If you’ve ever wanted to bake something delightful that feels like a little gift from Italy, then you absolutely have to try this Italian Almond Cookies Recipe. I love this recipe because it’s simple, uses just a handful of ingredients, and yields these soft, chewy cookies with a crackled top that my family can’t get enough of. These cookies, often called Ricciarelli, have this beautiful balance of crisp edges and a melt-in-your-mouth center — and once you try making them, you’ll see why they’re a classic.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have all of these pantry staples on hand, making it easy to whip up a batch anytime.
- Naturally Gluten-Free: Using almond flour gives you a delicious treat that’s perfect for gluten-sensitive friends and family.
- Perfect Texture: Soft and chewy inside with a slightly crisp exterior—this combination keeps everyone coming back for more.
- Great for Gifting: These cookies look and taste fancy but are so easy to make, making them a hit for holidays or parties.
Ingredients You’ll Need
The magic of these Italian almond cookies comes down to quality almonds and a few simple additions that highlight their natural flavor. Make sure to use finely blanched almond flour for the best texture—it’s smooth and creates that tender bite we all crave.
- Almond flour: Finely blanched almond flour works best here; the finer, the better for that tender crumb.
- Granulated sugar: Provides sweetness and helps the cookies develop that lovely crackled surface.
- Salt: Just a pinch to balance the sweetness and deepen the flavor.
- Egg whites: At room temperature to whip up easily for lightness and structure.
- Almond extract: Packs in extra almond aroma—this is what elevates these cookies from good to unforgettable.
- Powdered sugar: For rolling the cookie dough balls, giving a delicate outer dusting that adds to their charm.
Variations
I like to keep this Italian almond cookies recipe pretty classic, but there are a few fun ways to switch things up if you’re feeling adventurous. Don’t hesitate to make the recipe your own!
- Add Citrus Zest: I’ve experimented with a bit of lemon or orange zest in the dough, which adds a fresh brightness that pairs beautifully with the almond flavor.
- Use Honey Instead of Sugar: When I swapped granulated sugar for honey once, the texture was slightly softer and the flavor richer—definitely give this a shot if you want a twist.
- Chocolate Drizzle: Melt some dark chocolate and drizzle over cooled cookies for an extra-special treat that my kids go crazy for.
How to Make Italian Almond Cookies Recipe
Step 1: Mix Dry Ingredients
Start by preheating your oven to 350 °F (175 °C) and lining a baking sheet with parchment paper. In a medium bowl, combine the almond flour, granulated sugar, and salt. Stir them together so they’re evenly mixed. This step is key because it ensures that each cookie has the perfect sweet and nutty foundation.
Step 2: Whip the Egg Whites
In a separate large bowl, beat the room-temperature egg whites on medium speed until they reach soft peaks. You’ll notice the mixture becoming frothy and glossy—that’s what you want. Then fold in the almond extract gently.
Step 3: Combine and Adjust Dough
Carefully fold the almond flour mixture into the whipped egg whites. It will turn into a thick dough—this is exactly the texture you want. Sometimes, depending on your almond flour’s fineness, your cookies might spread more during baking than mine. I recommend baking a test cookie first. If it looks too thin, stir in up to 1/3 cup extra almond flour. Trust me, I learned this the hard way, and it makes all the difference!
Step 4: Shape and Sugar-Coat
Roll the dough into balls about 1 ½ tablespoons each—try to keep them fairly even so they bake consistently. Then roll each ball in powdered sugar. This step might seem small, but it gives the cookies that classic crackled look on top and a touch of sweetness on the exterior.
Step 5: Bake and Cool
Place the cookie balls about 2 inches apart on your prepared baking sheet. Bake for 15 to 17 minutes, or until you see the tops start to crackle and the bottoms turn a light golden brown. Resist the urge to open the oven early! Let the cookies cool completely on the baking sheet before moving them. This helps them set with that perfect chewy texture every time.
Pro Tips for Making Italian Almond Cookies Recipe
- Test Your Almond Flour: Sometimes almond flours vary a bit in texture; baking a single test cookie helps you decide if you need more flour to prevent excessive spreading.
- Egg Whites at Room Temp: Using egg whites that aren’t cold whips up better and gives your dough a lighter texture.
- Rolling in Powdered Sugar: Don’t skip this step—it’s what creates the iconic crackled top and balances the sweetness beautifully.
- Cool Completely on Baking Sheet: Moving the cookies too soon can make them fall apart since they’re soft while warm; patience pays off here.
