Italian Ricciarelli

1. 1

   Combine almonds and 1/4 to 1/2 of the sugar in a food processor and grind until very very fine meal.

2. 2

   In a large clean bowl, beat the egg whites until foamy.

3. 3

   Now beat in the sugar slowly using a tablespoon at a time, beating until stiff glossy peaks.

4. 4

   (but not dry peaks).

5. 5

   Fold in the almond/sugar fine meal mixture.

6. 6

   Fold in the orange juice and the zest.

7. 7

   Using a teaspoon drop onto parchment lined baking sheet, and form into an oval or log, about one to two inches long.

8. 8

   Keeping these at least three inches apart.

9. 9

   Let sit on the counter for one hour to dry.

10. 10

    Bake 300 degrees F. for 20 minutes or until firm to touch.

11. 11

    Do not brown.

12. 12

    Let the cookies remain on the baking sheets to cool completely, then remove.

13. 13

    Dust with confectioners powdered sugar.

14. 14

    These can be made and frozen in plastic baggies for up to one to two months, then dust.

* Per serving · 4 servings · Values may vary.

No additional tips available.