Beautifully tender almond cookies bursting with fresh orange and dried cranberries. These cookies are naturally gluten-free, incredibly tender and so delicious...
0 In a large bowl, combine 2 1/4 cups of superfine almond flour with 1 2/3 cups of confectioners sugar, 1/4 teaspoon of baking powder, a pinch of salt and 1/3 cup of dried cranberries and set aside for now
1 In a separate bowl, use an electric hand mixer to beat 2 large egg whites until thick and frothy with firm peaks
2 Add 1 teaspoon of almond extract, 1 teaspoon of vanilla extract, 1 teaspoon of fresh orange juice and 2 teaspoons of fresh orange zest and beat until well combined
3 Add 1/3 of the dry ingredients into the egg white mixture and gently fold to combine
4 Repeat until all of the dry ingredients are incorporated (be careful not to over mix this dough)
5 Drop golf ball sized balls into a small dish of confectioners sugar and roll until completely coated
6 Transfer the coated cookie dough onto a parchment lined baking sheet and let rest at room temperature for an hour
7 Preheat your oven to 300°
8 Before baking, if you prefer round ricciarelli then leave them as is, but if you prefer flatter more disk shaped cookies, gently press them down a bit
9 Bake in a 300° oven for 18-20 minutes or until the tops appear set and the edges are lightly browned
