Ricciarelli, Italian Almond Cookie
Discovered this recipe on treatssf, an ideal diary free gluten free cookie for the vacations, after a great deal of butter cookies 😂
I deliberately diminished the sugar by half and by chance double the egg white. Love the feel!
Elements (~ three dozen)
300g almond flour
130g caster sugar
four egg white
1 lemon zest
powdered sugar to mud
Combine the cookie dough. Roll a desk spoon dimension dough right into a ball, mud evenly with powdered sugar. Fill the thumbprint with jelly (raspberry is most popular than marmalade)
Line the cookie sheet with parchment paper, bake 350F for 15 minutes.
.
.
.
.
.
.
.
.