I still remember my grandmother’s kitchen the way some people remember Sunday church bells warm, a little sweet, and full of the smell of toasted almonds. Small hands, big bowls, and a well-thumbed church cookbook taught me that the best recipes are the ones you can make without fuss and with plenty of love. That’s how these chewy little almond cookies won a place on my plate and in my heart.
I’m a home cook from Louisville who learned to cook beside my mother and a stack of old church recipe cards, and I write from that cozy spot where weeknight practicality meets nostalgic comfort. I’ve spent years simplifying traditional recipes so busy families can enjoy them without stress casseroles, slow-cooker dinners, skillet suppers and sweet endings that feel like hugs. My recipes test well in real kitchens, not just on paper. I avoid pork, keep flavors bright, and write step-by-step instructions in a warm, friendly voice so you feel like you’re cooking with a neighbor. Comfort made simple is my kitchen motto, and that’s what I aim to share with every recipe I post.
Why I love these Ricciarelli Italian Almond Cookies is simple: they feel fancy but they’re easy. The texture is delightfully chewy and the flavor is pure almond nostalgia, a perfect partner for coffee or a mid-afternoon tea. If you’ve tried one of my other almond treats, like my soft, chewy amaretti or almond-ricotta cookies, you’ll find familiar comfort here and a slightly different twist less crisp, more tender, and dusted with powdered sugar for that pretty, snowy finish. If you’re curious about gluten-free or ricotta variations, I’ve linked a few of my related recipes inside the steps below to help you explore similar flavors at home.
Table of Contents
Table of Contents
Why this recipe works
Ricciarelli Italian Almond Cookies work because they rely on a few strong elements done well: fine almond flour, whipped egg whites, and just the right amount of sugar. The almond flour gives these Ricciarelli Italian Almond Cookies their nutty, aromatic backbone while the sugar helps form that tender, slightly chewier crumb that makes people come back for seconds. When you whip the egg whites to soft peaks and then fold in the dry mix gently, you trap precious air that helps the cookies puff a touch during baking and settle to a delicate chewiness instead of turning hard or overly dense.
This recipe also keeps things simple and forgiving. You don’t need temperamental butter creams or long resting times just good technique and basic pantry staples. For home bakers who prefer gluten-free treats, these Ricciarelli Italian Almond Cookies already lean that way, and I’ve shared a related gluten-free almond cookie that pairs nicely with this recipe for anyone wanting a slight texture or ingredient variation: gluten-free almond cookies. With a short ingredient list and straightforward steps, Ricciarelli Italian Almond Cookies capture Italian pastry charm without demanding professional tools or obscure items.
Because the flavor centers on almonds and gentle vanilla, these Ricciarelli Italian Almond Cookies pair wonderfully with coffee, dessert wine, or a warm cup of tea. The final dusting of powdered sugar gives them a festive look and a tiny extra sweetness on the surface, balancing the pure almond taste inside. If you’re familiar with other Italian almond delights, you’ll notice the similarity but also the unique chewiness that distinguishes ricciarelli from crisp amaretti. That makes these cookies both reliably comforting and pleasantly distinctive.
How to prepare Ricciarelli Italian Almond Cookies
Before we get to the hands-on bit, gather your bowls, a sturdy spatula, a whisk or electric mixer, and parchment-lined baking sheets. Preheat the oven as directed and have a small bowl of powdered sugar ready for the finishing touch. These Ricciarelli Italian Almond Cookies depend on the egg whites being whipped to the correct stage and on folding gently so you preserve as much air as possible. That measure of care gives you the soft interior and crackled top that make ricciarelli so special.
I like to measure almond flour by spooning it into the cup and leveling it off to avoid packing. The almond extract is small but essential it amplifies the almond flavor without overpowering the cookie. If you don’t have almond extract, increase vanilla slightly and consider a few drops of lemon zest for a subtle lift, though authentic ricciarelli usually leans toward pure almond notes. For another almond-forward idea with fruit accents, check this recipe for apricot almond crescents that swaps textures and flavors in a fun way: Italian apricot almond crescents.
Work gently, and don’t overbake. These Ricciarelli Italian Almond Cookies continue to set a little as they cool, so aim for edges that are only lightly golden. Pressing a sliced almond on top before baking gives them a pretty finish and a satisfying crunch. Once they cool, dust with powdered sugar to create that signature snowy look. Following the method here helps even a busy weeknight baker achieve bakery-quality ricciarelli with minimal fuss.
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
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, powdered sugar, and salt. Mix well.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gradually add the almond and vanilla extracts while continuing to beat until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites until just combined. The dough should be thick and slightly sticky.
- Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly and press a sliced almond on top of each cookie.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Serving ideas
These Ricciarelli Italian Almond Cookies work beautifully for small gatherings, a cozy coffee break, or as part of a dessert plate with cheeses and fruit. Because they’re lightly sweet and intensely almond, they pair well with espresso, cappuccino, or a fruity tea. For a kid-friendly option, arrange them with fresh berries and a little whipped cream on the side so everyone gets a touch of fruit with the almond chew. If you want to make a holiday dessert board, layer ricciarelli with biscotti, chocolate-dipped fruit, and a small bowl of ricotta sweetened with honey.
Presentation makes these Ricciarelli Italian Almond Cookies feel special: dust them generously with powdered sugar and serve on a small cake stand or wooden board. For a boxed gift, stack them gently with parchment between layers and tie the box with twine. If you enjoy other soft Italian almond treats, try these soft, chewy amaretti as an alternate texture on the same plate: soft chewy Italian almond cookies. The contrast between crunchy and chewy cookies makes a lovely tasting experience.
Ricciarelli Italian Almond Cookies also complement sweet wines like Vin Santo or a late-harvest dessert wine. For a lighter option, pair with sparkling water and lemon slices to refresh the palate between bites. Keep serving sizes small a couple of cookies per person feels indulgent and just right.
How to keep leftovers
Storing these Ricciarelli Italian Almond Cookies correctly keeps them tender and chewy. Once completely cool, store ricciarelli in an airtight container at room temperature. Place sheets of parchment between layers so they don’t stick together. At room temperature, they stay fresh for about 3–4 days, maintaining their characteristic chew without drying out. If you plan to keep them longer, refrigerate in an airtight container; chilling can firm them slightly but they should soften to their ideal texture after coming back to room temperature for an hour.
To freeze, arrange cooled Ricciarelli Italian Almond Cookies on a tray and flash-freeze until firm, then transfer to a freezer-safe container with parchment between layers. Frozen ricciarelli keep well for up to three months. Thaw in the refrigerator overnight or at room temperature for a couple of hours before serving. Re-dusting with a little powdered sugar after thawing restores that freshly made look. If you find they firmed up too much, a few minutes in a low oven (250°F) can refresh the texture, but watch closely so you don’t dry them out.
If you expect guests over several days, keep a small batch out for serving and store the rest sealed away. Proper storage helps you enjoy the cookies as if they were just baked, and simple handling preserves their tender, almond-forward character.
Helpful tips
A few small habits make a big difference when you bake Ricciarelli Italian Almond Cookies. First, use finely ground almond flour for the smoothest texture coarser almond meal can make the Ricciarelli Italian Almond Cookies feel grainy. Measure dry ingredients by spooning them into the measuring cup and leveling; packing almond flour can change the texture. When beating the egg whites, make sure your bowl is clean and free of grease. Even a small bit of fat prevents whites from reaching full volume.
Folding is another place to be gentle. Use a wide spatula and fold with a light hand to keep air in the mixture. The dough should be thick yet slightly sticky; if it feels too loose, a couple more tablespoons of almond flour can steady it. If it’s too stiff, add an extra beaten egg white (one at a time) until you reach the right consistency.
If you like a little contrast, press a sliced almond into each cookie before baking for a crunchy top. For extra flavor nuance, try subbing half the vanilla for a tiny splash of orange liqueur or a few drops of rose water subtle additions complement, rather than overpower, the almond. If you want an alternate almond-centered idea, try my Italian almond ricotta cookies for a creamier crumb: Italian almond ricotta cookies.
Frequently asked questions
Q: Can I substitute almond flour with almond meal?
A: Yes, but expect a slightly different texture. Almond meal is coarser and can make the cookies more rustic and a touch denser. For the classic smooth chew of ricciarelli, finely sifted almond flour works best. If you only have almond meal, pulse it in a food processor to break it down finer before measuring.
Q: Are these Ricciarelli Italian Almond Cookies gluten-free?
A: Traditional ricciarelli are naturally gluten-free because they rely on almond flour instead of wheat flour. However, always check your almond flour packaging for cross-contamination if you bake for someone with celiac disease. If you want a different gluten-free almond treat, see my gluten-free amaretti notes linked earlier.
Q: Can I make these ahead for a party?
A: Absolutely. Ricciarelli freeze well. Bake, cool completely, and freeze in single layers separated by parchment. Thaw overnight in the fridge and bring to room temperature before serving. A light dusting of powdered sugar after thawing refreshes their appearance.
Q: My cookies spread too much. What happened?
A: Overbeating the egg whites or not folding gently can reduce structure. Also, if your dough gets too soft, chill it for 15-20 minutes before shaping. Make sure your oven temperature is accurate too low an oven can cause spreading.
Q: Can I add chocolate?
A: You can dip one side in tempered dark chocolate once cooled, or fold a few finely chopped chocolate pieces into the mixture for small pockets of chocolate. Keep additions modest to preserve the signature almond flavor.
Conclusion
I hope this recipe inspires you to bake a tray of chewy Ricciarelli Italian Almond Cookies and share them with friends or savor a quiet moment with a mug of coffee. If you’d like another classic version to compare with this one, I recommend trying a well-tested, traditional take on ricciarelli from a trusted source: Ricciarelli: Chewy Italian Almond Cookies – Pinch me, I’m eating. It’s a great reference for texture and technique and complements the tips I’ve shared here.
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Ricciarelli Italian Almond Cookies
- Total Time: 35
- Yield: 20 cookies
- Diet: Gluten Free
Description
Easy and chewy Italian almond cookies that are perfect for coffee or tea, capturing the essence of nostalgic baking.
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
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, powdered sugar, and salt. Mix well.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gradually add the almond and vanilla extracts while continuing to beat until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites until just combined. The dough should be thick and slightly sticky.
- Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly and press a sliced almond on top of each cookie.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for 3-4 days or freeze for up to three months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Italian