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

ByJack Voss April 7, 2026April 7, 2026

Jump to Recipe

Introduction

Italian Almond Cookies, known as Ricciarelli, are delightful gluten-free treats with a chewy texture, fragrant almond flavor, and a hint of lemon zest. These delicate cookies are perfect for sharing with friends or enjoying alongside your favorite cup of tea or coffee.

The image shows a group of small almond cookies stacked softly on a white plate. Each cookie has a rough texture with a golden-brown color and is covered closely with thin, toasted almond slices. A light dusting of powdered sugar is being sprinkled on top, creating a soft white layer that contrasts with the almonds’ warm tones. The background is dark, making the cookies stand out clearly, and the white plate rests on a white marbled surface that adds subtle texture. 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 the oven to 190°C (375°F) or 170°C (fan). Line two baking trays with parchment paper.
Step 2: In a bowl, combine the almond meal, sugar, lemon zest, almond extract, and salt. Whisk to evenly distribute the zest and extract, then fold in the chopped dried cherries. Set aside.
Step 3: Using a mixer or whisk, beat the 2 egg whites with the honey until soft peaks form. This typically takes about 2 minutes on high speed with a handheld mixer or 1 1/2 minutes on medium with a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. Don’t worry if it seems like you lose most of the air—it’s normal and the cookies will still be light.
Step 5: In a small bowl, whisk the extra egg white until foamy. Place the flaked almonds in another bowl.
Step 6: Using about 1 tablespoon of mixture, form rough 2.5 cm (1 inch) balls. You can use two spoons to help shape them; perfection isn’t necessary.
Step 7: Dip each ball into the foamy egg white, turning with two forks to coat all sides. Then roll the ball in the flaked almonds, pressing them on gently to cover as much as possible.
Step 8: Arrange the coated cookie balls on the prepared trays, spacing them about 2.5 cm (1 inch) apart.
Step 9: Bake for 13-15 minutes, checking at 12 minutes to prevent the almonds from burning. The cookies should be golden brown when done.
Step 10: Transfer the cookies to a wire rack and allow to cool completely before serving.

Tips & Variations

You can substitute dried cherries with chopped dried cranberries or raisins for a different fruity note.
For a stronger almond flavor, add a bit more almond extract, but use it sparingly to avoid bitterness.
If you prefer a softer cookie, reduce the baking time by a minute or two.
Make sure egg whites are at room temperature for better volume when beating.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 10 days. They can also be frozen for longer storage; thaw at room temperature before serving. To refresh the almond crunch after freezing, briefly warm them in a low oven.

How to Serve

A close-up image of several almond croissants stacked together on a white plate with a slightly textured surface, each croissant covered in golden-brown toasted almond slices. The croissants have a flaky, layered texture with a dusting of white powdered sugar falling from above, adding a delicate, light coating on the almonds and the croissant surfaces. The background is softly blurred, emphasizing the warmth and crispiness of the croissants, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are Ricciarelli naturally gluten-free?

Yes, this recipe uses almond meal instead of flour, making these cookies naturally gluten-free and suitable for those avoiding gluten.

Can I make these cookies ahead of time?

Absolutely. You can prepare the cookie dough and shape the balls in advance, then refrigerate or freeze them before baking. Just add a couple of extra minutes to the baking time if baking from chilled.