Italian Almond Cookies (Ricciarelli) - gluten free!
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
20
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Calories
127 kcal
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Course
Baked Goods
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Cuisine
Italian
Italian Almond Cookies (Ricciarelli) - gluten free!
Description
Ricciarelli are traditional Italian almond cookies made primarily from almond meal and sugar rather than flour, making them naturally gluten-free. Lemon zest and almond extract infuse bright, nutty flavors, while the addition of dried cherries provides a sweet, tart contrast. Whipped egg whites combined with honey lighten the dough, resulting in a soft cookie texture with a tender crumb.
The cookies are shaped into small balls, optionally dipped in egg white and rolled in flaked almonds for a lightly crisp coating after baking. Baking at 190°C ensures a gently browned, yet moist interior. These cookies deliver a refined almond flavor with a hint of fruitiness and citrus.
Ricciarelli are often served with coffee or tea and make a good holiday or special occasion treat due to their delicate texture and distinct taste. The recipe accommodates variations like omitting cherries or using different dried fruits.
Almond meal can be made at home by finely blitzing raw, unsalted almonds. Using room temperature egg whites helps achieve better volume when whipped. Storing the cookies requires gentle handling as they can be fragile.
Ingredients
- 2 cups almond meal Note 1, or blanched ground almonds
- 1/2 cup caster sugar Note 2, aka superfine sugar
- 2 tsp lemon 1 lemon, zest
- 3 drops almond extract natural
- 1/8 tsp salt
- 1/2 cup dried cherries , chopped (Note 3)
- 2 egg at room temperature (from 2 large eggs, Note 4, white
- 2 tsp honey
Almond Coating (optional, Note 5):
- 1 egg white, extra
- 1 1/2 cups almonds flaked
Instructions
- Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
- Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
- Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
- Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
Forming & Coating Cookies:
- Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
- Form 2.5cm/1" balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1" ball). I do this using 2 eating spoons - we don't need perfect balls here.
- Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
- Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don't worry if you get some double layers or pieces sticking out - no need to be neat or thorough here!
- Bake 13 minutes: Place on prepared tray 2.5cm / 1" apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning
- Cool: Transfer to rack to cool completely before serving.
- Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen
Notes
- Use finely ground almond meal or blanched ground almonds as the base to ensure proper texture.
- Room temperature egg whites whip better and produce a lighter dough.
- Dried cherries add a tart note but can be substituted with cranberries or raisins.
- Coating cookies with egg white and flaked almonds is optional but adds a crunchy exterior.
- Store cookies carefully as they are delicate and soften over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127cal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 20mg | 1% |
| Potassium | 44mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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