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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
These biscuits are lovely, but even better if you use almond extract instead of vanilla extract. I’m going to try and make them vegan using aquafaba instead of egg whites next time.
By Amanda
25 Mar 2021
Very quick and easy to make. They are delicious...didn't last long in our house! Will definitely be making them again
By Fiona
01 Feb 2021
Surprisingly easy to make, and very tasty. Great packaged up as gifts too!
By Sophie
08 Dec 2020

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