Ricciarelli - Italian Almond Cookies

These cookies are so very tasty and everyone just loved them they were eaten so very quickly that I had to make another batch.

Ricciarelli — Italian Almond Cookies

makes 30 cookies

170g ground almonds
1 3/4 cups icing sugar , plus extra for rolling
1 teaspoon baking powder
1 tablespoon flour
1/4 teaspoon salt
2 egg whites, room temperature
1 teaspoon almond extract
1 tablespoon grated orange zest, optional 

Preheat the oven to 170ºC. Line two baking trays with baking paper.

Combine the ground almonds, icing sugar (confectioner's sugar), baking powder, flour and salt. Set aside the dry ingredients.

 Beat the egg whites until they form stiff peaks.

Fold the dry ingredients into the egg whites. Add the almond extract and mix thoroughly.

Form the dough into 2 cm balls and roll them to coat with icing sugar (confectioner's sugar). Place them on the prepared cookie trays and flatten them slightly.

Bake for eight minutes or until slightly golden on the edges. Beware of over-baking, as they dry out easily. Let the cookies rest on the cookie sheets for five minutes and the move them to a wire rack to cool completely. They are definitely best on the day they are baked.