Italian almond biscuits (ricciarelli)

Italian almond biscuits (ricciarelli)


Italian almond biscuits (ricciarelli)

You can practically taste the Italian grandmotherly love in these gluten-free almond biscuits. Be sure to share them with the passion any good nonna would.
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 16


  • 1 baking tray with baking paper


  • 3 cups 300 g almond meal
  • 1 cup 250 g caster sugar
  • 2 egg whites
  • finely grated zest of 1 lemon
  • icing sugar, for dusting


  • Preheat the oven to 180°C. (350F)Line a baking tray with baking paper.
  • Mix the almond meal and sugar in a large bowl. Add the egg whites and lemon zest and mix through to create a paste (using your hands is best here). Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles (give or take!). Dust in the icing sugar to coat well, then place onto the lined tray, leaving room for spreading. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
  • Cool on a rack. These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.


Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.



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