5 from 7 votes

Ricciarelli, Siena's almond cookies

Course Dessert, Cookies
Cuisine Tuscan
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 20
Author Giulia


  • 2 egg whites
  • 1 dash lemon juice
  • 400 g (3 1/3 cups) icing sugar, use half of it for dusting
  • 200 g (2 cups) almond flour
  • 2 tablespoons aroma of bitter almonds
  • seeds of 1 vanilla bean
  • grated peel of 1 orange
  • 1 large sheet of wafer


  • The night before. Whip the egg whites with a drop of lemon juice to stiff peaks. Fold in gently the icing sugar and the ground almond flour. Mix in the bitter almond extract, the grated peel of one orange and the vanilla seeds. Cover with cling-film and set aside in the fridge overnight (or at least for 4 hours).
  • The day after. Cut out about twenty (approximately 7 cm x 4 cm) ovals from the wafer sheet: they are meant to be the basis of ricciarelli. Place the extra icing sugar on a wooden working surface. Roll the dough into a sausage and cut out small balls of dough. Shape the dough with your hands to cover the wafer oval. Make it about 1 cm thick and coat the shaped cookies with extra icing sugar (about 5 mm thick). Arrange them on a baking tin lined with parchment paper or a silicone sheet.
  • Bake in preheated oven to 160°C (320°) for about 18 minutes. When you remove them from the oven, they will be still soft and moist, but don’t worry, they will reach the ideal texture once cooled down. Store them in an airtight container... the day after they are even better.
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For a better result of the recipe, consider using a scale.