I went to a local place and had one of these cookies and thought "I must make these." A week later, I made them and they are delicious!
Ricciarelli
Yields: 16
Prep Time: 1 hour 30 minutes (including drying)
Cook Time: 20 minutes
Total Time: ~2 hours
Ingredients:
2 egg whites
Dash of lemon juice
2 1/4 cups almond flour
1 3/4 cups powdered sugar
Pinch of salt
1/4 tsp baking powder
1 tsp orange zest (I used a clementine)
1 tbsp almond extract
1 tsp vanilla extract
1/4 cup powdered sugar for coating
Directions:
1. In a large bowl, whip egg whites and lemon juice using mixer until stiff peaks form.
2. Using a mesh sieve, sift almond flour, powdered sugar, salt, and baking powder.
3. Fold into egg whites in 2-3 batches, keeping some air in the egg whites but creating a sticky dough.
4. Add orange zest, vanilla extract, and almond extract. Fold until combined
5. Line baking sheet with parchment paper.
6. Roll into about 1" balls and roll in powdered sugar until well coated. Shape into an oval baking sheet.
7. Leave at room temperature for about an hour until the tops have dried out.
8. Pre-crack the cookies by squeezing the cookies slightly from opposite corners.
9. Preheat oven to 300
10. Bake 20 minutes
11. Enjoy!
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