Have you ever bitten into a cookie so tender, so richly flavored, that it instantly transported you to a sunlit café in Siena? These Italian almond cookies—often known as Ricciarelli—are exactly that kind of experience. Made with simple ingredients like almond flour, egg whites, and a hint of orange zest, they offer a naturally gluten-free treat that’s both elegant and effortless.
Whether you’re prepping for the holidays, curating a sweet bite for your espresso break, or just craving something nostalgic and authentically Italian, this recipe brings warmth and old-world charm to your kitchen. You don’t need to be a pastry chef—just a few steps and a little love, and you’ll have chewy almond cookies your guests will never forget.
Table of Contents
Why Try Italian Almond Cookies
There’s a reason these Italian almond cookies have stood the test of time. More than just a sweet treat, they carry a sense of tradition, comfort, and elegance in every bite. If you’re wondering what makes them truly unforgettable, here’s why:
Naturally Gluten-Free
Made entirely with almond flour, these cookies skip the wheat without sacrificing texture or flavor. They’re a perfect indulgence for anyone avoiding gluten—by choice or by necessity.
Simple, Whole Ingredients
You won’t need anything fancy. Just egg whites, powdered sugar, and almond flour, plus a touch of orange zest or almond extract to make the flavors sing. Pure, clean, and easy to find in most kitchens.
Soft and Chewy Texture
Unlike crunchy biscotti, these cookies are soft and tender with a delicate chew—thanks to the beaten egg whites and the moisture-rich almond flour. Think marzipan meets cloud-like cookie.
Elegant Yet Effortless
Their crinkled surface and dusting of powdered sugar look bakery-worthy, but you don’t need any special tools or experience to get it right. It’s the kind of recipe that delivers maximum impact with minimum fuss.
Versatile for Any Occasion
Whether it’s a cozy coffee break or a thoughtful homemade gift, these cookies shine. They’re also ideal for pairing with an afternoon espresso or a splash of Vin Santo for an Italian twist.
Keeps Well (and Gets Better!)
These cookies store beautifully in an airtight container and often taste even better a day or two after baking, when the flavors have had time to meld and mellow.
No matter your baking skill level, this recipe offers something deeply satisfying—a taste of Italy, made right at home.
Ingredients You’ll Need
Before we dive into the magic of baking, let’s make sure your kitchen is stocked with everything you need. These Italian almond cookies are known for their simple, wholesome ingredients—each one playing a key role in creating that iconic soft texture and rich almond flavor.
Here’s what to gather:
Dry Ingredients
- 2 cups (200g) almond flour – Finely ground for the perfect chewy base.
- 1½ cups (180g) powdered sugar – For sweetness and that signature snowy finish.
- ½ teaspoon baking powder – Optional, but helps create a light, tender bite.
- Pinch of salt – Just enough to balance and enhance the sweetness.
Wet Ingredients
- 2 large egg whites – Beaten until soft peaks form, adding structure without weight.
- ½ teaspoon almond extract – For a bold, aromatic almond punch.
- Zest of 1 small orange – Adds brightness and an elegant citrus note.
Finishing Touch
- Extra powdered sugar (for coating) – Roll your cookies before baking to create that beautiful crackled top.
Ingredient Notes & Tips
- Almond flour vs. almond meal: Stick to blanched, finely ground almond flour. Almond meal has a coarser texture and can alter the final result.
- Egg whites: For best results, let them come to room temperature before whipping. This gives you better volume and smoother folding.
- Orange zest: Fresh is best. A microplane makes zesting fast and easy.
With just a few pantry staples, you’re already halfway to something special. Once you’ve measured and prepped, you’re ready to start mixing.
How to Make Italian Almond Cookies
Now that your ingredients are ready, it’s time to bring these Italian almond cookies to life! Don’t worry—this process is friendly even for beginner bakers, and with a few easy steps, you’ll be on your way to a tray of chewy, almond-rich perfection.
1. Prep Your Workspace
Start by setting the stage for success:
- Preheat your oven to 325°F (160°C).
- Place a sheet of parchment paper on the baking tray to prevent sticking.
