When I first started to learn how to cook as a teen, I thought the secret—for lemon tart or just about any sweet treat—was always butter.

The traditional French tarte au citron is usually loaded with butter in both the shortcrust pastry and the lemon curd filling. While there was a time when I thought butter was the answer to all things delicious, my first restaurant job taught me otherwise. Working in professional kitchens taught me that many more exciting flavors make a dish irresistible. For this lemon tart recipe, the olive oil brings a captivatingly sweet-tart, bittersweet, fruity, herbaceous, and floral flavor. It almost makes a classic lemon tart seem one-note!

I’ve since begun swapping in olive oil to give my baked goods a more nuanced flavor. It keeps my Lemon Ricotta Cake moist for days, and even brings a richer texture to my Dark Chocolate Mousse. 

The olive oil lemon curd is bright and sharp, with just enough sugar to prevent puckering. I whisk in the olive oil off the heat, to protect the delicate flavor compounds. At this point, it’s tempting to skip the crust altogether. Then again, you could absolutely make the lemon curd to slather on toast or muffins, swirl into yogurt, or spoon over fresh berries.

Ingredients for Olive Oil Lemon Curd Tart

A good-quality, flavorful olive oil makes all the difference with this tart. I typically use regular lemons, but every once in a while, I use sweeter, more floral Meyer lemons instead.

For the Olive Oil Shortcrust Pastry

• All-purpose flour: The gluten content of all-purpose flour provides the structure for the dough without falling apart or becoming too tough.
• Sugar: A small amount of sugar sweetens the dough. 
• Egg: Binds the dough together.
• Extra virgin olive oil: Olive oil makes a rich and crisp crust full of fruity olive oil flavor. Lately, I’ve been baking with Hojiblanca olive oil at home, which has a fruity, bitter almond flavor. But I sometimes use Arbequina for a milder, smoother flavor.
• Salt: A pinch of salt brings out the flavor of the olive oil and prevents a bland crust.

For the Olive Oil Lemon Curd Tart Filling

• Lemons: Lemon is bright and zingy, floral and fruity, making it an exciting—if classic—flavor for desserts. I use both the juice and zest to extract the most flavor. You could make this extra floral and fruity with Meyer lemons.
• Sugar: I add only as much sugar as needed to balance the sour lemon without getting rid of the zing.
• Eggs: I like to use a mix of whole eggs and egg yolks to thicken the lemon curd. Egg yolks not only help thicken the sauce, but they add richness and are a natural emulsifier making a smooth, creamy, lemon curd.
• Extra virgin olive oil: Lemons and olives have been used together for millennia in the Mediterranean. In desserts, they create a refreshing, bittersweet, tart, and fruity flavor that can’t help but transport you to the azure waters of the Mediterranean coast.
• Cornstarch: A little cornstarch aids in thickening the lemon curd. If preferred, it can be substituted with 2 tablespoons of all-purpose flour.
• Vanilla extract: Vanilla adds depth and floral sweetness.
• Salt: Salt enhances the other flavors of the filling.

A Case for Olive Oil vs Butter in Pastry and Filling

While olive oil and butter are both fats, they taste and behave very differently. Olive oil has an assertive flavor, but its beautiful flavor is the main reason I wanted to use it in this lemon tart in the first place. While butter is solid at room temperature, olive oil doesn’t begin to solidify until it’s much colder. As an emulsion of butterfat and water, butter is typically around 80% fat, whereas olive oil is 100% fat.

Using olive oil in the crust contributes flavor and makes it crisper and crumblier, or “shorter,” than a butter crust. The fat (butter, oil, or shortening) coats the flour, preventing the gluten from forming long strands. The gluten strands are kept “short,” resulting in a tender, crisp, and crumbly consistency rather than stretchy or chewy.

You don’t need to pay attention to the temperature of the dough, spend time cutting butter into the flour, or chill it like you do with a butter crust. Because oil is a liquid, the crust is easier and faster to mix. There’s also less risk of the crust slumping in the oven.

I also made adjustments for using olive oil in the lemon curd tart filling. Because butter solidifies, it also helps the lemon curd set when it cools. Too much olive oil could thin the filling too much or impart an oily mouthfeel. I use less olive oil in the filling than I would normally use of butter to prevent it from being too runny or feeling too oily. I also added a little bit of cornstarch for extra thickening.

