Riciarelli: Soft Italian Amaretti Cookies

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Indulge in the delightful flavours of homemade Chewy and Soft Almond Cookies with this easy recipe for Amaretti Biscuits known as Ricciarelli in Italian. These authentic, soft almond sugar cookies are infused with the aromatic essence of Amaretto liqueur, making them a true delight to enjoy for almond lovers. Whether you’re planning for Christmas festivities or simply craving a delicious treat, these Italian almond cookies are sure to impress your friends and family.

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A vertical image showing a hand dusting the Italian Almond Biscuits with icing sugar.

Soft Almond Cookies more commonly known as soft Amaretti biscuits in the UK, are a traditional Italian treat feature a cracked outer shell and a soft, chewy center that is sure to delight your friends and family. While they are popular during the Christmas season and can often be found in supermarkets, there’s no need to wait all year to enjoy these delicious soft Amaretti cookies when you have your own recipe to make them at home!

You can even add them to a large serving dish with other Festive recipes such as this Christmas Rocky Road or some other Christmas cookies for a real seasonal indulgence.

The best part is that you can savour these almond cookie recipe any day of the year, since the ingredients are not limited to festive occasions. With just 5 simple ingredients, these chewy almond cookies are incredibly easy to make. Plus, if you prefer to omit the alcohol, you can easily leave out the Amaretto liqueur without compromising the fantastic flavours by replacing it with almond extract.

It’s worth noting that these biscuits are a fantastic option for those following a gluten-free diet, as they contain no flour whatsoever. Indulge in the delight of these gluten-free almond biscuits and experience the true taste of Italy!

This recipe yields a generous batch of 30 biscuits. Trust me, with their irresistible taste, you’ll find it hard to resist eating them straight off the cooling rack.

Why You’ll Love This Soft Almond Cookies Recipe

An Authentic Italian Recipe: Wow your friends and family with these delightful, authentic Italian biscuits. By following this recipe, you can recreate the true taste of Italy right in your own kitchen. These soft almond cookies are sure to impress with their traditional flavours and texture.

Perfect for Gifting: Spread joy and sweetness during the Christmas season by gifting these homemade Amaretti biscuits. This recipe yields 30 biscuits, providing you with plenty to share. Pack them up beautifully and give them as heartfelt gifts that will be appreciated by your loved ones.

Gluten-Free Delights: If you’re following a gluten-free diet, these soft almond biscuits are a fantastic option. Made with ground almonds instead of flour, they are naturally gluten-free. Enjoy a chewy cookie without worrying about gluten.

A close up image of a stack of Almond cookies on a wooden board.

Equipment Needed

Mixing Bowls: Use a large bowl to combine the dry ingredients and form the dough. A medium bowl is useful for whisking the egg whites.
Whisk or Electric Mixer: You will need a whisk or an electric hand mixer with a whisk attachment to beat the egg whites to stiff peaks. You can also use a stand mixer with the paddle attachment and whisk attachment and prepare everything in the bowl of a stand mixer.
Spatula or Wooden Spoon: A spatula or wooden spoon will be useful for mixing the dough and ensuring all the ingredients are well incorporated.
Baking Tray/Baking Sheet: Prepare a baking tray by lining it with parchment paper or a silicone baking mat. This will prevent the biscuits from sticking to the tray and make clean-up easier.
Cooling Rack: Place the baked Ricciarelli Biscuits on a wire rack to cool down and set properly. This allows air to circulate around them, preventing them from becoming soggy.
Sifter or Fine-Mesh Sieve: Use a sifter or a fine-mesh sieve to dust the biscuits with powdered sugar after they have been baked. This adds a beautiful finishing touch and enhances their appearance.
Weighing Scales: Accurate measurement is essential in baking. Use measuring scales to measure the ingredients precisely.
Plastic Wrap or Cling Film: You may need plastic wrap or cling film to wrap the dough and chill it in the refrigerator.
Dough Divider: Useful but not essential for dividing the almond cookie dough into portions.

Ingredients

Egg Whites – Eggs should be as fresh as possible and at room temperature. Ensure that there is no egg yolk present in the egg white at all, since this will affect how the eggs whisk.
Powdered Icing Sugar / Confectioners Sugar – Usually called icing sugar in the UK and powdered or confectioners sugar in the USA.
Ground Almonds – Do not substitute for almond flour, these are not the same thing and can vary greatly between brands. Ground Almonds are the main ingredient in our Soft Almond cookies, take the place of normal all purpose flour in other cookie recipes.
Vanilla Extract – You can use a vanilla pod in its place if you want to.
Amaretto Liqueur (optional) – 3 tablespoons are needed. If you don’t want to use alcohol, a good substitute is almond extract, use 1 teaspoon of almond extract in place of the Amaretto and lower the dry ingredients by 25 grams.

