There’s something incredibly charming about Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe that makes them an absolute must-bake for anyone who adores nutty, melt-in-your-mouth treats. Originating from Siena, these delightful cookies boast a chewy center dusted with a delicate layer of powdered sugar, creating both a beautiful appearance and a perfect balance of textures. The natural almond flavor shines through, enriched subtly with lemon zest and the unexpected touch of dried cherries for a fruity surprise. Whether you’re gluten intolerant or just looking for an exquisite cookie to share with friends, this recipe quickly becomes a beloved favorite with its simplicity and profound flavors.
Ingredients You’ll Need
Getting started with Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe is a breeze because it requires just a handful of simple, quality ingredients. Each one brings something essential: from the rich almond meal that forms the base, to the fresh lemon zest that lifts the flavor, and the gentle sweetness of honey to bind everything together beautifully.
- 2 cups almond meal or blanched ground almonds: The heart of the cookie, providing that signature chewy texture and nutty flavor.
- 1/2 cup caster / superfine sugar: Gives sweetness without graininess, ensuring a silky dough.
- 2 tsp lemon zest (from 1 lemon): Adds a hint of citrus brightness to complement the almonds perfectly.
- 3 drops natural almond extract: Intensifies the almond essence for a more aromatic cookie.
- 1/8 tsp salt: Balances the sweet and nutty flavors, enhancing the overall taste.
- 1/2 cup dried cherries, chopped: Lends a subtle tartness and chewy bursts that make each bite exciting.
- 2 egg whites (room temperature, from 2 large eggs): Helps bind ingredients and creates that soft, tender interior.
- 2 tsp honey: Adds natural sweetness and moisture, keeping the cookies soft.
- 1 extra egg white: For coating the cookies before baking to help the almonds stick and form a beautiful crust.
- 1 1/2 cups flaked almonds: Sprinkled on top for crunch and a gorgeous finish.
How to Make Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Step 1: Preheat the Oven and Prepare Trays
Start by heating your oven to 190°C/375°F (170°C fan). Line two baking trays with parchment paper; this will prevent sticking and ensure your cookies bake evenly without burning on the bottom. Proper prep here makes a world of difference later!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the almond meal, caster sugar, lemon zest, almond extract, and salt until well blended. This step is key because it evenly distributes all the flavors and ensures every cookie is perfectly flavored. Toss in the chopped dried cherries and set the mixture aside—they’ll add a bright pop of fruity sweetness to each bite.
Step 3: Beat Egg Whites and Honey to Soft Peaks
Using an electric mixer or a hand whisk, beat the two egg whites and honey together until they reach soft peaks. This means when you lift the whisk, the peaks gently fold over without collapsing completely. This fluffy meringue is what gives the cookies their light yet chewy texture inside. It only takes a couple of minutes, and you’ll see just how magical it looks at this stage.
Step 4: Fold Egg Whites into the Almond Mixture
Gently fold the beaten egg whites into the almond mixture with a spatula. While it might seem like you’re deflating the airy meringue, you’re actually just incorporating it—this step keeps the batter light and delicate. Take your time here, folding carefully but thoroughly to retain that perfect texture.
Step 5: Shape and Coat the Cookies
Take spoonfuls of the dough and shape them into ovals or rounds, about the size of a walnut. Beat the extra egg white lightly in a small bowl, then dip or brush the tops of each cookie before rolling them generously in flaked almonds. The result is a stunning cookie crusted with crunchy almonds that will toast golden-brown in the oven.
Step 6: Bake to Perfection
Place the trays in the oven and bake for 12 to 15 minutes, watching closely. The cookies should puff slightly and crackle on top without browning too much. Once out of the oven, let them cool completely on the tray to set their chewy, luscious texture.
How to Serve Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Garnishes
Dusting your Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe lightly with powdered sugar right before serving gives them a snowy, festive look and a slight melt-in-your-mouth sweetness. You can also add a few fresh mint leaves on the plate for a pop of color and a hint of herbaceous freshness.
Side Dishes
While these cookies are divine on their own, pairing them with a cup of strong espresso or a glass of Vin Santo, the traditional Italian dessert wine, elevates the experience to café-level indulgence. A scoop of vanilla gelato also complements the chewy almond texture beautifully for a cool contrast.
