Italian Ricciarelli Cookies

To prepare the Ricciarelli, start by finely chopping the almonds with 330 g (11.5 oz) of granulated sugar 1. Then transfer the mixture to a bowl and mix with a wooden spatula 2. In a small saucepan, pour the remaining 50 g (1.76 oz) of granulated sugar and water 3, turn on low heat and stir to dissolve the sugar.

You will need to turn off the stove when the sugar starts to coat the spoon 4. At this point, you can add it to the mixture 5. Then continue mixing with the wooden spatula 6.

Also add 50 g (1.76 oz) of sifted powdered sugar and flour 7, then pour in the baking powder as well 8. Continue mixing all the ingredients with a spatula 9.

The prepared dough 10 should rest in the bowl at room temperature for at least 12 hours, covered with a damp cloth 11. After 12 hours, you can whip the egg whites using an electric mixer 12.

When they have turned white, gradually add the remaining 50 g (1.76 oz) of sifted powdered sugar 13 and a teaspoon of bitter almond extract 14. Then take the dough you have allowed to rest and break it up with a wooden spatula 15.

Then pour in the whipped egg whites 16, mixing from the bottom up to blend them 17. Once they are incorporated, start kneading with your hands 18

and when the dough becomes more uniform 19, transfer it onto a surface dusted with powdered sugar 20. Then, work it until you achieve a soft and uniform dough. Next, form a small log and use a knife or another tool to cut pieces, each weighing about 25 grams 21.

With the tips of your fingers, you can shape the typical form of the Ricciarelli 22, then cut out the wafer using the Ricciarelli stencil and place it under each cookie 23. Arrange the Ricciarelli on a baking sheet lined with parchment paper 24

sprinkle them with sifted powdered sugar 25 and bake in a preheated conventional oven for 10 minutes at 230°F. The Ricciarelli should be baked but still pale in color 26. Then, remove them from the oven and let them cool on a wire rack before serving 27!