Ricciarelli

Ingredients

Almonds 350 g

Sugar 300 g

Honey 1 tbsp

Orange zest 1 tbsp

Egg whites 2

Blanch the almonds for 5 minutes in boiling water, remove the skins, and dry thoroughly. Grind the almonds with half the sugar. Grind the remaining sugar into a powder and set aside.

Whisk the egg whites until soft peaks form, gradually adding the powdered sugar. Gently fold the almond flour, honey, and zest into the egg whites with a spatula. You will have a fairly dense nut mixture.

On the back of baking paper, draw an oval or diamond shape and arrange the cookies along these lines, leaving about 2 cm of space between them as the cookies will puff up slightly during baking.

Let the cookies rest for 24 hours. The next day, preheat the oven to 180°C (350°F) and bake the cookies for about 15 minutes. The tops should be thinly crusted and the insides should not be hard. Cool the cookies on a wire rack. You can sprinkle them with powdered sugar. The insides should be soft and not dry.

Enjoy!