Cranberry Orange Ricciarelli
Beautifully tender almond cookies bursting with fresh orange and dried cranberries. These cookies are naturally gluten-free, incredibly tender and so delicious...
Servings: 14
Ingredients
- 2 1/4 cups of superfine almond flour
- 1 2/3 cups of confectioners sugar
- 1/4 teaspoon of baking powder
- a pinch of salt
- 1/3 cup of dried cranberries
- 2 large egg whites
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 1 teaspoon of fresh orange juice
- 2 teaspoons of fresh orange zest
- 1/2 cup of confectioners sugar (for rolling)
Instructions
- In a large bowl, combine 2 1/4 cups of superfine almond flour with 1 2/3 cups of confectioners sugar, 1/4 teaspoon of baking powder, a pinch of salt and 1/3 cup of dried cranberries and set aside for now
- In a separate bowl, use an electric hand mixer to beat 2 large egg whites until thick and frothy with firm peaks
- Add 1 teaspoon of almond extract, 1 teaspoon of vanilla extract, 1 teaspoon of fresh orange juice and 2 teaspoons of fresh orange zest and beat until well combined
- Add 1/3 of the dry ingredients into the egg white mixture and gently fold to combine
- Repeat until all of the dry ingredients are incorporated (be careful not to over mix this dough)
- Drop golf ball sized balls into a small dish of confectioners sugar and roll until completely coated
- Transfer the coated cookie dough onto a parchment lined baking sheet and let rest at room temperature for an hour
- Preheat your oven to 300°
- Before baking, if you prefer round ricciarelli then leave them as is, but if you prefer flatter more disk shaped cookies, gently press them down a bit
- Bake in a 300° oven for 18-20 minutes or until the tops appear set and the edges are lightly browned