• READ MORE: A Comprehensive Guide to Baking With Olive Oil

How to Make This Lemon Tart Recipe

Because it’s easy to mix and doesn’t need to chill, the olive oil crust makes this tart quicker and easier than a butter crust. It’s a little crumblier than a butter shortcrust pastry, which makes it difficult to roll out. So, I make it easy and just press the dough directly into the pan. I start preparing the filling while the crust is baking to save time. Make sure to plan at least 2 hours for the tart to cool before slicing and serving.

Make the Olive Oil Shortcrust

• Get ready: Preheat the oven to 350°F.
• Mix the dough: In a large bowl, combine 1 1/2 cups (180 grams) all purpose flour, 1/4 cup (50 grams) granulated sugar, and 1/4 teaspoon salt. Add 1 large egg and 1/3 cup (80ml) olive oil, and stir with a spatula or a wooden spoon until the dough comes together.
• Line the tart: This dough is difficult to roll, so I prefer to press it into the pan. Use your fingers to press the dough into an even layer on the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
• Bake the crust: Bake the crust for 30 minutes, or until golden brown. I like to set the tart pan in a rimmed baking sheet as I find it’s easier to handle with oven mitts than the tart pan on its own. Remove the crust from the oven and let it sit in the pan on a wire rack while you finish making the filling (leave the oven on).

Make the Olive Oil Lemon Curd Tart Filling

• While the crust is baking, make the olive oil lemon curd filling: In a large bowl, combine 3/4 cup (120 grams) granulated sugar and 1 tablespoon lemon zest. Use your fingers to rub the zest into the sugar, infusing the sugar with the zest’s flavorful oils. Add 1 tablespoon cornstarch and 1/8 teaspoon kosher salt salt and whisk to combine.
• Add 4 large whole eggs and 4 egg yolks. Whisk until smooth. Pour in 1/2 cup (120ml) fresh lemon juice and whisk to combine.
• Cook the filling: Pour the lemon mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. If you have a candy thermometer, the lemon curd should register between 160°F and 170°F. Take the pan off the heat. 
• Season. Add 1 teaspoon vanilla extract and 1/4 cup (60ml) extra virgin olive oil and whisk until the oil has emulsified completely into the lemon curd. 
• Strain (optional). For an extra smooth filling, pour the lemon curd through a fine mesh strainer set over a bowl to remove the lemon zest and any lumps.
• Bake the tart: Pour the filling into the baked crust and smooth the top with a spatula. Bake for 8 to 10 minutes, or until the filling is set with barely a jiggle in the center when the pan is gently shaken.
• Cool: Let the tart cool completely on a wire rack, for at least 2 hours. The filling will set further as the tart cools.
• Chill (optional): For a firmer filling and cleaner slices, chill the tart in the refrigerator for at least 2 hours before serving.
• Serve: Serve at room temperature or cold. Serve slices with a dusting of powdered sugar, fresh berries, whipped Greek yogurt, whipped labneh, or whipped cream.

What to Serve with Lemon Tart

My favorite way to serve this lemon tart is with a simple dusting of powdered sugar and a handful of fresh berries, like blueberries and raspberries. A dollop of homemade whipped cream can tame the tanginess, or embrace it with whipped Labneh or whipped Greek yogurt.

• To make whipped Labneh: Use the instructions from my Strawberry Shortcake Recipe. 
• To make whipped Greek yogurt: Combine 1 cup of Greek yogurt, 1/4 cup heavy cream, and honey or powdered sugar to taste in a bowl. Use a mixer to whip until soft peaks form, 2 to 4 minutes.

The floral flavors of the olive oil and lemon would be a perfect match for Black Tea with Mint. If you’re more of a coffee person, serve slices with a hot coffee or espresso, or this iced Freddo Espresso.

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Lemon Tart

For this lemon tart recipe, the olive oil brings a captivatingly sweet-tart, bittersweet, fruity, herbaceous, and floral flavor. Serve slices with a dusting of powdered sugar, fresh berries, whipped Greek yogurt, whipped labneh, or whipped cream.

