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

ByMaya Arden July 23, 2026July 23, 2026

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Introduction

Italian Almond Cookies, or Ricciarelli, are delightful chewy treats with a rich almond flavor and a hint of cherry sweetness. Naturally gluten-free, these cookies are perfect for anyone looking for a delicious, nutty dessert with a soft texture and crunchy almond coating.

A close-up of a dark plate filled with about eight almond cookies that are rough and covered in sliced toasted almonds. Powdered sugar is gently falling from a metal sieve held above them, adding a dusting of white on the golden-brown cookies. The background is dark, making the cookies and powdered sugar stand out clearly, with the plate set on a white marbled texture. The cookies have a crumbly texture with visible almond slices layered on top. 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 fan. Line two baking trays with parchment paper.
Step 2: In a bowl, combine the almond meal, caster sugar, lemon zest, almond extract, and salt. Whisk well 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 with the honey until soft peaks form. This usually takes about 2 minutes on high speed with a handheld mixer or 1.5 minutes on medium with a stand mixer.
Step 4: Gently fold the beaten egg whites into the almond mixture. The mixture will deflate a bit, but that’s normal and okay.
Step 5: Whisk the extra egg white in a small bowl until foamy. Place the flaked almonds in a separate bowl for coating.

Step 6: Scoop about one tablespoon of the cookie mixture and shape it into a rough 2.5 cm (1 inch) ball using two spoons. It doesn’t need to be perfect.
Step 7: Dip each ball into the foamy egg white, turning to coat completely using two forks.
Step 8: Roll the coated ball in the flaked almonds, pressing gently to cover as much of the surface as possible. Imperfections are fine.

Step 9: Place the coated cookies on the prepared trays about 2.5 cm (1 inch) apart.
Step 10: Bake for 13 to 15 minutes until golden brown. Begin checking at 12 minutes to ensure the almonds do not burn.
Step 11: Remove from the oven and transfer the cookies to a rack to cool completely before serving.

Tips & Variations

Use fresh, room-temperature egg whites for better volume when beating.
For a different flavor, substitute dried cherries with dried cranberries or chopped dried apricots.
If you prefer, skip the honey for a less sweet version or add a pinch of cinnamon for warmth.

Make sure to not overmix when folding the egg whites to keep the cookies light and airy.

Storage

Store these almond cookies in an airtight container at room temperature for up to 10 days. They can also be frozen for longer storage; thaw them at room temperature before serving. To refresh their texture, warm briefly in a low oven or microwave.

How to Serve

A close-up of small round baked treats piled on a white plate, each treat covered with golden-brown toasted almond slices all over their rough textured surface, lightly dusted with a fine layer of white powdered sugar, giving a soft contrast to the warm almond color, on a white marbled surface in soft warm lighting, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are Ricciarelli cookies gluten-free?

Yes, these cookies use almond meal instead of flour, making them naturally gluten-free and suitable for those avoiding gluten.

Can I use regular sugar instead of caster sugar?

It’s best to use caster (superfine) sugar as it dissolves more easily and creates a smoother texture, but finely granulated sugar can work if caster sugar is unavailable.