If you’re a fan of delicate, melt-in-your-mouth treats that carry a touch of history and a burst of almond goodness, you are going to adore these Italian Ricciarelli Cookies. These soft, chewy delights bring together the subtle sweetness of almond flour with a fresh hint of citrus zest, making them an elegant choice for anyone craving a gluten-free dessert that feels both traditional and special. Italian Ricciarelli Cookies are a perfect blend of flavor and texture, carrying centuries of Italian heritage right into your kitchen.
Ingredients You’ll Need
The beauty of Italian Ricciarelli Cookies lies in their simplicity, with each ingredient playing a crucial role in creating their unique texture and flavor. From the almond flour that gives them their signature chewiness to the citrus zest that provides a fragrant lift, every item is essential.
- 2 large egg whites: They act as a natural binder and help achieve the cookie’s light, chewy texture.
- Zest of ½ orange or lemon: Adds bright, aromatic notes that complement the almond base perfectly.
- ½ teaspoon vanilla: Enhances the overall flavor with warm, sweet undertones.
- ½ teaspoon almond flavoring: Intensifies the almond flavor for a richer taste experience.
- ¾ cup powdered/icing sugar: Provides the gentle sweetness and a tender crumb.
- 2 cups almond flour: The star ingredient that keeps these cookies naturally gluten-free and wonderfully chewy.
- 1 pinch salt: Balances the sweetness and enhances the flavors.
- ¼ teaspoon baking powder: Generates a light rise, making the texture perfect.
- ⅓-½ cup powdered/icing sugar (divided): Used for dusting to add a snow-kissed look and an extra layer of sweetness.
How to Make Italian Ricciarelli Cookies
Step 1: Prepare the Dough
To start, combine the egg whites with the zest, vanilla, and almond flavoring in your mixer. This mixture is the fragrant, moist base that will bind everything together. Then, add the powdered sugar, almond flour, salt, and baking powder. Mix gently, either by hand or on low speed, until a soft, dense dough forms. This dough is delicate but holds together beautifully thanks to the egg whites and almond flour working their magic.
Step 2: Chill the Dough
Transfer your dough to a clean bowl and cover it with plastic wrap. Here’s a crucial step: refrigerate the dough for at least 12 hours, but it can rest up to 3 days. This chilling helps intensify the flavors and firms up the dough, which makes the shaping process much easier. Patience here pays off with cookies that have perfect texture and depth.
Step 3: Shape and Sugar-Coat the Cookies
Once chilled, preheat your oven to 325°F (160°C). Line cookie sheets with parchment paper for easy cleanup. Sprinkle powdered sugar liberally on your work surface to prevent sticking, then roll your dough into a long log about 21 inches (55 cm) in length. Cut it into thin slices, roughly half to three-quarters of an inch thick, and shape each slice into a classic oval. Place your cookies on the sheets, then dust them generously with the remaining powdered sugar. Let the cookies rest for 10-15 minutes to dry out slightly — this helps them develop their signature crackled tops as they bake.
Step 4: Bake to Perfection
Bake the cookies for about 15 to 18 minutes. You’ll know they’re done when their edges turn a gentle golden color and cracks appear on the surface. Remove them carefully with a spatula and transfer to a wire rack to cool completely. While soft when warm, these Italian Ricciarelli Cookies firm up to a perfectly chewy bite as they cool down — trust me, the wait is worth it!
How to Serve Italian Ricciarelli Cookies
Garnishes
A simple dusting of powdered sugar is traditional and elegant, but you can also add a light drizzle of melted dark chocolate or a sprinkle of finely chopped toasted almonds to add an extra bit of crunch and richness. Fresh herbs like a tiny sprig of rosemary can offer a rustic touch if you like that herbal contrast with the sweet almond flavor.
Side Dishes
These cookies pair wonderfully with a cup of robust espresso or a delicate glass of Vin Santo, the classic Italian dessert wine. For a non-alcoholic option, a warm cup of chai tea or a light citrusy herbal tea complements the soft almond and citrus notes beautifully.
Creative Ways to Present
Try presenting Italian Ricciarelli Cookies on a rustic wooden board lined with linen for a charming, old-world feel. If serving at a party, stack them in a pyramid or nestle them inside a decorative tin filled with tissue paper. They also make a thoughtful homemade gift when wrapped in parchment paper and tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Store your Italian Ricciarelli Cookies in an airtight container at room temperature for 2 to 3 days. This keeps them chewy and fresh without drying out. If you want the cookies to stay softer, placing a slice of bread in the container can help retain moisture.
Freezing
If you want to enjoy these cookies at a later date, freeze them once they have completely cooled. Place them in a freezer-safe container separated by parchment paper to prevent sticking. They can stay fresh in the freezer for up to 2 months without losing their lovely texture or flavor.
Reheating
To revive the cookies after freezing, let them thaw at room temperature for about an hour. You can also warm them slightly in a low oven (around 275°F or 135°C for 5-7 minutes) to bring back that soft, chewy magic, just as if they were freshly baked.
FAQs
Are Italian Ricciarelli Cookies gluten-free?
Yes! Since they’re made primarily with almond flour and contain no wheat flour, Italian Ricciarelli Cookies are naturally gluten-free, making them a great option for those avoiding gluten.
Can I substitute almond flour with another type of flour?
Unfortunately, almond flour is key to the traditional texture and flavor of Italian Ricciarelli Cookies. Substituting with other flours may result in a completely different texture and may affect how the cookies hold together.
Why do the cookies need to chill for so long?
The chilling period allows the flavors to develop and the dough to firm up, which makes rolling, slicing, and baking much easier, resulting in that perfect chewy texture and pronounced almond flavor.
What causes the cracks on top of the cookies?
The cracks form naturally during baking as the dough expands and dries slightly on the surface. They’re a charming and authentic characteristic of Italian Ricciarelli Cookies, signaling the chewy interior inside.
Can I make these cookies without almond flavoring?
You can omit the almond flavoring if you prefer, but it really enhances the natural almond flavor from the flour and adds depth. If left out, the cookies will still be delicious but a bit milder.
Final Thoughts
Italian Ricciarelli Cookies are truly a joy to make and an even greater pleasure to share. Their elegant simplicity and warm almond notes make them stand out as a timeless classic you’ll return to again and again. Whether you’re serving them at a special occasion or simply craving a tender, citrus-kissed treat, these cookies will bring a touch of Italian charm and comfort to your table. I can’t wait for you to try this recipe and fall in love with Italian Ricciarelli Cookies just like I have!
PrintItalian Ricciarelli Cookies
Italian Ricciarelli Cookies are soft, chewy almond flour cookies with a subtle hint of orange or lemon zest, making for a delightful gluten-free treat. These traditional 15th-century Italian cookies are gently sweetened with powdered sugar and enhanced with vanilla and almond flavoring. Perfect for dessert or a snack, they offer a delicate texture that crisp up slightly on the edges while staying tender inside.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 35 minutes
- Yield: 42 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 large egg whites
- Zest of ½ orange or lemon
- ½ teaspoon vanilla extract
- ½ teaspoon almond flavoring
- ¾ cup powdered (icing) sugar
- 2 cups almond flour
- 1 pinch salt
- ¼ teaspoon baking powder
Extras
- ⅓ to ½ cup powdered (icing) sugar for dusting
Instructions
- Mix Ingredients: In a mixer bowl, combine egg whites, orange or lemon zest, vanilla extract, and almond flavoring. Mix gently. Add powdered sugar, almond flour, salt, and baking powder. Stir with a wooden spoon or beat on low speed until a soft, compact dough forms.
- Chill the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours, or up to 3 days, allowing flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 325°F (160°C). Line one or two cookie sheets with parchment paper.
- Shape the Cookies: Remove dough from refrigerator and place on a surface generously dusted with powdered sugar. Roll the dough into a log approximately 21 inches (55 cm) long. Cut the log into ½ to ¾ inch (1.2 to 1.9 cm) slices. Shape each slice into an oval and place on the prepared cookie sheets. Dust the tops with remaining powdered sugar. Let rest for 10-15 minutes at room temperature to dry slightly before baking.
- Bake: Bake the cookies for 15 to 18 minutes until the edges are light golden brown and cracks form on top.
- Cool: Immediately transfer cookies to a wire rack using a spatula to cool completely. The cookies will be soft when hot but will develop a chewy texture as they cool. Enjoy!
Notes
- Cookies are done when edges turn light golden and tops crack slightly.
- Store cookies in an airtight container for 2-3 days to maintain freshness.
- Completely cooled cookies can be frozen in a freezer-safe container for up to 2 months.