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+ servings

Ricciarelli (Almond) Cookies

Marla Hingley
Prep Time 2 hrs
Cook Time 12 mins
Total Time 2 hrs 12 mins
Servings 24

Ingredients
  

  • 1 ¾ cups almond flour sifted to remove clumps
  • 6 Tbsp sugar
  • ½ cup powdered sugar divided
  • 2 tsp orange or lemon zest
  • 2 egg whites room temperature
  • 1 Tbsp honey
  • ½ tsp almond extract
  • ¼ tsp vanilla extract

Instructions
 

  • Combine the almond flour, sugar, ¼ cup of the powdered sugar and zest. Set aside.
  • In a small bowl, beat egg whites until soft peaks form. Gently fold into almond mixture, once smooth fold in remaining ingredients.
  • Add remaining ¼ cup of powdered sugar into a small dish. Use a small cookie scoop (2 teaspoons' full) and drop the ball of cookie dough right into the powdered sugar, rolling it around to cover completely. Use a fork to lift and place it on a parchment lined baking sheet.
  • Pinch the ends of the ball, and slightly flatten top to create a diamond shape. Let cookies sit uncovered on the counter for 2 hours to firm and dry up a little, this will prevent them from spreading too much while baking.
  • Bake at 325°F for 12 minutes, or just until edges begin to brown.
  • Once cool, dust with (more) powdered sugar if desired. Store in an airtight container.
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