Description
Tender and chewy Whipped Almond Ricciarelli cookies with a hint of lemon zest. Naturally gluten-free and perfect for any occasion, these almond-based treats are irresistibly delicious.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Prepare Mixture:
In a large bowl, combine almond flour, powdered sugar, and salt. Mix until well blended. - Whip Egg Whites:
In a separate bowl, whip the egg whites until soft peaks form. Gradually add almond extract and lemon zest, continuing to whip until stiff peaks form. - Combine:
Gently fold the whipped egg whites into the almond flour mixture until fully incorporated. The batter should be thick and slightly sticky. - Shape Cookies:
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet, spacing them about 2 inches apart. Dust the tops with powdered sugar. - Bake:
Bake in a preheated oven at 325°F (160°C) for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked. - Cool:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - Serve:
Enjoy these delightful cookies with a warm beverage or as a sweet ending to any meal.
Notes
- For best results, whip egg whites to stiff peaks and avoid overmixing the batter.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
