Orange-scented almond cookies inspired by the soft, snowy sweets of Siena. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Ricciarelli
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Mixing bowl
- covered container
- kitchen scale
- lined baking sheet
Orange-scented almond cookies inspired by the soft, snowy sweets of Siena.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Mix and rest
Whisk egg whites just until foamy. Stir in almond flour, 150 g powdered sugar, zest, extract and salt to make a thick paste. Cover tightly and refrigerate for 12 hours.
- 2Shape
Heat oven to 300°F (150°C), or 275°F (135°C) fan. Divide the cold paste into 20 portions, about 23 g. Dust with the coating sugar and shape into 2-inch-long flattened ovals, about 1/2 inch thick.
- 3Bake
Space 1 inch apart on a lined sheet. Bake for 18–22 minutes until the surface cracks and edges are set; the cookies should remain pale.
- 4Cool
Rest on the sheet 15 minutes before moving them. Cool another 15 minutes on a rack; they are fragile while warm.
Chef’s Science & Pro Tips
Ingredient science
The overnight rest hydrates the almond flour and makes shaping easier.
Technique & texture
A generous dry sugar layer creates the characteristic pale cracked surface.
Finishing & serving
This is a simple almond-flour home version, rather than a syrup-and-wafer confectionery method.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 4 days | Keep airtight at room temperature up to 4 days. |
| Refrigeration | As described | Refrigeration is unnecessary for the baked cookies. |
| Raw freezing | up to 1 month | Freeze rested paste airtight up to 1 month; thaw in the refrigerator and shape. |
| Baked freezing | up to 2 months | Freeze cool cookies up to 2 months, separated with parchment. |
| Restoring | As described | Thaw sealed at room temperature; add a light fresh sugar dusting if needed. |
Notes
- The overnight rest hydrates the almond flour and makes shaping easier. A generous dry sugar layer creates the characteristic pale cracked surface. This is a simple almond-flour home version, rather than a syrup-and-wafer confectionery method. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Can I skip the overnight rest?
The dough is harder to shape and the texture will change. Plan the rest into the recipe.
Why are they still soft?
Ricciarelli are meant to have a tender center and firm up as they cool.
Do I need wafer paper?
No. This home version bakes directly on parchment.
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