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1 from 1 vote

Vegan Ricciarelli


  • 6 tbsp Aquafaba 90 ml
  • 1 dash Lemon Juice
  • 1 ¼ Cups Almond Flour 120 g
  • 1 ¾ Cups Sugar 350 g
  • Zest of half an Orange
  • 1 tsp Almond Extract
  • 1 tsp Vanilla Extract
  • Pinch Salt


  • Whip aquafaba and lemon juice until foamy
  • Add sugar in 2-3 portions and beat with a hand- or stand mixer until stiff peaks form
  • Slowly fold in the almond flour, zest, salt, almond and vanilla extract and try to keep some air in the whipped aquafaba
  • Roll pieces of dough between your hands to form balls and coat them in powdered sugar
  • Place the balls on a parchment lined baking sheet and flatten them slightly with your hands
  • Leave at room temperature to dry for about an hour. For maximum effect "pre-crack" the surface by squeezing the dough balls into ovals.
  • While cookies are drying, pre-heat oven to 150°C / 300°F
  • When cookies are dry, bake for 20 minutes
  • Let cool and store in an airtight contianer. They are best the next day!