Step-By-Step How To Make Soft Almond Cookies

Step 1: Whisk the Egg Whites

Start by whisking the egg whites in a clean mixing bowl until they form firm peaks.

Step 2: Combine Sugar and Almonds

In a separate bowl, combine the powdered sugar and ground almonds.

A glass bowl containing whisked egg whites, with the whisk attachment next to it to show the peak formation.

A hand is mixing the dry ingredients together using a wooden spoon in a white bowl.

Step 3: Fold in the Sugar and Almond Mixture

Carefully fold the sugar and almond mixture into the beaten egg whites. Gently mix until well combined.

Step 4: Add Flavours and Create a Smooth Paste

Add the vanilla essence and amaretto (if using), and fold them into the mixture to create a smooth paste.

A hand is using a wooden spoon to gently fold the whisked egg whites into the dry ingredients.

A hand is tipping vanilla extract into the dough ingredients.

Step 5: Refrigerate the Mixture

Cover the bowl with the mixture and refrigerate for at least an hour to allow it to chill and firm up.

Step 6: Shape the Mixture

Once chilled, dust a clean work surface with icing sugar. Transfer the mixture onto the surface and shape it into one or more rolls for easier handling.

Step 7: Cut and Shape

Cut the roll(s) into small sections and shape each section into oval or round cookie balls.

An overhead view of the dough roll with some of it having been portioned into cookie balls using a dough divider.

An overhead view of the flattened cookie balls laid out on a floured surface.

Step 8: Arrange on Baking Tray

Place the cookie balls on a lined baking tray or cookie sheet, leaving some space between each one to allow for expansion during baking.

Step 9: Flatten and Rest

Gently flatten each ball slightly with the palm of your hand. Let the biscuits sit at room temperature for at least an hour until a shell forms on the surface.

Step 10: Preheat the Oven

Preheat the oven to 160°C (320°F).

Step 11: Dust with Powdered Sugar

Dust each biscuit with powdered sugar to create a thin coating.

Step 12: Bake in the Oven

Bake the biscuits in the preheated oven for about 15 minutes or until they turn slightly golden.

Step 13: Cool on a Rack

Once baked, remove the biscuits from the oven and transfer them to a cooling rack. Allow them to cool completely before serving or storing.

What are Ricciarelli Biscuits?

Ricciarelli biscuits, a type of soft Amaretti biscuit, have their origins in Siena, Tuscany, dating back to the 14th century. In Italy, you’ll find various types of Amaretti cookies, each with its own regional twist. These cookies generally fall into two categories: the hard and crunchy Amaretto di Saronno, most often found on supermarket shelves in the UK. With a honeycomb-like internal structure and a longer shelf like and is often twice baked, similar to Tozzetti biscuits. Then there is the softer, more marzipan-like version known as Amaretto di Sassello which is what this recipe is based upon.

Ricciarelli biscuits are renowned for their distinctive cracked surface and round or oval shape. Traditionally, they are made by combining egg whites, sweet and bitter almonds, sugar, and apricot kernels. With their soft almond centre, These biscuits are typically enjoyed during the Christmas season, often accompanied by a dessert wine like Vin Santo which is the most authentic and the best way to serve them.

In the UK, Ricciarelli biscuits are commonly referred to as soft Amaretti biscuits and are sometimes called Italian Macaroons. The unique texture of these biscuits is achieved by shaping them into ovals and coating them with powdered sugar before allowing them to dry out for 1 or 2 days. This drying process creates the rough, crackled surface that is characteristic of Amaretti cookies.

It’s worth noting that both types of Amaretti biscuits are usually gluten-free, as they are made without the use of flour or other gluten-containing ingredients. This makes them a wonderful treat for those following a gluten-free diet.

Embrace the rich history and delightful flavours of Ricciarelli biscuits, known for their soft texture, cracked surface, and almond-infused sweetness.

A close-up photo showing the Amaretti pastry being cut into cookies.

FAQ

Can I substitute almond flour for ground almonds?

I don’t recommend doing this as almond flour mixture in it’s type and content can vary between brands. This could produce very different results to using ground almonds. However, if you want to experiment, you can.

I don’t want to use amaretto, is there an alternative?

