Ricciarelli Almond Cookies – Easy, Crinkly & Chewy | DaTerra Cucina

Crinkly, snowy on top and tender inside—Ricciarelli are the kind of almond cookies that feel special without being fussy. This version keeps things classic and straightforward, with bright citrus, warm vanilla, and that signature crackled finish. They bake up beautifully on a DaTerra Cucina Cookie Sheet and taste even better the next day with espresso or tea.

Ingredients

• 2 egg whites
• ¼ tsp lemon juice
• 2 ¼ cups almond flour
• 1 ¾ cups powdered sugar
• Pinch of salt
• ¼ tsp baking powder
• 1 tsp orange or lemon zest
• 1 tbsp almond extract
• 1 tsp vanilla extract
• ½ cup powdered sugar (for coating)

Instructions

1. Whip the egg whites
   In a stand mixer or with a hand mixer, whip egg whites and lemon juice to stiff peaks.

2. Sift and fold
   Using a fine-mesh sieve, sift together almond flour, 1 ¾ cups powdered sugar, salt, and baking powder.
   Fold this mixture into the whipped egg whites one-third at a time. Keep some air in the whites; the dough should be sticky rather than fluffy.

3. Flavor the dough
   Gently fold in the zest (orange or lemon), vanilla extract, and almond extract until combined.

4. Shape and coat
   With clean hands, roll dough into 1-inch balls. Roll each in powdered sugar to coat, then shape into ovals.
   Arrange on DaTerra Cucina Cookie Sheets with space between cookies and flatten slightly.

5. Dry and pre-crack
   Rest at room temperature for about 1 hour, until the tops feel dry and a thin shell forms.
   Lightly squeeze each cookie from opposite corners to pre-crack—this gives that pretty white-gold contrast after baking.

6. Bake
   While cookies are drying, preheat the oven to 300°F (150°C).
   Bake for about 20 minutes. Let cool, then store in an airtight container.

Good to know: These are even better the next day and pair beautifully with espresso or tea.

Why bake them on a DaTerra Cucina Cookie Sheet?

Even heat and a smooth release make it easy to get that delicate crackle on top and a tender, chewy center—no sticking, no stress, just beautiful cookies.