Ricciarelli (Soft Italian Almond Cookies with Cherries)
Two large egg whites whipped into soft mounds keep the center tender and chewy inside these naturally gluten-free Italian Almond Cookies (Ricciarelli).
Ricciarelli are soft Italian Almond Cookies with Cherries wrapped in a crispy flaked almond crust. The cookies bake at 375°F (190°C) for just 15 minutes. Whipped egg whites fold directly into the dough to keep the centers tender and chewy without any flour or gluten. The rough exterior hides a sweet, cherry-studded center.
The almond ingredients
Two cups of almond meal make up the base of the dough. This ingredient consists of finely ground whole, raw, unpeeled almonds, which give the cookies a moist texture and a pronounced nutty flavor. To produce a homemade version, simply blend raw almonds that have no salt added until they are thoroughly pulverized. If you want a slightly milder almond flavor, you can substitute almond flour made from blanched almonds.
Half a cup of superfine or caster sugar blends into the batter faster than standard granulated sugar. If you only have regular white granulated sugar on hand, it works perfectly as a direct substitute. This dough also uses half a cup of chopped dried cherries. If you prefer a different fruit, you can safely replace the cherries with dried cranberries, raisins, or chopped dried apricots.
Prepping the egg whites
Large eggs in this recipe mean each one weighs between 55 and 60 grams in the shell, matching standard industry sizing. You will find it much simpler to divide the whites and yolks while the eggs are still fully chilled from the refrigerator. If you need to warm those cold whole eggs in a hurry, submerge them in a bowl of warm tap water for five minutes. Dry the shells completely before cracking them.
Allow the separated egg whites to sit at room temperature for fifteen minutes before you start. This brief resting time improves aeration. Put the whites and the honey into a bowl, then beat them to soft peaks. You whip the eggs to lighten the overall cookie mixture, not to provide structural lift.
Mixing the dough
Combine the dry components in a large bowl. Whisk the almond meal, sugar, salt, lemon zest, and almond extract. A quick whisk distributes the zest and extracts evenly.
Stir the chopped cherries into the dry ingredients.
Fold the beaten egg whites gently into the almond mixture. The meringue will lose some apparent air during this step. This deflation is completely normal.
The Almond Coating
The cookie dough contains no gluten. It can safely rest for hours on the counter before baking without becoming tough. Use two spoons to portion the sticky dough into 1-inch (2.5 cm) balls. Do not try to make them perfectly round. Attempting to make perfectly uniform balls or an even almond coating defeats the intended rustic appearance of the cookies.
Set up a coating station. Place one extra egg white in a small bowl and whisk it until foamy. Place one and a half cups of flaked almonds in a separate shallow dish. Roll the portioned dough in the foamy egg white using two forks. The foamy egg acts as an adhesive for the almond flakes.
Move the coated ball into the flaked almonds. Press the almonds lightly onto the dough to stick flakes all over the surface. The flaked almond coating creates a crispy exterior that contrasts with the soft interior.
Baking times
Place the coated cookies on a lined tray. Space them 1 inch (2.5 cm) apart. Bake the cookies at 375°F (190°C) for 13 to 15 minutes.
Look at the cookies at the 12-minute mark. Failing to check the oven at twelve minutes can cause burnt almond coatings. You can take them out at 13 minutes if the flaked almonds look golden brown.
Move the cookies to a wire rack. Handle the baked cookies gently. Rough handling can crush their fragile, soft exteriors. Let the cookies cool completely.
Serving and storage
The final baked treats naturally contain no dairy or gluten. Apply a light dusting of powdered sugar to the cooled cookies right before you serve them.
Store the baked cookies in an airtight container at room temperature. The cookies stay fresh for up to ten days. You can also freeze the baked cookies for longer-term storage.
Ricciarelli (Soft Italian Almond Cookies with Cherries)
Ingredients
- 2 large egg whites, at room temperature
- 2 tsp lemon zest
- 2 cup almond meal or blanched ground almonds
- 0.5 cup caster or superfine sugar
- 0.5 cup dried cherries, chopped
- 2 tsp honey
- 3 drops natural almond extract
- 0.13 tsp salt
Coating
- 1 extra egg white
- 1.5 cup flaked almonds
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Method
Shaping & Baking
Easy swaps
- the almond meal→blanched almond flour
Substitutions
Swap the almond meal for blanched almond flour if you prefer a slightly milder nutty flavor.
