Ricciarelli cookies are the Italian answer to the usual Christmas cutouts: soft, chewy almond cookies that happen to be flourless and made without butter. They are naturally gluten-free, taste a bit like marzipan and smell of fresh orange zest. Making them is surprisingly easy.
Ricciarelli are a classic Christmas sweet from Siena in Tuscany. They are elegant, tasty and different from most holiday cookies, so if you like almonds and marzipan, they are an easy way to add something new to your cookie platter.
How to Make Ricciarelli Cookies
Mix ground almonds with sugar, salt and orange zest. Add orange juice, date syrup (or honey) and an egg white, then work in the remaining almonds. Shape the dough into ovals, roll them in powdered sugar and bake briefly at a fairly high temperature.
At a Glance
- Prep time: 15 min
- Baking time: 13–15 min
- Servings: about 20–24 cookies
- Difficulty: Easy
- Calories: about 95 kcal per cookie
- Trend: Gluten-free
Ingredients
- 3 cups (300 g) ground almonds (almond flour), divided
- 1/2 cup plus 1 tablespoon (70 g) powdered sugar, plus extra for coating
- 1 egg white (from a larger egg)
- 2 organic oranges, zest only (finely grated)
- 1 orange, juice only (about 1/3 cup / 80 ml)
- 1 tablespoon date syrup (or honey)
- 1 pinch salt
Instructions
- Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Pour a thick layer of powdered sugar into a deep plate or shallow bowl for coating.
- In a large bowl, combine 2 cups (200 g) of the ground almonds with 1/2 cup plus 1 tablespoon (70 g) sifted powdered sugar and a pinch of salt.
- Wash the oranges well and finely grate the zest of both straight into the bowl.
- Add the juice of one orange, the date syrup (or honey) and the egg white.
- Stir with a spatula or wooden spoon until a sticky mass forms.
- Gradually work in the remaining 1 cup (100 g) of ground almonds by hand until you have a soft, slightly sticky but shapeable dough. Mix only until it comes together.
- Pinch off small pieces about the size of a walnut. Roll each into a ball, then press gently and shape it into the traditional ricciarelli oval, like a small boat or an eye.
- Coat each cookie thoroughly in the powdered sugar on all sides. The sugar creates the typical cracked surface.
- Place the coated cookies on the lined baking sheet with a little space between them.
- Bake at 350°F (180°C) for about 13 to 15 minutes. The cookies should stay pale, with only the edges lightly golden, and soft inside. Watch them closely.
- Let the ricciarelli cool completely on the baking sheet. They firm up a little as they cool.
Video Recipe
Tips for Perfect Ricciarelli Cookies
- Do not overbake them: The key to good ricciarelli is a short bake at a fairly high temperature. They must stay soft and tender inside. If they turn brown, they dry out.
- Ground almonds: Finely ground almonds (almond flour) work best. If you only have whole blanched almonds, grind them at home, but pulse carefully so you do not end up with almond butter.
Easy Variations
- Lemon ricciarelli: Use lemon zest and juice instead of orange for a fresher flavor.
- Stronger almond flavor: Add a few drops of almond extract to the dough.
Frequently Asked Questions (FAQ)
Why are ricciarelli coated so generously in powdered sugar? It is the traditional method. The sugar layer cracks while the cookies bake and gives ricciarelli their typical look. It also protects them from browning too much.
How long do ricciarelli keep? In a well-sealed tin they stay soft and tender for about a week. After that they may dry out slightly but are still tasty.
Can I use another syrup instead of date syrup? Yes. Honey or maple syrup both work well and add moisture and gentle sweetness to the dough.
Are ricciarelli gluten-free? The recipe contains no wheat flour, so they are naturally gluten-free. If you bake for someone with celiac disease, check that your almond flour and powdered sugar are labeled gluten-free.
Can I freeze ricciarelli? The recipe does not cover freezing, but cooled almond cookies like these generally freeze well in a single layer in an airtight container. Thaw at room temperature and dust with fresh powdered sugar if needed.
Store the cooled cookies in an airtight container. They make a lovely gift or treat for the holidays and everyday coffee breaks.
The recipe is based on a version by Un jour Une recette, adapted by the We Cook With Love team.
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