- Lightly dust your hands or tools with powdered sugar—it helps with shaping later.
2. Mix the Dry Ingredients
In a large mixing bowl, combine:
- Almond flour
- Powdered sugar
- Baking powder
- Salt
Give everything a good whisk to remove any clumps and evenly distribute the ingredients.
3. Whip the Egg Whites
In a clean, grease-free bowl, beat 2 egg whites until soft peaks form. You can use a hand mixer or stand mixer—just make sure the peaks are glossy and hold their shape gently when you lift the beaters.
Tip: Don’t overbeat! You want soft, not stiff, peaks for easy folding.
4. Fold and Flavor
Using a spatula, gently fold the whipped egg whites into the dry mixture. Add:
- Almond extract
- Orange zest
Mix slowly and gently until a sticky dough forms. It should be soft, fragrant, and slightly tacky but manageable.
5. Shape the Cookies
- Scoop small amounts of dough (about 1 tablespoon each).
- Gently roll them in powdered sugar and shape into slightly flattened ovals or circles.
- Place them on the baking sheet, spacing them an inch apart.
Optional: For a more traditional Ricciarelli look, gently pinch the sides into an almond shape.
6. Bake to Perfection
Bake in the preheated oven for 18–20 minutes, or until the tops are crackled and dry but the centers are still soft.
They won’t brown much—resist the urge to overbake!
7. Cool and Dust
Let the cookies cool on the tray for 5 minutes before moving them to a wire rack. Once cooled completely, you can dust with a little extra powdered sugar for that bakery-style finish.You did it! In just under 30 minutes, you’ve created a batch of beautifully soft, chewy almond cookies that taste straight out of an Italian pasticceria.
Pro Tips and Variations
Ready to level up your Italian almond cookies? Whether you’re baking them for the first time or adding your own signature twist, these pro tips and creative variations will help you get the most out of every batch.
Pro Tips for Perfect Cookies
- Use room temperature egg whites
They whip faster and hold air better, which helps give your cookies that delicate chew. - Don’t skip the powdered sugar coating
Not only does it add sweetness—it’s what gives these cookies their signature crinkled top and rustic charm. - Rest the dough if it’s too sticky
If the dough feels hard to shape, let it sit for 10–15 minutes uncovered at room temperature. This helps it firm up just enough to handle. - Watch the bake time closely
These cookies are done when they’re puffed and crackled on top but still soft in the center. Overbaking can make them dry and crumbly. - Cool completely before storing
Let them cool on a wire rack. Store in an airtight container with a sheet of parchment between layers to preserve that tender texture.
Easy Variations to Try
- Lemon zest instead of orange
Swap citrus flavors to give the cookies a brighter, slightly tangier finish. - A dash of vanilla extract
Add a hint of warmth by replacing or combining it with almond extract. - Dip in dark chocolate
Once cooled, dip half the cookie in melted dark chocolate for a luxurious twist. - Add crushed almonds or pistachios
Fold a small handful of finely chopped nuts into the dough for added texture and nutty depth. - Make them mini!
Roll smaller portions and reduce bake time slightly for bite-sized delights—perfect for coffee trays or gift boxes.
With just a few tweaks, these cookies can go from classic to completely custom—without losing that unmistakable Italian soul.
How to Serve Your Italian Almond Cookies
Your freshly baked Italian almond cookies deserve a presentation as delightful as their flavor. Whether you’re serving these cookies at a festive gathering or just enjoying a quiet moment to yourself, here are some delicious ways to enhance every bite:
Perfect Pairings
- Espresso or Cappuccino
A classic Italian pairing that enhances the nutty sweetness of the cookies. Imagine dipping these soft treats into a warm, rich espresso—pure bliss! - Hot Tea or Herbal Infusion
A cozy and comforting choice, especially during cooler months. Light floral teas or spiced herbal blends gently complement the almond flavor while adding warmth and balance. - Hot Tea or Chai Latte
A cozy option, especially during colder months. The spices from chai or the gentle floral notes of herbal tea add warmth and balance.
