Ricciarelli (Italian Almond Cookies- gluten free)

Makes 16-20 cookies

I can't stop eating these cookies! They have a chewy texture similar to a french macaron, but they are much simpler to make.

They are naturally gluten free.

These would be lovely with orange zest if you don't have lemons on hand. I initially made them with the zest of one lemon and next time, I'll use two lemons. I made them with purchased blanched almond meal, but next time I think I'll grind up fresh, whole almonds with their skins because store bought almond meal often tastes a little stale to me.

Update: I ground whole, skin-on almonds in my vitamix until the nuts formed a fine meal (not quite as fine as purchased almond meal) and the cookies turned out just as delicious. They'll be a bit darker in color if you do this, because of the almond skins.

Ingredients:

-2 egg whites

-1 teaspoon vanilla

-pinch sea salt

-zest of 1 or 2 lemons, depending on preference

-2 teaspoons lemon juice

-400 grams almond meal

-150 grams powdered sugar

-extra powdered sugar for rolling cookies in

Method:

Preheat oven to 300F degrees. Line two cookie sheets with parchment paper and set aside. 

In a medium bowl, whisk together egg whites, vanilla, pinch of salt, and lemon juice. You can use an old-fashioned hand beater or an electric mixer. Whisk until stiff peaks form, then whisk in the powdered sugar in 3 increments, making sure it’s well incorporated before adding more. Once all the sugar has been added, you should have a glossy, fluffy meringue-like mixture.

In a separate larger bowl, stir together almond meal and lemon zest. Gently fold the almond meal into the egg white mixture, until a smooth, thick dough forms.

Use a tablespoon to measure out the size of each cookie, then roll the cookie dough ball in powdered sugar to coat well. Use your hands to gently shape the cookies into oval shapes. You can pinch the center of the cookie to give it a raised ridge, or leave it smooth.

Bake for 10 minutes, then rotate your baking trays in the oven to ensure even baking. Bake for another 5 or so minutes, until the bottom of the cookies is very lightly golden. 

Let cookies cook on cooling racks, then store in an airtight container where the cookies will stay chewy and delicious for days.