These Italian Almond Cookies With Almond Flour are soft, chewy, and packed with almond flavor. Known as Ricciarelli or soft amaretti, they're naturally gluten-free and made with simple Mediterranean ingredients like almond flour, egg whites, and lemon zest. They're the kind of cookie that feels special enough for holidays but easy enough to make anytime.
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I first tasted these Italian almond cookies while on vacation in Italy a few years ago. We were in Tuscany and every small café seemed to have a plate of them next to the espresso machine. Soft, chewy, and full of almond flavor, they quickly became my favorite afternoon treat.
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When I got back home, I started testing recipes to recreate that same texture and flavor. These cookies remind me of those sunny afternoons in Siena.
They share the same almond richness, simple ingredients, and naturally gluten-free base as my Almond Macaroon Cookies. If you're already a fan of my Chocolate Chip Cookies or my Chocolate Chip Pistachio Cookies you'll love how these capture that same balance of chewiness and comfort with a Mediterranean twist.
What Are Italian Almond Cookies (Ricciarelli)
Italian almond cookies, also known as Ricciarelli, come from Siena in the heart of Tuscany. Traditionally, they are made with almond flour, sugar, and egg whites and famous for their crackled tops and chewy, marzipan-like centers. Each bite has the perfect mix of sweetness and almond flavor that pairs beautifully with an espresso or cappuccino.
Unlike crisp amaretti cookies, Ricciarelli are softer and more delicate, with a texture that almost melts in your mouth. They're naturally gluten-free. Whether you serve them during the holidays or enjoy them year-round, these cookies bring a taste of Italy right into your kitchen.
Ingredients
You will need the following ingredients to make this Italian Almond Cookies Recipe:
Ingredient Notes
- Blanched almond flour: After testing with both almond meal and blanched almond flour, I found that the blanched version produced a smoother texture and lighter color, just like the cookies I tasted in Italy. The fine grind helps the dough come together evenly and creates that soft, chewy center without any grittiness.
- Egg whites (at room temperature): Lightly whisked egg whites are what make these cookies chewy instead of crisp. I tried beating them to stiff peaks at first, but the cookies turned out too airy. Mixing just until foamy gives structure while keeping the centers tender. Room temperature egg whites, instead of cold whites, mix more evenly with the almond flour and help create that smooth, chewy texture.
- Pinch of salt: Even in a sweet cookie, salt makes a difference. It enhances the almond flavor and balances the sugar so the sweetness doesn't overpower the natural nuttiness.
See the recipe card for quantities.
How To Make Italian Almond Cookies With Almond Flour: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Prepare a baking sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit. In a bowl, whisk the almond flour, sugar, and salt. In a separate bowl, beat the egg whites with a whisk or fork until just foamy. Add the vanilla extract and lemon zest. Add the egg whites to the almond flour mixture and stir with a spatula or your hands until a sticky dough forms.
Step 2: Scoop out 1 tablespoon of the dough and roll into a ball. Lightly coat the ball with powdered sugar and place on the baking sheet, spacing the balls 2 inches apart. Sift a bit more sugar over the top before baking.
Step 3: Let the cookies sit for 15 minutes at room temperature to help the tops crack in the oven.
Step 4: Bake for 15 minutes until lightly golden and cracked on top. The centers should remain chewy. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Pro Tip
I tested these a few times and found that taking them out of the oven just a minute before they look done gives the best chewy texture once cooled.
How To Get The Perfect Chewy Texture
- Lightly whisk the egg whites: Stop when they're just foamy. Over-whisking adds too much air and makes the cookies cakey instead of chewy.
- Watch the bake time: Pull them from the oven as soon as the edges turn golden and the tops are cracked. They'll firm up as they cool but stay soft inside.
Variations
- Orange zest: Swap the lemon zest for orange to give the cookies a slightly warmer, richer flavor that still feels fresh and bright.
- Dark chocolate drizzle: Once cooled, drizzle lightly with melted dark chocolate for a touch of indulgence without overwhelming the almond flavor.
- Pistachio twist: Roll the dough balls in finely chopped pistachios before coating in powdered sugar for color and a Mediterranean flair.
Frequently Asked Questions
If the tops didn't crack, the dough may not have rested long enough before baking. Give them at least 15 minutes on the baking sheet before they go into the oven.
Yes, you can roll the dough balls, coat them in powdered sugar, and refrigerate them for up to 24 hours before baking. Bring to room temperature before placing in the oven.
Other Delicious Cookies
Let me know your thoughts on these Italian Almond Cookies With Almond Flour by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Italian Almond Cookies With Almond Flour (Soft Amaretti Style, GF)
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Equipment
Ingredients
- 2 cups blanched almond flour
- ¾ cups granulated sugar
- ⅛ teaspoon kosher salt
- 3 large egg whites room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 teaspoon lemon zest
- powdered sugar for rolling
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 350℉.
- In a bowl, whisk the almond flour, sugar, and salt.2 cups blanched almond flour, ¾ cups granulated sugar, ⅛ teaspoon kosher salt
- In a separate clean bowl, beat the egg whites with a hand whisk or fork just until foamy (not stiff peaks).3 large egg whites
- Add the vanilla extract, almond extract (if using), and lemon zest to the egg whites.½ teaspoon vanilla extract, ¼ teaspoon almond extract, 1 teaspoon lemon zest
- Add the egg whites to the almond flour mixture and stir with a spatula or your hands until a sticky dough forms.
- Scoop out 1 tablespoon of dough at a time and roll into balls. Lightly coat each ball with powdered sugar, then place on a baking sheet, spaced about 2 inches apart. Sift a bit more powdered sugar on top before baking.powdered sugar
- Let the cookies sit for 15 minutes at room temperature-this helps the tops crack beautifully in the oven.
- Bake for 15 minutes until lightly golden and cracked on top. The centers should remain chewy.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack. They firm up as they cool.
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