Ricciarelli – Traditional Italian Almond Cookies (gluten Free)
Italian Ricciarelli cookies are crisp on the outside and soft and chewy on the inside. They’re deliciously rich with almond, with a citrus kick and a hint of vanilla… Perfect with a cup of coffee, they’re easy to make and also gluten free and dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t Lose This Recipe… Pin it for Later
Gluten Free Ricciarelli Cookies – an Italian family favourite
Ricciarelli Cookies are an Italian family favourite… And it’s easy to see why. They’re the most INCREDIBLE almond cookies… Indeed, they’re one of my all-time favourite biscuits… Soft on the inside… crisp on the outside… deliciously almondy with a citrus kick and a hint of vanilla. What’s not to love?! In Italy, they’re traditionally enjoyed at Christmas. Except in my world, they are (and should be) enjoyed all year round… alongside an Italian espresso or cappuccino… Or paired with a sweet Italian dessert wine like Vin Santo or Moscadello di Montalcino.
They’re easy to make and addictively good… So why not indulge yourself in a batch of this most wonderful of Italian creations? And of course, it goes without saying (because we should never miss out), they are gluten free and dairy free too!
Where do Ricciarelli originate?
According to Italian history, Ricciarelli date back as far as the 15th Century (although at that time they were reserved for sumptuous lordly banquets). Originating in Siena in the region of Tuscany, they started life as ‘marzapanetti’ (on account of their marzipan-like flavour and texture) and were considered so special, that in the early days, were only sold from the town’s apothecaries.
Over time, they evolved into the Riccciarelli we now know and love… gently chunky leaf-shaped biscuits, coated in icing sugar with a characteristically white crackled crust and a gently chewy, almond middle.
The difference between Ricciarelli and Amaretti cookies
There is a bit of a misconception that Ricciarelli and Amaretti cookies are the same, differing only in their shape. This is just that… a misconception! So what really sets them apart from each other?
- Texture – Ricciarelli are slightly softer.
- Origins – Ricciarelli originate from Tuscany… Amaretti are from Lombardy.
- Flavour – While there are many variations now available, at their most basic, Amaretti are simply almond in flavour. Ricciarelli on the other hand, typically contain a touch of citrus.
- Ingredients and ratios – While differences may be subtle, they have a big impact on texture… Ricciarelli use less egg white than amaretti; they are made with icing (powdered) sugar rather than caster sugar; the icing sugar is added both dry and as a sugar syrup; they typically contain a small amount of flour (I use corn starch); are flavoured with citrus alongside the almond; and are coated in icing sugar only (rather than a combination of icing and caster sugars).
Key ingredients for gluten free Ricciarelli
Ground almonds
Ground almonds are the main ingredient in Ricciarelli. In the UK we call them ground almonds… But in other parts of the world, they may be known as almond flour or almond meal.
IMPORTANT: These are blanched, deskinned almonds that have been ground into a coarse meal.
Egg White
The egg white in this recipe is of a specific weight and is whipped to stiff peaks before being added to the mix. The maximum weight of egg white is stated on the recipe card.
To ensure the egg white whips stiffly, the bowl and whisk heads must be completely clean. Wipe or dip them with a solution of very hot water and a drop of lemon juice to remove residual grease and oil before starting… And let them air dry or dry them with a clean sheet of paper kitchen towel.
Sugar
This recipe uses icing sugar… Also known as powdered sugar or confectioner’s sugar.
Cornstarch (corn flour)
For textural purposes, Italian Ricciarelli dough contains a small amount of cornstarch. This is the fine white powder that is also used to thicken sauces. In the UK, it is known as cornflour and is easily sourced in supermarkets.
Baking powder and salt
Baking powder gives a gentle lift to the cookies and salt enhances their incredible flavour, allowing every element to shine. Read the label to make sure the baking powder is gluten free.
Flavour
The amazing flavour profile in Ricciarelli comes from almond (and a drop of almond extract); both finely-grated orange zest and lemon juice for a citrus kick; and a little vanilla for additional richness. If possible, use vanilla paste rather than extract for both strength of flavour and to avoid adding too much liquid to the mix.
Making gluten free Ricciarelli – what you need to know
- Plan ahead… Ricciarelli are easy to make, but they do need at least 12 hours of chill time in the fridge between making and shaping the dough. This is important for texture and hydration, but also to allow the flavours to mature. It’s worth the wait!
- Make ahead… The dough can be made up to 3 days ahead (great if you’re fitting cookie-making around other demands).
- The dough is sticky! Use a good dusting of icing sugar on the surface to shape the cookies. Pro Tip: Wear food-safe gloves to make the process easier!
