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    Home » Recipes » Italian Christmas Recipes

    Italian Almond Cookies (Ricciarelli)

    Published: Nov 3, 2020, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

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    The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy bursting with almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!

    An overhead shot of a pile of Italian almond cookies on a serving plate

    These beautiful almond cookies originate in Tuscany, specifically Siena where we used to live!

    They're traditional Italian Christmas cookies but if you ever visit Siena you can buy them all year round and to be honest once you taste them you'll want to make them all year round too!

    Made with ground almonds instead of flour (so they're naturally gluten free), almond extract and orange zest. They have a wonderful citrusy, almond flavour and a soft, melt in your mouth cakey texture, they're just SO delicious and pretty hard to resist.

    The dough is whipped up in a matter of minutes (another reason why I love them so much) but needs to chill for at least 4 hours to overnight so make sure to prepare it in advance.

    I have tested this recipe SO many times to get the perfect texture and I'm so excited I finally got it right. These are the perfect cookies to get in Christmas spirit, I hope you love them as much as I do!

    What you need to make them - ingredients

    To make Ricciarelli you'll need ground almonds, 2 large egg whites, white sugar, almond extract (an essential ingredient for an authentic taste), orange extract, orange zest and powdered sugar.

    See the photo below that shows you all the ingredients you need.

    An overhead shot of all the ingredients you need to make Ricciarelli

    How to make Italian Almond Cookies (Ricciarelli) - step by step

    Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy (photo 1).

    In a separate large bowl combine the ground almonds, sugar, and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together (photos 2 & 3).

    Step by step photos showing how to make Italian almond cookie dough

    Use your hands to bring the dough together to form a ball. Make sure everything is incorporated (photo 4).

    Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.

    Remove the dough from the fridge and shape it into a large log. Cut the log into ½ inch pieces and roll into balls (photos 5-8).

    Step by step photos showing how to shape Ricciarelli cookies

    Press the ball of dough flat and then shape the Ricciarelli into ovals and place on the prepared baking tray. Let them air dry for 10-15 minutes before continuing to the next step. This helps the cookies crack in the oven (photos 9-11).

    Step by step photos showing how to prepare Ricciarelli cookies for baking

    Dust generously with powdered sugar and bake in the oven for 20 minutes (photo 12).

    Remove from the oven (they won't be browned at all and will still be soft) let them cool completely on the tray before moving.

    A close up of the inside texture of Italian almond cookies

    Top tips and recipe FAQs

    • Eggs - make sure to use large egg whites!
    • Cutting the cookies - Try to cut your cookies the same size so they cook evenly.
    • Texture - Let the cookies cool completely before moving they will be very soft straight from the oven but turn into the perfect texture as they cool.
    • Colour - The cookies shouldn't be brown so don't be tempted to cook them longer or turn the heat up.
    • Servings suggestions - These cookies make perfect foodie gifts for Christmas or special occasions why not put them in cellophane or paper bags and tie them with a pretty ribbon.
    How do I get my cookies to crinkle or crack?

    You need to let the Ricciarelli air on the baking tray for 10-15 minutes before dusting with sugar and baking. That way they form a skin that cracks much easier!

    What other flavours can I use?

    You can adapt these cookies with whatever extracts and citrus zest you like. Vanilla and lemon would be a great alternative if you don't like a strong almond flavour.

    How long do they last?

    The cookies will keep really well in a sealed container for up to 1 week or can be frozen. If freezing, 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’ve tried these Italian Almond Cookies or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of an Italian almond cookie with cracks and powdered sugar
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    5 from 3 votes

    Italian Almond Cookies (Ricciarelli)

    The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy bursting with almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!
    Course Dessert
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 22 minutes
    chilling time 4 hours
    Total Time 4 hours 32 minutes
    Servings 18 cookies
    Calories 105kcal
    Author Emily Kemp

    Ingredients

    • 2 cups ground almonds (250g)
    • 2 large egg whites
    • ¾ cup white sugar (150g)
    • 1 teaspoon almond extract
    • 1 teaspoon orange extract
    • Zest of 1 orange

    Instructions

    • Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy.
    • In a separate large bowl combine the ground almonds, sugar and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together
    • Use your hands to bring the dough together to form a ball. Make sure everything is incorporated.
    • Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.
    • Pre-heat the oven to 320F (160C) and line a baking tray with baking parchment.
    • Remove the dough from the fridge and shape it into a large log. Cut the log into ½ inch pieces and roll into balls.
    • Press and shape the Ricciarelli into ovals and place on the prepared baking tray. Dust generously with powdered sugar and bake in the oven for 20 minutes.
    • Remove from the oven (they will still seem very moist and pale) and let them cool completely.

