Ricciarelli

Name: Ricciarelli
Yield: Serves 10 servings
Ingredients: 2 3/4 cups almond flour (330 grams); 3 egg whites; 1 1/2 cups sugar (300 grams); Zest of 1/2 orange; Zest of 1/2 lemon; 1 pinch salt; 1 packet vanilla powdered sugar (or 1/2 cup vanilla powdered sugar)

Elisa Zamboni @cook_15673736

Sorbara

Ricciarelli

Elisa Zamboni @cook_15673736

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Ingredients

Serves 10 servings

2 3/4 cupsalmond flour (330 grams)
3egg whites
1 1/2 cupssugar (300 grams)
Zest of 1/2 orange
Zest of 1/2 lemon
1 pinchsalt
1 packetvanilla powdered sugar (or 1/2 cup vanilla powdered sugar)

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Steps

1

Place the egg whites in a bowl and beat them with a pinch of salt until stiff peaks form.
2

In a separate bowl, mix the almond flour with the sugar. Gradually add the orange and lemon zest. Gently fold in the beaten egg whites, mixing carefully from bottom to top.
3

On a baking sheet lined with parchment paper, shape the dough into diamond-shaped cookies to form the classic ricciarelli shape.
4

Transfer the ricciarelli to a preheated oven and bake for 8–9 minutes at 350°F (180°C), making sure the cookies do not brown on top.
5

Let cool, then dust with vanilla powdered sugar.