The easiest Italian Almond Cookies, known as Ricciarelli, will transport you to the rustic streets of Siena. Soft and slightly chewy, they burst with almond and orange flavor and are dusted with powdered sugar. You won’t believe how little prep they need and how simple they are to make.
These elegant almond cookies come from Tuscany, specifically Siena. They’re a traditional Italian Christmas treat, though in Siena you can buy them year-round. Once you taste them, you’ll likely want to make them whenever you like.
Ricciarelli are made with ground almonds instead of flour, so they’re naturally gluten free. With almond extract, orange zest and a delicate citrus-almond scent, they offer a soft, melt-in-your-mouth, cakey texture that’s hard to resist.
The dough comes together in minutes, but it must chill for at least 4 hours or overnight, so plan ahead. This recipe has been tested until the texture was just right — perfect for getting into the holiday spirit or for any special occasion.
What you need to make them – ingredients
To make Ricciarelli you’ll need ground almonds, 2 large egg whites, white sugar, almond extract (essential for an authentic taste), orange extract, orange zest, and powdered sugar for dusting.
How to make Italian Almond Cookies (Ricciarelli) – step by step
Whisk the egg whites with the almond and orange extracts in a bowl until frothy.
In a separate large bowl combine the ground almonds, sugar, and orange zest. Add the egg white mixture and stir with a spoon until the mixture begins to come together.
Use your hands to bring the dough into a ball, ensuring all ingredients are incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.
When chilled, shape the dough into a large log. Slice the log into 1/2 inch pieces and roll each piece into a ball.
Press each ball gently flat and form into small ovals. Arrange the cookies on a lined baking tray and let them air dry for 10–15 minutes; this helps them develop the characteristic cracks in the oven.
Generously dust the cookies with powdered sugar and bake at 320°F (160°C) for about 20 minutes.
The cookies will still be pale and soft when removed from the oven; allow them to cool completely on the tray to set and reach the ideal texture.
Top tips and recipe FAQs
- Eggs – use large egg whites for best structure and moisture.
- Uniform size – cut the cookies to a consistent size so they bake evenly.
- Texture – they will be very soft straight from the oven; cooling completely gives the perfect cakey texture.
- Colour – Ricciarelli should remain pale; avoid browning them by overbaking.
- Serving suggestions – these make lovely food gifts. Package in paper or cellophane and add a ribbon for a festive touch.
Let the formed cookies rest on the tray for 10–15 minutes before dusting with sugar and baking. That brief drying period creates a thin skin that cracks in the oven.
You can swap extracts and citrus zest to taste. Vanilla with lemon zest is a lovely alternative if you prefer a milder almond profile.
Stored in a sealed container, Ricciarelli keep well for up to one week. They can also be frozen; thaw completely before serving.
More Italian desserts you might like
- Lady’s Kisses – Baci di Dama (Italian Cookies)
- Tiramisu – Authentic Recipe
- Chocolate Salami (Salame di Cioccolato)
- Pandoro Christmas Tree Cake (Italian Christmas Cake)
- Bomboloni – Italian Doughnuts
If you try these Italian Almond Cookies or any other recipe, please rate it and share your results in the comments — I love hearing from readers.
Italian Almond Cookies (Ricciarelli)
By Emily
Ingredients
- 2 cups ground almonds (250g)
- 2 large egg whites
- 3/4 cup white sugar (150g)
- 1 tsp almond extract
- 1 tsp orange extract
- Zest of 1 orange
- Powdered sugar for dusting
Instructions
- Put the egg whites in a bowl with the almond and orange extracts and whisk until frothy.
- In a separate bowl combine the ground almonds, sugar and orange zest. Add the egg white mixture and stir until it starts to come together.
- Use your hands to form the mixture into a ball, ensuring everything is incorporated.
- Wrap the dough and chill for at least 4 hours or overnight.
- Preheat the oven to 320°F (160°C) and line a baking tray with parchment.
- Shape the chilled dough into a log, slice into 1/2-inch pieces and roll into balls.
- Press each ball into an oval, place on the tray, let them air dry 10–15 minutes, dust with powdered sugar and bake for ~20 minutes.
- Remove from the oven while still pale and moist-looking; cool completely on the tray before moving.
Notes
- Eggs: use large egg whites.
- Uniformity: make similarly sized cookies for even baking.
- Cooling: allow cookies to cool completely to set the texture.
- Colour: do not brown the cookies—keep them pale.
- Gifts: package in paper or cellophane with a ribbon for a lovely present.
Nutrition
Calories: 105 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 6 g | Sugar: 9 g
Nutrition information is an approximation.