1 minute read
Ricciarelli (Sienese almond cookies
Ingredients
● 2 Large Egg Whites At Room Temperature ● 1/2 Teaspoon Fresh Lemon Juice ● 2 1/4 Cup Almond Flour ● 1 3/4 Cup Powdered Sugar Plus Extra For Dusting ● Pinch of Salt ● 1/2 Teaspoon Baking Powder ● 1 Teaspoon Almond Extract ● 1 Teaspoon Vanilla Extract
Preparation
1. In a medium bowl, beat the egg whites with the lemon juice until stiff peaks form. 2. Use a fine sieve to sift the almond flour and powdered sugar into the bowl. 3. Add the extracts and gently fold the egg whites into the other ingredients until mixed. 4. Line two baking sheets with parchment paper, and use your hands to roll the dough into 1 1/2 inch balls. 5. Roll each ball into the extra powdered sugar until well coated. 6. Shape the balls into an oval, and arrange on the prepared baking sheets with room for spreading between. 7. Let the cookies sit at room temperature for at least an hour, or until the exterior of the cookies have dried out and feels firm to the touch. 8. While the cookies dry, preheat oven to 300 degrees F., then bake for about 20 minutes. 9. Cool completely, then store in an airtight container. 10. They only last two weeks. Best eaten fresh with a cup of espresso.
