Why You’ll Love This Recipe

I love this recipe because it captures the true essence of Italian baking—minimal ingredients, maximum flavor, and a texture that feels luxurious. The combination of orange zest, almond, and vanilla gives the cookies a fragrant aroma, and the dusting of powdered sugar makes them look as beautiful as they taste. They’re naturally gluten-free, easy to prepare, and store wonderfully, making them a great make-ahead treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 egg whites, at room temperature
1 tsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
Zest of 1 orange
200 g almond flour
200 g powdered sugar, plus more to dust cookies

Directions

Step 1
In a large bowl, I whip the egg whites together with the lemon juice, vanilla extract, almond extract, and orange zest using an electric whisk or hand whisk until the mixture becomes foamy.

Step 2
I sift the powdered sugar and almond flour into the bowl with the egg white mixture, then gently stir everything together with a spoon until a soft, sticky dough forms.

Step 3
I shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 24 hours (up to 3 days). This chilling step helps the dough firm up and develop its flavor.

Step 4
When ready to bake, I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

Step 5
I sprinkle some powdered sugar over my work surface and place the chilled dough on top. Then, I roll it into a long rope about 1 inch (3 cm) thick and cut it into 25 even pieces, roughly 20 grams each.

Step 6
I dip each piece of dough in powdered sugar and shape it into the form of a grain of rice by flattening it slightly and pinching the ends. I place the cookies on the prepared baking sheet about 2 inches apart.

Step 7
I lightly wet my fingers with water and dab the tops of the cookies, then sprinkle them generously with powdered sugar to create their signature cracked surface while baking.

Step 8
I bake the cookies on the middle rack at 300°F (150°C) for 5 minutes, then raise the temperature to 340°F (170°C) and continue baking for another 5–6 minutes. Finally, I reduce the temperature to 320°F (160°C) and bake for an additional 5–6 minutes, for a total of about 15–18 minutes.

Step 9
I let the cookies rest on the baking sheet for about a minute, then gently transfer them to a cooling rack using a spatula. I allow them to cool completely for about 1 hour before serving.

Servings and Timing

This recipe makes about 25 cookies and takes 20 minutes of preparation, 20 minutes of baking, and 24 hours of resting time. The result is a batch of beautiful, chewy almond cookies that stay fresh for days.

Variations

Sometimes I add a touch of ground cinnamon or swap the orange zest for lemon zest for a brighter flavor. I’ve also made them with a splash of amaretto liqueur instead of almond extract for a deeper almond aroma. If I want a slightly softer cookie, I bake them a few minutes less.

Storage/Reheating

I store ricciarelli in an airtight container at room temperature for up to a week. They keep their chewy texture beautifully. For longer storage, I freeze them in a single layer and thaw them at room temperature before serving.

FAQs

Can I skip the chilling step?

I don’t recommend it. Chilling helps the dough firm up and gives the cookies their proper texture.

Can I use store-bought almond meal instead of almond flour?

Yes, but I prefer finely ground almond flour for a smoother, softer texture.

Are ricciarelli gluten-free?

Yes, they’re naturally gluten-free since they’re made without wheat flour.

How do I get the signature cracks on top?

Generous powdered sugar and lightly wetting the tops before baking help create those beautiful cracks.

Can I make them without orange zest?

Yes, though I love the subtle citrus aroma it adds. You can replace it with lemon zest or skip it entirely.

Can I reduce the sugar?

A little, yes—but sugar helps give ricciarelli their structure and chewiness, so I don’t cut it too much.

Can I make them more crunchy?

For a firmer texture, I bake them for an extra 2–3 minutes.

Can I double the recipe?

Yes, I often do during the holidays—it scales perfectly.

How long do they stay fresh?

They keep their soft, chewy texture for about a week when stored properly.

Conclusion

Ricciarelli are a timeless Tuscan delicacy that I love making whenever I want something simple yet indulgent. Their delicate almond flavor, citrus fragrance, and melt-in-your-mouth texture make them a true treat. Whether I serve them after dinner with coffee or wrap them as a gift, these cookies never fail to impress—they’re the essence of Italian sweetness in every bite.