Creative Plating Ideas
- Fruit and Nut Platter
Arrange the cookies on a platter surrounded by fresh berries, figs, and toasted almonds or pistachios. This adds color, freshness, and delightful texture contrast. - Ice Cream Sandwiches
For an indulgent twist, sandwich a scoop of creamy vanilla or pistachio gelato between two cookies. A dreamy dessert, perfect for summer gatherings. - Powdered Sugar Dusting
Right before serving, lightly dust extra powdered sugar over the cookies. This gives them a freshly made, bakery-worthy finish that’s both appealing and delicious.
Thoughtful Gifting
Pack these treats in clear cellophane bags or a decorative tin lined with parchment paper. Tie it with a ribbon and perhaps include a small note highlighting their authentic Italian heritage—perfect for birthdays, holidays, or as a simple “thank you.”
Storage Tips for Freshness
Keep your Italian almond cookies soft and flavorful with these simple storage tricks:
- Room Temperature: Keep in an airtight container at room temperature for up to 1 week. Ensure the cookies are fully cooled before sealing to avoid moisture buildup.
- Freezer-Friendly: For longer storage, freeze the cookies in a single layer on a tray until firm. Next, place them in a freezer-safe bag or container for storage. When you’re ready to enjoy, just thaw at room temperature—no need to reheat!
No matter how you serve them, these almond cookies offer warmth, elegance, and just a bit of indulgence.
Final Thoughts
There’s something truly special about a recipe that’s both timeless and effortlessly satisfying—and these Italian almond cookies are exactly that. With their soft, chewy texture, delicate almond flavor, and simple ingredients, they offer a little taste of Italy in every bite.
Whether you’re baking them for a festive celebration, a cozy afternoon treat, or just to share a bit of homemade joy, these cookies never fail to leave a lasting impression. Best of all? They’re easy enough to whip up anytime and elegant enough to serve to guests.
So go ahead—bookmark this recipe, share it with a friend, or make a double batch to freeze for later. Because once you’ve had one… you’ll never forget them.
Next batch? Try these:
Italian Almond Cookies
Ingredients
Dry Ingredients
- 2 cups 200g almond flour
- 1½ cups 180g powdered sugar
- ½ teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 2 large egg whites
- ½ teaspoon almond extract
- Zest of 1 small orange
Instructions
Preheat the Oven:
- Set your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
Mix the Dry Ingredients:
- In a large bowl, whisk together almond flour, powdered sugar, baking powder, and salt, ensuring all the ingredients are evenly combined for a smooth, consistent base.
Whip the Egg Whites:
- In a clean mixing bowl, beat the egg whites until they form soft peaks using a hand or stand mixer.
Combine Wet and Dry:
- Gently fold the egg whites into the dry mixture using a spatula.
- Add the almond extract and orange zest, and mix until a sticky dough forms.
Shape the Cookies:
- Scoop out 1 tablespoon of dough for each cookie.
- Roll each piece in powdered sugar and shape into a slightly flattened oval or round.
Bake:
- Place cookies on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 18–20 minutes, until the tops are crackled and dry but the centers remain soft.
Cool and Serve:
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with additional powdered sugar before serving, if desired.
Notes
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 100 kcal |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Carbohydrates | 11g |
| Sugar | 9g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | 20mg |
FAQs
Are Italian almond cookies gluten-free?
Yes! These cookies are naturally gluten-free since they use almond flour instead of wheat flour. Just make sure your other ingredients (like powdered sugar) are certified gluten-free if you have sensitivities.
Can I use almond meal instead of almond flour?
Technically, yes—but it will slightly change the texture. Almond flour is more finely ground and made from blanched almonds, giving the cookies a smoother, more delicate crumb. Almond meal can make them a bit grainier.
How do I store the cookies to keep them soft?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer, then transfer to a sealed bag or container. Thaw at room temperature to enjoy later.
Can I make these cookies ahead of time?
Absolutely. These cookies are actually better the next day as the flavors deepen. You can also freeze the unbaked dough balls and bake fresh when needed—just add 1–2 minutes to the baking time.
Why did my cookies spread too much?
If your cookies spread too much, the dough was likely too warm or wet. Chill it for 20 minutes before baking to help them hold their shape.