How to make it
8 steps. Take it one step at a time.
Whisk together the almond flour, powdered sugar, lemon zest, baking powder
In a large bowl, whisk together the almond flour, powdered sugar, lemon zest, baking powder, and a pinch of salt until well combined.
In a separate small bowl, lightly beat the egg whites
In a separate small bowl, lightly beat the egg whites with the honey and almond extract until frothy, but not stiff.
Pour the wet ingredients
Pour the wet ingredients into the dry ingredients and mix with a spoon or your hands until a soft, slightly sticky dough forms. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 4 hours, or ideally overnight.
4 hrPreheat your oven
Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper.
Roll the dough into small balls
Roll the dough into small balls (about 20g each). Shape each ball into an oval lozenge shape and flatten slightly. Roll each cookie generously in a bowl of powdered sugar.
Place the cookies
Place the cookies on the prepared baking sheets. Using your thumb and fingers, pinch the sides slightly to create the traditional 'ricciarelli' shape. Dust with more powdered sugar if needed.
Bake for 12-15 minutes
Bake for 12-15 minutes at 160°C (320°F). The cookies should still be pale and soft; they will firm up as they cool. Do not overbake or they will become hard.
15 minLet the cookies cool completely
Let the cookies cool completely on the baking sheet before moving them.
A little kitchen wisdom
The secret to the perfect Ricciarelli is the resting time. Allowing the dough to sit for at least 4 hours (or overnight) develops the flavor and ensures the characteristic cracks form on the surface during baking.
