Tender Italian Ricciarelli Almond Soft Cookies Recipe with Zesty Lemon
These tender Italian ricciarelli almond soft cookies feature a delicate chewy texture with a fresh lemon zest twist, perfect for a cozy treat or coffee break.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 200g (1 2/3 cups) finely ground, blanched almond flour
- 150g (3/4 cup) powdered sugar
- 2 large egg whites, room temperature
- Zest from 1 medium lemon
- 1/2 teaspoon almond extract (optional)
- 1/4 cup granulated sugar (for coating)
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the almond flour and powdered sugar to remove lumps. Stir in the fresh lemon zest and almond extract (if using).
- In a separate clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 3-4 minutes.
- Gently fold about one-third of the whipped egg whites into the almond flour mixture to lighten it. Then fold in the remaining whites carefully, preserving as much air as possible.
- Wet your hands slightly and shape the sticky dough into small oval cookies, roughly 1.5 inches (4 cm) long and 1 inch (2.5 cm) wide.
- Roll each cookie in granulated sugar to create the signature crackled surface. Place cookies about 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 18-20 minutes until cookies puff slightly and develop a subtle crackled top but remain pale. Avoid overbaking to keep them tender.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure bowls and beaters are grease-free to whip egg whites properly. Do not overmix when folding egg whites to keep cookies tender. Watch baking time carefully as cookies do not brown much. Fresh lemon zest is essential for best flavor. For flatter cookies, chill dough 15 minutes before shaping. Cookies taste better after 1-2 days as flavors meld.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6
- Fat: 6
- Carbohydrates: 9
- Protein: 2
Keywords: ricciarelli, almond cookies, Italian cookies, lemon zest cookies, soft almond cookies, gluten-free cookies, tender cookies