RICCIARELLI COOKIES WITH ORANGE ZEST
These classic Italian almond cookies are a delicious way to treat your tastebuds in addition to your health, as they are lower in saturated fats and higher in healthy fats than most cookies.
Makes 4 dozen cookies
- 2 cups almond meal or flour
- 3/4 cup granulated sugar
- 2/3 plus 1/4 cup powdered sugar
- 1/2 teaspoon baking powder
- Grated zest of 1 orange
- Pinch of salt
- 2 large egg whites
- 1 teaspoon orange juice (optional)
Mix almond meal with granulated sugar, 2/3 cup powdered sugar, baking powder, and orange zest.
In another bowl, beat egg whites with salt until soft peaks form, then stir into almond mixture and fold in the orange juice (optional).
Scoop dough into balls roughly equivalent to two tablespoons. Roll the balls in the remaining 1/4 cup powdered sugar, place about 1-inch apart on baking sheet lined with parchment paper, and flatten slightly. Sift powdered sugar over the top. Leave the cookies at room temperature for about 1 hour to dry before baking.*
Preheat the oven to 275 degrees F. Once cookies have dried, bake for about 20-25 minutes, or until lightly golden, firm on the outside and still soft in the center.
*If you do not have multiple baking sheets, cookies may be dried on a counter or cutting board and transferred to baking sheet prior to baking.