Course Dessert

Cuisine French

Diet Low Lactose, Vegetarian

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

Calories 411.3kcal

Author Mark Beahm

Equipment

• 9-inch tart pan

Ingredients

For the Olive Oil Shortcrust Pastry

• 1 1/2 cups (180g) all purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg
• 1/3 cup (80ml) extra virgin olive oil

For the Olive Oil Lemon Curd Filling

• 3/4 cup (120g) granulated sugar
• 1 tablespoon lemon zest (from 2 to 3 lemons)
• 1 tablespoon cornstarch
• 1/8 teaspoon kosher salt
• 4 large whole eggs
• 4 large egg yolks
• 1/2 cup (120ml) fresh lemon juice (from about 4 lemons)
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) extra virgin olive oil

Instructions

• Get ready: Preheat the oven to 350°F.
• Mix the dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the egg and olive oil and stir with a spatula or a wooden spoon until the dough comes together.
• Line the tart: Use your fingers to press the dough into an even layer on the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
• Bake the crust: Bake the crust for 30 minutes, or until golden brown. I like to set the tart pan in a rimmed baking sheet as I find it’s easier to handle with oven mitts than the tart pan on its own. Remove the crust from the oven and let it sit in the pan on a wire rack while you finish making the filling.
• While the crust is baking, make the olive oil lemon curd filling: In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar, infusing the sugar with the zest’s flavorful oils. Add the cornstarch and salt and whisk to combine. Add the whole eggs and egg yolks and whisk until smooth. Pour in the lemon juice and whisk to combine.
• Cook the filling: Pour the lemon mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. If you have a candy thermometer, the lemon curd should register between 160°F and 170°F. Take the pan off the heat.
• Season the filling: Off the heat, whisk in the vanilla extract and olive oil. Whisk until the oil has emulsified completely into the lemon curd.
• Strain (optional): For an extra smooth filling, pour the lemon curd through a fine mesh strainer set over a bowl to remove the lemon zest and any lumps.
• Bake the lemon tart: Pour the filling into the baked crust and smooth the top with a spatula. Bake for 10 minutes, or until the filling is set with barely a jiggle in the center when the pan is gently shaken.
• Cool: Let the tart cool completely on a wire rack, for at least 2 hours. The filling will set further as the tart cools.
• Chill (optional): For a firmer filling and cleaner slices, chill the tart in the refrigerator for at least 2 hours before serving.
• Serve: Serve at room temperature or cold.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Storage:  Cover loosely with plastic wrap and store in the fridge for up to 3 days.

• The olive oil shortcrust is a little crumblier than a traditional butter shortcrust pastry. Because this makes it difficult to roll out, I make it easy and just press the dough directly into the pan.

Nutrition

Calories: 411.3kcal | Carbohydrates: 45.5g | Protein: 7.4g | Fat: 22.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 14.7g | Trans Fat: 0.01g | Cholesterol: 199.5mg | Sodium: 153.8mg | Potassium: 91.2mg | Fiber: 0.8g | Sugar: 25.6g | Vitamin A: 280IU | Vitamin C: 6.9mg | Calcium: 33mg | Iron: 1.9mg

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Being the baker in my friend group, I’m typically the first they call whenever a need for cake arises. I usually default to making my Yogurt Cake, but sometimes the occasion calls for something more luxurious. Pistachios, with their vibrant color and sweet, toasty flavor, feel to me like a treat. So, for a special occasion cake that’s still easy to make, I transformed my yogurt cake into a fancier pistachio cake. 

Pistachios have a creaminess that is amplified by the creamy yogurt, so I knew I was working with a smart base. After some testing and tweaks, I settled on this cake recipe. It’s rich with toasted pistachio flavor and incredibly moist and fluffy. With a pistachio butter glaze spread on top, it’s definitely fit for a celebration.

The key to coaxing the most flavor out of the pistachios is toasting them and grinding them into a fine pistachio flour. The flavor of toasted nuts diminishes over time, so the bags of pre-toasted pistachios at the store don’t have nearly as much flavor as the result you get from roasting them yourself.

Toasting and grinding the pistachios involves slightly more work than my stir-together yogurt cake, but it is still easy compared to most special occasion cakes. It’s definitely simple enough for a casual baking project, with or without a party to attend. 

Ingredients for Pistachio Cake

In addition to pistachios and pistachio butter, you’ll just need a few standard baking staples. I prefer to save time with pre-shelled pistachios, which also make them easier to snack on while you bake. Here’s what you’ll need.

For the Pistachio Cake:

• Pistachios: Look for raw, shelled, unsalted pistachios and toast them yourself for the best flavor. You can save some money by buying pistachios in the shell, but you’ll spend time shelling them yourself.
• All-purpose flour: Flour provides the structure for the cake. You can substitute your favorite gluten-free all-purpose flour blend, though the cake may be slightly denser.
• Baking powder and baking soda: These leavening agents help the cake rise for a fluffy, airy cake.
• Salt: Enhances the flavor of the pistachios.
• Greek yogurt: Greek yogurt adds richness and a tangy flavor. It reacts with the baking soda to create a better rise. You can substitute it with plain yogurt, kefir, or even plant-based yogurt if you’re dairy-free.
• Granulated sugar: Sugar sweetens the cake and adds tenderness.
• Eggs: Eggs add both structure and richness to the cake.
• Extra virgin olive oil: Olive oil adds richness and flavor. For this cake, I like a grassy, herbaceous olive oil, like Nocellara, but you could also use a mild and buttery Arbequina olive oil.
• Vanilla extract: Vanilla has a sweet, floral, caramel flavor that complements the pistachios.

For the Pistachio Butter Glaze:

• Pistachio butter: It’s rich, creamy, and has an ultra-concentrated pistachio flavor. You can make your own pistachio butter or use store-bought. If you do buy it, choose a pistachio butter with a rich color that contains either only pistachios or pistachios and salt. Many products sold as pistachio butter or pistachio cream contain sugar, vegetable oils, and other ingredients not necessary for this recipe.
• Powdered sugar: Powdered sugar adds sweetness, and the sugar crystals help set the glaze.
• Water: Pistachio butter and sugar alone are too thick to glaze easily. Adding a couple of tablespoons of water thins the glaze, making it easier to pour and spread on the cake.

How to Make Pistachio Cake

You will need a food processor to grind the pistachios finely, but the batter mixes easily by hand, so there is no need for a mixer. Let the cake cool completely for about an hour before adding the glaze. Here are the steps:

• Toast the pistachios. Preheat the oven to 350°F. Spread 1/2 cup (60 grams) raw shelled pistachios in an even layer on a rimmed baking sheet. Toast in the preheated oven for 10 minutes. Let cool slightly.
• Prepare the pan. While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside.
• Grind the pistachios. Transfer the pistachios to a food processor. Measure 1 cup (150 grams) granulated sugar. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes.
• Mix the dry ingredients. In a medium mixing bowl, whisk together the ground pistachios, 1 1/4 cups (150 grams) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
• Mix the wet ingredients. In a large mixing bowl, whisk together 3/4 cup (170 grams) plain Greek yogurt, the remaining sugar, 2 large eggs, 1/2 cup extra virgin olive oil, and 1 teaspoon vanilla extract until thoroughly combined.
• Make the batter. Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain.
• Bake the cake. Pour the batter into the prepared pan. Bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cake. Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour.
• Make the Pistachio Butter Glaze. In a small bowl, whisk together 1/4 cup (68 grams) pistachio butter, 3/4 cup (85 grams) powdered sugar, and 2 tablespoons water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency.
• Glaze the cake. When the cake has cooled completely, transfer it to a cake stand or serving plate. Pour the glaze on top of the cake and use an offset spatula or the back of a spoon to coax the glaze to the edges. As it sets, the glaze will slowly drip down the sides of the cake, and the top of the glaze will level and become smooth. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.

Ways to Make It Your Own

The sweet and buttery flavor of pistachio shines all on its own in this cake. But pistachio can also hit it off with other flavors. Here are some ideas for mixing it up:

• Add some spice: Add 1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon to the cake batter or the glaze.
• Add an extract: Trade the vanilla extract for almond extract, or add 1 teaspoon of rose water or 1/2 teaspoon of orange blossom water to the cake batter.
• Brighten with citrus: Add the finely grated zest from an orange, lemon, or both to the cake batter.

How to Color the Cake Green

Pistachios are known for their striking avocado-green color. But when baking, the green of the pistachios will fade to a golden-brown hue. I don’t mind losing the color, as flavor is infinitely more important to me. But if you want to preserve the green color in the actual cake, you’ll need to dye the cake.

The most common fix is to add green food coloring. How much to add will depend on whether you use liquid or gel and traditional or natural dye food coloring. Start with a couple of drops at a time. It can very quickly turn from pale pistachio to an unnaturally deep green. The color will darken as it bakes. 

If, like me, you’re not a fan of food coloring, another option is to use green powders, like matcha, spirulina, or spinach powder. These will, however, add flavor to the cake, compromising or possibly overwhelming the flavor of the pistachios. Start with 1/2 teaspoon in the batter and adjust to your preference from there.

What to Serve with Pistachio Cake

While I’m usually a coffee enthusiast, I love how this pistachio cake pairs with black tea and mint in this Arabic tea with fresh mint. With a slice after dinner, I might serve it with a digestif of chilled limoncello.

If you skip the pistachio butter glaze, dust the top of the cake with powdered sugar for an elegant finish. Then, add a dollop of lightly sweetened Greek yogurt and a handful of raspberries to each slice. 

