I remember the first time I bit into a chewy almond cookie that tasted like a memory. It was cool outside, the kitchen smelled like orange zest and sugar, and my aunt slid a plate across the table with a grin. We sipped hot tea and passed stories while those crackled, snowy-topped cookies disappeared one by one. That small, warm moment stuck with me the kind of comfort you can shape with your hands and bake with love.
I’m a home cook who learned around a cluttered kitchen table, and I still cook like that: practical, patient, and peppered with a little nostalgia. I grew up turning the pages of stained church cookbooks and cooking beside my mother, who never fussed over technique but always insisted on good flavor and a welcoming table. Now, I share simple family-friendly recipes that fit into busy weeknights and lazy weekends alike.
My approach leans on tested methods that suit real kitchens meals you can rely on and desserts that don’t require a pastry degree. I keep recipes pork-free and straightforward, favoring casseroles, slow-cooker dinners, skillet suppers, and desserts that remind you of home. When I explain a recipe, I walk you through each step like a friend at the counter, offering little tips that make the difference. If you like comforting, unfussy baking, you’ll find these Sicilian Almond Ricciarelli Cookies rewarding and easy to love. For a slightly different almond cookie you might enjoy, I often refer people to a beloved take on classic cookies see my page on traditional Sicilian almond cookies for more inspiration.
Table of Contents
Table of Contents
Why this recipe works
These Sicilian Almond Ricciarelli Cookies work because they marry simple ingredients with a technique that brings out the almond’s natural charm. The cookies rely on almond flour and whipped egg whites to create a tender, chewy interior and a slightly crisp exterior that cracks like a thin sugar glaze. The texture contrast feels delicate and satisfying, and the powdered sugar dusting gives them that classic, snowy look.
They don’t require butter or flour, which makes them naturally gluten-light if you choose almond flour made from just ground almonds. I love how quickly the batter comes together: a few dry ingredients, whipped egg whites, and a gentle folding step. That little bit of attention to the whipped whites is the trick it traps air and lets the cookies puff just enough before settling into their signature chew.
These Sicilian Almond Ricciarelli Cookies also shine because they accommodate flavor tweaks without losing their identity. Add orange zest for brightness, a splash of almond extract for depth, or press a whole almond into the center for a classic touch. The cookies store well and travel easily, so they make a cozy gift or a simple dessert for company. My family likes them with afternoon tea and after-dinner coffee; they feel both nostalgic and a touch special.
If you enjoy almond treats with a soft chew and a refined simplicity, these Sicilian Almond Ricciarelli Cookies will become a reliable favorite. I also find readers like pairing this style of cookie with fruit preserves or a small square of chocolate for contrast little changes that bring out the almond’s warmth. For another twist on almond sweets, check out a playful version like my almond and cherry treat at almond cherry cookies.
How to prepare Sicilian Almond Ricciarelli Cookies
Before you get to the oven, the most important step is patience with the egg whites and a gentle touch when folding. These Sicilian Almond Ricciarelli Cookies rely on whipped whites to create structure without making the cookies airy like a meringue. Whip until you reach stiff peaks, but don’t go so far that the whites dry out. When you fold the whites into the almond mixture, use a wide spatula and lift from the bottom so you preserve the trapped air. That gives the cookies lift while still keeping a chewy interior.
Prepare your baking sheet with parchment so the cookies release easily, and have your powdered sugar and optional whole almonds ready. Scoop dough with a spoon or dampened hands almond dough can be sticky, so a quick dip in cold water helps. Place the balls with space between them; they will spread a little and develop that pretty cracked top.
The oven temperature and time matter: a gentle 325°F allows the exterior to set while the center stays soft. Remove them when the edges just show color and the tops have delicate fissures. Let them cool briefly on the sheet so they firm without cracking apart, then move them to a rack. You’ll find these Sicilian Almond Ricciarelli Cookies become more tender as they rest; a few hours preserves their texture and flavor without drying them out. If you want more visual ideas for plating or serving, I’ll touch on that in the serving section below.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 orange (optional)
- Powdered sugar for dusting
- Whole almonds for decoration (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, powdered sugar, and salt. Mix well to ensure there are no lumps.
- In a separate bowl, whip the egg whites until soft peaks form.
- Gradually add the almond extract, vanilla extract, and orange zest (if using) while continuing to whip until stiff peaks form.
- Gently fold the whipped egg whites into the almond flour mixture until just combined.
- Using a spoon or your hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet.
- Flatten them slightly and press a whole almond into the center of each cookie if desired.
- Generously dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Simple serving suggestions
These Sicilian Almond Ricciarelli Cookies deserve a small moment of ceremony. Serve them alongside a teapot of black tea, an espresso, or a simple pot of coffee they balance a bold brew beautifully. For a holiday table, arrange them on a doily or a tiered tray with citrus slices and a few candied nuts for contrast. The cracked powdered sugar tops look festive against a dark serving plate, and the cookies pair well with soft cheeses like ricotta or mascarpone if you want a richer bite.
If you host a gathering, set up a small platter with a jar of preserves or marmalade; spreading a little orange marmalade on a cookie is a lovely nod to the zest inside the dough. These Sicilian Almond Ricciarelli Cookies also travel well in a tin layered with parchment, so consider gifting a stack tied with twine for neighbors or friends. For a lighter dessert course, serve two cookies with a small scoop of gelato or a drizzle of honey and sliced almonds.
