Soft Ricciarelli with Orange
Cook 18 min · Yield 18 ricciarelli · Difficulty Easy
Method
The night before, whisk the egg whites, then fold in the powdered sugar and almond flour. Mix in the bitter-almond extract, vanilla and grated orange zest. Cover and refrigerate the dough overnight.
The next day, heat the oven to 160°C (320°F). Dust the work surface with powdered sugar, roll the dough into a log and divide it into 18 pieces. Shape each piece into an oval about 1 cm thick and arrange the cookies on a parchment-lined baking tray.
Dust the shaped ricciarelli generously with powdered sugar and bake for about 18 minutes. They will still be soft and moist when they come out; let them cool until they reach their finished texture.
18 min
Store the cooled ricciarelli in an airtight container. They are even better the next day.