Creative Ways to Present
If you’re serving these cookies at a gathering, arrange them on a tiered stand with clusters of fresh berries or edible flowers for a charming Italian-inspired display. Wrapping a few in parchment tied with twine makes an adorable gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftover Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe in an airtight container at room temperature for up to a week. This keeps their wonderful chewiness intact without drying them out. Just separate layers with parchment paper to avoid sticking.
Freezing
If you want to preserve their freshness longer, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They hold up well for up to 3 months. Simply thaw at room temperature when ready to enjoy.
Reheating
Reheat the cookies gently in a low oven (about 130°C/265°F) for 5 to 7 minutes to revive their fresh-baked texture. Avoid microwaving, which can make them rubbery.
FAQs
Are Italian Almond Cookies (Ricciarelli) naturally gluten free?
Yes! The primary ingredient is almond meal, which is gluten free, making these cookies a perfect option for those avoiding gluten without sacrificing taste or texture.
Can I use regular sugar instead of caster sugar?
While you can, using caster or superfine sugar helps the cookies have a smoother dough and more delicate crumb since it dissolves better than granulated sugar.
What if I don’t have dried cherries?
No worries! You can substitute with other dried fruits like cranberries or raisins, or leave them out entirely for a classic almond cookie flavor.
Is it important to use room temperature egg whites?
Absolutely! Room temperature egg whites whip up more easily and achieve better volume, which is crucial for the cookies’ light texture.
Can I make these cookies vegan?
This recipe relies on egg whites and honey, so for a vegan version you’d need to experiment with substitutes like aquafaba and maple syrup, though the texture may differ.
Final Thoughts
There’s just something so special about baking Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe from scratch. The simplicity of ingredients combined with the magical texture and authentic almond flavor make each bite a little celebration. Whether you’re making them for a holiday, a coffee break, or a heartfelt gift, this recipe is guaranteed to shine in your kitchen and heart. Give it a try—you might just find your new favorite cookie!
Print
Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These Italian Almond Cookies, known as Ricciarelli, are delicate, chewy, and naturally gluten-free treats perfect for almond lovers. With a subtle lemon zest and hints of almond extract, these cookies feature dried cherries for a touch of sweetness and a delightful texture contrasted by a coating of toasted flaked almonds. Ideal for festive occasions or as a sophisticated snack, these cookies balance nutty flavors with a soft, chewy bite.
Ingredients
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster (superfine) sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white (for coating)
For Coating
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C/375°F (170°C fan). Line two baking trays with baking or parchment paper to prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the almond meal, superfine sugar, lemon zest, almond extract, and salt until the zest and extract are evenly dispersed. Stir in the chopped dried cherries and set this mixture aside.
- Beat Egg Whites: Using an electric mixer or a hand whisk, beat the two egg whites together with honey to soft peaks. This takes about 2 minutes on speed 8 using a handheld mixer or 1 1/2 minutes on speed 6 with a stand mixer. The mixture should be fluffy but still soft.
- Fold Egg Whites into Almond Mixture: Gently fold the beaten egg whites into the almond and sugar mixture with a spatula. Even though it may seem like you’re deflating the meringue, the batter will remain light and airy.
- Shape the Cookies: Take spoonfuls of the dough and shape into rounded oval or rectangular biscuits. Brush each cookie lightly with the extra egg white, then press them gently into flaked almonds to coat all sides.
- Bake the Cookies: Arrange the prepared cookies on the lined trays, leaving adequate space between each. Bake in the preheated oven for 15 minutes or until the cookies are puffed and golden, but still soft in the center.
- Cool and Serve: Remove the cookies from the oven and let them cool completely on the tray before transferring to a wire rack. The cookies will firm up slightly as they cool, providing a chewy texture with a crisp almond exterior.
Notes
- Note 1: Almond meal or blanched ground almonds are fine almond powders without the skin, essential for the cookie’s delicate texture.
- Note 2: Caster sugar dissolves quickly, helping to create a smooth batter.
- Note 3: Dried cherries add a subtle fruity sweetness and chewy texture; feel free to substitute with dried cranberries if preferred.
- Note 4: Use egg whites at room temperature for better volume when beating.
- Note 5: Soft peaks mean the egg whites should hold a peak that gently bends over at the tip when the whisk is lifted.
