Ricciarelli cookies are often seen around the holidays but I see no reason to not enjoy them year-round. Besides, I can’t resist a cookie. After a particularly big meal, dessert can seem like a hard pass, but a tempting ricciarelli cookie is just right. Made with egg whites and almond flour, these cookies are chewy and light, perfect with an espresso at the end of a beautiful meal.

Ricciarelli cookies remind me of crinkle cookies. Both are rolled in a bath of powdered sugar and baked, creating that distinct crackle at the top of the cookie. I don’t know what it is about powdered sugar but something about it always makes a dessert all the more desirable. Another plug for these cookies is their rustic elegance. Eight simple ingredients to make them, so we’re not looking at an overly complicated dessert, especially if you’re the host of the party.

Texture is an important element here. Light and airy egg whites along with a bit denser but textured almond flour are a delightful pairing in a riccarelli cookie. There’s a hit of nuttiness that commingles with the delicate sweetness of the powdered sugar and the subtle citrus from the orange zest. As much as I want to eat just one, I find that two cookies are the most satisfying, especially after a lovely meal, when I don’t want the time with my family and friends to end!

Not too sweet or too dense, this little cookie is very easy to make and is an absolutely adorable party favor for guests leaving dinner. I like to send my guests away with a cellophane baggie of cookies as a lovely reminder of our meal together. A Chewy Ricciarelli Cookie is a delightful end to a delicious dinner.

Chewy Ricciarelli Cookies are from the Steakhouse in Tuscany menu at Table for 12. It was served with Tuscan Tomato Panzanella, Fresh Fettuccine and Clams, and Tuscan Grilled Flank Steak.