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
Do not overbake: Ricciarelli should stay pale. If they turn golden, they’ll lose their soft, chewy center.
Resting the dough matters: Letting the dough rest allows the almonds to absorb moisture, giving the cookies their classic cracked top and tender texture.
Grind almonds finely but not oily: If using whole almonds, pulse with a little sugar to prevent them from turning into almond butter.
Sticky dough is normal: The dough should be soft and slightly tacky. Lightly dust your hands with powdered sugar if needed.
Powdered sugar coating is essential; A generous coating creates the signature crackled look and protects the cookies from drying out.
Oval or diamond shapes are traditional: Don’t roll them into balls, flatten slightly for an authentic Ricciarelli shape.
No substitutions for almonds: Ricciarelli rely on almonds for structure—other nut flours will change the texture.
Humidity matters: On humid days, you may need a tablespoon more almond flour to keep the dough from spreading.
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
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