Gingerbread Ricciarelli Lemon Almond flour Cookies.

Gingerbread Ricciarelli: A Nourishing Italian Almond Flour Cookie

These gingerbread Ricciardelli are a cozy twist on a traditional Italian almond flour cookie—soft, fragrant, naturally gluten-free, and deeply comforting. Made with almond flour, warming spices, and gentle natural sweeteners, they’re a beautiful reminder that treats can be both delicious and mindful. Almond flour provides healthy fats, plant-based protein, and vitamin E, supporting heart health and reducing inflammation, while spices like ginger and cinnamon are known for their antioxidant and immune-supporting properties.

For MS and Lupus warriors, nourishment is about more than food—it’s about choosing ingredients that respect your body, support immune balance, and reduce unnecessary stress from inflammatory triggers. These cookies skip refined flour and can be made with less sugar, making them a thoughtful option for those prioritizing blood sugar balance, gut health, and overall wellness. Enjoying a homemade, gluten-free treat can be an act of self-care—one that honors strength, resilience, and the journey of living well with chronic illness.

Whether you’re managing MS, Lupus, or simply embracing a healthier lifestyle, these gingerbread Ricciardelli offer warmth, comfort, and a little sweetness without compromise.

Makes 18-20

Ingredients

• 2 egg whites

• 2 1/4 cups Lemon Almond Flour

• 1 3/4 cups confectioners’ sugar – Monk fruit or Swerve

• 1 tsp. ground ginger

• 1 tsp. ground cinnamon

• 1/2 tsp. freshly grated nutmeg

• 1/4 tsp. allspice

• Dash of ground cloves

• 1/4 tsp. baking powder

• 1/4 tsp. kosher salt

• 2 Tbs. molasses

• 1 tsp. vanilla extract

• ½ cup of powder sugar of your choice for rolling

Directions

Wisk the egg whites with a mixer at high speed until stiff, foamy peaks form, for about 5 minutes.

Mix the Lemon Almond Flour and the sugar. Then add the ginger, cinnamon, nutmeg, allspice, cloves, salt and baking powder into a medium bowl. Using a rubber spatula, fold the Lemon Almond Flour mixture into the egg white. Add the molasses and vanilla and fold in until combined.

Line a baking sheet with parchment paper. Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl.Roll the dough into 1-inch balls and roll in the confectioners’ sugar until well coated. Place about 2 inches apart on the prepared baking sheet. Flatten just slightly.Let the cookies stand at room temperature until they have dried out and formed a dry shell, about 1 hour. Squeeze the cookies slightly from opposite corners to get cracks in the dough.Bake at 350 Degrees for 14 to 16 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Enjoy!!