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Cracked powdered sugar topped ricciarelli di Siena almond cookies arranged on a rustic wooden board with scattered almonds

Ricciarelli di Siena: Chewy Italian Almond Cookies

Chewy Tuscan almond cookies made with almond flour, egg whites and orange zest, rested overnight then baked until the sugar crust cracks.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours 38 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Italian (Tuscan)
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 300 g blanched almond flour finely ground
  • 250 g powdered sugar sifted, plus 100 g for rolling
  • 50 g granulated sugar
  • 2 egg whites large (about 70 g); room temperature
  • 1 tsp orange zest finely grated
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract or a few drops bitter almond extract
  • 1/4 tsp salt
  • powdered sugar extra for dusting; for final dusting before serving

Method
 

Make the dough
  1. In a large bowl, whisk together almond flour, 250 g powdered sugar and granulated sugar until evenly combined.
  2. In a separate bowl, whisk egg whites until frothy but not stiff, about 30 seconds.
  3. Stir orange zest, vanilla, almond extract and salt into the egg whites.
  4. 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.
Shape and rest
  1. Fill a shallow dish with the extra powdered sugar for rolling.
  2. Scoop 20 g portions of dough and shape into small ovals or diamond lozenges, roughly 5 cm long.
  3. Roll each piece generously in powdered sugar, coating it fully, and place on a parchment-lined tray.
  4. Let the shaped cookies rest uncovered at room temperature for at least 2 hours, or overnight, until the surface feels dry to the touch.
Bake
  1. Heat the oven to 150 C / 300 F.
  2. 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.
  3. Cool completely on the tray, they're too soft to lift while warm.
  4. 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.