In a large mixing bowl, combine the almond flour, granulated sugar, and baking powder. Mix well.
Add the almond extract and orange zest (if using) to the dry ingredients.
2. Whip the Egg Whites:
In a separate bowl, beat the egg whites with a hand mixer or whisk until soft peaks form.
Gently fold the whipped egg whites into the almond flour mixture until a sticky dough forms.
3. Shape the Cookies:
Lightly dust your hands and a clean surface with powdered sugar.
Take small portions of dough (about 1-2 tablespoons) and roll them into oval or diamond shapes.
Place the shaped cookies on a parchment-lined baking sheet, leaving a bit of space between them.
4. Dust with Powdered Sugar:
Generously dust the tops of the cookies with powdered sugar for a classic Ricciarelli look.
5. Bake:
Preheat your oven to 325°F (165°C).
Bake the cookies for 15-20 minutes, or until the edges are lightly golden. The centers should remain soft.
6. Cool and Serve:
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve at room temperature and enjoy!
Serving and Storage Tips:
Title: « Italian Almond Cookies (Ricciarelli): A Soft and Chewy Delight »
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