In the summer, you could add a scoop of refreshing raspberry or strawberry frozen yogurt on the side.

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Pistachio Cake

Moist and fluffy pistachio cake topped with a pistachio butter glaze is an elegant, but easy dessert. Toasting and grinding the pistachios yourself adds a little work, but gives the cake a deep, rich, roasted pistachio flavor.

Course Dessert

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

Calories 322.7kcal

Author Mark Beahm

Ingredients

For the Pistachio Cake:

• 1/2 cup (60 grams) raw shelled pistachios, plus extra for garnish
• Extra virgin olive oil, for greasing the pan
• 1 cup (150 grams) granulated sugar
• 1 1/4 cups (150 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup (170 grams) plain Greek yogurt
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1 teaspoon vanilla extract

For the Pistachio Butter Glaze:

• 1/4 cup (68 grams) pistachio butter (optional)
• 3/4 cup (85 grams) powdered sugar (optional)
• 2 tablespoons water

Instructions

• Toast the pistachios. Preheat the oven to 350°F. Spread the pistachios in an even layer on a rimmed baking sheet. Toast in the preheated oven for 10 minutes. Let cool slightly.
• Prepare the pan. While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside.
• Grind the pistachios. Transfer the pistachios to a food processor. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes.
• Mix the dry ingredients. In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
• Mix the wet ingredients. In a large mixing bowl, whisk together the Greek yogurt, the remaining sugar, eggs, olive oil, and vanilla extract until thoroughly combined.
• Make the batter. Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain.
• Bake the cake. Pour the batter into the prepared pan. Bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cake. Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour.
• Make the Pistachio Butter Glaze. In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency.
• Glaze the cake. When the cake has cooled completely, transfer it to a cake stand or serving plate. Pour the glaze on top of the cake and use an offset spatula or the back of a spoon to coax the glaze to the edges. As it sets, the glaze will slowly drip down the sides of the cake, and the top of the glaze will level and become smooth. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 322.7kcal | Carbohydrates: 43.4g | Protein: 5.6g | Fat: 14.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 9.7g | Trans Fat: 0.004g | Cholesterol: 33.5mg | Sodium: 254mg | Potassium: 113.6mg | Fiber: 1.1g | Sugar: 29.9g | Vitamin A: 64.4IU | Vitamin C: 0.2mg | Calcium: 66.4mg | Iron: 1.3mg

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Ricciarelli (which is pronounced reach-a-relli) are traditional Italian Christmas cookies from Siena, dating back to the 14th century. They have a beautiful crackled appearance, sweet almond flavor, and hints of vanilla and citrus.

Like pignoli cookies, I love including them in cookie platters and cookie swaps because they’re not only eye-catching but also naturally gluten-free and dairy-free cookies that everyone will enjoy. 

The dough needs to chill overnight before baking, but I always appreciate having a few make-ahead recipes in the lead-up to a holiday event. The cookies have a crisp shell and a soft, chewy center the day they’re baked. They taste even better the day after baking when the flavors have had time to meld, and the cookies are universally soft.

The Difference between Amaretti and Ricciarelli Cookies

There are countless varieties of almond cookies throughout all the regions of Italy, all with slight differences. Amaretti and ricciarelli are both famous Italian almond cookies prepared during the holidays, but there are a few differences apart from just their shape.

Amaretti are round almond cookies originating from Lombardy with a crisp exterior and soft interior. In addition to almond flour, they’re flavored with bitter almonds, giving them a distinctive bitter almond flavor. The dough uses granulated sugar, which helps achieve the contrast between the crisp shell and chewy center.

Ricciarelli are oval-shaped almond cookies from Tuscany that are softer and sweeter than amaretti. They don’t usually include bitter almonds, lending them a milder almond flavor. The powdered sugar in the dough helps to keep them soft and chewy.

Ingredients for Ricciarelli Cookies

Ricciarelli cookies are simple to make and only require a few pantry staples. I like including vanilla, almond, and lemon zest for a complex almond flavor. Here’s what you’ll need:

• Almond flour: Almond flour is made from finely ground blanched almonds and has a subtle almond flavor. You can also use almond meal in place of almond flour. More on this below!
• Powdered sugar: Powdered sugar sweetens the cookies and helps form the dough.
• Baking powder: A little bit of baking powder helps the cookies rise and contributes to the crackly appearance.
• Salt: Salt enhances the flavor of the cookies and helps to balance the sugar and the bittersweet almond flavor.
• Egg whites: Whipped egg whites bind the dough together. Use the yolks to make a batch of Aioli!
• Vanilla extract: Vanilla extract adds warm vanilla flavor to the cookies.
• Almond extract: Almond extract is very strong, so you’ll need just a 1/4 teaspoon to elevate the almond flavor in the cookies.
• Lemon zest: Freshly grated lemon zest adds a bright citrus flavor that complements the almonds. You can also substitute the lemon with orange zest.

