Italian Ricciarelli Recipes

Steps:

• Combine white sugar and almonds in the bowl of a food processor; pulse into a fine powder. Pour into a bowl.
• Combine 1/4 cup egg whites and vanilla extract in a bowl; add to almond-sugar mixture, mixing as little as possible. Wrap dough in plastic wrap and refrigerate for 12 hours.
• Line a baking sheet with parchment paper.
• Remove dough from fridge. Sift 2 tablespoons confectioners' sugar and flour onto a clean work surface. Place dough in the center and add remaining 1/4 cup egg whites. Knead egg whites into dough until soft and smooth, adding additional confectioners' sugar and flour as needed.
• Roll portions of dough into 1-inch-thick logs. Take walnut-sized dough pieces from each log and shape into diamonds with slightly wet hands. Place cookies on the prepared baking sheet and generously dust with confectioner's sugar. Let rest at room temperature for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake cookies in the preheated oven until lightly golden, 7 to 8 minutes. Cool on the baking sheet before serving.

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5-8 minutes; let cool.
• Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
• Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10-12 minutes; let cool on baking sheet. Dust with powdered sugar.