Dessert

Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe

Name: Italian Almond Cookies (Ricciarelli) – Gluten Free Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups almond meal or blanched ground almonds; 1/2 cup caster / superfine sugar; 2 tsp lemon zest (from 1 lemon); 3 drops natural almond extract; 1/8 tsp salt; 1/2 cup dried cherries, chopped; 2 egg whites, at room temperature (from 2 large eggs); 2 tsp honey; 1 extra egg white; 1 1/2 cups flaked almonds

ByMariam Harutyunyan November 7, 2025November 7, 2025

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Introduction

These Italian Almond Cookies, known as Ricciarelli, are delightfully soft and naturally gluten free. With a tender chewy texture and a sweet almond flavor accented by dried cherries, they make a perfect treat for any occasion.

A close-up of several round cookies covered with toasted almond slices, arranged in a pile on a white plate. The cookies are golden brown and have a rough, crunchy texture from the almond slices. White powdered sugar is being sprinkled from a silver mesh strainer above the cookies, mid-air, creating a delicate dusting over the cookies and a soft contrast against the dark blurred background. The plate is set on a white marbled surface with a soft cloth underneath, and the lighting highlights the texture and warmth of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond meal or blanched ground almonds
1/2 cup caster (superfine) sugar

2 tsp lemon zest (from 1 lemon)
3 drops natural almond extract

1/8 tsp salt
1/2 cup dried cherries, chopped

2 egg whites (at room temperature, from 2 large eggs)
2 tsp honey
1 extra egg white

1 1/2 cups flaked almonds

Instructions

Step 1: Preheat your oven to 190°C (375°F) or 170°C (340°F) if using a fan oven. Line two baking trays with parchment paper.
Step 2: In a bowl, whisk together almond meal, sugar, lemon zest, almond extract, and salt until the zest and extract are evenly mixed. Stir in the chopped dried cherries and set aside.

Step 3: Using an electric mixer or whisk, beat the two egg whites and honey until soft peaks form. This usually takes about 2 minutes on high speed with a handheld mixer or 1.5 minutes with a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. The mixture may lose volume, but it will retain the air you beat in.
Step 5: In a small bowl, whisk the extra egg white until foamy. Place the flaked almonds in a separate bowl.

Step 6: Scoop about one tablespoon of the almond mixture and gently shape it into a rough 2.5cm (1 inch) ball using two spoons.
Step 7: Dip each ball into the foamy egg white, turning with two forks to coat well. Then roll the ball in the flaked almonds, pressing gently to stick on the nuts.
Step 8: Arrange the coated balls on the prepared baking trays, spacing them about 2.5cm (1 inch) apart.

Step 9: Bake for 13 to 15 minutes until the cookies are golden brown. Begin checking at 12 minutes to avoid burning the nuts.
Step 10: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.

Tips & Variations

For a different flavor, substitute dried cherries with dried cranberries or chopped candied orange peel.

Make sure egg whites are at room temperature for better volume when beating.
If you prefer a stronger almond flavor, add an extra drop of almond extract, but don’t overdo it.

Storage

Store the cooled cookies in an airtight container at room temperature. They keep well for up to 10 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw them at room temperature before serving.

How to Serve

A close-up image shows a woman's hand breaking apart a soft cookie with a crumbly texture. The cookie has two main layers: a light golden brown outer crust dusted lightly with white powdered sugar, and an inner soft, pale yellow dough mixed with dark brown chocolate chips. The background is slightly blurred with a white marbled texture and a dark round plate partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are Ricciarelli completely gluten free?

Yes, these cookies use almond meal instead of wheat flour, making them naturally gluten free. Always check your almond meal label to ensure no cross-contamination if gluten sensitivity is a concern.

Can I use whole almonds instead of flaked almonds?

Flaked almonds coat the outside nicely and create a delicate texture, but you could try finely chopped whole almonds as a substitute. Keep in mind the texture and appearance will be a little different.