Italian Almond Cookies (Ricciarelli): 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 is a must-bake.
Typical ingredient
Blanched almonds (finely ground into almond flour)
Granulated sugar
Egg whites
Honey
Orange zest (key to their signature aroma)
Salt
Powdered sugar
Almond extract (optional)
Vanilla extract (optional)
Traditional Italian Almond Cookies (Ricciarelli) are wonderfully simple and rely on just a few classic ingredients. Ricciarelli are naturally flourless and gluten-free, which is part of their charm. The texture should be soft and chewy inside with a lightly cracked, sugar-dusted exterior.
Ingredients
Equipment
Instructions
- Prepare the almondsIf using whole almonds, grind them in a food processor with 1–2 tablespoons of the sugar until very fine. Do not over-process into almond butter.
- Mix the dry ingredientsIn a large bowl, combine the ground almonds, remaining granulated sugar, and salt.
- Add flavoringsStir in the orange zest, almond extract, vanilla (if using), and honey.
- Egg whitesAdd the egg whites one at a time, mixing until a soft, slightly sticky dough forms. The dough should be pliable but not wet.
- Rest doughCover and let rest at room temperature for 30 minutes. This step improves texture and prevents spreading.
- Preheat ovenPreheat to 325°F (165°C). Line a baking sheet with parchment paper.
- Shape cookiesScoop about 1½ tablespoons of dough per cookie. Shape into an oval or diamond. Roll generously in powdered sugar.
- BakePlace cookies 2 inches apart and bake for 12–15 minutes, until cracked on top but still pale. Do not overbake—Ricciarelli should stay soft.
- CoolLet cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
Nutrition Facts – Ricciarelli Serving size: 1 cookie (~28 g)
| Nutrient | Amount per Cookie | % Daily Value* |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 7 g | 9% |
| ├─ Saturated Fat | 0.5 g | 3% |
| ├─ Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 5 mg | 0% |
| Total Carbohydrate | 11 g | 4% |
| ├─ Dietary Fiber | 1 g | 4% |
| ├─ Total Sugars | 9 g | — |
| └─ Added Sugars | 8 g | 16% |
| Protein | 3 g | 6% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 35 mg | 3% |
| Iron | 0.6 mg | 3% |
| Potassium | 85 mg | 2% |
| Magnesium | 25 mg | 6% |
| Vitamin E | 2.5 mg | 17% |
Percent Daily Values (%DV) are based on a 2,000-calorie diet. Naturally gluten-free No flour or butter Primary fat source is heart-healthy almonds
Tried this recipe?
Let us know how it was!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.
