Ricciarelli von Food with Style, fertig angerichtet

Ricciarelli Recipe

Name: Ricciarelli Recipe
Cook time: 15 min
Total time: 15 min
Yield: 20 cookies
Ingredients: 400 g ground almonds (blanched); 150 g powdered sugar; 2 egg whites; 1 tsp lemon juice; 1 tsp vanilla extract (optional); Powdered sugar for rolling and dusting

Ricciarelli are traditional Italian cookies from Tuscany, particularly popular in Siena!

Servings

20 cookies

Cook Time 15 minutes

Ingredients

400 g ground almonds (blanched)
150 g powdered sugar
2 egg whites
1 tsp lemon juice
1 tsp vanilla extract (optional)
Powdered sugar for rolling and dusting

Directions

1
In a clean bowl, whisk the egg whites together with the lemon juice until stiff peaks form. Gradually add the powdered sugar while continuing to whisk until the mixture is smooth and glossy.
2
Gently fold the ground almonds into the egg white mixture. If desired, add the vanilla extract.
3
Using a tablespoon, scoop small portions of the dough and roll them in powdered sugar. Shape the portions into ovals and place them on a baking tray lined with parchment paper.
4
Preheat the oven to 160°C (top and bottom heat) and bake the cookies for 15-20 minutes, until they are lightly golden. They should remain soft in the center.
5
Remove the cookies from the oven and let them cool on a wire rack. Ricciarelli bring the authentic taste of Italy right to your home and are a delightful treat for special moments.

Video

Ricciarelli Questions

Can I use unblanched or almond flour instead of blanched ground almonds?

Fine almond flour works and gives a smoother, more delicate cookie, while unblanched almonds with the skins on will speckle the dough and make it slightly darker. Either will hold together, since the structure comes from the whipped egg whites rather than the type of almond. If your almonds feel oily from grinding, chill them briefly before folding so the dough stays workable.

My dough is too sticky to shape into ovals - what went wrong?

Ground almonds vary in how much oil they release, so the dough can turn soft and tacky even when you measure correctly. Chill it for 20 to 30 minutes to firm it up, and keep a bowl of powdered sugar next to you so you can coat your hands and the spoon before each portion. Rolling every piece generously in powdered sugar, as the recipe directs, is also what makes the dough manageable in the first place.

How do I know when they are done if they should stay soft inside?

Go by the edges rather than the center: the cookies are ready when the surface is set and just lightly golden, while the middle still gives when pressed gently. They firm up considerably as they cool on the rack, so pulling them at the pale-golden stage is what keeps the interior chewy. If you wait until they look fully browned, they will be dry and crisp once cooled.

Can I make the dough ahead of time?

Yes - the dough can be covered and refrigerated for a day before shaping, and the resting time actually makes it easier to roll. Let it sit at room temperature for a few minutes before portioning so it is not too stiff. Do not whip the egg whites ahead separately, though, as they lose volume on standing and the cookies depend on that aeration.

How should I store the baked ricciarelli so they stay soft?

Keep them in an airtight tin at room temperature, and avoid the fridge, which dries them out. Because they are almond-based and stay moist in the center, they hold their texture well over several days and many bakers find them even better after a day. Dust them with fresh powdered sugar before serving if the coating has been absorbed.