Soft Italian Ricciarelli Almond Cookies Recipe
If you have a soft spot for almond-flavored treats, then this Soft Italian Ricciarelli Almond Cookies Recipe will quickly become one of your absolute favorites. These delicate, chewy cookies come straight from the heart of Tuscany, offering a naturally gluten-free and dairy-free delight bursting with almond flour, fragrant vanilla and almond extracts, and a refreshing hint of lemon zest. Whether you’re celebrating the holidays or simply craving a sublime snack to enjoy with your afternoon coffee, these ricciarelli cookies capture that perfect balance of softness and subtle sweetness that keeps you coming back for more.
Ingredients You’ll Need
The beauty of the Soft Italian Ricciarelli Almond Cookies Recipe lies in its simplicity; each ingredient plays a vital role in creating the perfect texture and irresistible flavor. From rich almond flour to the brightness of lemon zest, these components come together to craft that signature chewy softness.
- Almond flour (2 2/3 cups / 256 grams): The star ingredient that gives these cookies their moist, chewy texture and nutty flavor.
- Powdered sugar (1 3/4 cups / 200 grams): Adds gentle sweetness while helping to create a tender crumb; reserved extra is used for shaping and dusting.
- Baking powder (1/4 teaspoon): A small lift agent that ensures lightness without compromising chewiness.
- Kosher salt (1/4 teaspoon): Enhances all the flavors, balancing sweetness beautifully.
- Egg whites (2 large): Whipped to stiff peaks, they add airiness and help bind the dough.
- Vanilla extract (1 teaspoon): Introduces warm, aromatic depth that complements the almond essence.
- Almond extract (1/2 teaspoon): Intensifies the nutty character and makes the cookies truly unforgettable.
- Lemon zest (from 1 lemon): A zingy freshness that lifts the overall flavor with vibrant citrus notes.
How to Make Soft Italian Ricciarelli Almond Cookies Recipe
Step 1: Combine the Dry Ingredients
Begin by whisking together almond flour, powdered sugar, baking powder, and kosher salt in a medium bowl until they’re evenly mixed. This blend forms the dry base that ensures every bite will have the right structure and sweetness.
Step 2: Whip the Egg Whites
Using an electric mixer on medium-high speed, beat the egg whites in a separate large bowl until stiff peaks form. This fluffy, airy base is essential for the signature softness of the ricciarelli. Then, gently fold in the vanilla extract, almond extract, and lemon zest, making sure these vibrant flavors are evenly dispersed throughout the meringue.
Step 3: Make the Dough
Carefully fold the dry almond flour mixture into the whipped egg whites using a rubber spatula. Take your time folding until you achieve a thick, cohesive dough—it should hold together without being too sticky or dry, setting the stage for those tender, chewy cookies.
Step 4: Chill the Dough
Cover your bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight. This chilling step is crucial as it helps the dough firm up, making it easier to shape later and enhancing the cookies’ texture once baked. You can keep the dough refrigerated for up to 3 days if you need more flexibility.
Step 5: Shape the Cookies
Dust your work surface generously with powdered sugar and roll the chilled dough into a 16-inch log, coating it thoroughly to prevent sticking. Don’t worry if cracks appear—simply press the dough back together and keep rolling. Slice the log into half- to three-quarter-inch thick pieces, then shape each slice gently into an oval about 2 inches long and 1.5 inches wide. Place the cookies spaced about 1.5 inches apart on a parchment-lined baking sheet, and dust the tops with more powdered sugar for that classic snow-dusted look.
Step 6: Let the Cookies Dry
Preheat your oven to 350°F (175°C). While waiting, leave the shaped cookies uncovered to dry slightly—this helps develop a thin shell that will crack enticingly during baking, giving ricciarelli their trademark appearance and texture.
Step 7: Bake the Cookies
Bake the cookies for 18 to 20 minutes, watching for the tops to crack and the edges to take on a light golden hue. This is the sweet spot where the outside gains a delicate crust while the inside remains gloriously soft and chewy.
Step 8: Cool the Cookies
Once out of the oven, let the ricciarelli cool completely on the baking sheet before transferring them to an airtight container. This resting period helps the cookies set perfectly and keeps them tender for days.
How to Serve Soft Italian Ricciarelli Almond Cookies Recipe
Garnishes
Dusting extra powdered sugar right before serving brings a snowy elegance to these almond cookies, making them look just as delightful as they taste. You might even sprinkle a tiny pinch of finely grated lemon zest on top for an extra fresh twist that echoes the cookie’s citrus notes.
Side Dishes
Pair these ricciarelli with a cup of rich espresso or a soothing chai tea to complement their subtle sweetness and almond aroma. For a festive touch, serve alongside fresh berries or a small bowl of whipped coconut cream, adding texture contrast and mild creaminess without overpowering the cookies.
Creative Ways to Present
Arrange the ricciarelli cookies on a rustic wooden board with sprigs of fresh rosemary and lemon slices to hint at the flavors inside. You can also sandwich two cookies with a thin layer of lemon curd or vanilla buttercream for an indulgent twist that will impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Soft Italian Ricciarelli Almond Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to 3 days, which is plenty of time to enjoy their soft, almond-scented goodness without any fuss.
Freezing
You can freeze the baked ricciarelli cookies for up to 2 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a sealed, freezer-safe container or bag. Thaw at room temperature when you’re ready to indulge, and they’ll taste just as wonderful as fresh-baked.
Reheating
If you desire a warm cookie experience, heat individual ricciarelli in a microwave for about 10 seconds or in a 300°F oven for a few minutes. This gentle warming revives their soft texture and releases those lovely almond and citrus aromas.
FAQs
Are ricciarelli cookies gluten-free?
Absolutely! Ricciarelli are naturally gluten-free because they are made primarily with almond flour instead of wheat flour, making them perfect for anyone avoiding gluten.
Can I substitute almond flour with other nut flours?
Yes, you can replace almond flour with hazelnut or almond meal for a slightly different texture and flavor. Keep in mind that almond meal contains skins and will give the cookies a speckled appearance and a subtle, more complex nuttiness.
Why do the cookies need to chill for so long?
Chilling the dough firms it up, making it easier to shape and ensuring the cookies bake evenly. It also helps develop that distinctive chewy yet delicate texture that defines ricciarelli.
How do I know when the ricciarelli are done baking?
Look for the cookies to develop cracked tops and lightly golden edges. They should still feel soft to the touch but hold their shape—this means the inside is tender and perfectly chewy.
Can I make ricciarelli dairy-free?
Definitely! This recipe is already dairy-free, using no butter or milk. The richness comes from the almond flour and egg whites, delivering moistness and flavor without the need for dairy ingredients.
Final Thoughts
There is something truly enchanting about the Soft Italian Ricciarelli Almond Cookies Recipe—each bite is like a little moment of Tuscan sunshine filled with nutty sweetness and delicate citrus. I can’t recommend enough that you try making these cookies at home; they’re surprisingly simple to craft yet incredibly impressive to serve. Whether you’re new to baking or a seasoned cookie lover, these ricciarelli will become a treasured classic in your kitchen that beckons you back with every soft, chewy bite.
