Ricciarelli Recipe

In a large mixing bowl, combine almond flour, powdered sugar, and salt.

In a separate bowl, whisk the egg whites until frothy.

Gradually add the frothy egg whites to the almond flour mixture, stirring until a sticky dough forms.

Mix in almond extract and lemon zest until well combined.

Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

Using slightly wet hands, shape the dough into small oval-shaped cookies, about 1 inch thick.

Place the cookies on the prepared baking sheet, leaving some space in between.

Bake for 15 minutes or until the edges of the cookies start to turn golden brown.

Remove from the oven and let the cookies cool completely on a wire rack.

Once cooled, dust the cookies generously with powdered sugar.

Serve the Ricciarelli cookies and enjoy!