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Ricciarelli di Siena are soft, chewy almond cookies from Tuscany’s dessert tradition, made with ground almonds, egg whites and sugar instead of flour. No butter, no wheat, just almond paste rolled in powdered sugar and baked until the surface cracks.
I learned the hard way that skipping the resting step gives you flat, dull cookies with no crackle. The dough needs a few hours uncovered so a dry skin forms on the outside before it hits the oven.
The shape is traditionally a lozenge or oval, like a plump diamond, and the top should crack into little fissures that show the pale ivory dough underneath. That contrast between the crisp sugar shell and the soft center is the whole point.
They’re naturally gluten-free since almond flour replaces wheat flour entirely, which makes them a good option for a mixed dessert table around the holidays.
Why You’ll Love This Recipe
- Naturally gluten-free with almond flour instead of wheat
- Chewy center with a crisp sugared crust on top
- No butter or mixer needed, just a bowl and a spoon
- Dough can rest overnight, so baking day is quick
Ingredient Notes
- Blanched almond flour: Use finely ground blanched almond flour, not coarse almond meal, or the dough turns grainy and won’t hold its shape.
- Powdered sugar: Sift it before mixing to avoid lumps in the dough and use extra for rolling the shaped cookies.
- Egg whites: Room temperature whites blend into the almond mixture more evenly than cold ones straight from the fridge.
- Orange zest: Traditional recipes use orange, but lemon zest works if you want a sharper edge instead.
- Almond extract: A few drops of bitter almond extract deepens the almond flavor without adding more almond flour.
Ricciarelli di Siena: Chewy Italian Almond Cookies
Ingredients
Method
- In a large bowl, whisk together almond flour, 250 g powdered sugar and granulated sugar until evenly combined.
- In a separate bowl, whisk egg whites until frothy but not stiff, about 30 seconds.
- Stir orange zest, vanilla, almond extract and salt into the egg whites.
- Fold the wet mixture into the dry ingredients until a thick, sticky dough forms. If it feels too soft to shape, chill for 20 minutes.
- Fill a shallow dish with the extra powdered sugar for rolling.
- Scoop 20 g portions of dough and shape into small ovals or diamond lozenges, roughly 5 cm long.
- Roll each piece generously in powdered sugar, coating it fully, and place on a parchment-lined tray.
- Let the shaped cookies rest uncovered at room temperature for at least 2 hours, or overnight, until the surface feels dry to the touch.
- Heat the oven to 150 C / 300 F.
- Bake the cookies for 15 to 18 minutes, until the tops crack and the edges look set but the centers still feel soft when pressed lightly.
- Cool completely on the tray, they're too soft to lift while warm.
- Dust with a little more powdered sugar before serving.
Notes
- Rest shaped dough uncovered for 2 hours minimum, overnight gives the best crackle.
- Weigh almond flour rather than measuring by cup for consistent dough texture.
- Cookies stay soft when slightly underbaked, pull them at first sign of cracking.
- Let cookies cool fully on the tray, they firm up as they sit.
Tips for Success
- Rest the shaped dough uncovered for at least 2 hours so the sugar coating dries into a crackable shell.
- Roll cookies in powdered sugar twice for a thicker, more defined crackle pattern once baked.
- Keep the oven at 150 C / 300 F, hotter temperatures brown the almonds before the center sets.
- Let cookies cool fully on the tray before moving them, they’re too soft to handle straight from the oven.
- Weigh your almond flour instead of using cups, a few extra grams makes the dough too dry to shape.
Variations
- Swap orange zest for lemon zest and add a pinch of ground cardamom for a brighter, spiced version.
- Dip cooled ricciarelli halfway in melted dark chocolate for a richer finish that keeps the sugar crust intact.
- Add 1 tsp of finely chopped candied orange peel to the dough for extra texture and a stronger citrus note.
Storage and Reheating
Store baked ricciarelli in an airtight tin at room temperature for up to 10 days. The texture actually improves after a day or two as the center softens further under the sugar crust.
Don’t refrigerate them, cold air dries out the almond paste faster than room temperature storage. Layer cookies between sheets of parchment so the powdered sugar doesn’t stick to the lid.
To freeze, freeze the shaped, unbaked dough on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
Serving Suggestions
Serve ricciarelli di Siena with a small espresso or a glass of Vin Santo, the traditional Tuscan pairing for dunking. The dry sweetness of the wine balances the almond paste well.
They also work on a holiday cookie plate next to biscotti or panforte, since all three keep for days without going stale. For a simple dessert, pair two or three cookies with fresh berries and a spoon of mascarpone.
Packed in a small box lined with tissue paper, they travel well as a homemade gift.
FAQ
Why did my ricciarelli di Siena turn out flat with no cracked top?
This usually means the dough didn’t rest long enough before baking. The powdered sugar coating needs 2 or more hours uncovered to dry into a thin shell, and that shell is what splits open into the signature crackle. Rushing straight from shaping to the oven gives you a smooth, pale cookie instead.
Can I use almond meal instead of blanched almond flour for ricciarelli di Siena?
Blanched almond flour works better because it’s finely ground with the skins removed, giving a smooth dough. Almond meal is coarser and includes the skins, which makes the texture grainy and speckled instead of the pale, smooth crumb ricciarelli are known for.
Can I freeze ricciarelli dough before baking it?
Yes, freeze the shaped, sugar-rolled cookies on a tray until solid, then move them to a freezer bag for up to 2 months. Bake directly from frozen at 150 C / 300 F, adding 2 to 3 minutes to the bake time until the tops crack.
What goes well with ricciarelli di Siena besides coffee?
A small pour of Vin Santo is the classic Tuscan pairing, since its dried-fruit sweetness matches the almond paste. Outside of that, they sit nicely on a holiday cookie plate with biscotti and panforte, or alongside fresh berries and mascarpone for a simple plated dessert.
Are ricciarelli di Siena gluten free?
Yes, ricciarelli are naturally gluten-free because almond flour replaces wheat flour entirely in the dough. Just double check your powdered sugar and any extracts you use, since some brands add anti-caking agents processed on shared lines with wheat.
What’s the difference between ricciarelli and amaretti?
Ricciarelli are made with sweet almonds and stay soft and chewy inside, while amaretti often include bitter almonds or apricot kernels and bake up crisp or crackly all the way through. Ricciarelli are also shaped into ovals and rolled in powdered sugar rather than left plain.