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Ricciarelli (Sienese Almond Cookies)

5 from 1 vote
Course: Dessert, Sweets
Cuisine: Italian
Keyword: almond, almond based cookies, almond cookie recipe, almond cookies, how to bake almond cookies
Author: Olive
I came across this recipe when I was looking for something to use my almond flour because it’s nearing expiration date. 😀
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Ingredients (click ingredient to buy it)


  • Preheat oven to 425ºF (220ºC).
  • Place the almond meal/flour, flour, sugar, baking powder and salt in a medium bowl.
  • Stir until well blended.
  • Place the egg whites and almond extract in the bowl of an electric mixer.
  • Whip at high speed until firm peaks form.
  • Add the whipped egg whites to the almond mixture and stir with a silicone spatula until the dough just comes together.
  • Do not overmix or the cookies will be heavy. The dough will be soft and a bit sticky.
  • Sprinkle the powdered sugar on a work surface and on your fingers.
  • Using a teaspoon grab a bit of the dough (about the size of a large olive).
  • Drop the small mound of dough in the powdered sugar and roll it around until well covered with the powdered sugar.
  • Shape into a 2” x ½” lozenge and gently flatten the top with the tips of your fingers.
  • Place on a jellyroll pan lined with parchment paper or a Silpat.
  • Repeat until you have shaped 24 lozenges.
  • Bake 10 to 12 minutes until the cookies have risen and are pale-golden.
  • Remove from oven and let cool for 2 or 3 minutes.
  • Transfer to a cooling rack and let cool until room temperature.
  • Store in an airtight container for up to 2 weeks.
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