Old-Fashioned Ricciarelli Recipe (1920s-Style Macaroons)
This classic Tuscan almond macaroon recipe dates back to before the 1920s, delivering a soft, chewy texture with bright lemon and almond flavors. Dusted with powdered sugar, these cookies are perfect for a late-morning treat with coffee or tea.
Ingredients
- 2 cups almond flour
- 1 ½ cups powdered sugar divided
- ¼ teaspoon baking powder
- 2 large egg whites
- ¾ teaspoon salt
- 1 teaspoon lemon juice
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
Instructions
- In a medium bowl, sift together the almond flour, 1 cup of the powdered sugar, and baking powder.
- Using a stand mixer with a whisk attachment or a hand mixer, beat the egg whites, salt, and lemon juice until stiff peaks form. Gently fold in the lemon zest.
- Gradually incorporate the dry ingredients into the beaten egg whites, folding carefully after each addition. The mixture will deflate slightly, which is expected. Midway through, stir in the vanilla and almond extracts.
- Take about 1 ½ tablespoons of dough per cookie, rolling each portion into a ball with your hands. Coat each ball thoroughly with the remaining powdered sugar and place them on a parchment-lined baking sheet.
- Let the dough balls rest on the baking sheet for about an hour. Before baking, gently press down on each one with two fingers, a cookie stamp, or the bottom of a glass to create a slight indentation.
- Preheat the oven to 325°F.
- Bake for 20 to 25 minutes until the cookies have a slightly crisp outer layer but remain soft inside.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to a week.
Texture Tip: The drying step before baking helps create the signature crackled surface.
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