Ricciarelli
- Number of Servings: 32
Ingredients
*almond flour, 2.25 cup egg white, fresh, 2 large *Wheat flour, white, all-purpose, unenriched, 0.13 cup Powdered Sugar, 2 cup, unsiftedBaking Powder, 0.5 tsp *almond extract, 1 tsp
Mix 2 c almond flour/meal, flour, powdered sugar, and baking powder together in a bowl. In mixer, beat 2 egg whites to firm peaks (add a splash of white vinegar or lemon juice if desired to help form peaks).
IMPORTANT: remove 1/2 beaten egg whites to a separate, holding bowl.
Add dry ingredients to 1/2 of egg whites, slowly. The dough will be very thick, but will come together after a few minutes of kneading. If needed, slowly add additional egg whites from reserved bowl. I usually only end up using about 1.5 egg whites worth.
If dough is too sticky, add additional almond flour (up to 1 cup) until it reaches a thick, marzipan-like consistency. Refrigerate dough for 1-2 hours.
Heat oven to 350.
Take in 1 tbsp amounts and roll in powdered sugar, forming ovals with the dough. Dough will spread so make cookies about 1/3" thick. Place onto cookie sheet with parchment paper.
Cook 10-12 min, rotating halfway through, until cookies are just turning brown at the edges.
Let stand for 10 min before eating.
Number of Servings: 32
Recipe submitted by SparkPeople user CAPPYGAL.
IMPORTANT: remove 1/2 beaten egg whites to a separate, holding bowl.
Add dry ingredients to 1/2 of egg whites, slowly. The dough will be very thick, but will come together after a few minutes of kneading. If needed, slowly add additional egg whites from reserved bowl. I usually only end up using about 1.5 egg whites worth.
If dough is too sticky, add additional almond flour (up to 1 cup) until it reaches a thick, marzipan-like consistency. Refrigerate dough for 1-2 hours.
Heat oven to 350.
Take in 1 tbsp amounts and roll in powdered sugar, forming ovals with the dough. Dough will spread so make cookies about 1/3" thick. Place onto cookie sheet with parchment paper.
Cook 10-12 min, rotating halfway through, until cookies are just turning brown at the edges.
Let stand for 10 min before eating.
Number of Servings: 32
Recipe submitted by SparkPeople user CAPPYGAL.
Nutritional Info Amount Per Serving
- Calories: 77.0
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
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