Ricciarelli
Soft and chewy gluten-free Italian almond cookies that are perfect for any occasion, resembling a light marzipan treat.
Ingredients
Main ingredients
- 2 cups almond flour Make sure it is finely ground.
- 3 large egg whites Best if separated from the yolks directly.
- 1 cup granulated sugar Do not use powdered sugar at this stage.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1 teaspoon orange zest Optional, adds a classic Italian flavor.
- 1 cup powdered sugar For dusting on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, granulated sugar, egg whites, vanilla extract, and orange zest until a sticky dough forms.
- Shape the dough into chunky oval shapes and place them on the prepared baking sheet.
- Dust each cookie generously with powdered sugar.
Baking
- Bake for 20-25 minutes, or until the cookies are soft but not overbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, chill the cookie dough for 30 minutes before baking to maintain thickness. Don’t overbake to keep that perfect chewy center. Store in an airtight container to keep fresh.