In a mixing bowl, rub the zest into the sugar to release the fragrant oils into the sugar. Mix in the almond flour and icing sugar.
In a separate bowl, whisk the egg whites till soft peaks are formed. Slowly stir mix in the vanilla and almond extracts. Gently fold this into the almond flour mixture and combine to form a moist dough.
(This step is optional - wrap the dough into long sausage shapes, cover and chill for a minimum of 4 hours or overnight.)
Line a baking tray with parchment paper. Break off small amounts of dough and form into flattened oval shapes. Dust liberally with icing sugar and leave on the counter for approximately 30 minutes to dry slightly.
Bake for 15 minutes, till small cracks form on the surface. Remove from oven and allow to cool. They should still be soft but will harden on cooling. Store in an airtight container at room temperature.
For the traditional way of making RicciarelliPrepare the dough into sausage shapes, wrap in wax paper/saran wrap and refrigerate overnight. The Ricciarelli will crack slightly in the oven, but once cooled, will hold their shape.They remain white/light golden with a rough cracked surface.
Amount Per Serving
Calories 118Calories from Fat 45
% Daily Value*
Saturated Fat 1g5%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.