Description
These tender Italian almond cookies, known as Ricciarelli, are lightly crisp on the outside and chewy on the inside. Made with almond flour, egg whites, and honey, they offer a naturally gluten-free treat with a delicate flavor and irresistible texture.
Ingredients
- 1 cup almond flour (sifted)
- 1 large egg white
- ½ cup granulated sugar
- 1 tablespoon high-quality honey
- Powdered sugar, for dusting
Instructions
Prepare the almond dough: Sift almond flour into a mixing bowl.
In a separate bowl, whip the egg white until frothy. Gradually add granulated sugar while whipping, until stiff peaks form.
Gently fold the egg mixture into the almond flour until fully combined. Add honey and mix until the dough is smooth and pliable.
Shape the cookies: Form the dough into small ovals, about 1 inch long. Slightly flatten each cookie. You should have 20–25 cookies.
Dust the cookies generously with powdered sugar.
Bake: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Place cookies on the sheet, spacing them 1 inch apart. Bake for 15–20 minutes or until edges are lightly golden.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best texture.
Do not overbake; cookies should remain soft and chewy inside.
Store in an airtight container for up to 5 days.
Optional: Add a touch of orange zest for a citrus twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 55 Kcal
- Sugar: 5g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.7g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: Ricciarelli, almond cookies, Italian cookies, honey cookies, gluten-free dessert