RICCIARELLI: THE FAMOUS TUSCAN ALMOND COOKIES

Ricciarelli are traditional almond cookies from Siena, Tuscany. With their soft, chewy texture and delicate flavor, these cookies are a symbol of Italian culinary artistry.

Often dusted with powdered sugar and enjoyed during festive occasions, Ricciarelli pair perfectly with a cup of coffee, tea, or a glass of Vin Santo, Tuscany’s beloved dessert wine.

The History of Ricciarelli Cookies

The origins of Ricciarelli date back to the Middle Ages, when almonds were a prized ingredient in Italian kitchens.

Legend has it that these cookies were inspired by the Middle Eastern marzipan brought to Siena by crusaders returning from the Holy Land. Over time, the recipe evolved into the soft, almond-rich cookies we know today.

The name Ricciarelli is said to come from Ricciardetto della Gherardesca, a Sienese nobleman who adored the unique curved shape of these cookies, resembling curled slippers. By the 19th century, Ricciarelli had become synonymous with Tuscan holiday celebrations and a staple in Italian bakeries.

Cooking Time

• Prep Time: 15 minutes
• Rest Time: 1 hour
• Baking Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 20 cookies

DOWNLOAD PDF WITH RICCIARELLI COOKIES RECIPE HERE:

RicciarelliRecipe

Ingredients

• 2 cups (200 g) almond flour
• 1 cup (200 g) granulated sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 large egg whites
• ½ tsp lemon juice
• ½ tsp baking powder
• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Dough:

1. In a large bowl, combine almond flour, granulated sugar, orange zest, and baking powder. Mix well.
2. Add almond and vanilla extracts to the dry ingredients and stir to combine.

2. Whisk the Egg Whites:

1. In a separate bowl, whisk the egg whites with lemon juice until soft peaks form.
2. Gently fold the whisked egg whites into the almond flour mixture, creating a soft dough.

3. Shape and Rest:

1. Lightly dust a clean work surface with powdered sugar.
2. Scoop out small portions of the dough (about 1 tablespoon each) and shape them into oval or diamond shapes, about ½ inch thick.
3. Place the cookies on a parchment-lined baking sheet and let them rest at room temperature for 1 hour to form a slight crust.

4. Bake:

1. Preheat the oven to 325°F (160°C).
2. Bake the cookies for 18–20 minutes, or until they are slightly golden around the edges but still soft in the center.
3. Remove from the oven and let them cool completely on the baking sheet.

5. Dust with Powdered Sugar:

1. Generously dust the cooled cookies with powdered sugar before serving.

Nutritional Facts (Per Cookie)

Tips by Nonna

1. Use Fresh Almond Flour: Fresh, finely ground almond flour ensures the cookies have the best texture and flavor.
2. Resting Is Key: Allowing the cookies to rest before baking helps develop their signature crust.
3. Customize Flavors: Substitute orange zest with lemon zest for a tangier flavor.
4. Serve with Vin Santo: Pair Ricciarelli with Tuscany’s famous dessert wine for an authentic experience.
5. Store Properly: Keep the cookies in an airtight container at room temperature for up to a week.

Ricciarelli: Tuscan Almond Cookies

Ricciarelli are traditional almond cookies from Siena, Tuscany. With their soft, chewy texture and delicate flavor, these cookies are a symbol of Italian culinary artistry. Often dusted with powdered sugar and enjoyed during festive occasions, Ricciarelli pair perfectly with a cup of coffee, tea, or a glass of Vin Santo, Tuscany’s beloved dessert wine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 20 Ricciarelli

Notes

Ingredients

• 2 cups (200 g) almond flour
• 1 cup (200 g) granulated sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 large egg whites
• ½ tsp lemon juice
• ½ tsp baking powder
• Powdered sugar, for dusting

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Step-by-Step Method

1. Prepare the Dough:

1. In a large bowl, combine almond flour, granulated sugar, orange zest, and baking powder. Mix well.
2. Add almond and vanilla extracts to the dry ingredients and stir to combine.

---

2. Whisk the Egg Whites:

1. In a separate bowl, whisk the egg whites with lemon juice until soft peaks form.
2. Gently fold the whisked egg whites into the almond flour mixture, creating a soft dough.

---

3. Shape and Rest:

1. Lightly dust a clean work surface with powdered sugar.
2. Scoop out small portions of the dough (about 1 tablespoon each) and shape them into oval or diamond shapes, about ½ inch thick.
3. Place the cookies on a parchment-lined baking sheet and let them rest at room temperature for 1 hour to form a slight crust.

---

4. Bake:

1. Preheat the oven to 325°F (160°C).
2. Bake the cookies for 18–20 minutes, or until they are slightly golden around the edges but still soft in the center.
3. Remove from the oven and let them cool completely on the baking sheet.

---

5. Dust with Powdered Sugar:

1. Generously dust the cooled cookies with powdered sugar before serving.

Keyword ricciarelli, almond cookies,

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