Dessert

Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

Name: Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

ByClara Bennett July 3, 2026July 3, 2026

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Introduction

Italian Almond Cookies, known as Ricciarelli, are delicate, chewy treats bursting with almond flavor. Naturally gluten-free and studded with dried cherries, these cookies are perfect for a sweet afternoon snack or a festive dessert.

A close-up of a dark plate filled with small, golden brown almond cookies covered in sliced almonds, each cookie uneven and rough in texture, while fine white powdered sugar is being sifted from a metal mesh strainer above them, creating a soft dusting that gently falls onto the cookies. The background is dark, drawing focus to the cookies, and a woman's hand holds the strainer at the top edge of the image. 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 (340°F) if using a fan oven. 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 usually takes about 2 minutes with a handheld mixer on high speed or 1 1/2 minutes on a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. It’s normal to lose some of the airiness, but don’t worry, the mixture will still be light.
Step 5: Whisk the extra egg white in a small bowl until foamy. Place the flaked almonds in another bowl for coating.
Step 6: Scoop about 1 tablespoon of the cookie mixture and shape it into a rough 2.5 cm (1 inch) ball using two spoons. Perfection isn’t necessary here.
Step 7: Dip each ball into the foamy egg white, turning with forks to coat completely. Then roll the ball in the flaked almonds, pressing gently to cover as much as possible.
Step 8: Place the coated balls on the prepared trays, about 2.5 cm (1 inch) apart.
Step 9: Bake for 13-15 minutes until golden brown. Begin checking at 12 minutes to prevent the nuts from burning.
Step 10: Remove the cookies from the oven and transfer them to a rack to cool completely before serving.

Tips & Variations

For an extra burst of flavor, toast the flaked almonds lightly before coating the cookies.
You can substitute dried cherries with other dried fruits like cranberries or raisins.
Make sure egg whites are at room temperature to achieve better volume when beating.
If you prefer a slightly crisper cookie, extend baking time by a minute or two but watch closely to avoid burning.

Storage

Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 10 days. To enjoy them warm, gently reheat in a low oven for a few minutes before serving.