Name: Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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; 2 egg whites, at room temperature (from 2 large eggs); 2 tsp honey; 1 extra egg white; 1 1/2 cups flaked almonds

Jump to Recipe· 4.1 from 56 reviews

If you’re on the lookout for a treat that’s delightfully chewy, slightly sweet, and utterly nutty, you’re going to adore this Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe. These traditional Tuscan cookies flawlessly blend almond meal, zesty lemon, and delicate egg whites into a tender, melt-in-your-mouth bite. Whether you’re gluten intolerant or simply craving something authentically Italian and wholesome, these cookies bring that perfect balance of texture and flavor, making them a cherished classic you’ll want to bake again and again.

Ingredients You’ll Need

The first image shows a clear glass bowl on a white marbled surface, filled with a crumbly yellow mixture that has dark raisins scattered throughout. A woman's hand is holding a whisk, mixing the contents gently. The second image shows a white Cuisinart electric mixer with metal beaters inside a clear glass bowl on the same white marbled surface. The mixture inside the bowl is thick and pale yellow, being whipped by the mixer. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe lies in its simplicity and the quality of each ingredient. Every element plays a crucial role, from the fragrant almond meal to the fresh lemon zest, ensuring your cookies develop their signature tender crumb and subtle brightness.

2 cups almond meal or blanched ground almonds: Provides the signature nutty base and dense structure for the cookie.
1/2 cup caster / superfine sugar: Adds sweetness and helps achieve a smooth texture.
2 tsp lemon zest (from 1 lemon): Brings a fresh, citrusy aroma that brightens each bite.
3 drops natural almond extract: Intensifies almond flavor for that extra depth.
1/8 tsp salt: Balances sweetness and enhances flavors overall.
1/2 cup dried cherries, chopped: Adds chewy bursts of subtle tartness and color contrast.
2 egg whites, at room temperature: Lighten the batter and help bind ingredients softly.
2 tsp honey: Adds gentle sweetness and moisture to the meringue.
1 extra egg white: For coating the cookies and helping almonds stick beautifully.
1 1/2 cups flaked almonds: For that irresistible crunchy almond crust.

How to Make Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

Step 1: Prepare Your Oven and Baking Trays

Preheat your oven to 190°C/375°F (or 170°C if using a fan-forced oven). Line two baking trays with parchment paper to prevent sticking and ensure even baking. This step is essential because a well-prepared tray keeps your delicate cookies from spreading too much or burning.

Step 2: Mix Dry Ingredients

In a large bowl, combine the almond meal, superfine sugar, lemon zest, natural almond extract, and salt. Whisk everything together until the lemon zest and almond extract are evenly distributed, infusing the mixture with fragrant notes. Then fold in the chopped dried cherries gently, so they stay intact and add delightful bursts of flavor to each cookie.

Step 3: Whip the Egg Whites and Honey

Using an electric mixer, beat the two egg whites together with the honey until they form soft peaks. This step is crucial because the light, airy texture of the egg whites will give your Ricciarelli their characteristic delicate chewiness. It usually takes about two minutes at high speed with a handheld mixer, but keep an eye on the texture—it should be glossy and airy.

Step 4: Fold Egg Whites Into Almond Mixture

Gently fold the whipped egg whites into the almond mixture. Don’t worry if it looks like the egg whites deflate; the mixture will still be light enough. Folding carefully combines everything without losing all the air, which ensures those dreamy, tender cookies.

Step 5: Form and Coat the Cookies

Start by whisking the extra egg white in a small bowl until foamy. Then place the flaked almonds in another bowl. Scoop out about one tablespoon of the cookie mixture and form rough 2.5 cm (1 inch) balls using two spoons—perfection isn’t necessary here because that rustic look is part of their charm.

Step 6: Coat with Egg White and Almonds

Dip each ball into the foamy egg white and then roll it in the flaked almonds, pressing gently so the nuts stick. Don’t stress about even coverage; a few charmingly uneven patches will only add to their authentic appeal.

Step 7: Bake Until Golden

Place your coated balls on the prepared trays about 2.5 cm apart. Bake for 13 to 15 minutes until the cookies are golden brown. Begin checking at 12 minutes to avoid overbaking, especially the almond flakes, which can scorch quickly.

Step 8: Cool Completely

Once baked, transfer the cookies carefully to a rack to cool completely. This will help them set and develop the perfect chewy texture that makes these Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe so addictive.

Step 9: Store Properly or Freeze

Store your cooled cookies in an airtight container. They stay fresh for up to 10 days, or you can freeze them to enjoy later.

How to Serve Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

A pile of small, round pastries is shown on a dark plate, each pastry covered in thin, toasted almond slices that create a rough, textured surface. The pastries have a golden brown color with slightly darker edges, and they are dusted lightly with white powdered sugar. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve these cookies dusted lightly with powdered sugar for a snowy, festive look. You can also offer a side of whipped cream or a drizzle of dark chocolate to complement the almond flavor elegantly.

Side Dishes

Pair the Ricciarelli with a hot cup of espresso or a delicate green tea to balance their sweetness. They also make a wonderful companion to fresh berries or a simple fruit compote for a refreshing counterpoint.

Creative Ways to Present

For holiday gatherings or special occasions, arrange these cookies on a decorative platter lined with edible flowers or fresh mint leaves. You can stack a few tied with a pretty ribbon for a charming gift idea. Their rustic look means no need for fussy plating, making them perfect for both casual and elegant settings.

Make Ahead and Storage

Storing Leftovers

Keep leftover Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe in an airtight container at room temperature. They maintain their chewy texture best when stored this way and will stay fresh for up to 10 days.

Freezing

If you want to bake in advance, these cookies freeze beautifully. Place them in a freezer-safe container or bag with layers separated by parchment paper to prevent sticking. Thaw at room temperature before serving to preserve their tender crumb.

Reheating

To bring back that freshly baked warmth, pop a few cookies in a low oven (about 150°C/300°F) for 5 minutes. Avoid microwaving, as it can make them rubbery rather than tender. A gentle reheat rekindles their aroma and chewy texture perfectly.

FAQs

Can I substitute almond meal with other nuts?

While almond meal is traditional and essential for the authentic taste and texture of Ricciarelli, you can experiment with finely ground hazelnuts or pistachios. However, the flavor and consistency will differ, so start with small batches to see if you like the result.

Are these cookies suitable for people with nut allergies?

Unfortunately, no. Since almonds are the star ingredient, this Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe is not safe for those with nut allergies.

Why are my cookies cracking on top?

Some cracking is normal and characteristic of Ricciarelli. It’s part of their rustic charm! If the cracks seem excessive, make sure you’re folding the egg whites gently and not overbaking the cookies.

Can I use whole eggs instead of egg whites?

Egg whites play a crucial role in achieving the light, chewy texture here. Using whole eggs will produce a denser cookie, so it’s best to stick to egg whites as the recipe instructs.

How long do these gluten free almond cookies last?

Stored airtight at room temperature, Ricciarelli stay fresh and tender for about 10 days. They can also be frozen for longer storage without sacrificing quality.

Final Thoughts

You really can’t go wrong with this Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe. It’s a heartwarming, elegant treat that’s surprisingly easy to make, perfect for sharing or savoring on your own. Once you try these cookies, their delicate almond flavor and chewy texture will win a permanent spot in your baking repertoire. Go ahead, treat yourself and your loved ones—you deserve this simple slice of Italian sweetness!