The traditional ricciarelli cookie is made with a mixture of almonds, sugar, and egg whites plus and few extra ingredients. Once baked, it has some distinctive cracks on its surface and a soft and chewy texture. Ricciarelli are very similar to soft amaretti cookies and macaroons, but texture-wise, these cookies are a little softer and chewier.
In ricciarelli, the ratio of almond flour to egg whites is much higher than in macarons, so you get a dense, chewy almond cookie rather than a light, airy one. Because there’s so much almond flour to fold in, it’s impossible to keep much of that fluffy meringue texture.
Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.