Why You’ll Love This Recipe

Ricciarelli Honey Cookies are a great combination of texture and flavor. The almond flour gives them a soft, almost cake-like interior, while the honey adds a rich sweetness. The lemon zest and almond extract bring a beautiful aromatic touch that makes these cookies feel incredibly special. With a light dusting of powdered sugar on top, these cookies are not only delicious but also elegant in their simplicity. Whether you’re serving them for the holidays, at a tea party, or just as a sweet snack, they are sure to impress.

Ingredients

2 cups almond flour
2/3 cup granulated sugar
1/4 cup honey
2 large egg whites
1 teaspoon almond extract
Zest of 1 lemon
1 cup powdered sugar for dusting
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Mix dry ingredients: In a large bowl, combine the almond flour, granulated sugar, and salt.
Combine wet ingredients: In another bowl, beat the egg whites until slightly frothy. Add the honey, almond extract, and lemon zest. Mix until well combined.
Combine mixtures: Gradually fold the wet ingredients into the dry ingredients, mixing until a sticky dough forms.
Shape the cookies: With wet hands, grab small amounts of dough and shape them into oval-shaped cookies. Place them on the prepared baking sheet, spacing them appropriately to allow for spreading.
Dust with powdered sugar: Lightly dust the tops of the cookies with powdered sugar before baking for a nice finish.
Bake: Place the cookies in the preheated oven and bake for 20-25 minutes, or until they are lightly golden brown around the edges.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Variations

Chocolate-dipped version: After baking, dip half of each cookie in melted dark or milk chocolate for a sweet, decadent twist.
Flavor variations: Try adding a dash of ground cinnamon or cardamom for a spiced version of these cookies.
Nut variations: Mix in a few chopped pistachios or hazelnuts for extra crunch and flavor.

Storage/Reheating

Storing: Store the cookies in an airtight container at room temperature for up to 1 week. They will stay fresh and chewy.
Freezing: These cookies freeze well! Place them in a freezer-safe container or bag for up to 2 months. To thaw, let them sit at room temperature for about 30 minutes.

FAQs

Can I use regular flour instead of almond flour?

Almond flour gives these cookies a unique flavor and texture, but if you don’t have almond flour, you can substitute it with regular all-purpose flour, though it will change the flavor and texture of the cookies.

Can I make these cookies vegan?

Yes, to make these cookies vegan, replace the egg whites with aquafaba (the liquid from a can of chickpeas) or a flax egg.

Can I skip the powdered sugar dusting?

Yes, the powdered sugar is optional. It’s mostly for decoration, but it also adds a touch of sweetness. Feel free to omit it if you prefer a less sweet finish.

Can I use a different type of honey?

You can use any honey variety you prefer, though a mild honey like clover honey works best to complement the other flavors in the cookies.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Shape the cookies and bake when you’re ready to serve.

Conclusion

Ricciarelli Honey Cookies are the perfect balance of sweetness, almond flavor, and citrusy freshness. With a soft, chewy texture and an elegant powdered sugar finish, these Tuscan treats will quickly become a favorite in your cookie repertoire. Whether for a special occasion or a delightful everyday snack, they’re sure to be loved by all. Try this recipe today and enjoy the sweet taste of Italy!

Ricciarelli Honey Cookies: An Incredible Sweet Tuscan Tradition

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Ricciarelli Honey Cookies are a delightful Tuscan treat made with almond flour, honey, and a touch of lemon zest. These soft, chewy cookies are naturally sweetened, with a light dusting of powdered sugar, making them a perfect snack or gift.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 24 cookies
Category: Dessert, Snack
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

2 cups almond flour

2/3 cup granulated sugar

1/4 cup honey

2 large egg whites

1 teaspoon almond extract

Zest of 1 lemon

1 cup powdered sugar for dusting

A pinch of salt

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, granulated sugar, and salt.
In another bowl, beat the egg whites until frothy. Add honey, almond extract, and lemon zest. Mix until combined.
Gradually fold the wet ingredients into the dry ingredients until a sticky dough forms.
Shape the dough into oval-shaped cookies with wet hands and place them on the prepared baking sheet.
Dust the tops with powdered sugar.
Bake for 20-25 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.