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Classic Italian Ricciarelli di Siena Almond Cookies

groups12 servingsspeedEasycountertopsPrep: 30 minsskilletCook: 20 minsscheduleTotal: 50 minsoutdoor_grillBaked
Allergens:warningTree nutswarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:01:19

Sift 100g almond flour and 60g powdered sugar through a mesh strainer onto parchment paper, grate zest of 0.5 lemon on top, then transfer into a glass bowl and whisk well.

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Watch out

Almond flour and powdered sugar must be thoroughly sifted

otherwise, lumps will affect the dough texture

Ingredients:almond flour (100 g)powdered sugar (60 g)lemon zest (0.5 piece)
Tools:lemon zesterMesh Strainerwhisk
02
Active Cooking
00:03:09

Add 1 egg white, 1 pinch salt, 2ml lemon juice, and 2g vanilla extract into a clean bowl; whip until foamy, add 10g powdered sugar, and whip to medium peaks between soft and stiff.

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Watch out

The bowl must be dry and grease-free

do not overwhip the meringue to hard peaks, or the cookies will turn dry

Ingredients:Egg white (1 piece)Salt (1 tsp)lemon juice (2 ml)vanilla extract (2 g)powdered sugar (10 g)
Tools:mixing bowlwhisk
03
Active Cooking
00:04:12

Add the dry ingredient mixture into the meringue in 3 batches; gently fold with a spatula until combined into a thick, sticky dough without dry flour patches.

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Watch out

Fold gently

over-mixing will deflate the meringue and make the dough too runny to shape

Ingredients:almond flourpowdered sugarEgg white
Tools:spatula
04
Active Cooking
00:05:31

Use a mini scoop (~3.4cm diameter) to scoop dough balls into a bowl with 50g powdered sugar, coat heavily, then gently roll between palms into round ball and shape into an oval egg shape; place on baking tray.

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Watch out

Do not press or compact the dough during scooping and shaping to maintain an airy texture.

Ingredients:powdered sugar (50 g)
Tools:baking sheetmini scoop
05
Waiting Time
00:07:19

Let the shaped cookies rest at room temperature for 10 to 15 minutes to allow the sugar surface to dry slightly and form a skin.

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Watch out

Do not skip drying

forming a dry sugar crust helps create beautiful cracks during baking

06
Active Cooking
00:07:31

Before baking, gently pinch and press the top and sides of each cookie dough with fingers to create distinct crackles.

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Watch out

Press gently so that crackles open without flattening or breaking the oval shape.

07
Active Cooking
00:08:21

Bake in oven preheated to 150°C for 18 to 20 minutes until slightly puffed and pale golden in color.

local_fire_department150°C, bake 18-20 minutes
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Watch out

Do not overbake or bake at higher temperature, or the interior will dry out and lose its soft cake-like texture.

Tools:oven
08
Active Cooking
00:08:31
warningStay safe

Always wear oven mitts when removing the hot baking tray from the oven to prevent burns.

Remove the hot tray with oven mitts, use tongs to move cookies onto a wire rack to cool completely; once cooled, store in an airtight glass jar.

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Watch out

Handle freshly baked cookies delicately with tongs, as they are fragile while hot.

Tools:airtight glass jarwire cooling rackTongs

groceryAll Ingredients

almond flour100 g
powdered sugar120 g
Egg white1 piece
Salt1 tsp
lemon juice2 ml
vanilla extract2 g
lemon zest0.5 piece

blenderAll Tools Needed

lemon zesterMesh Strainerwhiskmixing bowlspatulabaking sheetmini scoopovenairtight glass jarwire cooling rackTongs