Ricciarelli - Italian Almond Cookies

Ingredients

Almond flour

2 cups

Granulated sugar

1 cup

Powdered sugar

1 cup, plus extra for dusting

Egg whites

3 large

Vanilla extract

1 teaspoon

Almond extract

1 teaspoon

Zest of one orange

from one orange

Salt

1/4 teaspoon

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, granulated sugar, powdered sugar, and salt. Whisk them together until well blended.
3. In a separate bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. This may take about 3-5 minutes.
4. Gently fold the beaten egg whites into the almond flour mixture using a spatula. Be careful not to deflate the egg whites.
5. Add the almond extract, vanilla extract, and orange zest to the mixture, folding them in until fully incorporated.
6. Using your hands or a small cookie scoop, roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Dust the tops of the cookies with additional powdered sugar before baking.
8. Bake for 15 minutes, or until the cookies are lightly golden around the edges. The centers should remain soft.
9. Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.