Description
Ricciarelli are traditional soft Italian almond cookies known for their chewy texture and delicate almond flavor. Made with almond flour, powdered sugar, and egg whites, these cookies are lightly scented with lemon zest and almond extract, then dusted with powdered sugar for a beautifully crackled finish. Perfect as a sweet treat with coffee or tea, they bring a touch of Tuscan elegance to any dessert table.
Ingredients
Dry Ingredients
- 2 2/3 cups (256 grams) almond flour
- 1 3/4 cups (200 grams) powdered sugar, plus extra for shaping and dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Wet Ingredients
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest from 1 lemon
Instructions
- Combine the dry ingredients: In a medium mixing bowl, whisk together the almond flour, powdered sugar, baking powder, and salt until evenly mixed.
- Whip the egg whites: In a large mixing bowl, use an electric mixer on medium-high speed to beat the egg whites until stiff peaks form. Gently fold in the vanilla extract, almond extract, and lemon zest.
- Make the dough: Carefully fold the almond flour mixture into the whipped egg whites using a rubber spatula until a thick dough forms.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 4 hours, preferably overnight, to firm up. The dough can be stored in the fridge for up to 3 days.
- Shape the cookies: Dust a clean work surface with powdered sugar. Roll the chilled dough into a 16-inch log, rolling it in powdered sugar and pressing any cracks back together. Slice the log into 1/2- to 3/4-inch-thick pieces, shaping each slice into an oval about 2 inches long and 1 1/2 inches wide. Place cookies spaced about 1 1/2 inches apart on a parchment-lined baking sheet, then dust generously with powdered sugar.
- Let the cookies dry: Preheat the oven to 350°F (175°C). While preheating, let the cookies sit uncovered at room temperature so their tops dry slightly, helping create the signature cracked shell.
- Bake the cookies: Bake the cookies for 18 to 20 minutes, until the tops crack and the cookies start to turn a light golden color.
- Cool the cookies: Allow the cookies to cool completely on the baking sheet before removing. This helps them set with a chewy interior and crisp exterior.
Notes
- The dough must be well chilled to handle properly and develop the right texture.
- Use superfine almond flour for a smooth, finely textured cookie.
- Be careful not to overbake; cookies should remain soft inside.
- Extra powdered sugar dusting enhances the characteristic cracked crust and adds sweetness.
- These cookies keep well in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookie
- Method: Baking
- Cuisine: Italian
