Dessert

Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

Name: Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Prep time: 15 min
Cook time: PT-491235H39M51S
Total time: PT-491235H39M51S
Cuisine: Italian
Ingredients: 2 cups almond meal or blanched ground almonds; 1/2 cup caster / superfine sugar; 2 tsp lemon zest (from 1 lemon); 3 drops natural almond extract; 1/8 tsp salt; 1/2 cup dried cherries, chopped; 2 egg whites, at room temperature (from 2 large eggs); 2 tsp honey; 1 extra egg white; 1 1/2 cups flaked almonds

ByAiden Wells December 29, 2025December 29, 2025

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Introduction

Italian Almond Cookies, known as Ricciarelli, are delicate, naturally gluten-free treats with a soft, chewy texture and a rich almond flavor. These charming cookies, studded with dried cherries and coated in flaked almonds, make a perfect accompaniment to tea or coffee.

A pile of small almond-covered pastries with a golden-brown color sits on a white plate, each piece topped with thin, toasted almond slices and a light dusting of powdered sugar falling from a metal sieve above. The pastries have a rough, slightly crunchy texture with visible layers of almonds, and the powdered sugar creates a soft white contrast against the warm tones. The background is dark, making the pastries stand out clearly in the soft light. The scene looks warm and fresh, with a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond meal or blanched ground almonds
1/2 cup caster (superfine) sugar
2 tsp lemon zest (from 1 lemon)
3 drops natural almond extract
1/8 tsp salt
1/2 cup dried cherries, chopped
2 egg whites (at room temperature, from 2 large eggs)
2 tsp honey
1 extra egg white
1 1/2 cups flaked almonds

Instructions

Step 1: Preheat your oven to 190°C (375°F) or 170°C fan. Line two baking trays with parchment paper.
Step 2: In a bowl, whisk together the almond meal, sugar, lemon zest, almond extract, and salt until evenly combined. Stir in the chopped dried cherries and set aside.
Step 3: Using an electric mixer or a whisk, beat the 2 egg whites and honey until soft peaks form. This should take about 2 minutes on high speed with a handheld mixer or 1 1/2 minutes on medium-high with a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. It’s normal for the meringue to lose some volume during folding.
Step 5: Whisk the extra egg white in a small bowl until foamy. Place the flaked almonds in another bowl.
Step 6: Scoop about 1 tablespoon of the cookie mixture and form rough 2.5cm (1 inch) balls using two spoons.
Step 7: Dip each ball into the foamy egg white, turning to coat well, then roll it in the flaked almonds pressing gently to adhere.
Step 8: Place the coated cookies on the prepared trays about 2.5cm (1 inch) apart. Bake for 13–15 minutes, checking from 12 minutes onwards to ensure the almonds do not burn.
Step 9: Once golden brown, transfer the cookies to a wire rack to cool completely before serving or storing.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or substituting dried cherries with chopped dried apricots or cranberries.
If you don’t have natural almond extract, use vanilla extract as a mild alternative.
Ensure egg whites are at room temperature for better volume when beating.
Use fresh, high-quality almond meal for the best texture and flavor.

Storage

Store Ricciarelli cookies in an airtight container at room temperature for up to 10 days. They also freeze well—place them in a freezer-safe container and thaw at room temperature before serving. To refresh their softness, warm briefly in a low oven.

How to Serve

The image shows a pile of small round almond cookies on a white plate. Each cookie is covered with a layer of sliced almonds that are golden brown and slightly toasted, giving a crunchy texture. The cookies have a rough, crumbly surface peeking through the almonds, and the top is dusted with a light layer of white powdered sugar, which also spills onto the plate. The cookies are arranged close together, creating a cozy, inviting look on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are Ricciarelli naturally gluten-free?

Yes, these cookies are made with almond meal and contain no wheat flour, making them naturally gluten-free and suitable for those avoiding gluten.

Can I use whole almonds instead of flaked almonds?

Flaked almonds create a delicate coating and texture, but chopped whole almonds can be used if pressed firmly onto the cookie balls for a crunchier finish.