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Ricciarelli
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Prep Time: 40 minutes
Cook Time: 7 minutes
Total Time: 827 minutes
Traditional Italian almond macaroons from Siena, made with almonds, egg whites, and powdered sugar.
Ingredients:
2.25 cups white sugar
2cups blanched almonds
0.5 cupegg whites
1dropvanilla extract
0.25 cupconfectioners' sugar, or as needed
2tablespoons all-purpose flour
Instructions:
In a food processor, blend white sugar and almonds until finely powdered. Transfer the mixture to a bowl.
Mix together 1/4 cup of egg whites and vanilla extract in a bowl, then gently incorporate into the almond-sugar mixture. Wrap the dough in plastic wrap and chill in the refrigerator for 12 hours.
Prepare the baking sheet by lining it with parchment paper.
Take dough out of the fridge. Dust a clean work surface with 2 tablespoons of confectioners' sugar and flour. Put the dough in the middle and pour in the remaining 1/4 cup of egg whites. Blend the egg whites into the dough until it is soft and smooth, incorporating more confectioners' sugar and flour as required.
Shape the dough into 1-inch-thick logs, then form walnut-sized pieces into diamond shapes using slightly wet hands. Arrange the cookies on a baking sheet, dust generously with confectioner's sugar, and allow to rest at room temperature for 1 to 2 hours.
Preheat the oven to 350°F (175°C).
Bake cookies until lightly golden, about 7 to 8 minutes in a preheated oven. Allow them to cool on the baking sheet before serving.