These cookies are soft and chewy on the inside and crunchy on the outside! They happened to also be gluten free!

Italian Almond Cookies (Ricciarelli)
- 2 egg whites
- A few drops of fresh lemon juice
- 2 ¼ c. almond flour, sifted
- 1 ¾ c. powdered sugar, sifted (plus extra for dipping)
- 1 pinch of salt
- ¼ tsp. baking powder
- 1 tsp. orange zest
- 1 tsp. pure vanilla extract
- 1 tbsp. pure almond extract

In a medium bowl, beat together the egg whites and lemon juice with a whisk or electric mixer until stiff peaks form. Add the almond flour, powdered sugar, salt, and baking powder and gently fold together, trying not to deflate the eggs. Add the orange zest, vanilla extract, and almond extract and lightly mix. Prepare a parchment lined baking tray and a bowl of powdered sugar for dipping. Roll the mixture into 1 inch balls and dip into the powdered sugar to coat. Roll into a 2-3 in. log and place onto the baking tray. Flatten the cookies slightly with a flat object (such as the back of a spatula). Allow the cookies to sit at room temperature for 1 hour to dry slightly. Pinch and squeeze the cookies slightly from all sides to cause cracks in the cookies. Bake at 300 degrees F for 18-20 minutes (depending upon the size) or until slightly golden brown around the edges. Cool on a wire rack.

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