- Weigh the dough if you want equal-sized Ricciarelli. This is probably my bit of OCD (although it does help them bake evenly), but I’ve given the approximate weight for each ball of cookie dough on the recipe card!
- Get the best crinkle top – ‘Surface dry’ the cookies for 10 minutes before baking. And make sure they are well-dusted with icing sugar before they hit the oven.
- Don’t over-bake – Ricciarelli should be pale. Thus, watch the bake closely and remove them from the oven when they have developed a defined crackle but before they start to brown.
- Harden on cooling – When just baked, Ricciarelli are still soft and fragile. The crust hardens more as it cools… so be patient! Give them 10 minutes on the baking tray before transferring to a wire rack and then let them cool completely!
- Gifting – They make the BEST Christmas gift 🎄.
How long will Ricciarelli last?
Ricciarelli are irresistible and are likely to be devoured long before you need to worry about this question… However, if stored in an airtight container at room temperature, they will still be good for around 10 days.
If you want to remove countertop temptation, you can also freeze them. Again, pop them in an airtight container and eat within 2 months.
More divine biscuit recipes you’ll love…
- Mexican Wedding Cookies
- Very British Custard Creams
- Baci di Dama (Italian Hazelnut Biscuits)
- Chocolate Chip Shortbread Biscuits
- Lebkuchen Cookies
- Viennese Fingers
- Ginger Biscuits
- Italian Biscotti (Cantuccini)
Ready to make gluten free Ricciarelli?
Scroll down another inch to find my gorgeous recipe for gluten free Italian Ricciarelli Cookies. You’ll love them! Let me know just how much with a comment, recipe rating (they really help me!), or with a lovely social media photo of your baking success. Don’t forget to tag or message me so I know you’re sharing… @glutenfreealchemist (Facebook, Instagram and Pinterest).
For lots more gluten free kitchen inspiration, grab a Ricciarelli and a cup of coffee and head over to the main Gluten Free Recipe Index for a browse. Shout if you can’t find what you’re looking for or if you need any help. Thank you for reading.
Shared with my love
Ricciarelli Cookies (Italian Soft Almond Biscuits)
Key equipment
Ingredients
- 200 g ground almonds blanched, skinless almond meal (flour)
- 120 g Icing sugar (powdered sugar) – divided into 2 x 60g
- 20 g corn starch (UK cornflour)
- ½ tsp baking powder (gluten free)
- pinch fine sea salt
- 1 orange (zest only) – finely grated
- 2 tbsp water
- 1 egg white max 35g (approx UK large egg size)
- ¾ tsp lemon juice
- 1 tsp vanilla paste
- 1 tsp almond extract
To coat the cookies
- 50 g icing sugar (confectioners/powdered sugar) – approx. weight
Instructions
- Mix the ground almonds with the first half of the icing (powdered) sugar.
- Add the corn starch, baking powder, salt and orange zest to the bowl and mix.
- Place the water with the remaining icing (powdered sugar) in a small saucepan and set on the hob over medium heat, stirring until the mixture has come to a simmer and the sugar has completely dissolved. Cool slightly.
- Whisk the egg white until it forms stiff peaks, in a VERY clean bowl (free from all traces of oil or grease) – see NOTES
- Add the whisked egg white, sugar water, lemon juice, vanilla paste and almond extract to the bowl and mix well using a wooden/silicone spoon to combine into a thick paste.
- Lay down a sheet of baking paper and transfer the Ricciarelli dough, wrapping it in the paper. Seal well (wrap the paper package in cling film if necessary) and place in the fridge to chill for at least 12 hours.
- Once chilled, take the dough and dust well with icing (powdered) sugar before gently kneading until smooth.
- Line a couple of large baking sheets with baking paper.
- Divide the dough into 16 to 18 equal pieces (approx 24g = 18 pieces; 26g = 16 pieces).
- Using a dusting of icing sugar to prevent sticking, shape each piece into a rounded, gently flattened leaf shape (elongated oval with gently rounded ends). It may help to wear food gloves for this.
- Dip and coat each of the dough cookies in icing sugar and place on the lined baking sheets, with a gap of about 4 to 5 cm between each.
- Pop the uncooked dough cookies back in the fridge (on the tray) for 10 minutes to allow them to stay firm while drying slightly (this helps to get a good 'crackle' when baked). Meanwhile, preheat the oven to 170 C/325 F.
- Bake for around 12 to 15 minutes, but do not let the cookies darken. They will still be quite soft when baked, but will firm up more on cooling.
- Allow to firm up for 10 minutes on the baking tray and then transfer to a wire rack to cool completely.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Ricciarelli Cookies shared with
- Fiesta Friday #564 with Angie
- Full Plate Thursday #725 with Miz Helen’s Country Cottage
Love love love these 😄
Thank you Cat x