If you’re anything like me, you may love to cook but not care very much for baking. I’m not exactly sure why I don’t like baking – maybe it’s the mess, or the rolling out of dough, or the lengthy time involved. Whatever it is, I don’t do it very often, but at Christmastime, I try to make the effort. That’s why I was so happy to find this recipe – super easy to make and absolutely DELICIOUS! Ricciarelli are a very popular cookie in Tuscany and now can be popular at your house as well! I know they were a hit at mine…in fact, they didn’t last very long at all. I guess it’s time to make some more for Santa’s plate on Christmas Eve 🙂
3 cups almond meal
1 1/3 cups sugar
1 1/4 cups powdered sugar
1 t. baking powder
2 egg whites, beaten to soft peaks
2 t. almond extract
Zest of an orange
Pinch of salt
Line two cookie sheets with parchment paper and set aside. Preheat the oven to 275.
Combine the almond meal, sugar, 1 cup of the powdered sugar, baking powder, salt, and the orange zest in a bowl.
Stir in the beaten egg whites and mix all together until it’s all combined (it will be sticky). Stir in the almond extract.
Using a tablespoon, take a scoopful of dough and form it into an oval ball. Roll the ball into some powdered sugar and place them on the cookie sheet. Leave a little bit of spreading room in between cookies. Press down slightly on the cookies to flatten them just a little.
Place the cookie sheets in the oven and bake for about 30 minutes. The cookies are done when they are slightly crispy on the outside but still soft on the inside. Cool completely and store them in an airtight container.
These cookies are delicious served with some Asti Spumante or Prosecco!