Ricciarelli

Instructions

1. Prepare the almond mixture
   In a large bowl, combine the ground almonds with 200g of powdered sugar, lemon zest, and salt. Mix thoroughly until well combined.
2. Whip the egg whites
   In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 50g of powdered sugar while continuing to beat until stiff, glossy peaks form.
3. Combine the mixtures
   Gently fold the egg white mixture into the almond mixture. Add the almond extract, vanilla extract, honey, and orange blossom water (if using). Fold carefully until a soft, sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. Shape the cookies
   Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Dust your hands with powdered sugar, then take about 1 tablespoon of dough and roll it into an oval shape. Place on the prepared baking sheet, leaving space between each cookie. Dust liberally with powdered sugar.
5. Bake to perfection
   Bake in the preheated oven for 15-18 minutes, or until the cookies are barely golden at the edges but still soft in the center. They should crack slightly on top. Be careful not to overbake as they should remain soft inside.
6. Cool and store
   Allow the ricciarelli to cool completely on the baking sheet before transferring to a wire rack. Dust with additional powdered sugar before serving. Store in an airtight container for up to 1 week.