Name: Italian Almond Cookies
Prep time: 15 min
Cook time: 17 min
Ingredients: 2 cups (200 grams) finely blanched almond flour; 1 cup (200 grams) granulated sugar; 1/8 teaspoon salt; 2 large egg whites (room temperature); 1 teaspoon almond extract; 1/4 cup (29 grams) powdered sugar, for rolling

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Italian almond cookies, also known as Ricciarelli, are a timeless treat that combines simplicity with elegance. These cookies originate from Siena, Italy, and are loved for their crisp exterior and soft, chewy center. Made with just a handful of ingredients, they highlight the rich flavor of almonds and the delicate sweetness of powdered sugar.

One of the best things about these cookies is how effortless they are to prepare. Unlike many traditional baked goods, the dough is super simple to make and very little time is needed to make them.

The dough is made of almond flour, egg whites, and sugar. The magic happens in the oven, where the cookies develop their signature crackled surface and golden edges.

They’re naturally gluten-free, making them a great choice for those with dietary restrictions without sacrificing taste or texture.

This is definitely more of a traditional Italian Christmas cookie recipe, but I love making them for Easter. So that’s why I’m sharing this recipe today, 5 years after initially sharing it, with a load more info and helpful tips.

What Are Ricciarelli?

Ricciarelli are traditional almond cookies from Siena, Italy, that date back to the 14th century. Known for their distinctive cracked surface and powdered sugar dusting, these cookies have a delicately crisp exterior and a dense, chewy interior.

Unlike biscotti, Ricciarelli melt in your mouth, thanks to their almond flour base and the binding properties of egg whites.

Deeply rooted in Italian culture, Ricciarelli are often enjoyed during the holidays but can be savored year-round. Their rich almond flavor is a hit among lovers of marzipan and nut-based sweets (and if that’s you, check out these German Almond Paste Cookies!).

While traditionally made with simple ingredients, variations such as citrus zest or vanilla extract provide different flavor profiles, adding a unique twist to this timeless treat.

Why You’ll Love Them

These Italian almond cookies are made with just five simple ingredients yet deliver incredible flavor.
Naturally gluten-free, grain-free, and dairy-free, making them great for those with dietary restrictions.
Quick and easy to make, requiring minimal effort and no special techniques.
Perfect for the holidays, these cookies look beautiful on a Christmas cookie platter and are great to pack up and give away (as are these Chocolate Covered Dates).

Ingredients

This recipe keeps things simple with just five core ingredients:

Almond flour – Not all almond flour is the same! If you use a coarser almond meal instead of finely ground almond flour, your cookies may spread more. If your test batch turns out too flat, add up to 1/3 cup (33 grams) more almond flour to achieve the right consistency.
Granulated sugar – while traditional Ricciarelli use granulated sugar, coconut sugar may work as an alternative. But keep in mind that coconut sugar has a darker flavor and color, which might slightly alter the taste and appearance of the cookies.
Egg whites – egg subs won’t work here.
Almond extract – Adding a small amount of almond extract can give the cookies a richer and deeper almond essence, which is often appreciated by those who love marzipan and other almond-based treats. Is it authentic? Nope. But my taste talesters and I all preferred the almond extract version. Prefer a lemon version of these cookies? Simply replace the almond extract with lemon extract and add 2 tablespoons of lemon zest. And for more zingy lemon cookie fun, give these Lemon Sugar Cookies a try!
Powdered sugar – Used for rolling the cookies, giving them their crackled appearance.

How to Make Them

dry ingredients mixed together in mixing bowl

Step 1: In a bowl, mix the almond flour, granulated sugar, and salt.

Step 2: In a separate bowl, whip the egg whites until soft peaks form, then stir in the almond extract.

pouring almond flour into the whipped egg whites

Step 3: Combine the egg white mixture with the dry ingredients. It’ll look weird at this point!

the finished mixed italian cookie dough in a clear mixing bowl

Step 4: Continue mixing until you have a uniform, thick dough.

ball of cookie dough in bowl of powdered sugar

Step 5: Roll the dough into balls (about 1 1/2 tablespoons in size) and coat them in powdered sugar.

rolled italian cookie dough balls on cookie sheet

Step 6: Place on the baking sheet and bake for 15-17 minutes or until the tops are crackled and the bottoms are lightly browned.

Expert Tips

Use room temperature egg whites for easier whipping.
Make a test cookie before baking the full batch to check for spreading.
If the dough feels too sticky, refrigerate it for 30 minutes before rolling.
Don’t overbake! These cookies should remain soft and chewy inside.

The below tips are especially important for the crackling!

Roll the dough balls generously in powdered sugar before baking – not after.
Bake at the right temperature – too high can cause them to spread too much, while too low may prevent proper cracking.
Avoid overmixing the dough, as it can make the cookies too dense.

How to Store and Freeze

These cookies stay fresh for up to a week when stored in an airtight container at room temperature. Keep them in a cool, dry place to maintain their crisp exterior and chewy center.

To freeze these cookies, place them in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Naturally Gluten-Free Christmas Cookies

These cookies are a fantastic gluten-free Christmas treat. With no wheat, dairy, or a need for a specialty gluten-free making blend, these really are the ideal gluten-free Christmas cookies.

I’ve been making them for about 20 years, and even people who can eat gluten love them and ask for the recipe.

The same is true of my other almond flour recipes, like these Almond Flour Sugar Cookies, Almond Flour Brownies and Almond Flour Oatmeal Cookies.

Questions about these cookies?

I’ve covered some points in the ingredients section above, but here are some more details concerning the ingredients.

Can I use regular flour?

No, you must use finely blanched almond flour. Regular flour isn’t at all interchangeable with almond flour, and the cookies will not come out with all-purpose flour, cake flour, etc.

Can I use whole almonds?

Processing almonds in a food processor won’t get your almonds as finely ground as store-bought almond flour. Nowhere near as close. This would result in your cookies spreading much flatter and overly moist. So please go with store-bought almond flour for this recipe.

Can I use a different sweetener?

As I said above, coconut sugar would work, but it would change the taste and texture of the cookies. Honey, maple syrup and other liquid sweeteners wouldn’t work as they’d add too much liquid to the dough.

Can I make them vegan?

Because you need to whip the egg whites for these cookies, using eggs subs like chia or flax eggs won’t work. I recommend using a recipe like this Vegan Ricciarelli, which features aquafaba – a great substitute for whipped egg whites.

Can I add chocolate?

Yes! You can dip them in melted chocolate or mix in some semi-sweet chocolate chips for a twist. It’s not traditional but still delicious.

For another Christmas treat, try these Allergy-friendly Roll-out Sugar Cookies! These Pizzelle Cookies also look amazing. And if you don’t have any almond flour on hand and don’t want to buy any, then these Russian Tea Cakes are another easy Christmas cookie recipe.

✨🍪Did you try these Italian almond cookies? 🍪✨

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