Ricciarelli Cookies
Serves 245 mins prep20 mins cook
Tender, chewy Tuscan cookies made with egg whites and almond flour making them simple, delicious and naturally gluten-free.
0 servings
What you need
Instructions
0 Whisk 3 large egg whites with 1 teaspoon of pure vanilla extract, 1/2 teaspoon of almond extract, 2 teaspoons of citrus zest and a tablespoon of citrus juice 1 Add 3 cups of almond flour, 1 cup of confectioners sugar, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt and mix until a firm dough forms 2 Cover the bowl tightly and chill the dough for about an hour 3 Preheat your oven to 325° 4 Place 1/2 cup of course sugar in a shallow bowl and 1/2 cup of confectioners sugar in a separate shallow bowl 5 Roll a tablespoon of dough into a round ball and then roll in the course sugar and then the confectioners sugar 6 Place the sugar coated dough onto a parchment lined baking sheet leaving 2 inches between them 7 Bake your cookies in a 325 degree oven for 16-18 minutes until they feel lightly set 8 Store fully cooled cookies in an airtight container at room temperatureView original recipe