RICCIARELLI (SIENESE ALMOND COOKIES)
How to make Ricciarelli (Sienese Almond Cookies)
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the almond flour, granulated sugar, ½ cup powdered sugar, baking powder, salt, and orange zest. Whisk to combine and remove any lumps.
- In a stand mixer or bowl with a hand mixer, beat the egg white until stiff peaks form. Add the almond extract and vanilla extract and stir to combine.
- Add the beaten egg whites to the dry ingredients and fold to combine until a sticky dough forms.
- Divide the dough into 12 equal balls (a heaping teaspoon) and form each ball into the shape of a flattened football. You can also just flatten them to a round shape.
- Add the remaining ½ cup powdered sugar to a bowl. Dip each cookie into the powdered sugar and roll around to coat thoroughly. Transfer to a parchment or silpat lined baking sheet, leaving plenty of room in between each cookie as they will spread.
- Allow to sit at room temperature, uncovered, for 45 minutes to 1 hour. This will allow the tops to dry out slightly, creating a crackled crust.
- Preheat the oven to 275F.
- Bake for 25-27 minutes until barely golden brown on the top. Allow to cool completely then store in an airtight container for up to 1 week.
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