Ricciarelli are amazing Italian almond cookies you're gonna love

Ricciarelli are traditional Italian almond cookies that are chewy on the inside, slightly crispy on the outside, and bursting with a delicious almond flavor. These gluten-free and dairy-free cookies are a delightful treat for everyone and can be stored for up to 10 days. Known for their rustic charm, Ricciarelli don't need to look perfect—each cookie can have its own unique shape and texture, which adds to their appeal. Whether you're looking for a treat to enjoy with coffee or a gift for friends, these cookies are a must-try.

You’ll need 250 grams of almond meal, 200 grams of sugar, two large egg whites at room temperature, one teaspoon of almond extract, the zest of one lemon, and optionally, flaked almonds for coating and dried cherries for added flavor.

Instructions:

• Mix dry ingredients – In a bowl, whisk together almond meal, sugar, lemon zest, and almond extract.

• Beat egg whites – In a separate bowl, beat the egg whites until soft peaks form.

• Make dough – Gently fold the beaten egg whites into the dry ingredients to form a dough.

• Form balls – Scoop about 1 tablespoon of dough and shape into rough balls.

• Coat in almond flakes – Roll the balls in almond flakes (optional) and place them on a lined baking tray.

• Bake – Bake at 180°C for 13-15 minutes or until golden brown.

• Cool – Let the cookies cool on a rack before serving.

• Enjoy these deliciously imperfect almond cookies that are sure to become a favorite in your home!