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.
These Ricciarelli are chewy and sweet. If you like it more crispy, add the flour which we omitted.
- 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
|Preheat oven to 325 degrees.
Whisk egg whites on high.
Add sugar, a little at a time.
Whisk until thick; stand up stiff on beaters.
|Fold in ground nuts, zest and flavoring to the beaten egg whites.
Spoon into a large ziploc bag.
|Snipe 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.
|Bake for 15 to 18 minutes in a 350F preheated oven.
Do not let brown.
Dust with icing sugar.