Italian Almond Cookies (Gluten Free) have totally bailed me out on more occasions than I can count. Ever found yourself craving something sweet but you just cannot handle all the fuss (or gluten)? Same. These soft and chewy little cookies are basically Italy’s hug in dessert form. My family never leaves them alone for long, and even the gluten eaters want seconds. If you’ve ever burned a batch of chocolate chips or wanted an easy bake with a fancy twist, oh buddy, you need to try these.
What Are Ricciarelli?
First off, let’s get this out there: Ricciarelli is the fancy Italian name for these beauties. Think of them as the classic Italian almond cookies (gluten free to boot) that show up at Christmas and all sorts of lazy afternoons. Origin story? They come from Siena, Italy. Imagine a cookie so simple your nonna would nod in approval. The cookie dough is a no-flour, all-almonds situation. No wheat, nada. It’s soft on the inside, a little crunchy outside, and tastes like marzipan but lighter and less, you know, sticky sweet.
They get that pretty “cracked” look on purpose too, and the powdered sugar on top is basically the cookie version of snow. What I love is how these guys aren’t weighed down with tons of ingredients – just almond flour, egg whites, sugar, plus a dash or two of magic (OK, orange zest if you want to be basic about it). You mix it up, shape them, bake, dust with more sugar, and seriously, you’ll wonder where they’ve been all your life.
I never believed gluten free cookies could taste so good until I made these Ricciarelli! They even fooled my picky father-in-law. – Lisa W.
Why You’ll Love Them
Let’s get real: Italian almond cookies (gluten free ones, especially) are a true game changer. Why? For one, they’re ridiculously good. Two, if you struggle with gluten (like my cousin Tony), these are safe, easy, and no one will even guess they’re gluten free.
These cookies look way fancier than the effort you put in. Even my six-year-old makes a mess of the dough, and somehow they still turn out perfect. Plus, with that chewy center and crispy edge, you don’t get many cookies like this at home without a five-star bakery.
If you ever need something for unexpected guests or just want to treat yourself with your coffee, these cookies have your back. Oh, and honestly? You don’t have to tell anyone you made them from scratch. Just saying.
How to Make Them
OK, spoiler: these are among the easiest cookies I’ve ever baked. Start with almond flour and sugar — granulated, not powdered. You’ll need egg whites but I really recommend you separate them yourself don’t use the carton stuff. It just isn’t right. Add in a bit of vanilla. If you’re feeling wild, a bit of orange or lemon zest adds a whole new twist.
You just mix everything together in one bowl (it’ll look sticky and weird — that’s fine). Shape the dough with your hands into chunky ovals, like chubby little diamonds or clouds. Plop them onto parchment. Give each cookie a good, thick dusting of powdered sugar. Bake around 20-25 minutes, and they’ll look a little soft when done. Don’t panic! They firm up as they cool.
Here’s another pro tip: don’t overbake these, or you lose that perfect chewy middle. I did this once, and they turned into almond rocks! Not fun. Let them cool, grab a coffee, and try not to eat the whole batch at once (harder than you’d think).
Expert Tips
Want bakery-level Italian almond cookies (gluten free and all)? Let the dough chill in the fridge for half an hour. This step keeps them thick and less likely to spread.
Don’t skip zest. Orange is more classic, but lemon adds a zing I can’t resist sometimes. The zest really cuts the sweetness and makes them feel more “real Italian.”
Handling sticky dough is tricky. Get your hands a little damp so it’s easier to shape. Or just use a spoon if you’re not fussy. Want your powdered sugar to stick and not melt away? Let cookies cool then give a second dusting.
One more thing — each oven does its own thing. Set a timer, peek early, don’t trust the “done in 20 minutes” line from anyone. Test one in the first batch and adjust. At the end of the day, homemade always beats store-bought for taste and weirdly, price.
How to Store and Freeze
You don’t want your Italian almond cookies (gluten free or not) to go stale, trust me. Here’s what you do. Once they’ve cooled, stash them in an airtight container. Room temp is cool if you’re eating them in three to five days. Longer than that and, honestly, just freeze them.
To freeze, pop the cookies in a zipper bag and make sure there isn’t a bunch of air inside. You can sneak out one or two at a time and let them sit on the counter for an hour. They’ll taste fresh, still chewy.
Don’t put these in the fridge or they get weirdly soggy. My aunt wrapped a batch in paper towels once and — long story short — don’t do that. Stick to airtight. You’ll be golden.
Serving Suggestions
If you’re serving these Italian almond cookies (gluten free ones, of course), here’s what actually works:
- Pair with espresso or that strong brew you pretend to like (it’s perfect for dunking).
- Stack on a platter with orange slices for a festive, bright look.
- Crumble over gelato for a fake-restaurant, fancy-pants dessert.
Trust me, folks will ask for the recipe. Or your leftovers.
Common Questions
Q: Are Italian almond cookies (gluten free) hard to make if I’m not a baker?
A: Super easy. No joke. Mix, shape, bake. They’re kind of foolproof, even if you wing it.
Q: Can I swap almond meal for almond flour?
A: Yes, but almond flour gives a smoother texture. Almond meal works in a pinch — just expect a bit more rustic bite.
Q: How do I get the powdered sugar to look snowy, not melted?
A: Cool the cookies first, then dust a second time if you want a thick, pretty coating.
Q: Can I add anything else, like chocolate chips?
A: Go for it! Not traditional, but mini chips or even chopped nuts would be epic.
Q: My cookies are flat. What gives?
A: Chilling the dough and not over-mixing helps. Hot kitchens can make everything spread, so cool down the dough and your baking tray if it’s summertime.
One Cookie to Rule Them All
So, after all that, Italian almond cookies (gluten free) are the real deal. Soft, chewy, good with coffee or just straight out of the container while standing in your kitchen. If you want even more inspiration, check out this fab post on Italian Almond Cookies | Easy Wholesome or get creative with the variations at Italian Almond Cookies (Gluten free biscuits, Ricciarelli) – RecipeTin …. You’ve got no reason not to bake them, whatever your skill level. C’mon — skip the store, try a batch, and maybe save one for yourself before your family gets to them.
Ricciarelli
Ingredients
Main ingredients
- 2 cups almond flour Make sure it is finely ground.
- 3 large egg whites Best if separated from the yolks directly.
- 1 cup granulated sugar Do not use powdered sugar at this stage.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1 teaspoon orange zest Optional, adds a classic Italian flavor.
- 1 cup powdered sugar For dusting on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, granulated sugar, egg whites, vanilla extract, and orange zest until a sticky dough forms.
- Shape the dough into chunky oval shapes and place them on the prepared baking sheet.
- Dust each cookie generously with powdered sugar.
Baking
- Bake for 20-25 minutes, or until the cookies are soft but not overbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