How to Serve Italian Almond Cookies Recipe
Garnishes
I often sprinkle a little extra powdered sugar on top just before serving for a festive look. Sometimes, a light drizzle of melted dark or white chocolate adds a lovely contrast—especially if you’re serving these cookies at a party or holiday gathering.
Side Dishes
These cookies pair beautifully with a warm cup of espresso or a glass of Vin Santo (a classic Italian dessert wine). I love serving them alongside fresh fruit or even a platter of assorted cheeses for a light, elegant dessert spread.
Creative Ways to Present
For special occasions, I like arranging these cookies in a parchment-lined tin or a pretty ceramic plate, tied with a ribbon for gifting. Another fun idea is layering them in a glass jar with ribbons of colorful tissue paper for a beautiful edible gift.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these cookies in an airtight container at room temperature. They stay fresh and chewy for up to a week—perfect for enjoying throughout the week or sharing with friends.
Freezing
If you want to keep them longer, these Italian almond cookies freeze well. I pop them in a freezer-safe container layered with parchment paper to avoid sticking. When you want to enjoy, just let them thaw at room temperature for a few hours.
Reheating
To refresh the texture, especially if they’ve been stored for a few days, I warm them gently in a 300 °F oven for about 5 minutes. This brings back that lovely slightly crisp edge and soft center without drying them out.
FAQs
-
Can I use regular flour instead of almond flour in this recipe?
Regular flour will change the texture and flavor quite a bit; almond flour is essential for that authentic chewy texture and nutty flavor. If you substitute, you won’t get the same results and may need additional adjustments.
-
Do I have to use almond extract?
The almond extract enhances the nutty flavor, but if you don’t have it, you can try vanilla extract as a substitute. The cookies will still be tasty but won’t have that classic Italian almond aroma.
-
Why are my cookies spreading too much?
This usually happens if your almond flour is a little too coarse or if the dough is too wet. Try adding a bit more almond flour next time, and be sure your dough is thick before shaping the cookies.
-
Can I make these cookies vegan?
Because egg whites are key to the cookie structure, it’s tricky to make this exact recipe vegan. However, experimenting with aquafaba (chickpea water) as a replacement for egg whites might work, but I haven’t tried it myself yet.
Final Thoughts
This Italian Almond Cookies Recipe is one of those treasures I’m so glad to have discovered. From the moment the aroma fills your kitchen to the first bite that’s soft and sweet with that slightly crisp exterior, it’s pure joy. Whether you’re baking to impress guests, looking for a gluten-free treat, or just craving something special, I wholeheartedly recommend giving this recipe a try. Trust me, you’ll love having these little Italian delights ready to brighten up any coffee break or dessert plate.
Print
Italian Almond Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Almond Cookies, also known as Ricciarelli, are traditional soft and chewy cookies with a crisp exterior and a melt-in-your-mouth center. Made with just finely blanched almond flour, sugar, egg whites, and almond extract, these naturally gluten-free treats are perfect for a delightful snack or dessert.
Ingredients
Dry Ingredients
- 2 cups (200 grams) finely blanched almond flour
- 1 cup (200 grams) granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (29 grams) powdered sugar, for rolling
Wet Ingredients
- 2 large egg whites (room temperature)
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, stir together the almond flour, granulated sugar, and salt until thoroughly combined. Set this mixture aside.
- Beat Egg Whites: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the egg whites at medium speed until soft peaks form. This creates the light structure needed for the cookies.
- Combine Ingredients: Gently fold the almond extract into the beaten egg whites, then carefully stir in the almond flour mixture. This will form a thick dough.
- Test Dough Consistency: Depending on the fineness of your almond flour, the dough may spread differently. Optionally bake a test cookie first. If cookies spread too much and are too flat, fold in up to 1/3 cup (33 grams) additional almond flour to achieve desired dough firmness.
- Shape and Coat Cookies: Roll the dough into 1 1/2 tablespoon-sized balls and coat each ball evenly with powdered sugar. Place the coated balls 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake: Bake the cookies for 15-17 minutes or until the tops have cracked and the bottoms are lightly browned, indicating they are perfectly cooked through.
- Cool and Store: Allow the cookies to cool completely on the baking sheet to set their texture. Store in an airtight container for up to one week to keep them fresh and chewy.
Notes
- These classic Ricciarelli Italian almond cookies are naturally gluten-free and require only five simple ingredients.
- The texture is soft and chewy inside with a crisp exterior, making them a delightful treat.
- Rolling the cookies in powdered sugar creates a characteristic crackled appearance and adds a touch more sweetness.
- Adjusting the almond flour amount slightly can help control the spread to match your preferred cookie thickness.
- Storing them properly in an airtight container preserves their freshness for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 11 g
- Sodium: 18 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
