This refined Italian almond cookie recipe demonstrates elegant simplicity at its finest. With merely six ingredients, these traditional cookies known as “Ricciarelli” in Italy offer a luxurious, chewy texture and intense almond flavor while naturally remaining gluten-free. Their delicate powdered sugar coating and characteristic crackled surface make them an sophisticated addition to any dessert presentation.
Ingredients
Cookie Base
- Almond flour: 1½ cups (140g)
- Caster sugar: 3/4 cup (150g)
- Egg whites: 2 large (60g)
- Vanilla extract: 1 teaspoon (5ml)
- Almond extract: 1 teaspoon (5ml)
- Salt: 1 pinch (0.5g)
Coating
- Powdered sugar: 1/4 cup (30g)
Step-by-Step Instructions
- Preparation: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place powdered sugar in a small bowl for coating.
- Mix Ingredients: In a medium mixing bowl, combine almond flour, lightly beaten egg whites, caster sugar, vanilla extract, almond extract, and salt. Mix thoroughly until a cohesive dough forms. The texture may require hand-kneading for proper incorporation.
- Form Cookies:
- Measure approximately 1½ tablespoons of dough for each cookie
- Roll into uniform balls
- Coat each ball thoroughly in powdered sugar
- Place on prepared baking sheet
- Gently flatten each cookie with fingertips
- Bake: Place in preheated oven and bake for 11-13 minutes. Note that cookies maintain their shape with minimal spread.
- Cool: Allow cookies to cool completely on baking sheet before serving.
Nutritional Information (per cookie, based on 12 cookies)
- Calories: 110
- Protein: 3g
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 10g
Timing
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-14 cookies
Expert Tips and Tricks
- Use room temperature egg whites for optimal incorporation into the dough
- Handle dough with slightly dampened hands to prevent sticking
- Ensure thorough coating in powdered sugar for the characteristic crackled appearance
- Remove from oven while centers remain slightly soft for optimal chewiness
Variations and Substitutions
- Replace caster sugar with processed granulated sugar
- Add citrus zest for subtle flavor variation
- Incorporate ground pistachios for color and flavor contrast
- Use orange extract instead of vanilla for traditional Sicilian variety
- Add toasted almond slivers as garnish before baking
Frequently Asked Questions
Can I use regular granulated sugar instead of caster sugar?
Yes, process regular granulated sugar in a food processor until finely ground, or use as is with slightly different but still delicious results.
Why do my cookies not spread during baking?
This is the intended result for this traditional Italian cookie style. The shape is maintained through baking.
Can I make these cookies in advance?
Yes, they maintain their texture well and can be prepared 2-3 days ahead.
How do I achieve the perfect chewy texture?
Avoid overbaking – remove from oven while centers still appear slightly soft.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for up to 5 days
- Place parchment paper between layers to prevent sticking
- Freeze unbaked cookie dough balls for up to 3 months
- Thaw frozen dough completely before rolling in powdered sugar
- Refresh stored cookies briefly in a warm oven before serving
These elegant Italian almond cookies represent a perfect harmony between simplicity and sophistication. Their naturally gluten-free composition and minimal ingredient list make them an excellent choice for both special occasions and refined everyday enjoyment. The combination of intense almond flavor, chewy texture, and delicate powdered sugar coating creates an exceptionally memorable dessert experience that honors traditional Italian pastry craftsmanship.