You can substitute amaretto for almond extract. Just lower the dry ingredients slightly by omitting 25g of powdered sugar. Use only 1 tsp of almond extract in place of the Amaretto liqueur.

Can I make smaller or larger Ricciarelli Biscuits?

Absolutely! Feel free to adjust the size of the biscuits according to your preference. Just remember to adjust the baking time accordingly to ensure they are cooked through.

Pro Tips and Guidance

Workable Dough Consistency: The pastry should have a sticky but not overly wet texture. If it’s too wet, you can adjust the dough by increasing the amount of ground almonds and sugar slightly until you achieve a workable consistency.

Importance of Drying Time: Allowing the Ricciarelli to dry out is crucial for achieving their authentic crackled shell. Be sure to follow the specified drying time in the recipe to achieve the desired texture.

Amaretto Substitution: If you prefer an alcohol-free version, you can substitute 1 teaspoon of almond extract for the Amaretto liqueur. Remember to reduce the dry ingredients by 25 grams to maintain the proper consistency.

Fresh Eggs for Whisking: Fresh egg whites are easier to whisk into peaks. Ensure your eggs are fresh and at room temperature before whisking for best results.

Adjusting Ingredient Ratio: The ratio of dry and wet ingredients can vary depending on the brand of ground almonds and icing sugar you use. Be prepared to make slight adjustments to the ingredient ratio if needed to achieve the desired dough consistency.

Flavoured Variations: Feel free to experiment with different flavours by adding a touch of citrus zest, such as lemon or orange, to the dough. This can add a delightful twist to the traditional Ricciarelli Biscuits.

Baking Time Variations: Keep in mind that baking times may vary slightly depending on your oven and the size of the biscuits.

Baked Almond Cookies stacked on a wooden board.

Serving Suggestions

A Festive Italian Delight: Create a truly authentic Italian feel at Christmas by serving a bowl of these soft almond biscuits alongside a glass of Vin Santo dessert wine. The combination of the two is amazing and your Christmas dinner guests will be truly impressed with the almond flavours and traditional taste.
Coffee or Tea Pairing: Enjoy these soft and aromatic almond biscuits alongside a cup of freshly brewed coffee or your favorite tea. The subtle sweetness of the biscuits complements the flavors of a warm beverage.
Gift Giving: Package a batch of Ricciarelli Biscuits in a decorative box or bag to create a thoughtful homemade gift. They make a wonderful present for holidays especially at Christmas, birthdays, or special occasions. Your friends and family will appreciate the delicious taste and personal touch.
Dessert Accompaniment: Serve Ricciarelli Biscuits as a delightful accompaniment to a dessert spread. They pair beautifully with other Italian treats like cannoli, panna cotta, or tiramisu. The combination of flavors and textures creates a harmonious dessert experience.
Party or Event Favour: Assemble small bags or boxes filled with Ricciarelli Biscuits as party favours for guests to take home. Whether it’s a wedding, baby shower, or any other celebration, these delightful biscuits will leave a lasting impression.
Enjoy on their Own: Of course, these delicious biscuits can be savoured on their own. Enjoy them as a standalone treat whenever you crave a bit of sweetness with a subtle almond twist.

Storing Soft Almond Cookies

Storage:

Once the Ricciarelli Biscuits have cooled completely, you can store them in an airtight container at room temperature. Here are a few tips to ensure they stay fresh and maintain their texture:
Airtight Container: Place the biscuits in a container with a tight-fitting lid to prevent air and moisture from entering. This helps maintain their crisp exterior and chewy interior.
Layering: If stacking the biscuits in the container, place a piece of parchment paper or wax paper between each layer to prevent them from sticking together or losing their shape.
Cool, Dry Place: Store the container in a cool, dry place away from direct sunlight and heat sources. Avoid storing them in a humid environment as it can affect their texture.
Shelf Life: Ricciarelli Biscuits can be stored for up to 1 to 2 weeks. However, for the best flavor and texture, it’s recommended to consume them within the first few days.

Freezing:

If you want to extend the shelf life, you can freeze the biscuits. Place them in a freezer-safe container or zip-top bag, separating the layers with parchment paper. They can be stored in the freezer for up to 2 to 3 months.
Thawing: To thaw the frozen Ricciarelli Biscuits, remove them from the freezer and let them come to room temperature on the counter. This usually takes about an hour. Avoid microwaving or heating them directly from the freezer, as it can alter their texture.

Note: Keep in mind that the texture of the biscuits may slightly change after storage, becoming slightly softer. However, they will still be delicious and enjoyable.