Ricciarelli- Italian Almond Cookies
Ricciarelli- Italian Almond Cookies are a traditional Sienese cookie served at the holidays! Almond sweetness with hints of citrus flavor, these delicious cookies are in the same family as a macaroon. Chewy, sweet, & gluten free...cookie perfection!
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting Time2 hours hrs
Total Time2 hours hrs 35 minutes mins
Course: Cookies, Dessert
Cuisine: Italian
Keyword: Almond, Almond Cookies, Almond Flour, Christmas Cookies, Cookies, Gluten-Free, Italian Cookies, meringue, Orange Zest
Servings: 2 Dozen
- 2 Large Egg Whites Room Temperature
- ¼ TSP Lemon Juice
- 2¼ Cups Almond Flour
- 1¾ Cups Confectioner's Sugar
- 1 Pinch Salt
- ¼ TSP Baking Powder
- 1 TSP Orange Zest
- 1 TBSP Almond Extract
- ½ TSP Vanilla Extract
- ⅔ Cup Confectioner's Sugar To dust cookies
Prep ingredients by zesting orange. In a large bowl, mix together almond flour, confectioner's sugar, salt, and baking powder. Set aside.
In a large bowl, whip the egg whites and lemon juice together with a hand mixer and whisk attachment. Alternatively, whisk together in a stand mixer until stiff peaks form.
Using a fine mesh sieve, sift in the dry ingredients into the egg whites in 2 to 3 increments. Work as quickly as possible to allow as much air as possible to remain in the meringue. A sticky dough will form.
Fold in the orange zest, almond and vanilla extract until well incorporated.
Line 2 baking sheets with parchment paper or silicone baking mats. Using a cookie scoop, make 1" diameter balls of dough. Roll into a smooth ball and coat well with confectioner's sugar.
Shape each ball into an oval, slightly flattening. Arrange on cookie sheet at least one inch apart.
Allow cookies to rest on the counter for 2 hours at room temperature. The tops will dry out, forming a light shell on the cookie. While cookies rest, preheat oven to 300°F.
Bake for 20 minutes and remove from oven. Move to a cooling rack to allow to cool completely. Store in an airtight container.
