Top | Stephanie Stiavetti


(recipe, Stephanie Stiavetti)

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These chewy little almond cookies from Siena are naturally gluten-free. Topped with a generous amount of powdered sugar, they have a sweet, snowy appearance. Easy to make in a short amount of time, ricciarelli are a great project for kids. Make sure to use a brand of almond flour with a fine texture; I use Bob's Red Mill.


  1. 3 cups fine almond flour
  2. 1¼ cups granulated sugar
  3. 1½ cups powdered sugar, divided
  4. 1 tsp. baking powder
  5. ¼ tsp. salt
  6. 2 egg whites
  7. 2 tsp. almond extract
  8. ½ tsp. vanilla extract
  9. 1 Tbsp. lemon zest


  1. Line two baking sheets with parchment paper.
  2. Combine the almond flour, granulated sugar, 1 cup of the powdered sugar, the baking powder, and the salt in a bowl.
  3. In a separate large bowl, beat the egg whites into soft peaks. Fold in the almond extract, vanilla extract, lemon zest, and almond-flour mixture. Stir until completely combined.
  4. Use a tablespoon to scoop out a large ball of cookie dough. Roll the dough into a ball in your hands, then use the bottom of a glass to gently smash the cookie into a disk about ½-inch thick. Roll in the remaining powdered sugar and set on the parchment-lined baking sheet. Repeat with the remaining dough.
  5. Let sit, uncovered, on the counter for about 45 minutes, or until the surfaces dry out just a touch. Preheat the oven to 250 degrees.
  6. Place the cookies into the preheated oven and bake for 22 to 27 minutes, until they are golden brown around the edges.
  7. Cool completely on a cooling rack, then store in an airtight container for up to a week.