Hi! I’m Cassandre, and today on Caramel Loafing, we’re baking a tray of festive Italian almond cookies known as Ricciarelli di Siena.
These powdered sugar-dusted cookies with dramatic cracks hail from the romantic town of Siena in Tuscany, Italy. You might not recognize the name Siena at first, but it’s famously tied to Romeo and Juliet—how romantic is that, right? Suddenly, these sweet little cookies feel extra poetic!
Ricciarelli have a crisp shell like a cookie, but a soft, chewy center like cake. They’re beautifully simple to make and perfect for homemade holiday gifting or everyday baking.
One more Italian classic you shouldn’t miss: Italian Pignoli Cookies — easy to make, naturally gluten-free, and packed with rich nutty flavor. A definite must-try!
Here are a few more irresistible treats you’ll love:
Decadent, gooey, and filled with a molten surprise: Hazelnut Chocolate Lava Cookies
A French classic with refined elegance: French Dacquoise with Coffee Buttercream
A creamy homemade essential: Homemade Peanut Butter Spread
A beloved Japanese favorite from Hokkaido: Rum Raisin Butter Sandwich Cookies
Italian Ricciarelli Almond Cookies Recipe
Ingredients
Yield: 12–14 cookies using a small 3.4 cm cookie scoop
- 1 egg white
- Almond flour – 100g (3.5 oz)
- Powdered sugar – 70g (2.5 oz), reserve 10g (0.4 oz) for whipping the egg white
- Pinch of salt
- Fresh lemon juice – about 3–4 drops
- Vanilla extract – 2g (0.07 oz)
- Zest of half a lemon (or orange)
- Additional powdered sugar for coating – about 50g (1.8 oz), reusable
Use our Nutrition Calculator to check calorie and nutrition info for this recipe.
Instructions
- Using a fine mesh sieve, sift together almond flour and 60g (2.1 oz) of powdered sugar. Add the lemon zest and mix well.
- In a separate bowl, add a pinch of salt, lemon juice, and vanilla extract to the egg white. Whisk until foamy.
- Add the remaining 10g (0.4 oz) of powdered sugar to the egg white and continue beating until soft to medium-stiff peaks form.
- Gradually fold the dry almond mixture into the whipped egg white in 3 additions, mixing gently until just combined.
- Using a spoon or small cookie scoop, shape the dough into balls and roll them in powdered sugar until well coated. Gently form each ball into an oval and flatten with your fingers to create natural surface cracks.
- Preheat the oven to 300°F (150°C) and bake for 18–20 minutes, or until the edges turn pale golden.
- Once baked, use tongs to transfer cookies to a wire rack to cool completely.
Watch the step-by-step tutorial video here: Ricciarelli di Siena – Classic Italian Almond Cookies