The beauty of the perfect chocolate chip cookie, to me, is the contrast between the crispy exterior and a soft and tender center. Ricciarelli are a very different cookie, but the same effect is achieved due to the use of almond flour. Almond flour’s natural fat content and aroma make these chewy and crispy all at once, perfect amongst other holiday cookies or on their own.
makes: about 2 dozen
Ingredients:
3 large egg whites, room temp
1/2 teaspoon lemon juice, or a pinch of cream of tartar
338 g powdered sugar, plus more for dusting
338 g almond flour
1 teaspoon almond or vanilla extract
zest of 1 orange
flaked almonds (optional)
Instructions:
Whip the whites with the lemon juice until stiff, but not dry, peaks form. Sift in powdered sugar and almond flour, and whisk to combine along with the extract and orange zest. Cover the dough well with plastic wrap and let sit in the fridge overnight.
The next day, preheat the oven to 325 degrees. Using a handful more of powdered sugar, roll the dough into a log about 1” thick. Cut into 1.5”pieces, flatten each slightly, and, if desired, top with flaked almonds.
Space them a couple of inches apart on a baking tray lined with parchment paper and let them sit about 15 minutes while the oven preheats to dry out a bit—this will help create a cracked surface. Bake for about 15 minutes, or until cracked open and just beginning to brown on the outside. Add another 5 minutes if they have yet to brown at all. If desired, dust with powdered sugar when they come out of the oven, and wait at least 10 minutes to eat or transfer to a container, as they will be very soft.