How to Make Ricciarelli Cookies

After mixing, the dough needs to chill in the refrigerator overnight, or at least 4 hours, so plan ahead. You can also make the dough ahead of time and keep it in the fridge for up to 3 days. Here’s how to make ricciarelli cookies:

• Combine the dry ingredients: In a medium mixing bowl, whisk together 2 2/3 cups (256 grams) almond flour, 1 3/4 cups (200 grams) powdered sugar, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt.
• Whip the egg whites: In a large mixing bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form. Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and the zest of one lemon. Fold together with a rubber spatula to combine. 
• Make the dough: Add the almond flour mixture to the egg whites and fold with a rubber spatula until it comes together into a thick dough. 
• Chill the dough: Cover the bowl and chill in the refrigerator overnight, or at least 4 hours. The dough will keep in the fridge for up to 3 days.
• Shape the cookies: Remove the dough from the fridge. Dust a work surface liberally with powdered sugar. Use your hands to roll the dough into a 16-inch log, coating it in powdered sugar. If the dough cracks in places, press it back together and continue rolling. Cut the log into 1/2 to 3/4-inch-thick slices. You should get between 20 and 24 cookies. Lay the cookies flat and use your fingers to shape them into ovals roughly 2 inches long by 1 1/2 inches wide. Place the cookies, spaced about 1 1/2 inches apart, on a baking sheet lined with parchment paper. Dust the cookies generously with powdered sugar.
• Let the cookies dry: Preheat the oven to 350°F. While the oven preheats, let the cookies sit uncovered. The tops of the cookies will dry out slightly, forming a shell that will crack during baking.
• Bake: Bake for 18 to 20 minutes, or until the tops of the cookies have cracked and the cookies are just beginning to brown.
• Cool: Let the cookies cool completely on the baking sheet.

Swaps and Variations

Besides trading the lemon zest for orange, there are a few other ways to swap out ingredients or put a different flavor spin on ricciarelli. Here are a few ideas:

• Use almond meal: You can also use almond meal in place of almond flour. Almond meal is made from raw almonds, not blanched ones, and includes the brown skins on the nuts. Your ricciarelli will have a slightly speckled appearance as a result, and an ever so slight slightly bitter almond flavor, but they will bake very similarly to the original.
• Start with blanched nuts: If you can’t find almond flour or almond meal, you can substitute whole blanched almonds by weight (256 grams or a little more than 1 3/4 cups). Grind the almonds in a food processor, pulsing in 1- or 2-second increments, until they’re very finely ground. Avoid running the processor at full speed or you could accidentally turn them into almond butter.
• Make hazelnut ricciarelli: Replace the almond flour with hazelnut flour. You can also use the whole almond method above to make your own hazelnut flour by starting with whole-blanched hazelnuts.
• Add some spice: I love the combination of almonds and cinnamon. You can add 1/4 to 1/2 teaspoon of ground cinnamon to the dough or add some cinnamon to the dusting of powdered sugar.

What to Serve with Ricciarelli Cookies

I love to serve ricciarelli with coffee or a carajillo and even sneak a dunk every few bites. If you are more of a tea enthusiast, try them with some black tea with mint. The lemon zest in these cookies means they’ll pair well with an aperitif of limoncello. Or, for an indulgent dessert, serve a ricciarelli cookie on the side of a cup of Italian hot chocolate.

For a holiday party or delicious gift boxes, you can put together a Mediterranean dessert platter with ricciarelli, crunchy pignoli, chocolate and hazelnut baci di dama, honey-scented melomakarona, date-filled maamoul, and colorful Turkish delight.

How to Store and Freeze Ricciarelli Cookies

Once baked and cooled, store ricciarelli in an airtight container at room temperature for up to 3 days. 

Ricciarelli also freeze beautifully! Simply layer them between sheets of parchment and place them in an airtight container in the freezer. Freeze them for up to two months and defrost them at room temperature. 

