Flavorful Fridays: Ricciarelli

These cookies are surprisingly light in texture but extremely rich in flavor. The ricciarelli are soft (how I think a cookie should be) with a slightly chewy center. Note that although they should be diamond shape (and mine were before going into the oven), they will rise a little, so they may turn out to be more rounded than diamond. They are, however, delicious on their own or with berries. Will also added a dollop of homemade whipped cream on top of a couple ricciarelli he ate. We are definitely making these a staple in our home. I hope you enjoy them as well.

Ricciarelli (Sienese Almond Cookies)

Ingredients:

• 2 cups almond flour or almond meal (you may need an additional cup of almond flour if your dough is soft)
• 2 cups powdered sugar (more for icing sugar)
• 1/2 teaspoon baking powder
• 2 tablespoon flour
• 2 large egg whites
• 1 tsp almond extract (add more for a stronger flavor)
• 1 cup extra powdered sugar for rolling the cookies before baking

Directions:

Preheat oven to 350 degrees.

Place almond flour in a large bowl. Add the powdered sugar. Combine the baking powder with the flour and fold in.

Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste.

Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand.

Place the cookies on a baking sheet covered with baking paper or a silpat. Bake for 10-12 minutes until lightly golden. Cooking them at a lower temperature for a longer time will make a softer cookie. Serve and enjoy!

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