Ricciarelli are soft Italian almond cookies from Siena, in the heart of Tuscany. They have a distinctive texture: crisp and cracked on the outside, soft and chewy on the inside.
These delicate cookies are traditionally prepared during the Christmas season and are among the most beloved Italian Christmas cookies. They are also perfect for gifting, beautifully wrapped, just like other classic Italian treats such as cantucci.
Ricciarelli are made with simple ingredients: almond flour, sugar, egg whites, and vanilla. They are oval-shaped, slightly flattened, and dusted generously with powdered sugar, which creates their characteristic rough, crackled surface once baked.
The key step for perfect Ricciarelli is letting the dough rest in the refrigerator for at least 12 hours. This resting time allows the flavors to develop and gives the cookies their signature texture. After resting, the dough is shaped into a log, sliced, and gently formed into the classic oval shape before being coated with powdered sugar and baked.
Ricciarelli are naturally gluten free, made without butter or flour, relying entirely on almonds and egg whites for structure and flavor.
Enjoy Ricciarelli as a dessert or snack, paired with coffee or hot tea. They are perfect for the holidays, special occasions, or as a homemade Christmas gift straight from the Italian tradition.
Ingredients
Prep Time: 20 Min | Resting Time: 12 Hours | Cook Time: 15 Min | Servings: about 25 Ricciarelli
- 250 g (about 2 ½ cups) almond flour
- 2 large egg whites
- 200 g (about 1⅔ cups) powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
Instructions
Make the Dough
Step 1) - In a large bowl, combine the egg whites and vanilla extract and mix with a wooden spoon until lightly blended. Add the almond flour and stir until the mixture starts to come together.
TIP: If you are using whole almonds instead of almond flour, grind blanched, skinless almonds in a food processor until very fine. Pulse in short intervals to avoid overheating the almonds, which would release oils and affect the texture of the dough.
Step 2) - Add the powdered sugar and mix well. The dough will become thick and sticky. At this point, switch to using your hands and knead gently until you get a smooth, compact dough.
Step 3) - Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 12 hours. This resting time is essential to allow the flavors to develop and the dough to firm up.
After resting, generously dust your work surface with powdered sugar. Shape the dough into a log, about 4 cm (1½ inches) thick.
Shape the Ricciarelli Cookies
Step 4) - Cut it into slices about 1.5 cm (½ inch) thick.
Gently shape each slice into an oval, slightly flattening it.
Step 5) - Coat each cookie generously with powdered sugar.
TIP: Do not shake off the excess, as this creates the characteristic cracked surface of Ricciarelli cookies.
Arrange the cookies on a baking sheet lined with parchment paper, leaving a little space between each one.
Bake the Ricciarelli Cookies
Step 6) - Bake in a preheated static oven at 170°C (340°F) for about 15 minutes. The cookies should remain pale, with a cracked surface and a soft center.
Once out of the oven, the Ricciarelli will still be very soft. Let them cool completely on the baking sheet; as they cool, they will set while staying tender inside.
Storage
Once completely cooled, store Ricciarelli in an airtight container at room temperature. They keep well for up to 5–6 days and remain soft inside while preserving their delicate almond flavor.
Avoid refrigerating them, as moisture can affect their texture.
If layering the cookies in the container, place a sheet of parchment paper between layers to prevent sticking.
Ricciarelli are also perfect for gifting and can be prepared a few days in advance, making them ideal for the holiday season.
Variations
ORANGE ZEST: Traditional Ricciarelli di Siena are often flavored with finely grated orange zest, which adds a delicate citrus aroma that pairs beautifully with almonds. Vanilla is also commonly used, either on its own or together with orange zest.
BITTER ALMONDS: In some family recipes, a few drops of bitter almond extract are added to intensify the almond flavor.
BAKING POWDER: Occasionally, a small amount of baking powder, about ½ teaspoon, is included to make the cookies slightly lighter, although classic Ricciarelli are naturally soft without any leavening.
