Ricciarelli Cookies: Flourless Italian Almond Cookies Scented With Fresh Orange and Dusted in Snowy Sugar

Instructions

1. Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Pour a thick layer of powdered sugar into a deep plate or shallow bowl for coating.

2. In a large bowl, combine 2 cups (200 g) of the ground almonds with 1/2 cup plus 1 tablespoon (70 g) sifted powdered sugar and a pinch of salt.

3. Wash the oranges well and finely grate the zest of both straight into the bowl.

4. Add the juice of one orange, the date syrup (or honey) and the egg white.

5. Stir with a spatula or wooden spoon until a sticky mass forms.

6. Gradually work in the remaining 1 cup (100 g) of ground almonds by hand until you have a soft, slightly sticky but shapeable dough. Mix only until it comes together.

7. Pinch off small pieces about the size of a walnut. Roll each into a ball, then press gently and shape it into the traditional ricciarelli oval, like a small boat or an eye.

8. Coat each cookie thoroughly in the powdered sugar on all sides. The sugar creates the typical cracked surface.

9. Place the coated cookies on the lined baking sheet with a little space between them.

10. Bake at 350°F (180°C) for about 13 to 15 minutes. The cookies should stay pale, with only the edges lightly golden, and soft inside. Watch them closely.

11. Let the ricciarelli cool completely on the baking sheet. They firm up a little as they cool.