Go Back

Riciarelli {gluten free}

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 Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
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


  1. Line 2 cookie sheets with parchment paper.
  2. Pour almond flour, granulated sugar, 1/4 cup of confectioners sugar and the orange zest in a medium bowl and toss together.
  3. In an electric mixer add egg whites and whip with whsk attachment on high until soft peaks start to form.
  4. Using a spatula gently fold in egg whites and stir gently to combine.
  5. Add in honey, almond extract, vanilla extract and mix until well blended. Should have a stiff and sticky consistency.
  6. Place remaining 1/4 cup of confectioners sugar in a small bowl.
  7. 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.
  8. You can then pinch the end of balls making the traditional diamond shape.
  9. Let cookies sit uncovered for 1-2 hours to firm up and dry out a little.
  10. 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.
  11. Transfer cookies to racks to cool completely and then dust with additional confectioners sugar.