Orange and Hazelnut Ricciarelli

Why You’ll Love This Recipe

I love these ricciarelli because they have an irresistible contrast of textures. The outside develops a delicate crust while the center remains tender, moist, and slightly chewy.

I also love how orange and hazelnut work together. Toasted hazelnuts give the cookies a rich, deep nuttiness, while fresh orange zest keeps them bright and aromatic. Since I don’t need complicated decorating or special equipment, I can prepare an elegant batch with relatively little effort.

Another reason I enjoy this recipe is that the cookies actually benefit from resting before baking. I can shape them in advance, let them rest, and bake them when I am ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups finely ground almonds or almond flour
• 1 cup finely ground toasted hazelnuts
• 1 1/4 cups granulated sugar
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract, optional
• 1 tablespoon finely grated orange zest
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, for coating
• Extra powdered sugar, for serving

Directions

1. Prepare the Hazelnuts

If I am starting with whole hazelnuts, I lightly toast them first to deepen their flavor. Once they have cooled completely, I pulse them in a food processor until finely ground.

I take care not to process them for too long because hazelnuts contain plenty of natural oil and can quickly turn into hazelnut butter.

2. Combine the Dry Ingredients

I place the ground almonds, ground hazelnuts, granulated sugar, orange zest, and salt in a large bowl. I mix everything thoroughly so the orange zest is evenly distributed throughout the nut mixture.

3. Whip the Egg Whites

In a separate clean bowl, I whisk the egg whites until they become foamy and form soft peaks. I don’t need to whip them as firmly as I would for a meringue.

4. Make the Dough

I gently fold the whipped egg whites into the nut mixture. I add the vanilla, almond extract if I am using it, and orange juice.

I continue mixing until a sticky, slightly firm dough forms. The dough should be moist enough to shape but not runny.

5. Chill the Dough

I cover the bowl and refrigerate the dough for about 30 to 60 minutes. Chilling makes the sticky mixture much easier for me to handle and shape.

6. Shape the Ricciarelli

I line a baking sheet with parchment paper and place the powdered sugar in a shallow bowl.

I scoop small portions of dough and gently shape each one into a thick oval. I usually make them about 2 inches long. I coat each cookie generously in powdered sugar before arranging it on the prepared baking sheet.

7. Let Them Rest

I leave the shaped cookies uncovered at room temperature for about 30 to 60 minutes. I find that this short drying period helps create the characteristic exterior and attractive cracks during baking.

8. Bake

I preheat my oven to 325°F (165°C). I bake the ricciarelli for approximately 14 to 17 minutes.

I remove them when the tops are cracked and the edges are just beginning to turn golden. I don’t wait for the cookies to become firm in the oven because their centers should remain soft.

9. Cool

I leave the ricciarelli on the baking sheet for about 10 minutes before carefully transferring them to a wire rack. They become firmer as they cool while keeping their chewy centers.

Once completely cool, I dust them with a little more powdered sugar if I want a snowy finish.

Servings and Timing

I usually get approximately 20 to 24 ricciarelli from this recipe, depending on how large I shape each cookie.

• Prep time: 25 minutes
• Chilling time: 30–60 minutes
• Resting time: 30–60 minutes
• Baking time: 14–17 minutes
• Total time: about 1 hour 40 minutes to 2 hours 40 minutes
• Servings: approximately 20–24 cookies

I find that much of the preparation time is hands-off because the dough spends time chilling and the shaped cookies need to rest before baking.

Variations

Chocolate Orange Ricciarelli

I add a small amount of unsweetened cocoa powder to the nut mixture when I want a chocolate variation. Orange, chocolate, and hazelnut are a combination I particularly enjoy.

All-Hazelnut Ricciarelli

For an even stronger hazelnut flavor, I replace some additional almond flour with finely ground toasted hazelnuts. I keep some almond flour in the mixture because I find it helps maintain the classic soft ricciarelli texture.

Lemon and Hazelnut Ricciarelli

I replace the orange zest and juice with fresh lemon zest and a little lemon juice. This gives the cookies a sharper citrus flavor that contrasts beautifully with the toasted hazelnuts.

Spiced Orange Ricciarelli

During the colder months, I sometimes add a pinch of cinnamon, cardamom, or both. I keep the spices subtle so they complement rather than overpower the orange and hazelnut.

Chocolate-Dipped Ricciarelli

Once the cookies have cooled completely, I dip one end in melted dark chocolate. I let the chocolate set before storing the cookies. I particularly like this variation when I am making ricciarelli as a gift.

Storage/Reheating

I store Orange and Hazelnut Ricciarelli in an airtight container at room temperature for about 5 to 7 days. I place parchment paper between the layers so the powdered surfaces remain as neat as possible.

I don’t usually refrigerate them because refrigeration can affect their soft, chewy texture. If my kitchen is particularly warm or humid, however, I can keep them in a well-sealed container in a cool place.

I can also freeze the baked cookies for up to 2 months. I place them in an airtight freezer-safe container with parchment between the layers and let them thaw at room temperature before serving. I add a fresh dusting of powdered sugar afterward if necessary.

