Print

Italian Ricciarelli Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 20 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Preheat Oven and Prepare Baking Sheets: Set the oven to 325°F (160°C). Line one or two cookie sheets with parchment paper.
  4. 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.
  5. Bake: Bake the cookies for 15 to 18 minutes until the edges are light golden brown and cracks form on top.
  6. 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.

Find it online: https://yumfoodusa.com/italian-ricciarelli-cookies/