Italian Ricciarelli Cookies

Step 1

In the mixer add the egg whites, zest, vanilla, almond flavoring and combine, then add the sugar, flour, salt and baking powder, combine with either a wooden spoon or beat with flat beaters on low speed until a soft and compact dough forms.

Step 2

Move the dough to a clean bowl, cover in plastic and refrigerate for 12-24 hours or up to 3 days.

Step 3

Pre-heat oven to 325F (160F). Line 1-2 cookies sheets with parchment paper.

Step 4

Remove the dough from the fridge, place the dough on a flat surface that has been liberally sprinkled with powdered sugar (extras) roll the dough to form an approximate 21 inch (55 cm) log, cut into ½ inch (1.2 cm) slices, and shape into an oval, place them on the prepared cookie sheets. Dust the slices well with the remaining powdered sugar. While the oven is pre-heating, allow the cookies to sit at room temperature for 10 – 15 minutes on the cookie sheets to dry out a bit before baking them.

Step 5

Bake for approximately 15-18 minutes. Gently and carefully with a spatula remove the cookies immediately to a wire rack to cool completely. They will be soft at first but when cooled will become the perfect chewy consistency. Enjoy!