Ricciarelli (Tuscan Almond Cookies)

Why You’ll Love This Recipe

I love Ricciarelli because they’re simple yet feel incredibly special. With just a handful of ingredients, I get a cookie that’s naturally gluten-free, beautifully fragrant with orange zest and vanilla, and coated in snowy powdered sugar. They’re rustic yet elegant, and their chewy texture makes them completely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

250 g almond flour (finely ground almonds)
200 g powdered sugar (plus more for coating)
1 tsp baking powder
1 large egg white (room temperature)
½ tsp vanilla extract
½ tsp almond extract (optional, for extra aroma)
Zest of 1 orange (finely grated)
A pinch of salt

Directions

1. Make the Dough
   I sift together the almond flour, powdered sugar, baking powder, and salt in a large bowl. I add the orange zest, vanilla, and almond extract. I lightly beat the egg white until frothy (not stiff), then fold it into the dry ingredients until a sticky dough forms.

2. Shape the Cookies
   I dust my hands with powdered sugar and shape pieces of dough (about 20 g each) into ovals or diamond shapes. I roll each cookie generously in powdered sugar and place them on a parchment-lined baking tray.

3. Rest (Traditional Step)
   I let the shaped cookies rest at room temperature for 1–2 hours. This resting step helps them form their signature crackly top.

4. Bake
   I preheat the oven to 160°C (320°F). I bake the cookies for 15–18 minutes, until lightly golden at the edges but still soft in the center. They firm up as they cool, so I let them cool completely on the tray.

5. Serve
   I enjoy them with espresso or a glass of vin santo, just as they do in Tuscany.

Servings and timing

Yield: About 20 cookies
Preparation time: 20 minutes (plus 1–2 hours resting)
Baking time: 15–18 minutes
Total time: About 2 hours 30 minutes

Variations

Sometimes I add a touch of cinnamon to the powdered sugar coating for a festive twist. I’ve also swapped orange zest for lemon zest when I want a brighter flavor. For extra indulgence, I dip half of each cooled cookie in melted dark chocolate.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to a week. Their flavor actually deepens over time, making them even more delicious after a day or two. These cookies aren’t meant to be reheated—they’re best enjoyed at room temperature.

FAQs

Are Ricciarelli gluten-free?

Yes, since they’re made with almond flour instead of wheat flour, they’re naturally gluten-free.

Can I skip the resting step?

You can, but I find resting helps create that crackly, traditional top. Without it, the cookies may bake up smoother.

Do I need to whip the egg white to stiff peaks?

No. I just beat it until frothy—it’s enough to bind the dough without making it dry.

Can I use lemon instead of orange zest?

Absolutely. Lemon zest works beautifully for a brighter, fresher flavor.

Can I freeze Ricciarelli?

Yes, I freeze them in a sealed container for up to 2 months. I let them thaw at room temperature before serving.

Conclusion

Ricciarelli are a Tuscan treasure I never get tired of baking. They’re simple, chewy, and almond-rich, with just enough citrus to brighten each bite. Whether I make them for Christmas, a special gathering, or just to enjoy with my morning coffee, they bring a little taste of Italy to my table every time.