Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Delightfully chewy and naturally gluten-free Italian Almond Cookies, known as Ricciarelli. These sweet treats feature a wonderful almond flavor with a hint of lemon zest, studded with dried cherries and coated in crunchy flaked almonds. Perfectly crispy on the outside and soft inside, they are easy to make and ideal for festive occasions or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white
Coating
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C (fan-forced). Line two baking trays with parchment or baking paper to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the almond meal, superfine sugar, lemon zest, almond extract, and salt until evenly mixed. Fold in the chopped dried cherries and set aside.
- Beat Egg Whites: Using an electric mixer or whisk, beat the two egg whites together with honey until soft peaks form, approximately 2 minutes on high speed with a handheld mixer or 1.5 minutes with a stand mixer.
- Fold Egg Whites: Gently fold the beaten egg whites into the almond mixture. Although it may look like much air is lost, the mixture will remain light and airy.
- Prepare for Coating: In a small bowl, whisk the extra egg white until foamy. In another bowl, place the flaked almonds for coating.
- Form Cookie Balls: Scoop about 1 tablespoon of the mixture and shape into rough 2.5cm (1-inch) balls using two spoons. Precision is not required.
- Coat with Egg White: Dip each cookie ball into the foamy egg white, turning with forks to coat thoroughly.
- Coat with Flaked Almonds: Roll and press each egg white-coated ball into the flaked almonds to cover as fully as possible, allowing some double layers or imperfect coverage for rustic charm.
- Bake Cookies: Place the almond-coated cookies on the baking trays spaced about 2.5cm (1 inch) apart. Bake in the preheated oven for 13-15 minutes until golden brown. Begin checking at 12 minutes to prevent burning.
- Cool: Transfer the baked cookies to a rack and let them cool completely before serving.
- Store: Store cooled cookies in an airtight container where they will keep fresh for up to 10 days.
Notes
- Note 1: Almond meal or ground blanched almonds provide the traditional texture and flavor; avoid almond flour which is finer.
- Note 2: Caster or superfine sugar is used to dissolve better within the mix, providing a smooth texture.
- Note 3: Dried cherries add a delightful tartness balancing the sweetness and complements almond flavor.
- Note 4: Egg whites should be at room temperature for better volume when whipped.
- Note 5: Soft peaks mean the egg whites hold their shape but have a slight droop when the whisk is lifted.
Keywords: Italian almond cookies, Ricciarelli, gluten free cookies, almond cookies, chewy cookies, holiday cookies, traditional Italian dessert
