Top | Stephanie Stiavetti
(recipe, Stephanie Stiavetti)
These chewy little almond cookies from Siena are naturally gluten-free. Topped with a generous amount of powdered sugar, they have a sweet, snowy appearance. Easy to make in a short amount of time, ricciarelli are a great project for kids. Make sure to use a brand of almond flour with a fine texture; I use Bob's Red Mill.
- 3 cups fine almond flour
- 1¼ cups granulated sugar
- 1½ cups powdered sugar, divided
- 1 tsp. baking powder
- ¼ tsp. salt
- 2 egg whites
- 2 tsp. almond extract
- ½ tsp. vanilla extract
- 1 Tbsp. lemon zest
- Line two baking sheets with parchment paper.
- Combine the almond flour, granulated sugar, 1 cup of the powdered sugar, the baking powder, and the salt in a bowl.
- In a separate large bowl, beat the egg whites into soft peaks. Fold in the almond extract, vanilla extract, lemon zest, and almond-flour mixture. Stir until completely combined.
- Use a tablespoon to scoop out a large ball of cookie dough. Roll the dough into a ball in your hands, then use the bottom of a glass to gently smash the cookie into a disk about ½-inch thick. Roll in the remaining powdered sugar and set on the parchment-lined baking sheet. Repeat with the remaining dough.
- Let sit, uncovered, on the counter for about 45 minutes, or until the surfaces dry out just a touch. Preheat the oven to 250 degrees.
- Place the cookies into the preheated oven and bake for 22 to 27 minutes, until they are golden brown around the edges.
- Cool completely on a cooling rack, then store in an airtight container for up to a week.