Strawberry Ricciarelli

Strawberry Ricciarelli

I’m loving strawberry season at the moment. Last week I picked up 1 kilogram of delicious strawberries from one of the strawberry farms near us, and they are absolutely amazing. They are so sweet, plump and juicy that we have been eating au naturale. In fact we’re loving strawberry season so much we’re heading to the strawberry farm today to take my fiance’s two sons strawberry picking. So no doubt we’ll be coming home with a mountain of strawberries, so you’ll probably be seeing a few more strawberry recipes over coming weeks.

Today we’re kicking things off with Strawberry Ricciarelli. I’d never heard of Ricciarelli before, when I stumbled upon a recipe in my Delicious Baking cookbook, but the fact they used whisked egg whites had me sold as I had 2 egg whites left over in the refrigerator as well as an abundance of beautiful strawberries.

Not having made Strawberry Ricciarelli before I wasn’t sure what to expect of the texture, however they remind me somewhat of the chocolate rochers I made a couple of years ago.  They are delicately crumbly clouds with the delicious sweetness of strawberries hidden inside.

Upon researching the origin of Ricciarelli, or Sienese Almond Cookies as they are also called, a traditional Italian biscuit originating from Siena in the 14th century, I was a little disappointed to discover that the recipe I had is quite different to the traditional. Firstly, it appears the traditional recipes use almond meal or flour, not the coarsely ground almonds that my recipe called for. Also, the traditional recipe calls for the egg whites and almond meal to be mixed together to form a paste which is then set aside for anywhere from an hour up to overnight before they baked.

Differences aside, the cookies are delicious, however next time I think I will use almond meal and mix the mixture into a paste and set the cookies aside for an hour before baking. It’s up to you if you want to do this should you decide to try this recipe.

Strawberry ricciarelli

5.0 from 7 reviews
Strawberry Ricciarelli
Prep time
Cook time
Total time
Serves: 18
  • 300g of blanched almonds, toasted and coarsely ground or almond meal
  • grated zest of 1 orange
  • 200g of caster sugar
  • 2 egg whites
  • 100g of strawberries hulled and chopped
  • icing sugar, to dust
  1. Preheat the oven to 160 degrees and line 2 baking trays with baking paper.
  2. Using an electric mixer fitted with a whisk attachment whisk the egg whites until they form firm peaks. Gradually add 100g of the caster sugar and beat until smooth and glossy. In a separate bowl combine the remaining sugar, almonds and orange zest and mix to combine. Add to the egg whites, along with the strawberries and fold through.
  3. Using 2 dessert spoons, form the mixture into ovals and place on the baking trays spaced approximately 3cm apart. Dust with icing sugar and bake for 12 to 15 minutes, or until lightly golden but still soft in the center. Cool on the tray for 5 minutes before transferring to a wire rack to cool.


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  1. Amanda July 9, 2012  10:15 am Reply

    Lucky you being able to enjoy fresh, local strawberries. They are just a memory at the moment here in chilly South Australia - we've quite a way to go before summer is back! These look delicious. I wonder how different they would be if made the traditional way?

  2. Kirsty July 9, 2012  10:31 am Reply

    I will most definitely be trying this one for my hubby - his favourite dessert at the moment is 'Eton Mess' but I think this looks much nicer and I'm sure he'll love the taste. Thanks for sharing, I'd never heard of these before either.

  3. Claire @ Claire K Creations July 9, 2012  10:31 am Reply

    I'm loving it too. My mum bought be a punnet on Friday and I ate nearly the whole lot by that night. They're so deliciously sweet!

  4. Daisy@Nevertoosweet July 9, 2012  11:06 am Reply

    Yummm i love strawberries too and have been getting mine from Costco lately :) SO much bigger and better than the ones you get from coles hehe ooo so this is like a meringue/pavlova? I've never heard of ricciarelli :) would love to try!

  5. Amy @ fragrantvanillacake July 9, 2012  12:33 pm Reply

    These sound so delicious! What a perfect use for fresh berries! I have never tried anything like this but I would love to :)!

  6. Choc Chip Uru July 9, 2012  12:58 pm Reply

    Fresh strawberries and a delicious recipe - nothing beats it :D
    Looks gorgeous!

    Choc Chip Uru

  7. Iron Chef Shellie July 9, 2012  1:46 pm Reply

    YUM!! How good do these look? I'll keep these in mind next time I stock up on strawberries :)

  8. Maureen @ Orgasmic Chef July 9, 2012  3:03 pm Reply

    I have eggs and strawberries and these ricciarelli are mine! I can't wait to go downstairs and whip these up. :)

  9. Rosa July 9, 2012  3:46 pm Reply

    A treat I have never eaten... Your Ricarelli look amazing and ever so delicious.



  10. thelittleloaf July 9, 2012  6:24 pm Reply

    These look absolutely delicious, as do the chocolate rochers you linked to which I hadn't seen before. Two new recipes to try now, yey!

  11. erin @ yummy supper July 9, 2012  9:04 pm Reply

    Jennifer, I love ricciarelli and never thought of adding fruit. The pink of the strawberries is so cute!

  12. Clairey July 9, 2012  9:35 pm Reply

    These look great. I love meringues so I can't wait to try these :)

  13. Jenny July 9, 2012  10:07 pm Reply

    They look beautiful! I'm really enjoying all your fruity summer desserts and treats!

  14. Moya July 10, 2012  12:04 am Reply

    I remember someone gave me a beautiful box of almond Ricciarelli, they were so delicious! Love fresh strawberries so I am sure these were also delicious. Love the cute sliver dishes! :)

  15. BakingMyselfHappy July 10, 2012  7:36 pm Reply

    These look so good - I love Italian biscuits.
    Was browsing the Zite app on my Ipad this morning, and this post of yours appeared in the Baking section - was pretty cool to see, don't normally see many Australian bloggers featured x

  16. Mary@FitandFed July 11, 2012  5:02 am Reply

    Very cool, never heard of a riciarelli but it's an interesting variation on a merengue-- and still gluten-free. I'll have to pin this one to my Recipes to Try.

  17. Jen Laceda @ Tartine and Apron Strings July 11, 2012  10:23 am Reply

    i haven't heard of ricciarelli before either! but if it reminds you of your chocolate rochers, then i'm on board with this! jen, this looks wonderful!

  18. Anna @ The Littlest Anchovy July 11, 2012  1:27 pm Reply

    I am loving the strawbs you Queenslanders are sending us at the moment! This looks so lovely, I can imagine serving it for a tea party!

  19. Roxana GreenGirl {A little bit of everything} July 12, 2012  12:34 pm Reply

    I love strawberry season, here is already over for more than a month now, blackberries picking is opened.
    I'm glad you stumbled upon this recipe, I don't think I had found out soon what ricciarelli are. So new to me, but they sound lovely. Beautiful photos as always

  20. Nami | Just One Cookbook July 13, 2012  12:11 pm Reply

    Although I'm not an expert in dessert making, I still don't know and never had Ricciarelli before! Sounds like I'm missing out. Looks really delicious, and strawberry treats are family's favorite!

  21. Lokness @ The Missing Lokness March 8, 2013  1:55 am Reply

    This sounds fantastic. I have never heard of ricciarelli before. The ingredients sound a lot like for macaron. Definitely need to try this out!


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