I don’t reheat ricciarelli because I prefer their naturally soft texture at room temperature. If they have been stored somewhere cold, I simply allow them to return to room temperature before eating.

FAQs

What are ricciarelli?

Ricciarelli are traditional Italian almond cookies associated with Siena in Tuscany. I recognize them by their soft, chewy centers, delicate crusts, oval shape, and generous powdered sugar coating. In this variation, I add toasted hazelnuts and orange to the almond base for an extra layer of flavor.

Why do I let ricciarelli rest before baking?

I let the shaped cookies rest because it helps dry their surfaces slightly. As the moist centers expand during baking, the drier exterior develops the attractive cracks that give ricciarelli their distinctive appearance.

How do I know when my ricciarelli are baked?

I look for a cracked powdered-sugar surface and very lightly golden edges. The centers should still feel soft when I remove the cookies from the oven. I avoid overbaking them because they continue to firm as they cool, and baking for too long can eliminate their characteristic chewy center.

Can I make Orange and Hazelnut Ricciarelli ahead of time?

Yes. I can prepare and bake these cookies a few days before I plan to serve them. I actually find their flavor develops nicely after they have rested in an airtight container, making them particularly convenient for holidays and entertaining.

Why is my ricciarelli dough so sticky?

A sticky dough is normal because ricciarelli contain egg whites, sugar, and finely ground nuts rather than a traditional flour-based cookie dough. I chill the mixture before shaping it and lightly dust my hands with powdered sugar whenever the dough becomes difficult to handle.

Conclusion

Orange and Hazelnut Ricciarelli are the kind of cookies I love making when I want something simple but a little more special than an everyday biscuit. Toasted hazelnuts provide richness, almonds create the classic chewy texture, and fresh orange adds a fragrant citrus note that keeps every bite balanced.

Orange and Hazelnut Ricciarelli

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Soft, chewy Italian-inspired ricciarelli made with almonds, toasted hazelnuts, and fragrant fresh orange. A generous powdered sugar coating creates a delicate crust and beautifully cracked, snowy finish.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 14–17 minutes
• Total Time: Approximately 1 hour 40 minutes to 2 hours 40 minutes
• Yield: 20–24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Gluten Free

Ingredients

• 1 1/2 cups finely ground almonds or almond flour
• 1 cup finely ground toasted hazelnuts
• 1 1/4 cups granulated sugar
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract, optional
• 1 tablespoon finely grated orange zest
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, for coating
• Extra powdered sugar, for serving

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Instructions

1. If using whole hazelnuts, lightly toast them to deepen their flavor. Cool completely, then pulse in a food processor until finely ground, taking care not to process them into hazelnut butter.
2. Combine the ground almonds, ground toasted hazelnuts, granulated sugar, orange zest, and salt in a large bowl. Mix thoroughly to distribute the orange zest evenly.
3. In a separate clean bowl, whisk the egg whites until foamy and soft peaks form.
4. Gently fold the whipped egg whites into the nut mixture. Add the vanilla extract, optional almond extract, and fresh orange juice. Mix until a sticky, slightly firm dough forms.
5. Cover and refrigerate the dough for 30 to 60 minutes, until chilled and easier to handle.
6. Line a baking sheet with parchment paper and place the powdered sugar in a shallow bowl. Scoop small portions of dough and shape each into a thick oval approximately 2 inches long.
7. Coat each cookie generously in powdered sugar and arrange on the prepared baking sheet.
8. Leave the shaped cookies uncovered at room temperature for 30 to 60 minutes to dry the surfaces slightly and encourage cracking during baking.
9. Preheat the oven to 325°F (165°C). Bake the ricciarelli for 14 to 17 minutes, until the tops are cracked and the edges are just beginning to turn golden while the centers remain soft.
10. Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack. Cool completely and dust with additional powdered sugar if desired.

Notes

• A sticky dough is normal for ricciarelli. Chilling the dough and lightly dusting your hands with powdered sugar makes shaping easier.
• Do not over-process the toasted hazelnuts, as their natural oils can quickly turn them into hazelnut butter.
• Allowing the shaped cookies to rest uncovered helps produce their characteristic cracked exterior.
• Do not overbake the ricciarelli. Their centers should remain soft when removed from the oven and will firm as they cool.
• For chocolate-orange ricciarelli, add a small amount of unsweetened cocoa powder to the nut mixture.
• For a spiced variation, add a subtle pinch of cinnamon or cardamom.
• For chocolate-dipped ricciarelli, dip one end of each completely cooled cookie in melted dark chocolate and allow it to set.
• Store in an airtight container at room temperature for 5 to 7 days with parchment paper between the layers.
• Baked ricciarelli can be frozen in an airtight container for up to 2 months and thawed at room temperature.
• Dust thawed cookies with fresh powdered sugar before serving if necessary.

Nutrition

• Serving Size: 1 cookie
• Calories: 150 kcal
• Sugar: 13 g
• Sodium: 35 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg