Ricciarelli – Italian Almond Meringue Cookies


To round up the pseudo Italian menu, Michelle shared an Italian Almond Meringue Cookie recipe in the South Arm Older Adults Cooking Club.

Ricciarelli-Italian-Almond-Meringue-Cookies-10

These Ricciarelli are chewy and sweet. If you like it more crispy, add the flour which we omitted.

Ingredients

  • 2 cups ground almonds or almond flour
  • 3 egg whites
  • 1 1/2 cups granulated sugar
  • 1 orange, zested
  • 2 tablespoons flour, optional
  • few drops of almond extract
  • icing sugar for dusting

Ricciarelli-Italian-Almond-Meringue-Cookies-01

Source: Michelle


Instructions

Ricciarelli-Italian-Almond-Meringue-Cookies-03Preheat oven to 325 degrees.

Whisk egg whites on high.

Add sugar, a little at a time.

Whisk until thick; stand up stiff on beaters.

Ricciarelli-Italian-Almond-Meringue-Cookies-05Fold in ground nuts, zest and flavoring to the beaten egg whites.

Spoon into a large ziploc bag.

Ricciarelli-Italian-Almond-Meringue-Cookies-06Snipe off a corner and use the ziploc bag to pipe out the batter onto a parchment lined baking sheet.

Alternatively, you may use a spoon to place the batter on a parchment lined baking sheet.

Ricciarelli-Italian-Almond-Meringue-Cookies-08Bake for 15 to 18 minutes in a 350F preheated oven.

Do not let brown.

Dust with icing sugar.

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