Almond ricciarelli cookies (GF)
Allow 15 minutes
12 Minutes
Ingredients:
- Makes 16-18
- 300g of almond meal
- 250g of caster sugar
- 2 egg whites
- finely grated zest of 1 lemon
- icing sugar for dusting
Pre-heat your oven to 180°C Conventional
Mix almond meal and sugar in a bowl, add eggs and lemon zest and mix through to create a paste (using your hands is best here). Pinch off pieces paste a shape into 3×4 rectangles (give or take!). Dunk the in icing sugar and place them onto an oven tray lined with baking paper, well distanced apart. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm. Cool on a rack. They keep for weeks in a airtight container, so you can double the ingredients if you like, and make a bigger batch.