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Ricciarelli Cookies

Tender, chewy Tuscan cookies made with egg whites and almond flour making them simple, delicious and naturally gluten-free.
Prep Time5 minutes
Cook Time20 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: Italian
Servings: 24

Ingredients

  • 3 large egg whites
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of almond extract
  • 2 teaspoons of citrus zest
  • 1 tablespoon of citrus juice
  • 3 cups of almond flour
  • 1 cup of confectioners sugar
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt

Garnishing Sugars

  • 1/2 cup of course sugar
  • 1/2 cup of confectioners sugar

Instructions

  • Whisk 3 large egg whites with 1 teaspoon of pure vanilla extract, 1/2 teaspoon of almond extract, 2 teaspoons of citrus zest and a tablespoon of citrus juice 
  • Add 3 cups of almond flour, 1 cup of confectioners sugar, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt and mix until a firm dough forms 
  • Cover the bowl tightly and chill the dough for about an hour 
  • Preheat your oven to 325°
  • Place 1/2 cup of course sugar in a shallow bowl and 1/2 cup of confectioners sugar in a separate shallow bowl 
  • Roll a tablespoon of dough into a round ball and then roll in the course sugar and then the confectioners sugar 
  • Place the sugar coated dough onto a parchment lined baking sheet leaving 2 inches between them
  • Bake your cookies in a 325 degree oven for 16-18 minutes until they feel lightly set
  • Store fully cooled cookies in an airtight container at room temperature