    Notes

    • Eggs - make sure to use large egg whites!
    • Cutting the cookies - Try to cut your cookies the same size so they cook evenly.
    • Texture - Let the cookies cool completely before moving they will be very soft straight from the oven but turn into the perfect texture as they cool.
    • Colour - The cookies shouldn't be brown so don't be tempted to cook them longer or turn the heat up.
    • Servings suggestions - These cookies make perfect foodie gifts for Christmas or special occasions why not put them in cellophane or paper bags and tie them with a pretty ribbon.

    Nutrition

    Calories: 105kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Calcium: 26mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Christmas Recipes

    • Italian Nutella Cookies (Nutellotti)
    • Cuccidati (Italian Fig Cookies)
    • Boozy Bailey's Panna Cotta
    • Cranberry and Pistachio Biscotti

    Reader Interactions

    Comments

    1. Sari m

      December 27, 2022 at 8:53 pm

      Made them for Hannukah. They came out amazing. Two of our guest were gluten free. I did use castor sugar. I will make the all year. Thank you for inspiring me to cook and bake again.5 stars

      Reply
    2. Carol Sejean

      December 02, 2022 at 3:06 am

      Very easy & delicious! I couldn’t find orange extract so swapped for lemon extract instead and lemon zest. They smelled amazing.
      Should they be stored in the fridge or at room temperature? Also, how ling will they keep? Thanks5 stars

      Reply
      • Emily

        December 02, 2022 at 5:20 pm

        Hi Carol, so happy you enjoyed them! They don't need to be refrigerated so can be stored at room temperature. They'll keep well in a sealed container for about 1 week.

        Reply
    3. Mary Jepsen

      October 28, 2022 at 10:03 pm

      How many cookies make a serving? I am going to try making them sugar free. What do you think?
      Mary

      Reply
      • Emily

        November 01, 2022 at 1:49 pm

        Hi Mary, the recipe makes around 18 cookies and the nutritional information is per cookie. I've never tried making them sugar-free before so let me know how it goes, enjoy!

        Reply
        • Bette

          November 08, 2022 at 3:57 pm

          The cookies came out beautiful and I love them. So easy to make. But I used almond meal from Trader Joe’s and my dough is much darker.

        • Emily

          November 10, 2022 at 2:15 pm

          So happy you enjoyed them! Sounds like the almond meal was ground with the skins on, if you look out for blanched almond meal/flour which is without the skins that'll give you the lighter colour 🙂

    4. Melanie

      October 22, 2022 at 5:23 pm

      Can you freeze the cookie dough

      Reply
      • Emily

        October 25, 2022 at 5:03 pm

        I haven't tried freezing the dough (let me know if you try it) but you can freeze the baked cookies.

        Reply
    5. Deb

      December 10, 2021 at 11:10 pm

      I have two questions.
      Do w50 grams of whole almonds yield 250 to grams of ground almondsWondering how much to buy/ grind.

      And... do you toast the almonds before grinding or grind them raw?

      Reply
      • Emily

        December 13, 2021 at 10:51 am

        Hi Deb, I didn't grind the almonds myself I bought them pre-ground. It could be called almond meal where you are? If you're grinding them yourself you'd need 250g of whole almonds to make 250g ground almonds since the weight doesn't change, hope this helps!

        Reply
    6. Dawn

      July 25, 2021 at 4:28 pm

      Can almond flour be used interchangeably with ground almonds?

      Reply
      • Emily

        July 26, 2021 at 10:55 am

        Hi Dawn, I've never used almond flour but I'm pretty sure it'll work!

        Reply
    7. Heather

      May 27, 2021 at 10:40 pm

      Hi I made these delicious cookies.
      I however found when I took them from the fridge after overnight, the dough was wet. So when I looked at your video , I saw you were rolling the dough on something white. I assumed it was powdered sugar. I also added a bit more almonds to make it stiffer.
      They came out great

      Reply
    8. Kay

      January 13, 2021 at 10:03 am

      I made these as gifts over the Christmas. They are easy to make if you follow the recipe and are soo delicious & moreish. I had requests for them afterwards.

      Reply
      • Inside the rustic kitchen

        January 13, 2021 at 11:18 am

        I'm so happy you enjoyed them they're my favourite Christmas cookie!

        Reply

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