Italian Almond Cookies (Ricciarelli) – Gluten-Free Recipe
These Italian Almond Cookies, known as Ricciarelli, are gluten-free, moist, and nutty with a delicate almond flavor. Enhanced with a hint of lemon zest and optional dried cherries, these soft cookies are traditionally coated with flaked almonds for a delightful crunchy exterior. Perfect for a sophisticated treat or holiday baking, they are naturally gluten-free and use simple, wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster / superfine sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped (optional)
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
Almond Coating (Optional)
- 1 extra egg white
- 1 1/2 cups flaked almonds
Instructions
- Preheat the Oven: Preheat your oven to 190°C/375°F (170°C fan). Line two baking trays with parchment or baking paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together almond meal, caster sugar, lemon zest, almond extract, and salt until evenly mixed. Fold in the chopped dried cherries if using, then set the mixture aside.
- Beat Egg Whites: Using an electric mixer or a whisk, beat the 2 egg whites with the honey until soft peaks form. This will take about 2 minutes on a handheld mixer at speed 8 or 1 1/2 minutes on a stand mixer at speed 6.
- Fold Egg Whites into Almond Mixture: Gently fold the beaten egg whites into the almond mixture. It’s normal to lose some volume; don’t worry as the mixture remains aerated enough.
- Prepare Almond Coating: Whisk the extra egg white for the coating in a small bowl until foamy. Place the flaked almonds in a separate bowl.
- Form and Coat Cookies: Using two spoons, scoop about 1 tablespoon of the cookie mixture and form it into rough 2.5 cm (1-inch) balls. Dip each ball into the foamy egg white, then roll thoroughly in the flaked almonds, pressing to coat well. This step is optional but provides a crunchy exterior.
- Bake the Cookies: Place the coated balls 2.5 cm (1 inch) apart on the prepared trays. Bake for 13-15 minutes until golden brown, starting to check at 12 minutes to prevent burning.
- Cool and Store: Transfer the baked cookies to a wire rack to cool completely. Store in an airtight container for up to 10 days or freeze for longer storage.
Notes
- Almond meal is finely ground raw almonds used instead of flour for a moist, nutty, gluten-free texture. You can make your own by blitzing whole raw almonds until powdery.
- Regular granulated sugar can be used if caster sugar is unavailable.
- The dried cherries are optional and not traditional but add a mild tart sweetness. Substitute with dried cranberries or raisins.
- Use large eggs (55-60g each). Separate whites while cold and let them sit at room temperature for 15 minutes before whipping for better volume.
- The almond coating is optional but gives the cookies a crunchy exterior like those from Italian bakeries; without it, the cookies are soft and fragile.
- Nutrition information is per cookie.
