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Ricciarelli, Italian Almond Christmas Cookies

Imagine biting into a cloud of almond-scented bliss—that's a Ricciarelli cookie for you! These charming Italian treats from Siena are little pillows of pure joy with an irresistibly chewy texture that'll make you reach for "just one more"—much like my protagonist Renata in my historical Christmastime mystery with romantic elements, MURDER & MATRIMONY IN THE CASTELLO.

 

Dusted with a delicate blanket of powdered sugar, they look like they've been kissed by winter snow, making them absolutely perfect for your Christmas cookie platter.

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The best part? These delectable morsels come together like magic—simple enough that even little bakers can join in the fun. Just be sure to choose a finely ground almond flour (Bob's Red Mill works beautifully) for that perfectly tender crumb. And here's a happy bonus: since they're made entirely with almond flour, everyone at your holiday table can indulge, including your gluten-free guests!

ricciarelli cookies from Siena.jpg

Prep time: 10 minutes     Cook time: 45 minutes     Makes: 48 cookies

 

Utensils and tools: Two baking sheets, two large bowls, tablespoon, whisk, small glass, parchment paper, cooling rack, airtight container

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Dry Ingredients


1 cup granulated sugar
1 1/2 cups powdered sugar divided
1 teaspoon baking powder

3 cups fine almond flour

1/4 teaspoon salt

 

Wet Ingredients
 

1/2 teaspoon vanilla extract
2 teaspoons almond extract
1 tablespoon lemon zest

2 egg whites

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Instructions

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  • Begin by preparing two baking sheets—line each one with a sheet of parchment paper.

  • In a bowl, whisk together your dry ingredients: 1 cup of powdered sugar, all the granulated sugar, baking powder, salt, and almond flour.

  • Whip the egg whites in a separate large bowl until they form soft peaks. Next, gently fold in the flavoring agents—almond extract, vanilla extract, and lemon zest. Finally, stir the almond flour mixture until it achieves a uniform consistency.

  • Use a tablespoon to shape your cookies. Be sure to portion out the dough and roll it into balls. Press each ball with the flat bottom of a glass until it forms a ½-inch thick disk. Roll each disk in the remaining powdered sugar before arranging it on your prepared baking sheets.

  • Let the cookies rest at room temperature (or in the fridge), uncovered, for approximately 45 minutes—just long enough for the surface to dry slightly. During this time, preheat your oven to 250°F (121°C).

  • Transfer the cookies to the preheated oven and bake for 22-27 minutes, watching the edges turn golden brown.

  • Remove the cookies from the oven and allow them to cool completely on a cooling rack. Once cooled, transfer them to an airtight container, where they'll keep fresh for up to one week.

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Tips

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  • When using non-wheat flours, vigorous stirring helps cookies hold together, and they come out less crumbly. This is because the loss of the gluten protein must be compensated for by adding gum-like ingredients (like eggs) that perform a similar job.

  • Non-wheat dough is stickier than wheat-y dough, so be careful moving formed, unbaked cookies, especially if they are rolled thin and cut into fancy holiday shapes. If you are cutting them, do so on the same parchment paper you plan to bake them on.

  • ​Now, go mix, bake, and enjoy!

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