Ricciarelli
Ricciarelli is a little almond cookie with a big taste. These naturally gluten-free delights are a wonderful Holiday treat, and while not traditional to do so, adding a raspberry jam thumbprint elevates the flavors of almond and orange. Ingredients 4 large egg whites zest of ½ orange 1 teaspoon vanilla 1 teaspoon almond flavoring 1.5 cup powdered/icing sugar 4 cups almond flour 2 pinch salt 0.5 teaspoon baking powder *Optional ½ cup Raspberry Jam, warmed Extras 1 cup powdered/icing sugar (divided) Instructions In the mixer, add the egg whites, zest, vanilla, and almond flavoring and combine, then add the sugar, flour, salt, and baking powder; mix with either a wooden spoon or beat with flat beaters on low speed until a soft and compact dough forms. Move the dough to a clean bowl, cover it in plastic, and refrigerate it for 12-24 hours or up to 3 days. Line 1-2 cookie sheets with parchment paper. Remove the dough from the fridge, place the dough on a flat surface that has been liberally...
