Italian almond cookies typical for Siena

Italian almond cookies from Siena

INGREDIENTS:
2 egg whites
200 g powdered sugar
200 g almond flour
a few drops of lemon juice
almond essence
vanilla
grated orange zest
powdered sugar for sprinkling

PREPARATION:
Whisk the egg whites with a pinch of salt and 1-2 drops of lemon juice. At the end of the whisking add several spoons of sugar. Mix the remaining sugar with the almond flour, almond essence, vanilla and the orange zest. While carefully stirring with a spatula add the whisked egg whites. Leave the dough to rest in the fridge for at least 4 hours (or better for the whole night).
Form small oval-shaped pieces of the dough, about 1 cm thick. Sprinkle them with powdered sugar. Bake on a sheet of baking paper at 160°C for about 18 minutes. The ricciarelli will be soft at first but once they chill they will harden.

Italian almond cookies from Siena