Dessert

Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

Name: Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
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; 2 egg whites, at room temperature (from 2 large eggs); 2 tsp honey; 1 extra egg white (for coating); 1 1/2 cups flaked almonds

BySophie Carsel April 7, 2026April 7, 2026

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Introduction

Italian Almond Cookies, known as Ricciarelli, are delicate, chewy treats bursting with almond flavor and a hint of lemon zest. Naturally gluten-free, these charming cookies are perfect for an elegant tea time or a sweet indulgence any day.

A close-up image of a pile of small, almond-covered pastries placed on a white plate, each pastry layered with golden-brown toasted almond slices that give a crispy texture. The pastries have an uneven, fluffy shape, and are covered in a light dusting of white powdered sugar falling gently from above. The background and surface have a white marbled texture, making the pastries stand out clearly. photo taken with an iphone --ar 4:5 --v 7

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
2 egg whites (at room temperature, from 2 large eggs)
2 tsp honey
1 extra egg white
1 1/2 cups flaked almonds

Instructions

Step 1: Preheat your oven to 190°C (375°F) or 170°C for fan ovens. Line two baking trays with baking or parchment paper.
Step 2: In a bowl, combine the almond meal, sugar, lemon zest, almond extract, and salt. Whisk well to distribute the zest and extract evenly, then stir in the chopped cherries and set aside.
Step 3: Beat the 2 egg whites with honey using an electric mixer or whisk until soft peaks form. This typically takes about 2 minutes on high speed for a handheld mixer or 1.5 minutes on medium speed for a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. The batter will deflate somewhat, but this is normal and preserves the texture.
Step 5: Whisk the extra egg white in a small bowl until foamy. Place the flaked almonds in another bowl for coating.
Step 6: Using spoons, scoop about 1 tablespoon of the mixture and roll into rough 2.5cm (1 inch) balls.
Step 7: Dip each ball into the foamy egg white, turning with forks to coat evenly, then roll in flaked almonds, pressing gently to adhere.
Step 8: Arrange the coated balls on the prepared trays about 2.5cm (1 inch) apart.
Step 9: Bake for 13–15 minutes, starting to check at 12 minutes to ensure the almonds do not burn. They should turn golden brown.
Step 10: Transfer cookies to a wire rack and allow to cool completely before serving.

Tips & Variations

For a nut-free twist, try substituting dried cherries with finely chopped dried apricots or cranberries.
If you prefer a stronger almond flavor, add a few extra drops of almond extract but be careful not to overpower the delicate balance.
Make sure your egg whites are at room temperature for better volume when beating.
These cookies pair beautifully with a cup of espresso or a dollop of whipped cream.

Storage

Store these almond cookies in an airtight container at room temperature for up to 10 days. They can also be frozen for longer storage; simply thaw at room temperature before serving. Reheat gently in a low oven if you prefer them warm.

How to Serve

A close view of a dark dish piled with several small pastries covered fully with golden-brown almond slices. Powdered sugar is falling from above, lightly dusting the pastries with a fine white layer. The pastries have a rough, textured look due to the almond slices, and they sit on a dark surface that contrasts with the white sugar powder. In the lower part of the image, a soft fabric is blurred, adding depth. The background is dark, making the almond pastries stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Ricciarelli without dried cherries?

Yes, you can omit the dried cherries or replace them with other dried fruits like apricots or cranberries depending on your preference.

Are these cookies crunchy or chewy?

Ricciarelli are known for their delicate, chewy texture with a slightly crisp exterior thanks to the almond coating. Proper folding of the egg whites helps achieve this texture.