Name: 3 Simple Step to Heavenly Italian Ricciarelli Almond Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 200g almond flour; 200g powdered sugar; 2 egg whites; 1 tsp almond extract; 1 tsp orange zest; Extra powdered sugar for dusting

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Oh, my heart! These Italian Ricciarelli almond cookies take me right back to that tiny bakery in Siena where I first tasted them – warm, fragrant, and dusted with snowy powdered sugar that clung to my fingers. Traditional Ricciarelli cookies are Italy’s gift to almond lovers everywhere, with their soft, chewy centers and delicate crackled tops that practically beg you to take another bite.

What makes them so special? It’s that magical combination of almond flour and egg whites creating a texture somewhere between marzipan and meringue – tender yet substantial. The orange zest adds just enough brightness to balance the rich nuttiness. I’ve tweaked this recipe over years of testing (and many happy taste-testers), but the soul of these cookies remains authentically Italian – simple ingredients transformed into something extraordinary.

Why You’ll Love These Italian Ricciarelli Almond Cookies

Trust me, once you try these cookies, you’ll understand why Italians have adored them for centuries! Here’s what makes them so irresistible:

Effortless elegance: Just 6 simple ingredients create cookies worthy of a Tuscan bakery
That perfect texture: Chewy like marzipan with a delicate crisp exterior that crackles when you bite in
Pure almond bliss: The almond flavor shines through without being overpowering
Quick to make: From bowl to oven in under 15 minutes – no fancy equipment needed
Naturally gluten-free: Almond flour means everyone can enjoy these treats

My favorite part? That snowy powdered sugar coating that makes every bite feel like a special occasion.

Ingredients for Italian Ricciarelli Almond Cookies

Gather these simple ingredients (I promise you probably have most already!):

200g almond flour (not almond meal – the finer texture makes all the difference)
200g powdered sugar plus extra for dusting (divided use)
2 large egg whites at room temperature (save the yolks for custard!)
1 tsp almond extract (the good stuff – it’s worth splurging on pure extract)
1 tsp finely grated orange zest (about half a medium orange)

Ingredient Notes & Substitutions

Here’s why these ingredients matter and how to adapt if needed:

Almond flour: Must be superfine (sometimes labeled “blanched”) for that smooth texture. Almond meal will make gritty cookies.
Egg whites: Room temp whites whip better. No need for stiff peaks – just foamy is perfect.
Orange zest: The oils in fresh zest brighten the cookies. In a pinch, 1/4 tsp orange extract works but zest is better.
Want a twist? Try lemon zest instead of orange, or add 1/4 tsp cardamom with the dry ingredients.