Italian Almond Cookies (Ricciarelli) Recipe
These Italian Almond Cookies, known as Ricciarelli, are delicate, chewy, and flavorful treats coated in powdered sugar. Made with almond flour and a hint of almond and vanilla extracts, they offer a subtle sweetness and a light texture perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1-½ cups (205 grams) powdered sugar, plus ½ cup (70 grams) for coating the cookies
- ½ teaspoon coarse kosher salt
- ½ teaspoon baking powder
- 2 cups (200 grams) almond flour
Wet Ingredients
- 2 large (60 grams) egg whites
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat the Oven: Preheat your oven to 300ºF (150ºC) and position the oven rack in the middle. Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together 1 ½ cups of powdered sugar, coarse kosher salt, and baking powder to ensure even distribution.
- Add Wet Ingredients: Add the egg whites, lemon juice, vanilla extract, and almond extract to the dry mix. Whisk vigorously for about 1 minute until the sugar dissolves completely and the mixture slightly lightens in color.
- Incorporate Almond Flour: Sift in the almond flour and gently stir to combine into a sticky dough.
- Prepare Powdered Sugar Coating: Pour the remaining ½ cup of powdered sugar into a small bowl for rolling the cookies.
- Shape the Cookies: Scoop approximately 2 tablespoons of dough per cookie and roll each ball in the powdered sugar until coated. Place them evenly spaced on the prepared baking sheet.
- Form the Cookies: Using a flat utensil like a spatula, gently press each ball to flatten into an oval shape. Pinch the ends lightly with your fingers to create pointed tips, resembling traditional Ricciarelli shapes.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the cookies puff up, are set, and the bottoms turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely for about an hour.
- Store: Once cooled, store the cookies in an airtight container at room temperature. They can be kept fresh for up to 1 week.
Notes
- Use coarse kosher salt for better texture balance; fine salt can be substituted if needed.
- Ensure the egg whites are fresh and at room temperature for optimal texture.
- Do not overbake as the cookies should remain chewy and slightly soft inside.
- Make sure to cool cookies completely before storing to maintain their texture.
