Ricciarelli: Chewy Italian Almond Cookies

Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — perfect with tea or coffee!

2 egg whites
1 dash lemon juice
2 1/4 cups almond flour
1 3/4 cups powdered sugar
1 pinch salt
1/4 tsp baking powder
1 tsp orange zest about half a large orange
1 tbsp almond extract
1 tsp vanilla extract
1/2 cup powdered sugar for coating cookies
Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.
Using a fine mesh sieve, sift in almond flour, 1 3/4 cups powdered sugar, salt, and baking powder and fold into egg whites. I don't do it all at once but maybe in 2-3 batches. Try to keep some air in the egg whites, but at this point it will form a pretty sticky dough rather than a fluffy meringue.
Add orange zest, vanilla extract, and almond extract and fold in until combined.
Line a baking sheet with parchment paper. Using clean hands, roll dough into balls about 1" in diameter, then roll in powdered sugar until well coated. Shape

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