The cookies’ subtle almond flavor opens to many pairings, so don’t be afraid to experiment. For another almond cookie idea to rotate into your hosting repertoire, you might like the crescent-shaped treats at almond crescent cookies with a twist they make a lovely companion on a cookie plate.
How to store it properly
Storing these Sicilian Almond Ricciarelli Cookies correctly keeps them chewy and flavorful. Once completely cool, place them in an airtight container with layers separated by parchment. If you live somewhere humid, add a small piece of parchment between layers to absorb any surface moisture. The cookies keep well at room temperature for about three to four days; after that, the texture slowly firms. If you want to keep them longer, freeze them in a single layer for a few hours, then stack with parchment and store in a freezer-safe container for up to three months.
To thaw frozen Sicilian Almond Ricciarelli Cookies, remove the number you need and let them sit at room temperature for 30 minutes to an hour. Avoid microwaving, which can change the texture and make them too soft or gummy. If they dry out a bit, a short steam from a warm cup of tea nearby or a damp slice of apple placed in the container for an hour can refresh them gently. I find that storing a small slice of bread with the cookies can help maintain moisture without making them soggy. Proper storage preserves the delicate balance of crisp edges and a soft center that defines these cookies.
Simple tips for success
A few small habits make these Sicilian Almond Ricciarelli Cookies turn out reliably. First, measure your almond flour by spooning it into the cup and leveling it; packed almond flour can change the dough’s consistency. Second, whip the egg whites to stiff peaks but stop before they look grainy glossy, stable peaks give the best lift. Third, fold gently: vigorous stirring knocks out air and yields flat cookies. Use a wide spatula and fold with a lifting motion to keep the mixture airy.
If your batter feels too dry, add a drop of egg white; if it’s too wet, dust with a little more almond flour. A small scoop or damp hands make forming the balls easier. Watch the oven closely in the last five minutes; oven temperatures vary, and slightly underbaked centers stay wonderfully chewy. Once you get comfortable, customize the flavor with orange zest, a touch of lemon, or a hint of almond liqueur for grown-up cookies. For more almond-based cookie ideas that follow the same careful technique, try this classic almond crescent recipe at almond crescent cookies to broaden your baking repertoire.
Easy twists you can try
If you want to vary these Sicilian Almond Ricciarelli Cookies, the base recipe welcomes gentle embellishments. Swap a teaspoon of almond extract for a splash of orange liqueur, or fold in a tablespoon of finely chopped bittersweet chocolate for a subtle surprise. For a citrus-forward version, increase the orange zest and add a whisper of lemon zest. Pressing a candied cherry into the center makes a pretty, slightly tart contrast that reads like a bite of classic European cookies.
You can also roll the dough balls in powdered sugar twice once before baking and once right after for an extra snow-kissed finish. For a nutty variation, lightly toast the almond flour before mixing to bring forward a deeper, toasty flavor; cool it first so it won’t melt the egg whites. If you like, press a whole hazelnut instead of an almond for a different look and flavor. These Sicilian Almond Ricciarelli Cookies adapt well, so try a small batch whenever inspiration hits and keep notes on the changes you prefer.
Frequently asked questions
Q: Can I use regular all-purpose flour instead of almond flour?
A: These Sicilian Almond Ricciarelli Cookies depend on almond flour for their texture and flavor, so swapping in all-purpose flour will change the outcome significantly. If you must try a swap, look for recipes developed for wheat flour; this recipe performs best with finely ground almond flour or blanched almond meal to achieve the signature chew and almond-forward taste.
Q: Are these cookies gluten-free?
A: Yes, when you use almond flour made from pure ground almonds and ensure your powdered sugar is gluten-free, these Sicilian Almond Ricciarelli Cookies are naturally gluten-free. Always check labels if you serve someone with celiac disease, as cross-contamination can occur in processing facilities.
Q: Can I make the dough ahead of time?
A: You can prepare the dough and refrigerate it for a short period, up to 24 hours, but note that the whipped egg whites may lose some volume in the fridge. For best texture, form and bake the cookies soon after making the batter. If you must pause, you can freeze formed dough balls and bake them from frozen with an extra minute or two.
Q: Why did my cookies spread too much or stay flat?
A: Overwhipping the egg whites until they break down or under-whipping them so they never held structure can both cause flattening. Also, too much added liquid or weighing almond flour differently can affect spread. Use a light folding motion and weigh or properly spoon your almond flour to maintain a balanced dough.
Conclusion
If you want a reliable reference on this classic Italian treat, the recipe and history at Ricciarelli: Chewy Italian Almond Cookies – Pinch me, I’m eating offer a lovely companion to try alongside this version.
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Sicilian Almond Ricciarelli Cookies
- Total Time: 35 minutes
- Yield: 24 servings
Description
Tender and chewy almond cookies with a slightly crisp exterior, dusted with powdered sugar. A nostalgic treat perfect for afternoon tea or as a cozy gift.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 orange (optional)
- Powdered sugar for dusting
- Whole almonds for decoration (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, powdered sugar, and salt. Mix well to ensure there are no lumps.
- In a separate bowl, whip the egg whites until soft peaks form.
- Gradually add the almond extract, vanilla extract, and orange zest (if using) while continuing to whip until stiff peaks form.
- Gently fold the whipped egg whites into the almond flour mixture until just combined.
- Using a spoon or your hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet.
- Flatten them slightly and press a whole almond into the center of each cookie if desired.
- Generously dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a holiday table, arrange cookies on a tiered tray with citrus slices. They pair beautifully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian