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Almond Ricciarelli Cookies

Makes 24-30 small cookies

These little almond macaroons with a chewy centre are a traditional Italian cookie that are very quick and easy to make and keep well. Serve ricciarelli cookies with coffee, as a treat at the end of a meal, or parcel some up as a special gift for someone.

Free from Soya, Dairy


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  1. Pre-heat the oven.
  2. Rub some oil around the inside of a large baking tray.
  3. Measure the icing sugar, flour and baking powder into a bowl, stir to combine and sieve it into another bowl.
  4. Stir in the ground almonds.
  5. Sprinkle some icing sugar onto a plate for dusting later.
  6. Put the egg whites and vitamin C into another bowl and beat until stiff.
  7. Beat in the vanilla.
  8. Tip a quarter of the flour and almond mixture into the egg white and cut and fold it in using a metal spoon, taking care not to overmix.
  9. Cut and fold the remaining flour and almond mixture in 3 batches to make a soft paste.
  10. Take teaspoons of the paste and drop them onto the prepared icing sugar plate.
  11. Roll each into a ball in the icing sugar and transfer them to the prepared baking tray.
  12. Bake for 12-15 minutes.
  13. Allow the cookies to cool on the tray.
  14. Store the cold cookies in a tin.


Large baking tray, mixing bowl, plate and metal spoon


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-15 minutes

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