Ricciarelli Cookies: A Sweet Bite of Siena’s History
Soft, chewy, and full of almond flavor, Ricciarelli are traditional Italian cookies that come straight from Siena, Tuscany. These beloved treats first appeared in the 14th century, in a region known for its rich culinary roots.
Their story begins with marzipan-style sweets brought to Italy through trade and the Crusades. Over time, Tuscan bakers adapted the idea, crafting their own version — simpler, softer, and deeply fragrant.
Legend has it that Ricciardetto della Gherardesca, a noble knight, introduced these cookies after returning from his travels. That’s where Ricciarelli gets their name.
At first, only the wealthy could enjoy them. Ricciarelli cookies were a symbol of indulgence, often served during Christmas or on grand occasions.
But the magic of these cookies lies in their simplicity. Ground almonds, sugar, and whipped egg whites come together to create a soft, chewy center. A coating of powdered sugar gives each cookie a signature crackled look and just the right touch of sweetness.
Today, Ricciarelli remains a staple of Tuscan pastry culture. You’ll still find them on Italian Christmas tables, but they’re just as perfect with a cup of espresso any time of year. If you love almond desserts, Ricciarelli are a must-bake.
Ingredients
Instructions
- Combine the egg whites, zest, vanilla, and almond flavoring in the mixer, then blend them together. Add the sugar, flour, salt, and baking powder, and mix on low speed until a soft and cohesive dough is formed.
- Transfer the dough to a bowl, cover it with plastic wrap, and place it in the refrigerator for a minimum of 4 hours or a maximum of 48 hours to chill and firm up.
- Preheat the oven to 325°F (160°C). Prepare two cookie sheets by lining them with parchment paper.
- Take the chilled dough out of the refrigerator and transfer it onto a flat surface that has been lightly dusted with powdered sugar. Cut dough into ½ inch slices and roll into balls. Arrange the dough balls on the prepared cookie sheets and gently press them to flatten and shape them into ovals. Sprinkle the cookies with powdered sugar once more. Let the cookies rest at room temperature on the cookie sheets for 10 minutes before placing them in the oven to bake.
- After baking the cookies for 15-20 minutes, remove them from the oven and let them cool for at least 10 minutes. Once they have sufficiently cooled, carefully transfer the cookies to a cooling rack to allow them to cool completely. During this cooling process, the cookies will develop a firm outer texture while maintaining a delightful chewiness on the inside.
Notes
Flavor Variations
Classic Citrus (Traditional)
Orange zest or lemon zest is the most authentic flavoring — bright, fragrant, and perfectly balanced with the almonds.
Almond-Orange Blossom
Add a few drops of orange blossom water for a floral, Mediterranean note that pairs beautifully with almond flour.
Chocolate-Dipped
After baking, dip half of each cookie in dark chocolate. Let cool for a rich, indulgent twist.
Vanilla Almond
Add pure vanilla extract alongside citrus zest for a warmer, softer flavor profile.
Espresso Almond
Mix a teaspoon of instant espresso powder into the dough for a bold, coffee-infused version that pairs perfectly with your morning cup.
Pistachio Ricciarelli
Swap out part of the almond flour for finely ground pistachios. Top with crushed pistachios before baking for texture and color.
Holiday Spice
Add a pinch of cinnamon or nutmeg for a cozy, spiced version — perfect for winter gatherings.
Serving
These soft, almond-based Italian cookies are best enjoyed slowly, with good company and something warm (or sweet) to sip. Here are a few delicious ways to serve Ricciarelli:
Coffee or Espresso: Their soft texture and sweet almond flavor pair perfectly with a bold Italian espresso or cappuccino — an ideal afternoon pick-me-up.
Alongside dessert wine: For a traditional Tuscan experience, serve Ricciarelli with a glass of Vin Santo — a sweet Italian dessert wine that complements the cookie’s richness.
On a holiday cookie platter: These elegant, powdered sugar–coated cookies look beautiful among other Italian Christmas classics like cantucci, pignoli, and amaretti.
Gelato or Ice cream: Sandwich them with a scoop of vanilla or pistachio gelato for a quick, fancy dessert.
Storage
Ricciarelli cookies are known for their soft, chewy texture and with proper storage, they’ll stay delicious for days.
Room temperature: Store cooled Ricciarelli in an airtight container at room temperature. They’ll stay soft and flavorful for up to 5–7 days.
Layer with parchment: To prevent sticking, layer cookies with parchment paper or wax paper inside the container.
Avoid moisture: Keep them away from humid environments — too much moisture can ruin their delicate texture.
Freezer: Place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. They’ll keep for up to 2 months.
To thaw: Let frozen cookies come to room temperature naturally. Avoid microwaving — it can make them rubbery or dry.
