Traditional Italian Ricciarelli cookies🤌🏻 we had these on our honeymoon when we were in Siena and I shipped 3 boxes home with us because I was that obsessed. So obviously I had to remake them!
1. Preheat oven to 325F. Line two baking sheets with parchment paper and set aside.
2. In a stand mixer, whip the egg whites and lemon juice together. Add in zest, vanilla extract, almond extract and combine. Finally, add the sugar, flour, salt and baking powder, combine with a wooden spoon.
3. Make to dough to another bowl and cover in foil. Let refrigerate for 12-24 hours.
4. Cover a flat surface with a good amount of powdered sugar. Remove the dough from the fridge, place the dough on the sugared surface.
5. With your hands, roll the dough to form an approximate 21 inch log, cut into ½ inch slices, and shape into an oval, place them on the prepared cookie sheets.
6. Dust the slices well with remaining powdered sugar. While the oven is pre-heating, allow the cookies to sit at room temperature for 10 – 15 minutes.
7. Bake for approximately 15-18 minutes. Gently and carefully with a spatula remove the cookies immediately to a wire rack to cool completely. They will be soft at first but when cooled will become the perfect chewy consistency. Enjoy!
