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freshly baked Ricciarelli cookies cooling on parchment paper.

Ricciarelli (Tuscan Almond Cookies)

These authentic Tuscan cookies are dense, chewy, and packed with rich almond flavor. Naturally gluten-free and dairy-free, they're a delightful treat perfect for any time of year, especially when paired with coffee or tea. Their cracked, powdered sugar-coated surface adds to their charm.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 30 people
Course: Dessert, Snack
Cuisine: Italian (Tuscan)
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups almond flour
  • 1 ¼ cups powdered sugar plus extra for coating
  • 2 egg whites
  • 1 tablespoon almond extract
  • 1 tablespoon orange zest or lemon zest as an alternative
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon baking powder
  • Pinch of salt

Method
 

Preheat and prepare: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
    Whisk dry ingredients: In a medium bowl, whisk together almond flour, powdered sugar, baking powder, and salt.
      Prepare egg whites: In a separate bowl, beat the egg whites with lemon juice on medium-low speed until frothy, then increase to medium-high speed and beat until stiff peaks form.
        Fold in flavor: Gently fold in almond extract, vanilla extract, and orange zest into the egg whites.
          Combine dry and wet ingredients: Sift the almond flour mixture in batches into the egg whites, folding gently each time until fully incorporated. The dough should be sticky.
            Shape the dough: Roll the dough into 1-1.5 inch balls using clean hands, dusting them with powdered sugar to prevent sticking. Shape them into ovals and flatten slightly.
              Rest the dough: Let the shaped dough rest at room temperature for 30-60 minutes to dry the sugar coating. (Humidity can affect drying time, so adjust accordingly.)
                Bake: Bake in the preheated oven for 18-20 minutes (depending on your oven). The cookies should be barely golden and soft to the touch.
                  Cool and store: Let the cookies cool on the baking sheet for a few minutes before transferring them to an airtight container to store.

                    Notes

                    • For best results, refrigerate the dough overnight before shaping.
                    • The powdered sugar coating will melt into a thin crust during baking, leaving the signature cracked surface.
                    • These cookies improve in flavor after resting for a day.