking emergencies or spontaneous celebrations.

How to Serve This Italian Almond Cookies (Ricciarelli) Recipe

I love serving these cookies alongside a steaming cup of espresso or cappuccino, which complements their sweet almond flavor beautifully. For a festive setting, they pair wonderfully with a glass of Vin Santo, an Italian dessert wine that enhances the almond notes and adds a little celebratory sparkle. For a non-alcoholic option, a fragrant chamomile tea or a bitter herbal tea creates a lovely balance with the sweetness.

Presentation-wise, these cookies are charming enough to simply arrange on a pretty plate dusted lightly with powdered sugar. If you want a refined touch, garnish your serving platter with some fresh lemon zest strands or a few whole almonds for visual appeal. Serving them at room temperature lets the almond flavors and chewy texture really shine.

These cookies are a wonderful addition to holiday cookie platters, a sweet finish to family dinners, or a delightful treat for afternoon tea with friends. Because of their manageable size, I usually serve two or three per person, which feels just right without being too indulgent. They also make excellent homemade gifts – I’ve found that packaging them in cellophane bags with a ribbon always brings smiles.

Variations

One of the best things about this Italian Almond Cookies (Ricciarelli) Recipe is how adaptable it can be. If you want to switch up the dried cherries, I’ve had great success with cranberries, raisins, or even chopped dried apricots. Each one brings its own little twist in sweetness and texture, so feel free to experiment based on what you have on hand.

If you’re catering for dietary needs, these cookies are naturally gluten-free and dairy-free, which I love because it means everyone can enjoy them. For a vegan version, I’ve tried substituting the egg whites with aquafaba (the liquid from canned chickpeas), which beats into soft peaks similarly and works surprisingly well in the recipe, although the texture is a bit softer.

For flavor variations, a sprinkle of cinnamon or a splash of orange zest instead of lemon can give the cookies a completely different warming or citrusy character. While these cookies are traditionally baked, I’ve even tried them in a convection toaster oven when I’m short on time, and they bake evenly and come out just as delicious. Just be sure to keep your eye on the almonds so they don’t burn!

Storage and Reheating

Storing Leftovers

Once cooled, I store any leftover Italian Almond Cookies in an airtight container at room temperature. To keep their texture fresh, I use a container with a snug seal to prevent moisture from making them too soft. Stored this way, they stay delicious for up to 10 days. If your kitchen is humid, placing a small piece of parchment paper between layers helps keep them from sticking together.

Freezing

These cookies freeze beautifully if you want to make a big batch ahead of time. Place them in a single layer on a baking tray to freeze separately for about an hour, then transfer to a freezer-safe airtight container or bag. They’ll keep well for up to 3 months. When you’re ready to enjoy them, thaw at room temperature for a few hours—this helps maintain their chewy texture and almond aroma.

Reheating

If you want to warm up the cookies, I recommend gently reheating them in a preheated oven at 150°C (300°F) for 5 minutes. This warms them just enough to bring back that soft chewiness while refreshing the crisp almond exterior. Avoid microwaving, as it tends to make the cookies too soft or rubbery. Letting them rest at room temperature after reheating helps set the texture nicely.

FAQs

Can I use almond flour instead of almond meal for this recipe?

Yes, you can substitute almond flour if that’s what you have available. Almond flour is typically a bit finer and sometimes slightly blanched, which means the almond flavor might be a touch less intense, but your cookies will still turn out moist and delicious. Just be sure to measure carefully to maintain the ratio of dry to wet ingredients.

Do the cookies have to be coated in almonds? What happens if I skip that step?

The almond coating is optional, but I highly recommend it because it adds a lovely crunchy texture and helps protect the delicate cookie inside. Without the coating, the cookies are softer and more fragile, so you’ll need to handle them very gently. If you prefer no coating, you can skip that step, but expect a slightly different texture and appearance.

Can I make these cookies dairy-free and gluten-free?

Absolutely! This recipe is naturally gluten-free because it uses almond meal instead of flour. It also contains no dairy ingredients, so it’s perfect for those avoiding gluten or dairy. Just be careful to check that your almond meal and other ingredients are certified gluten-free if you’re highly sensitive.

How should I store these cookies to keep them fresh the longest?

To keep your Ricciarelli fresh, store them in an airtight container at room temperature away from direct sunlight or humidity. I find they last well up to 10 days this way. Adding parchment paper between layers helps prevent sticking. If you want to keep them even longer, freezing is a great option.

Can I add other nuts or flavors to customize the recipe?

Definitely! While almonds are traditional and central to the flavor, I’ve enjoyed mixing in finely chopped pistachios or hazelnuts for a different nutty twist. You could also experiment with spices like cinnamon or cardamom to add warmth. Just keep the balance right so the almond flavor still shines through.

Conclusion

I can’t recommend this Italian Almond Cookies (Ricciarelli) Recipe enough for anyone who loves a flavorful, chewy treat that’s easy to make and naturally gluten- and dairy-free. They’re a perfect way to impress friends or treat yourself with something special that doesn’t take hours to prepare. Once you’ve baked a batch, I’m sure these cookies will become a go-to favorite in your home too!

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