What are Italian almond biscuits called?

Italian almond biscuits are commonly referred to as Amaretti or Ricciarelli , depending on the region. Amaretti are typically crunchy and originate from northern Italy, especially Saronno, while Ricciarelli are soft, chewy cookies from Siena in Tuscany. Both are traditional Italian almond cookies made from ground almonds, egg whites, and sugar.

What is the most famous Italian cookie?

The most famous Italian cookie is arguably the Amaretti di Saronno . Known for their crisp texture and bold almond flavor, these cookies are often sold in decorative tins and wrapped in signature paper. However, during the holiday season, Ricciarelli become equally popular, especially in Tuscany.

What is the difference between Amaretti and Ricciarelli cookies?

Though both are classic Italian almond cookies , Amaretti and Ricciarelli differ in texture, flavor, and origin. Amaretti are crisp and often contain bitter almonds or apricot kernels, giving them a slightly bitter edge. In contrast, Ricciarelli are soft, chewy, and sweeter, typically flavored with orange or lemon zest and dusted with powdered sugar.

What are the almond cookies called?

The general name for almond cookies in Italian is “biscotti alle mandorle” (almond biscuits). Specific names include Amaretti (crunchy or soft) and Ricciarelli (chewy Tuscan cookies). Sicilian versions may be called Pasticcini di Mandorle , often adorned with fruit or icing sugar.

What is the difference between biscotti and Amaretti?

Biscotti are twice-baked, crunchy cookies that often include whole almonds but are made with flour and eggs. They are elongated and best known for dunking in coffee or wine. Amaretti , on the other hand, are almond-based and naturally gluten-free, made with almond flour or ground almonds, sugar, and egg whites. They come in both crunchy and soft versions.

What are Italian almonds called?

Italian almonds are commonly called “mandorle” in Italian. These are used extensively in traditional baking across regions. In Sicily, Puglia, and Tuscany, almonds are harvested locally and often used to make almond paste , marzipan , or iconic almond cookies like Ricciarelli and Amaretti .

Italian Almond Cookies – The Best 9-Part Baking Guide

Name: Italian Almond Cookies: The Beloved Biscuit Tradition You Need to Try
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups almond flour; 1 cup granulated sugar; 2 large egg whites (room temperature); 1 teaspoon lemon zest; ½ teaspoon vanilla extract; 1 tablespoon Amaretto liqueur (optional); ½ teaspoon baking powder (optional); Powdered sugar (for coating)

Italian Almond Cookies: The Beloved Biscuit Tradition You Need to Try

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These soft and chewy Italian almond cookies, known as Ricciarelli, are a Tuscan holiday classic made with almond flour, egg whites, and citrus zest. Naturally gluten-free and incredibly flavorful, they make the perfect gift or sweet pairing with coffee or dessert wine.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Approximately 18–20 cookies
Category: Dessert, Cookies
Method: Baking
Cuisine: Italian
Diet: Gluten Free

Ingredients

2 cups almond flour
1 cup granulated sugar
2 large egg whites (room temperature)
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 tablespoon Amaretto liqueur (optional)
½ teaspoon baking powder (optional)
Powdered sugar (for coating)

Instructions

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, sugar, lemon zest, and baking powder (if using).
In a separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the dry mixture until a sticky dough forms. Add vanilla and Amaretto.
Shape the dough into small ovals or rounds. Roll each cookie in powdered sugar and place on the prepared baking sheet.
Bake for 20–22 minutes or until cookies are cracked on top and lightly golden at the edges.
Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, let shaped dough rest for 30–60 minutes before baking.
Store in an airtight container at room temperature for up to 7 days.
To freeze: lay cookies flat, freeze, then store in freezer bags for up to 2 months.
Amaretto adds flavor depth but can be omitted for an alcohol-free version.

Find it online: https://recipesbyamelia.com/how-to-make-authentic-italian-almond-cookies-at-home/