Even More Mediterranean Cookie Recipes

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Ricciarelli (Soft Italian Almond Cookies)

Ricciarelli are soft and chewy almond cookies flavored with vanilla extract and lemon (or orange!) zest. Made with almond flour, they're naturally dairy-free and gluten-free, a wonderful addition to a holiday cooke spread and great with coffee or tea any time of year.

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 20 cookies

Calories 127.7kcal

Author Mark Beahm

Ingredients

• 2 2/3 cups (256 grams) almond flour
• 1 3/4 cups (200 grams) powdered sugar, plus extra for shaping and dusting
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Zest from 1 lemon

Instructions

• Combine the dry ingredients: In a medium mixing bowl, whisk together the almond flour, powdered sugar, baking powder, and salt.
• Whip the egg whites: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Add the vanilla extract, almond extract, and lemon zest, and fold to combine.
• Make the dough: Add the almond flour mixture to the egg whites and fold with a rubber spatula until it comes together into a thick dough.
• Chill: Cover the bowl and chill in the refrigerator overnight, or at least 4 hours. The dough will keep in the fridge for up to 3 days.
• Shape the cookies: Remove the dough from the fridge. Dust a work surface liberally with powdered sugar. Use your hands to roll the dough into a 16-inch log, coating it in the powdered sugar. If the dough cracks in places, press it back together and continue rolling. Cut the log into 1/2- to 3/4-inch-thick slices. You should get between 20 and 24 cookies. Lay the cookies flat and use your fingers to shape them into ovals roughly 2 inches long by 1 1/2 inches wide. Place the cookies, spaced about 1 1/2 inches apart, on a baking sheet lined with parchment paper. Dust the cookies generously with powdered sugar.
• Let the cookies dry: preheat the oven to 350°F. While the oven preheats, let the cookies sit uncovered. The tops of the cookies will dry out slightly, forming a shell that will crack during baking.
• Bake the cookies: Bake until the tops of the cookies have cracked and the cookies are just beginning to brown, 18 to 20 minutes.
• Cool the cookies: Let the cookies cool completely on the baking sheet.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Storage: Once cooled, store ricciarelli in an airtight container for up to 3 days. The baked and cooled cookies can also be frozen for up to 2 months.
• Substitute almond meal: You can also use almond meal (or hazelnut meal) in place of the blanched almond flour. Almond meal is made from raw almonds, not blanched ones, and it has includes the brown skins. Your ricciarelli will have a slightly speckled appearance as a result, and an ever so slight slightly bitter almond flavor, but they will bake very similarly to the original.

Nutrition

Serving: 1g | Calories: 127.7kcal | Carbohydrates: 13.7g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 0.5g | Sodium: 39.6mg | Potassium: 5.6mg | Fiber: 1.6g | Sugar: 10.9g | Calcium: 34.7mg | Iron: 0.6mg

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Pasteli is a two-ingredient sesame candy that’s sweet, nutty, and buttery (but completely dairy-free). It’s often sold in little kiosks on the streets of Athens but is beloved all throughout the country.

There are many versions of Pasteli throughout the Mediterranean and Middle East. In Egypt, we call it semsemeyah, which essentially means “made of sesame.” It’s such a special little treat, especially when you make it with good-quality honey at home!

Sesame seeds are a staple of the Mediterranean Diet. We add them to our Breadsticks for an irresistible toasty quality and grind them into a paste to make Hummus. In fact, if you look closely at so many classic dishes from around the Mediterranean Sea you will find these tiny-but-mighty powerhouses at the foundation of the flavor.

With honey’s antioxidant-rich properties and sesame seeds’ concentration of vitamins and minerals, you may just say pasteli is less of a homemade candy and more of the power bar that’s withstood the test of time. Make as a healthy dessert, afternoon pick-me-up, or wrap-up as gifts during the holiday season. 

Greek Sesame Candy Ingredients

There are many varieties of Pasteli. Some are made with sugar, nuts, and other spices. I like the simple version made with just honey and sesame seeds, which has a satisfyingly tender, chewy texture (rather than the crunch of the sugar version). To make it, you’ll need:

• Sesame seeds: You can use all white, black, or a combination. You’ll freshly toast them, so they should be untoasted. 
• Honey: This is the primary flavor, so a delicate, high-quality honey is essential (more on this in the Ingredient Spotlight section below). 

Ingredient Spotlight 

You may be aware that Greece is known for its honey, but what makes Greek honey so special? High-quality Greek honey is unique for the same reason the cuisine itself is so vibrant and delicious: the herbs! 

