These classic Italian almond cookies, called ricciarelli, are a unique and irresistible treat. Made with almond paste, they have crackled edges and a satisfyingly chewy interior. Naturally gluten free and similar in texture to almond macaroons, ricciarelli pack an intense almond flavor in each bite.
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Ricciarelli date back to the Middle Ages
Ricciarelli trace their origins to the Middle East and were introduced to the Tuscan city of Siena by Ricciardetto della Gherardesca after his travels. The name ricciarelli comes from the Italian arricciati, meaning “curling,” since the cookies’ traditional oval shape with curled ends resembled the tips of the Ottoman sultans’ slippers.
Originally called marzipanetti, these cookies were made from almond paste and have long been a part of Tuscan confectionery traditions.
This ricciarelli recipe is adapted from Elisabet der Nederlanden’s Holiday Cookies cookbook. I scaled it to use a standard 7-ounce tube of almond paste, which is how almond paste is commonly sold.
The adjustments slightly increase the almond paste ratio, resulting in a chewier cookie. The dense texture means one or two cookies are often enough to satisfy a sweet craving.
Ingredients for Italian almond cookies
- Almond paste
- Granulated sugar
- Kosher salt
- Egg white
- Almond extract
- Almond flour
- Confectioners’ sugar (for coating)
What is almond paste?
Almond paste is a dense, sturdy mix typically made from blanched almonds and sugar, sometimes with egg white to bind. It is sold in foil-wrapped tubes in the baking aisle.
If you prefer homemade, it’s possible to make almond paste from scratch, but for convenience most bakers use the prepackaged tubes.
Is almond paste the same as marzipan?
No. Almond paste is coarser and less sweet, with a higher almond-to-sugar ratio, while marzipan is finer, sweeter, and often shaped or colored for confections. Almond paste is an ingredient used in baked goods like frangipane tarts and ricciarelli.
Working with almond paste
Almond paste is thick and dense, so using a food processor is important. To avoid straining your machine, first break the paste into smaller pieces. A quick and effective method is to grate the paste on the large holes of a box grater before pulsing with sugar in the food processor.
Grating the paste produces manageable shreds that blend smoothly with sugar and other ingredients without risking damage to the processor.
What if the almond paste is too hard?
Almond paste can dry out if stored too long and become firm or brittle. Grating helps, but you can also follow simple softening tips—warming gently or working it with a bit of egg white will usually restore pliability.
How to make ricciarelli
- Grate the almond paste on the large holes of a box grater and transfer the shreds to a food processor.
- Add the granulated sugar and process until the mixture is smooth and evenly combined.
- Blend in the egg white, salt, and almond extract until the batter is smooth and creamy.
- Transfer the mixture to a bowl and fold in the almond flour until evenly incorporated.
- Scoop the dough into small rounds using a 2-teaspoon to 1-tablespoon scoop or a tablespoon measure, then shape into balls as needed.
- Coat each cookie thoroughly in sifted confectioners’ sugar.
- Place cookies on a parchment-lined sheet pan and bake.
Use parchment paper
For ricciarelli, parchment is essential. The dough is sticky and can cling to silicone baking mats; parchment prevents sticking and helps the cookies release cleanly after baking.
Forming & baking Italian almond cookies
A cookie scoop helps portion evenly, but this dough is soft and will need gentle shaping into rounds after scooping. If you don’t have a scoop, use a tablespoon and roll the dough to uniform sizes so the cookies bake evenly and develop the characteristic crackled tops and chewy centers.
Bake time depends on cookie size. Small scoops (about 2 teaspoons) typically take 11 minutes; larger scoops may need a minute or two more. The cookies should be just barely golden—the goal is a delicate color without browning.
How to know when Italian almond cookies are done
- Watch for the telltale crackled surface and slight spread.
- The color should be barely golden; avoid browning to keep them soft and not bitter.
- Let the cookies rest on the baking sheet for 5 minutes after removing from the oven so they can set; moving them too soon may cause them to deform.
- Transfer to a wire rack to cool completely before storing in an airtight container.
How do ricciarelli taste?
Ricciarelli are chewy, dense, and intensely almond-forward without being overly sweet. They pair beautifully with a hot cup of tea or coffee and make a refined addition to holiday cookie assortments.
Tasters said
“So GOOD! Love this gluten free almond cookie!”
Francoise (neighbor)
“I love the flavor, but the texture—the softness and chewiness—is the BEST!”
Scott (spouse)
Ricciarelli are lovely year-round but especially festive at Christmastime. Their delicate almond flavor and powdered sugar coating make them a seasonal favorite.
More almond cookies you might like
- Almond Crescent Moon Cookies
- Chocolate Almond Florentines
- Apricot Almond Bars
- Mocha Almond Brickle Cookies
Almond Ricciarelli Cookies
SPECIAL EQUIPMENT:
- Food Processor
INGREDIENTS:
- 7 ounces almond paste
- 10 tablespoons granulated sugar (½ cup + 2 tablespoons)
- scant ¼ teaspoon kosher salt
- 1 large egg white
- ¼ teaspoon almond extract
- 6 tablespoons almond flour
- ½ cup confectioners’ sugar sifted
DIRECTIONS:
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Position the oven rack in the center and preheat to 350°F. Line a half sheet pan with parchment paper. Do not use a silicone mat.
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Grate the almond paste on the large holes of a box grater. Transfer to a food processor, add granulated sugar, and process for about 1 minute until smooth and combined.
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Add the egg white, salt, and almond extract and process until smooth. Transfer to a bowl and fold in the almond flour with a rubber spatula.
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Sift powdered sugar into a small bowl. Use a mini scoop (2–3 teaspoons) to portion dough into the powdered sugar, coat each round, and transfer to the parchment-lined sheet.
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Space cookies 2–3 inches apart and continue until all dough is used.
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Bake 11–13 minutes, rotating the pan halfway through. Cookies should be just starting to take a touch of color.
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Let cookies rest on the sheet pan for 5 minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container.
NUTRITION:
| Carbohydrates: 16 g
| Protein: 2 g
| Fat: 4 g
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