Chopped dried apricots, raisins, or dried cranberries work perfectly as direct substitutes for the dried cherries.
Regular granulated white sugar is a perfectly safe replacement if you do not have caster or superfine sugar on hand.
Storage
Place the baked cookies in an airtight container so they stay fresh for a maximum of ten days, or freeze the batch if you want to keep them longer.
Because this dough is naturally gluten-free, it can safely rest at room temperature for hours before baking without becoming tough.
Store soft and crispy baked goods in completely separate containers so that moisture transfer does not soften your crunchy crusts.
Serving
Dust these naturally dairy-free and gluten-free cookies lightly with powdered sugar just before plating them.
Common mistakes
Avoid shaping perfectly uniform balls or creating an overly neat Almond Coating, as this defeats the intended rustic charm of Ricciarelli (Soft Italian Almond Cookies with Cherries).
Always peek at the cookies at the 12-minute mark to ensure the flaked Almond Coating does not scorch in the oven.
Handle the warm cookies very gently when transferring them to a wire rack so you do not accidentally crush their fragile exteriors.
Techniques
Scoop the sticky dough into 1-inch (2.5 cm) rounds with a pair of spoons, then drop them into the foamy egg white. Turn each piece around with a pair of forks, coating the outside so the liquid acts as an adhesive for the flaked almonds.
Separate your egg whites while the eggs are still cold from the refrigerator, and then let them sit for fifteen minutes to improve aeration when whipped.
Always ensure your mixing bowl and whisk are completely clean and grease-free when whipping egg whites so the foam can properly hold air.
Allow hot baking pans to cool completely between batches so the next round of cookie dough does not start melting before it enters the oven.
- Store
- Place the baked cookies in an airtight container so they stay fresh for a maximum of ten days, or freeze the batch if you want to keep them longer. Because this dough is naturally gluten-free, it can safely rest at room temperature for hours before baking without becoming tough. Store soft and crispy baked goods in completely separate containers so that moisture transfer does not soften your crunchy crusts.
Can I use regular sugar instead of caster sugar?
Regular granulated white sugar functions as a direct substitute if you do not have caster or superfine sugar on hand. Caster sugar is simply recommended because it incorporates a little more easily into the dry ingredients.
What can I use if I do not have dried cherries?
You can safely replace the chopped dried cherries with an equal amount of dried cranberries, raisins, or chopped dried apricots.
Can I make the cookie dough ahead of time?
Because this dough contains no gluten, it can safely rest at room temperature for hours before baking without becoming tough.
Why do my crispy cookies get soft when stored with other treats?
Moisture transfers easily between different types of treats in a sealed environment. Always store soft and crispy baked goods in completely separate containers so that moisture transfer does not soften your crunchy crusts.
Are these cookies suitable for guests with dietary restrictions?
Yes, these Italian almond cookies naturally contain zero dairy and no gluten. Simply give the cooled batch a light dusting of powdered sugar right before serving.
Why did the exterior of my cookies burn in the oven?
The flaked Almond Coating can scorch quickly when baked at 375°F (190°C). Always peek at the cookies at the 12-minute mark to ensure the flakes are only turning golden brown.
Should I roll the dough into perfectly smooth spheres?
No, you should intentionally leave the outside rough. Attempting to make perfectly uniform balls or an overly neat Almond Coating defeats the intended rustic charm of these cookies.
What is the easiest way to handle the sticky dough?
Scoop the sticky dough into 1-inch (2.5 cm) balls using a pair of spoons. Drop these portions into the foamy egg white and turn them around using a pair of forks. This wet coating acts as an adhesive so the flaked almonds stick to the outside.
Why do the egg whites need to sit at room temperature before whipping?
Letting the separated egg whites rest for fifteen minutes improves aeration so they can hold more air. It is easiest to separate the whites from the yolks while the eggs are still cold from the refrigerator.
Why will my egg whites not whip into a stable foam?
Any trace of grease or fat will prevent the foam from properly holding air. Always ensure your mixing bowl and whisk are completely clean and grease-free when whipping egg whites.
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