How to Serve Ricciarelli
Ricciarelli are perfect at the end of a meal, served with coffee or tea, or enjoyed as a simple afternoon treat.
Traditionally in Siena, they are served after dinner with sweet local wines such as Vin Santo or Moscadello di Montalcino.
During the holiday season, Ricciarelli are also commonly wrapped and given as a homemade Christmas gift to friends and family.
Tradition and History of Ricciarelli
Ricciarelli are one of the oldest sweets of the Sienese confectionery tradition and, together with Panforte, are closely linked to Italian Christmas desserts such as panettone and pandoro. While in most of Italy they are mainly prepared during the holiday season, in Siena Ricciarelli are made and enjoyed all year round.
Their origins are ancient and partly wrapped in legend. Historical records show that almond-based sweets similar to today’s Ricciarelli were already known in Siena in the 15th century and served at noble banquets. At that time, they were called marzapanetti, a name later replaced by Ricciarelli.
According to tradition, the recipe may have been introduced in the Middle Ages by a Sienese knight returning from the Crusades, inspired by Eastern almond sweets. Over the centuries, Ricciarelli have preserved their reputation for quality and craftsmanship.
In 2010, Ricciarelli di Siena became the first Italian dessert to receive IGP certification. This designation protects their traditional recipe and guarantees that production and packaging take place exclusively in the province of Siena.
More Italian Cookie Recipes
- Amaretti – Soft or crunchy Italian almond cookies with a distinctive bittersweet flavor.
- Canestrelli – Delicate, buttery shortbread cookies dusted with powdered sugar.
- Brutti ma Buoni – Rustic hazelnut meringue cookies, crisp outside and soft inside.
- Baci di Dama – Two hazelnut cookies sandwiched together with dark chocolate.
- Baci di Alassio – Soft cocoa hazelnut cookies filled with rich chocolate cream.
Italian Ricciarelli Cookies: FAQs
Yes. Ricciarelli are naturally gluten free because they are made with almond flour and egg whites, without wheat flour or butter.
Yes. Ricciarelli keep well for several days at room temperature and are perfect for making in advance, especially during the holiday season.
Recipe Card
Ricciarelli (Soft Italian Almond Cookies)
Ingredients
- 250 g almond flour - about 2 ½ cups
- 2 large egg whites
- 200 g powdered sugar - about 1⅔ cups, plus more for coating
- 1 teaspoon vanilla extract
Instructions
Make the Dough
- In a large bowl, combine the egg whites and vanilla extract and mix with a wooden spoon until lightly blended. Add the almond flour and stir until the mixture starts to come together.TIP: If you are using whole almonds instead of almond flour, grind blanched, skinless almonds in a food processor until very fine. Pulse in short intervals to avoid overheating the almonds, which would release oils and affect the texture of the dough.
- Add the powdered sugar and mix well. The dough will become thick and sticky. At this point, switch to using your hands and knead gently until you get a smooth, compact dough.
- Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 12 hours. This resting time is essential to allow the flavors to develop and the dough to firm up.
- After resting, generously dust your work surface with powdered sugar. Shape the dough into a log, about 4 cm (1½ inches) thick.
Shape the Ricciarelli Cookies
- Cut it into slices about 1.5 cm (½ inch) thick.
- Gently shape each slice into an oval, slightly flattening it.
- Coat each cookie generously with powdered sugar.TIP: Do not shake off the excess, as this creates the characteristic cracked surface of Ricciarelli cookies.
- Arrange the cookies on a baking sheet lined with parchment paper, leaving a little space between each one.
Bake the Ricciarelli Cookies
- Bake in a preheated static oven at 170°C (340°F) for about 15 minutes. The cookies should remain pale, with a cracked surface and a soft center.
- Once out of the oven, the Ricciarelli will still be very soft. Let them cool completely on the baking sheet; as they cool, they will set while staying tender inside.
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