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Ricciarelli: Chewy Italian Almond Cookies
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Makes 20

Comments
These are great with coffee or tea. 
From Pinch Me I'm Eating

Ingredients
2 egg whites
1 dash lemon juice
2 1/4 cups almond flour
1 3/4 cups powdered sugar
1 pinch salt
1/4 tsp baking powder
1 tsp orange or lemon zest; about half a large orange or a whole lemon
1 tbsp almond extract
1 tsp vanilla extract
1/2 cup powdered sugar for coating cookies

Directions
  • Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.
  • Using a fine mesh sieve, sift in almond flour, 1 3/4 cups powdered sugar, salt, and baking powder and fold into egg whites.
  • Try to keep some air in the egg whites.
  • This will form a pretty sticky dough.
  • Add orange zest, vanilla extract, and almond extract and fold in until combined.
  • Line a baking sheet with parchment paper.
  • Roll dough into balls about 1" in diameter, then roll in powdered sugar until well coated.
  • Shape into an oval, then arrange on baking sheet with some space between them for spreading, and flatten slightly.
  • Leave at room temperature for about an hour or until the tops have dried out and formed almost a little shell.
  • Pre-crack the shell by squeezing the cookies slightly from opposite corners.
  • While cookies are drying, preheat oven to 300 degrees.
  • When the cookies are ready, bake for about 20 minutes.
  • Cool and store in an airtight container.

The Cook:  Dave Ferguson Keywords: lemon, Italian, cookies, almonds
Category: Sweets

Recipe #1116 was added on August 20, 2021 by deebeeeff and last updated on October 30, 2021.


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