back to notes

Ricciarelli - Italian almond cookies (from mom)

2 egg whites
1 dash lemon juice
1 1/4 cups almond flour
1 3/4 cups powdered sugar
1 pinch salt
1/4 tsp baking powder
1 tsp orange zest
1 Tbsp almond extract
1 tsp vanilla

(1/2 cup icing sugar for coating)

Whip egg whites and lemon juice to stiff peaks. Sift together almond flour, 1 3/4 cups icing sugar, and baking powder. Fold into egg whites in three batches. Add orange zest, vanilla, and almond.

Roll dough into 1 inch balls, roll in icing sugar. Shape into an oval. Spread on baking sheet and slightly flatten. Let sit at room temperature for 1-2 hrs for tops to dry out.

Pre-crack shell tops by squeezing slightly. Bake at 300 F for 20 min.