A recipe requested by my oldest daughter who never asks for a lot of sweets. So when she mentions an Italian almond cookie cookie that she can’t stop thinking about, it’s time for this momma to put her recipe development hat on and get to work!
I spent some time tracking down exactly what kind of almond cookie she was remembering because there are a lot of different kinds. My daughter described this Italian cookie as having no chocolate, being pale blond in color with a cracked powdered sugar top and chewy texture.
After talking to my parents who spent a lot of time in Tuscany over the years, I realized the recipe I wanted was an Italian almond cookie known as ricciarelli.
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What follows is my riff on ricciarelli or the almond cookie recipe from my daughter’s taste memory.
Btw—if you like all kinds of almond cookies, make sure to add my chocolate coconut almond macaroons to your holiday cookie list this year—you’ll love them!
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The secret to an exceptional chewy almond cookie
For recipes that I (nor anyone in my family) haven’t made before, I spend a lot of time reading and researching ingredients and methods to get it just right. I take that information and filter it through my own cooking experience while seeing it through the eyes of you, my reader, and your needs for time, expense and most importantly, taste.
I did this for these chewy almond cookies and after many tests, there was one surprise ingredient that made this recipe a clear winner.
Apricot jam.
I was blown away by the difference that little apricot jam brings to the chewy texture of the cookie. It adds a crave-worthy stickiness lacking in the jam-free versions.
The remaining ingredients needed
Almond flavored cookies are some of my favorite. To get that almond flavor, a teeny tiny bit of almond extract is all that is needed to bring such a rich yet delicate note to baked goods but, as you’ll see in this cookie, the almond is strong enough to be the starring player.
In addition to the almond extract and apricot jam, I found a few other unique ingredients made all the difference:
How to make Italian almond cookies
Pro tip #1
Gently mix the apricot jam from the bottom with a rubber spatula as it is heavier than the egg whites and will sink to the bottom.
Pro tip #2
Sprinkle the parchment paper with a little powdered sugar which helps the cookie not stick and adds a bit of sweet flavor.
Tips for the best almond cookies
Be sure to cover the baking sheets with parchment paper.
Don’t skip the chilling of the dough. It will be so much easier to slice and work with!
Use damp hands to form the dough to help avoid any sticking.
The cookies will look slightly underdone but they will set up as they cool.
Sprinkle over extra powdered sugar if desired before serving or placing on a cookie tray presentation.
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Chewy Italian Almond Cookies
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Ingredients
- 2 ¼ cups almond flour
- 2 ¼ cups powdered sugar, divided
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 egg whites
- ½ tsp lemon juice
- 2 T apricot jam
- 1 teaspoon orange zest
- 1 T almond extract
- ½ teaspoon vanilla extract
- ½ cup sliced almonds, optional for topping
Instructions
- Whisk the almond flour, 1 ¾ cup confectioners sugar and baking soda together.2 ¼ cups almond flour, 2 ¼ cups powdered sugar, ¼ teaspoon baking powder, ½ teaspoon salt
- Use a hand mixer to whip the egg whites and lemon juice until frothy and foamy, about 2 minutes or so. Use a whisk to mix in apricot jam.2 egg whites, ½ tsp lemon juice, 2 T apricot jam
- Fold the whipped egg white mixture into the dry ingredients and then add in the zest and extracts.1 teaspoon orange zest, 1 T almond extract, 1/2 teaspoon vanilla extract
- Roll the dough into a log (if it’s too sticky, it’s ok to roll in powdered sugar to make it easier to work with). Wrap in plastic and refrigerate for 30 minutes – 1 hour.
- Lightly sprinkle a parchment covered baking sheet with powdered sugar.
- Remove the dough from the fridge and slice into 1” thick slices. Slightly shape each cookie into an oval and then dip each cookie into remaining powdered sugar. Slightly squeeze the edges/sides of the cookie to help give the small cracks that will naturally occur during baking a head start. Place onto the prepared baking sheet and let the cookies dry for about an hour.
- Before baking, sprinkle more powdered sugar over the cookies. Top each cookie with a a few sliced almonds, if using.Bake for 20 minutes at 320° until golden brown. Cool on the sheet pan for 10 minutes before transferring to a wire rack and cool completely. They will seem a little soft when you remove them from the oven but that’s ok – they’ll firm up to the best chewy texture. Enjoy!½ cup sliced almonds
Notes
Consider refrigerating the log before slicing from about 30 minutes up to 2 hours. Note: some readers have skipped the “log” step and refrigerated the dough in the bowl and then scooped out the cookie-sized balls from the bowl. Follow the instructions for rolling in the sugar and shaping as directed. I personally haven’t tried this yet but will the next time I make them. 😊
An excellent cookie! I didn’t make the log; I refrigerated the dough in the mixing bowl, scooped out cookie sized chunks, rolled them in the powdered sugar, and made an crescent shape before spacing them about 2″ apart (they puff up and spread) to bake (35 minutes). xox
Thanks Rene! So glad you liked them. I’m going to add your suggestion to the notes for shaping as it saves a step and also is less sticky 😊 So appreciate you taking the time to share!
Delicious! I’ve shared this recipe with everyone 🙂
Chilling dough for 2 hours made it more manageable and easier to slice.
Thank you so much, Michelle! I’m so happy you liked them especially enough to share them☺️. And I appreciate your sharing the chilling time that worked for you. That is helpful because it definitely varies and I’ll add it to the recipe notes. Thanks again!
These sound wonderful.i have a few in our family that are gluten intolerant. I will make them
They are the perfect GF cookie for sure! I hope your family enjoys them😊
I’m 70 yrs.old loved these cookies all my life. Lost recipe years ago. Thank you for giving it to me.
Oh Mary! This made my day!! We are alike- my oldest daughter requested I figure out to make these and I’m so happy they will bring your family joy over the holidays 💛 we’ll be making them this Christmas for sure!