Greek bees are also fans of bold Mediterranean flavor. They spend their time on the sunny hillsides feasting on wild thyme, pine, fir, chestnut, and wildflowers. 

This gives the honey a complex depth of flavor, with herbal and slightly savory tasting notes that balance its delicate sweetness. It’s also typically minimally processed, which retains its natural aromatic compounds. 

• TRY IT: Greek Alfa Honey from Crete

How to Make Sesame Candy

Your biggest tool for this Pasteli recipe is your nose, particularly if you’re using black sesame seeds. As soon as the seeds smell toasty and look golden, take them off the heat before they burn. Here are the steps to make sesame candy:

• Get ready. Line a small sheet pan with parchment paper. Brush the parchment with a thin layer of olive oil and set aside. 
• Toast the sesame seeds. Add 1 1/2 cups untoasted sesame seeds to a nonstick pan and set over medium heat. Toast, stirring with a wooden spoon until they turn golden brown, then transfer to a plate.  
• Warm the honey. Set the pan back on medium heat and add 3/4 cup honey. Stir regularly as the honey comes to a boil (about 250°F, if you have a thermometer), then allow to boil and foam for 3 to 4 minutes. 
• Combine the sesame and honey. Add the sesame seeds back to the pan with the boiling honey. Stir constantly for about 5 minutes, adjusting the heat as necessary to prevent burning. 
• Assemble. Pour the honey and sesame mixture onto the prepared sheet pan. Spread it with a spoon as evenly as you can. Grease another sheet of parchment paper and cover the top (this is so it’s easy to remove.) Use your hands or a small rolling pin to spread the mixture evenly. Remove and discard the top piece of parchment.
• Cool and slice. Cool for about 20 minutes or so (it should not fully harden). Use a sharp knife to slice into small rectangular bars or squares. 

What to Serve with Sesame Candy

Pasteli is most often purchased at a kiosk as a pick-me-up when you need an energy boost. That said, the sweet and nutty flavor pairs very well as a little snack spread with salty feta cheese and coffee or antioxidant-rich Greek Mountain Tea to sip between bites. 

You can also crumble the bars over Greek yogurt like granola, or serve as a part of a mezze platter along with other Greek treats.

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Greek Honey Cake with Orange and Pistachios 

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Greek Sesame Candy (Pasteli)

With just 2 ingredients (plus oil to prevent sticking), the honey is the real flavor-maker here. Use the tastiest honey you can find, and the rest is easy!

Course Dessert, Snack

Cuisine Greek

Diet Gluten Free, Vegetarian

Cook Time 5 minutes minutes

Cooling time 20 minutes minutes

Total Time 25 minutes minutes

Servings 20 pieces

Calories 103.1kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil (for greasing the pan)
• 1 1/2 cups untoasted sesame seeds
• 3/4 cup honey

Instructions

• Get ready. Line a small sheet pan with parchment paper. Brush the parchment with a thin layer of olive oil and set aside.
• Toast the sesame seeds. Add the sesame seeds to a nonstick pan and set over medium heat. Toast, stirring with a wooden spoon until they turn golden brown, then transfer to a plate.
• Warm the honey. Set the pan back on medium heat and add the honey. Stir regularly as the honey comes to a boil (about 250°F, if you have a thermometer), then allow to boil and foam for 3 to 4 minutes.
• Combine the sesame and honey. Add the sesame seeds back to the pan with the boiling honey. Stir constantly for about 5 minutes, adjusting the heat as necessary to prevent burning.
• Assemble. Pour the honey and sesame mixture onto the prepared sheet pan. Spread it with a spoon as evenly as you can. Grease another sheet of parchment paper and cover the top (this is so it’s easy to remove.) Use your hands or a small rolling pin to spread the mixture evenly. Remove and discard the top piece of parchment.
• Cool and slice. Cool for about 20 minutes or so (it should not fully harden). Use a sharp knife to slice into small rectangular bars or squares.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
• These will still be pleasantly chewy even when fully cooled, not hard like the versions made with sugar).
• Store in a tightly closed container in the fridge for up to 1 week. It helps to have parchment paper in between the layers to prevent sticking.

Nutrition

Calories: 103.1kcal | Carbohydrates: 13.1g | Protein: 2g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 2.1g | Sodium: 1.7mg | Potassium: 59.3mg | Fiber: 1.4g | Sugar: 10.5g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 110.5mg | Iron: 1.7mg

Greek Honey – Thyme, Forest & Wild Herbs

Make your homemade sesame candy with the highest quality honey from the Greek island of Crete.

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