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Ricciarelli Cookies – Delicious, Gluten Free and Low carb!

October 4, 2020 by Lucy Parissi 100 Comments

206 shares
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These decicious Ricciarelli Cookies use only a handful of ingredients, are quick and easy to make plus gluten free and low carb! An excellent Keto cookie recipe to satisfy any sweet cravings.

Post may contain affiliate links. For more information, check my disclosure

Ricciarelli cookies on a dark background

What are Ricciarelli cookies?

A cup of tea / coffee deserves a little treat alongside it and I have just the thing for the occasion – Ricciarelli cookies!

These simple almond cookies originate from Sienna in Italy and they are incredibly easy to make.

You only need a handful of ingredients – egg whites, icing sugar and almond flour plus a little almond extract and orange or lemon zest to flavour.

The cookies are rolled in icing sugar before baking and have a rustic, slightly cracked exterior when they cool down.

They resemble French macarons which are made from same ingredients but so much less tricky to make!

HOW TO MAKE RICCIARELLI COOKIES

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Using a stand or hand mixer, whisk the egg whites and lemon juice until you have soft peaks.

Sift the icing sugar and ground almonds over the whisked eggs and add the zest and almond extract. Fold everything together until you have a fairly firm paste. Form the paste into a log shape, cover with clingfilm and chill in the fridge for an hour or overnight.

Preheat the oven to 160C (325F). Line two heavy trays with baking paper. Fill a shallow plate with icing sugar. Cut walnut sized chunks out of your paste and shape into little balls on the palm of your hand.

Flatten to a disk (or shape them as you like – diamond shape is traditional) and then roll in the icing sugar and place on the prepared tray. Bake for 12-15 minutes then cool on a wire rack.

Easy Keto Cookies

Ricciarelli cookies are gluten free and very easy to make Keto friendly! Simply replace the icing sugar with a powdered keto sweetener and… that’s it.

Some keto sweeteners such as Erythritol have a slightly weird aftertaste and a bit of a cooling taste on the tongue. You can counteract this by adding a few drops of liquid Stevia.

Other sweeteners that are suitable for this recipe are Confectioners Swerve or Sukrin Icing.

These low carb cookies are also suitable for Slimming World, Weight Watchers and other popular weight loss plans.


HAVE YOU MADE MY RICCIARELLI COOKIES? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Ricciarelli Cookies – Gluten Free / Keto / Low Carb

Lucy Parissi | Supergolden Bakes
These delicious Italian Ricciarelli Cookies use only a handful of ingredients, are quick and easy to make plus gluten free and low carb! An excellent Keto cookie recipe to satisfy any sweet cravings.
5 from 2 votes
Print Rate
Course: Cookies and Bars
Cuisine: Italian
Keyword: Almond Cookies, Keto Cookies, Ricciarelli Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling: 2 hours
Total Time: 2 hours 25 minutes
Servings: 16 cookies
Calories: 73kcal
Prevent your screen from going dark

Ingredients

  • 200 g (2 cups) almond flour
  • 200 g (1 cup) powdered Erythritol or icing sugar
  • 60 g (¼ cup) egg whites (from 2 large eggs)
  • ½ tbsp Earl Grey tea optional
  • zest of 1 unwaxed lemon
  • 1 tsp lemon juice
  • a couple drops almond extract
  • 2 drops liquid stevia

Instructions

  • Put the tea in a pestle and mortar and grind to a fine powder if using.
  • Using a stand or hand mixer, whisk the egg whites and lemon juice until you have soft peaks.
  • Sift the powdered Erythritol (or icing sugar) and almond flour over the whisked eggs and add the zest and tea. Fold everything together until you have a fairly firm paste.
  • Form the paste into a log shape, cover with clingfilm and chill in the fridge for an hour or overnight.
  • Preheat the oven to 160C (325F). Line two heavy trays with baking paper. Fill a shallow plate with powdered Erythritol (or icing sugar).
  • Cut walnut sized chunks out of your paste and shape into little balls on the palm of your hand. Flatten to a disk (or shape them as you like – diamond shape is traditional) and then roll in the icing sugar and place on the prepared tray.
  • Bake for 12-15 minutes. When you take the cookies out of the oven they will still be quite soft. Carefully transfer onto a cooling rack with a spatula and leave to cool. Once they cool down the exterior will become crisper while the centres will still be soft.
  • Keep in a cookies in an airtight tin and enjoy over the week.

Nutritional Info

Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Calcium: 26mg | Iron: 1mg
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Comments

  1. Nicky says

    October 06, 2020 at 3:27 pm

    5 stars
    Thanks for sharing, these look perfect for me to have as a treat 🙂

    Reply
  2. Dale Dow says

    December 02, 2015 at 11:14 pm

    those look delicious!x

    Reply
  3. AmyJo says

    December 02, 2015 at 10:49 pm

    Ah, this would be lovely 🙂

    Reply
  4. nicola james says

    December 02, 2015 at 10:19 pm

    fab prize

    Reply
  5. Melanie Burton says

    December 02, 2015 at 10:11 pm

    Wow! You are a fab cook! They look lush!

    Reply
  6. Lou Tring says

    December 02, 2015 at 10:00 pm

    How inspiring to cook out of the ordinary…I always choose the safe option, but these sound lovely!

    Reply
  7. caroline tokes says

    December 02, 2015 at 9:26 pm

    fab giveaway

    Reply
  8. Jamie Millard says

    December 02, 2015 at 8:49 pm

    these look awesome.

    Reply
  9. Andrea A says

    December 02, 2015 at 8:26 pm

    Fab tea set.

    Reply
  10. Sally Brown says

    December 02, 2015 at 7:44 pm

    Looks fab x

    Reply
  11. Miss Bee says

    December 02, 2015 at 7:17 pm

    Lovely giveaway thank you

    Reply
  12. Richard Tyler says

    December 02, 2015 at 7:00 pm

    Count Me IN I LOVE Tea!

    Reply
  13. Susan B says

    December 02, 2015 at 5:02 pm

    Oh, my! How scrumptious do those look?! And how delicate the tea set looks! The biscuits are now on the must-try list.

    Reply
  14. Amy Dear says

    December 02, 2015 at 3:17 pm

    Thanks for the chance, what a lovely prize! 🙂

    Reply
  15. Kirsty Mackay says

    December 02, 2015 at 2:35 pm

    Lovely recipe, thank you!

    Reply
  16. tracey baker says

    December 02, 2015 at 1:32 pm

    Looks so scrummy xx

    Reply
  17. Victoria Prince says

    December 02, 2015 at 12:22 pm

    Those cookies look amazing!

    Reply
  18. Lucie m fish says

    December 02, 2015 at 10:56 am

    Looks fabulous

    Reply
  19. Caroline says

    December 02, 2015 at 8:43 am

    I'd use this every day!

    Reply
  20. Anonymous says

    December 02, 2015 at 8:29 am

    Great comp for a good looking tea set

    trevor linvell

    Reply
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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