Delicious gluten-free almond lemon cookies
A delicious Italian cookie recipe that we adore. These are the top reasons why we think you will like these:
- the recipe takes about 30 minutes to make
- we need five ingredients only
- they are intensely lemony
- slightly crinkled and firm outside
- with a soft, chewy, melt-in-your-mouth delicious interior
- they keep well, and we can freeze the cookie dough too
- gluten-free and flourless
The origin of Ricciarelli cookies
Ricciarelli is a delicious cookie recipe originating from Italy. The main ingredients are egg whites, sugar, almond flour, and lemon. The texture is very similar to macaroons. They are soft and chewy inside, with a slightly crinkled exterior. Traditionally, they would serve them around Christmas time, but we feel these are great all over the year, especially when served with warm coffee or tea.
Essential ingredients and preparation
For these chewy almond cookies, we will need five easily accessible ingredients. The preparation is straightforward and quick. It will take us about 30 minutes from start to the end to make them.
The most important thing is to use good quality almond flour or almond meal and use a bio lemon since we will need finely grated unwaxed lemon zest.
Storing and freezing Italian Almond Cookies
Feel free to store these cookies in three ways.
Make the cookie dough ahead and wrap it in clingfilm. Place in the fridge for up to 3 days.
Keep the baked Ricciarelli cookies at room temperature, sealed in a cookie jar for up to two weeks.
Or, freeze the cookies before baking. Make the cookie dough, and place it in the freezer bag. Keep in the freezer for up to a month. Before baking, defrost at room temperature, then bake. If needed, bake for a minute or two longer.
How to make Ricciarelli at home (recipe video)
Check this quick video to master making Ricciarelli cookies at home.
Try these easy and tasty cookie recipes too
METHOD
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preparation
Preheat your oven to 150 °C / 300 °F. Place the rack in the middle of the oven. Line a baking sheet with parchment paper.
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dry and wet ingredients
Add powdered sugar to a large bowl. Save about a tablespoon of powdered sugar for egg whites. Add almond flour and salt, and stir to combine. Beat the egg whites with a tablespoon of powdered sugar and freshly grated lemon zest in a smaller bowl. Use a hand whisk or an electric mixer and whisk until soft peaks form (the mixture should be foamy and light).
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shape the cookies
Add the egg white mixture to the almond mixture. Using a spatula, stir to form a cookie dough. Cut the dough in half, and shape each half into a long rope 3 cm (1-inch) in diameter. Cut rope into small pieces 1 cm (1/2-inch) in diameter. Place each cookie on a prepared baking sheet. Using your hand, gently push down.
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bake
Don't overcrowd the cookies on the baking sheet. Generously sprinkle with powdered sugar. Place in the preheated oven and bake for 18 - 20 minutes at 150 °C / 300 °F or until the cookies are golden-brown and the exterior cracks slightly. Remove from the oven and leave to cool completely, then transfer to a cookie jar.
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