Italian Almond Cookies (Ricciarelli)
Easy Italian almond cookies recipe (Ricciarelli), homemade with simple ingredients. Full of almond meal, almond extract, sliced almond topping and a bit of lemon or orange zest. Soft and chewy!
Servings: 18 Cookies
Calories: 223kcal
Ingredients
- 2 Egg whites From large eggs, Room temperature
- 1 tablespoon Honey
- 2 cups Blanched almond meal (Same as blanched ground almonds)
- ½ cup Granulated sugar Can add up to ¾ cups if you prefer your cookies sweeter but it alters the texture a little bit
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 teaspoon Lemon zest Or orange zest
Coating
- 1.5 cups Sliced almonds
Instructions
- In a large mixing bowl, add egg whites and honey and whisk them until soft peaks form (not stiff peaks).
- In another mixing bowl, whisk together almond meal, sugar, vanilla extract, almond extract, lemon zest until combined.
- Add this flour mixture to the egg mixture.
- Mix gently until combined.
- Cover and chill in fridge for about 1-2 hours to make it less sticky and easier to handle.
- Scoop out small portions of the dough and roll them into oval shapes. You can also make round balls, if you prefer that shape but typically they are oval shaped.
- Next, roll them in a bowl of sliced almonds until fully coated.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 320 degrees F for about 20 minutes or until tops are golden brown.
- Remove from oven and allow the cookies to cool completely in the tray.
- Dust a bit of powdered sugar on top prior to serving, if you like. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories: 223kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 6mg | Potassium: 147mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg