Our orange almond cookies are perfect for a dessert and 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 burst with orange and almond flavors.

Our recipe follows the original Tuscan tradition of Ricciarelli di Siena but without eggs, resulting in a final product with the same texture and flavor as the original.

Vegan Orange Cookies

Dietary Note: this recipe is suitable for a vegetarian and vegan diet.

What are orange almond cookies?

Vegan Orange Almond Cookies

Ricciarelli, or Italian orange almond cookies, are a traditional Christmas cookie served on special occasions during the winter holidays.

They are tender and have a wonderful almond aroma. They are often served on an abundant tray and accompanied by other Italian cookies such as Amaretti, Biscotti, and Red Wine Cookies.

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

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 time), it is best not to stack them. Instead, store them inside a tray covered with film.

Adding a piece of apple or carrot inside the container with the cookies is a little trick to preserve the tenderness of the biscuits.

If you replace the apple or carrot daily, your cookies will stay moist longer.

More Italian desserts

Or check out our list with 40+ delicious vegan desserts to choose from.

orange almond cookies

Orange Almond Cookies

By: Nico Pallotta
5 from 5 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 are very soft and moist when you bite into them, and bursting with orange and almond flavour.
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

  • 1 cup almond flour or very finely ground almonds
  • cup sugar
  • ½ cup powdered sugar
  • 1 tablespoon candied orange or 1 teaspoon orange zest
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet ingredients

  • 2 tablespoons aquafaba this is the liquid from a can of chickpea
  • 1 teaspoon almond extract optional
  • ½ teaspoon vanilla extract

You'll also need

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

Instructions 

  • In a food processor, add 1 cup almond flour, ⅓ cup sugar, ½ cup powdered sugar, 1 tablespoon candied orange, ½ teaspoon baking powder, and ½ teaspoon salt.
    Blend until combined, then transfer to a large bowl.
    Cookies step 2
  • To a bowl, add 2 tablespoons aquafaba, making sure you filter out all chickpea pieces.
    Cookies step 3
  • Beat the aquafaba with an electric whisk until it forms a firm foam, similar to egg whites.
    Cookies step 4
  • Scoop the foam into the bowl with the dry ingredients and genlty mix with a spatula.
    Cookies step 5
  • Add 1 teaspoon almond extract, ½ teaspoon vanilla extract, and keep incorporating with a spatula until you get a paste/dough.
    Cookies step 6
  • Transfer the paste/dough onto a worktop, lightly dusted with 2 tablespoons corn starch.
    With your hands, combine the paste without kneading it, then form a roll with a 1½ inch or 4 cm diameter.
    With a knife or pastry scraper, cut the roll into small discs of 21g of weight.
    We recommend using a scale.
    Cookies step 7
  • Shape the discs into rhombus-shaped biscuits – this is the traditional Italian shape.
    Cookies step 8
  • Place them 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 340°F or 170°C.
    Place the biscuits on a baking tray lined with parchment paper, leaving some space between them.
    Then, dust them with 2 tablespoons powdered sugar.
    Cookies step 10
  • Bake the biscuits for about 8 to 12 minutes.
    This depends on the oven. The biscuits are ready when they crack on top. Don't overbake, or else they'll lose their shape.
    Cookies step 11
  • Let them cool down for 15 minutes before eating.
    Vegan Orange Almond Cookies

Notes

Nutrition information is an estimate for 1 orange almond cookie out of 15 cookies.
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Nutrition

Calories: 88kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Saturated Fat: 0.3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 15mg, Dietary Fiber: 1g, Sugar: 10g, Vitamin A: 0.2IU, Vitamin E: 0.001mg, Vitamin K: 0.003µg, Calcium: 22mg, Iron: 0.3mg, Manganese: 0.003mg, Magnesium: 0.2mg, Zinc: 0.003mg
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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.

Easy right?

5 from 5 votes (4 ratings without comment)

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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