Our Vegan Orange Almond Cookies are perfect as a dessert and as a mid-afternoon coffee break. Traditionally, these beautiful cookies are eaten in Italy during the cold days of winter.

They are very soft and moist when you bite into them, and bursting with orange and almond flavour.

Our recipe follows the original Tuscan tradition of Ricciarelli di Siena, but without eggs, for a final product that has the same texture and flavour as the original.

Vegan Orange Cookies

Check out our best chickpea recipe collection!

In Italy, these cookies are typically served on an abundant tray of cookies and accompanied with other types of Italian biscuits and cookies.

In many homes, they are also eaten for breakfast, mid-morning and afternoon snacks – basically at any time!

For example, try making our other delicious cookies, such as Amaretti, Almond Biscotti and Red Wine Cookies. They are all perfect for winter, the holiday season or in summer when you feel like a sweet treat with no eggs and no butter.

italian cookies platter

Storage

Our Vegan Orange Almond Cookies are best stored in a cool place and stacked in layers inside a sealed tin or glass container.

Separate with baking paper or aluminum foil to prevent them from sticking together. If your cookies are very soft (perhaps you baked them for a shorter amount of time), it is best not to stack them. Instead, simply store them inside a tray covered with film.

A little trick to preserve the humidity of the biscuits is to add a piece of apple or carrot inside the container with the cookies. If you make sure to replace the apple/carrot every day, your cookies will stay moist for longer.

Similar recipes

If you’re curious about more recipes with aquafaba and chickpeas, take a peek at these:

For many more easy dessert ideas, check out our desserts category page.

Vegan Orange Almond Cookies

Vegan Orange Almond Cookies – Italian Ricciarelli

By: Nico Pallotta
5 from 4 votes
Our Vegan Orange Almond Cookies are perfect as a dessert and as a mid-afternoon coffee break. Traditionally, these beautiful cookies are eaten in Italy during the cold days of winter. They very soft and moist when you bite into them, and bursting with orange and almond flavour. Our recipe follows the original Tuscan tradition of Ricciarelli, but without eggs, for a final product that has the same texture and flavour as the original.
Prep Time: 15 minutes
Cook Time: 7 minutes
Resting time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: Italian

Ingredients

Dry ingredients

  • 145 g almond flour or very finely ground almonds
  • 70 g sugar
  • 50 g powdered sugar
  • 7.5 g candied orange or orange zest
  • ½ tsp baking powder
  • ½ tsp salt

Wet ingredients

  • 25 g aquafaba this is simply the chickpea water from a can of chickpea
  • 5 g almond extract optional
  • ½ tsp vanilla aroma

You'll also need

  • 2 tbsp corn starch
  • 2 tbsp powdered sugar for the topping

Instructions 

  • If you use whole almonds, then start by toasting them in the oven at 170C/340F for 15 minutes (unless they are already toasted). Then let them cool down and blend them very finely in a food processor, until you get a very fine almond flour.
    If you use almond flour, you can skip this step.
    Cookies step 1
  • In a food processor, add the dry ingredients and blend together till they are well mixed. Then transfer to a large bowl.
    Cookies step 2
  • In a bowl, add the aquafaba – chickpea water – making sure you filter our all chickpea pieces.
    Cookies step 3
  • With an electric whisk, beat up the aquafaba just like if it were egg whites, until you get a very firm foam.
    Cookies step 4
  • Scoop the foam into the bowl with the dry ingredients and mix with a spatula gently.
    Cookies step 5
  • Add the almond aroma and the vanilla aroma and keep incorporating with a spatula till you get a paste/dough.
    Cookies step 6
  • Transfer the paste/dough onto a worktop, lightly dusted with corn starch.
    With your hands, bring the paste together without kneading it, then form a roll with a diameter of 4cm / 1½ inches. With a knife or pastry scraper, cut the roll into small discs of about 21g of weight. I recommend you weigh them on a scale.
    Cookies step 7
  • Shape the discs into rhombus shaped biscuits – this is the traditional Italian shape for these biscuits.
    Cookies step 8
  • Place on a clean plate. Then let rest in the refrigerator overnight. If you don't have time let them rest in the freezer for 1 hour.
    Cookies step 9
  • Preheat the oven to 170C/340F. Place the biscuits on a baking tray lined with parchment paper. Leave some space between them. Then dust them with powdered sugar.
    Cookies step 10
  • Bake the biscuits for about 8 to 12 minutes. This depends a lot on the oven. They biscuits are ready when they crack on top. Don't over bake or else they'll loose their shape.
    Cookies step 11
  • Let cool down for 15 minutes before putting them on a serving platter or eating them.
    Vegan Orange Almond Cookies

Notes

MEASUREMENTS
We recommend using the metric system for this recipe.

Nutrition

Calories: 86kcal, Carbohydrates: 12g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Potassium: 17mg, Dietary Fiber: 1g, Sugar: 10g, Calcium: 23mg, Iron: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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4 Comments

    1. Hi,

      Thanks for your message. Most of our recipes are in US measurements. This one, however, is a very technical/difficult recipe that require precise grams measurements to work.
      Hope this helps 🙂
      Nico

    1. Ciao Chrissie! Thanks so much for commenting, I’m delighted that you like them – they were also my favourites while growing up! Nico