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Ricciarelli {gluten free}

This ricciarelli cookie recipe comes from Tuscany. They are melt-in-your-mouth tender, almond flavored cookies. Their beautiful white tops make a great addition to any cookie platter and they are gluten free. 
Prep Time1 hour 10 minutes
Cook Time12 minutes
Total Time1 hour 22 minutes
Course: Cookie, Dessert, Snack
Cuisine: Italian
Keyword: almond cookies, ricciarelli, ricciarelli cookies
Servings: 24 cookies
Author: Amy


  • 1 3/4 cup + 2 tablespoon almond flour
  • 1/3 cup granulated sugar
  • 1/2 cup confectioners sugar + more for dusting
  • 1 1/2 teaspoon orange zest from organic orange
  • 2 large egg whites at room temperature
  • 1 3/4 teaspoon honey
  • 1/4 teaspoon pure almond extract
  • 1/8 teaspoon pure vanilla extract


  • Line 2 cookie sheets with parchment paper.
  • Pour almond flour, granulated sugar, 1/4 cup of confectioners sugar and the orange zest in a medium bowl and toss together.
  • In an electric mixer add egg whites and whip with whsk attachment on high until soft peaks start to form.
  • Using a spatula gently fold in egg whites and stir gently to combine.
  • Add in honey, almond extract, vanilla extract and mix until well blended. Should have a stiff and sticky consistency.
  • Place remaining 1/4 cup of confectioners sugar in a small bowl.
  • Pinch of dough and roll into 2 teaspoon size balls. Roll balls in confectioners sugar and place on cookie sheets. dividing balls on each baking sheet, about 12 each.
  • You can then pinch the end of balls making the traditional diamond shape.
  • Let cookies sit uncovered for 1-2 hours to firm up and dry out a little.
  • Preheat oven to 325°. Bake the cookies one sheet at a time in the middle of oven for about 12 minutes, or until cookies begin to get tinged with golden brown around edges.
  • Transfer cookies to racks to cool completely and then dust with additional confectioners sugar.