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Fiola’s Ricciarelli (Siena Almond Cookies)

Fiola’s <em>Ricciarelli</em> (Siena Almond Cookies) Related:   desserts & sweets, Europe, gluten-free, pareve, Passover, vegetarian

Prep time: 15–20 minutes + overnight refrigeration

Cook time: 10–15 minutes

Yield: 10–12 servings


  • 3⅓ cups unsifted kosher-for-Passover confectioner’s sugar, plus more for rolling
  • 3½ cups almond flour
  • Zest of 4 oranges
  • 4 tablespoons almond extract
  • 2 tablespoons vanilla extract
  • 4 large egg whites
  • 2 drops of fresh lemon juice


  • Combine the sugar and almond flour and pulse in a food processor. Combine the zest and extracts in a small bowl. Whisk the egg whites and lemon juice with a balloon whisk until soft peaks just start to form. Fold the sugar-almond mixture into the beaten egg whites, then fold in the extracts and zest. Place the dough on a sheet tray and let rest in the refrigerator overnight.
  • The following day, preheat the oven to 300 degrees and line a baking sheet with parchment paper. Divide the dough into tablespoon-sized balls and roll in confectioner’s sugar. Place the ricciarelli at least 1½ inches apart on a parchment lined sheet tray, and bake until just golden and set, approximately 10 to 15 minutes.

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