ITALIAN ALMOND COOKIES (RICCIARELLI)

(All Recipes have step by step photos)

The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy bursting with almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!

Ingredients
2 cups ground almonds (250g)
2 large egg whites
¾ cup white sugar (150g)
1 tsp almond extract
1 tsp orange extract
Zest of 1 orange

Instructions
Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy.
In a separate large bowl combine the ground almonds, sugar and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together
Use your hands to bring the dough together to form a ball. Make sure everything is incorporated.
Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.
Pre-heat the oven to 320F (160C) and line a baking tray with baking parchment.
Remove the dough from the fridge and shape it into a large log. Cut the log into ½ inch pieces and roll into balls.
Press and shape the Ricciarelli into ovals and place on the prepared baking tray. Dust generously with powdered sugar and bake in the oven for 20 minutes.
Remove from the oven (they will still seem very moist and pale) and let them cool completely.

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[manuelalmendarez]

Why do you need to refigerate it for 4hours.does it make a diference?i didnt do it and i also mistakenly did it on 350 though i had ti cut the time to 12minutes as they were browning.they came out pretty good still.but next time i will follow the recipe more closely.i didnt use the orange essence and they were still pretty good.

[WBON]

You need to add the amounts for the ingredients