RICCIARELLI DI SIENA
Makes 20 cookies
Recipe by Roberta Dall’Alba
These cute cookies are perfect if you love those “melt-in-your-mouth” sweets. They’re made with extremely simple but delicious ingredients, and the nutty flavour of almonds pairs perfectly with the tanginess of the lemon. You’ll love these marzipan cookies.
2 cups plus 1 tablespoon (200 grams) almond flour
1¾ cups (210 grams) confectioners’ sugar, divided
1 teaspoon (4 grams) tightly packed lemon zest (about ½ lemon)
½ teaspoon (1.5 grams) kosher salt
2 large egg whites (60 grams), room temperature
½ teaspoon (2.5 grams) fresh lemon juice
1 teaspoon (4 grams) vanilla extract
Cornstarch, for dusting
1. In a medium bowl, slightly stir together flour, 1½ cups (180 grams) confectioners’ sugar, lemon zest, and salt with a fork.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and lemon juice at medium speed for 2 minutes; increase mixer speed to medium-high, and beat until foamy but not stiff, about 1 minute. Add flour mixture and vanilla; using a spatula, gently fold until combined. (The consistency should be like shortbread cookie dough or gnocchi dough: a little bit sticky but malleable. If it's too soft, gradually add more flour.) Flatten dough, and shape into a disk. Cover with plastic wrap, and refrigerate for 12 hours or overnight.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Generously dust work surface with cornstarch. Turn out dough onto prepared surface, and roll into a thick cylinder, and cut into 20 portions (20 to 25 grams each). (The size of the cylinder matters less than being able to divide it into 20 even portions, so be sure to use a scale to weigh your dough.) Using your hands, shape each portion into a thin oval. Place at least 1 inch apart on prepared pan. (If the dough becomes soft, refrigerate for about 15 minutes.)
Using a pastry brush, lightly brush surface of each dough
