Auraea Sunshine Bake Shoppe: Ricciarelli

16 cookies

6 ounces blanched ground almonds
2 large egg whites
1 tablespoon flour
1/2 teaspoon baking powder
1 cup powdered sugar
3 drops almond extract
Extra powdered sugar for rolling in
Preheat oven to 400 degrees

Grind the almonds. Add the powdered sugar. Combine the baking powder with the flour and fold in. Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste.

Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand.

Place the cookies on a baking sheet covered with baking paper. Bake for 10-12 minutes until lightly golden.

Recipe Source: http://www.squidoo.com/italian-cookies

References and Sources

This website acts as a reference to other baking blogs on the net. All posts are followed by the recipe's source, so you may further pursue their site. Many of these recipes I have made myself, sometimes altering them to suit another purpose. Again, please give credit where credit is due. These bloggers have worked hard to test their ideas and share them with you. I am acting only as a median on their behalf.

I have also included links to all the appropriate baking websites to assist you in tutorials, cookbooks, and baking products. After researching over the years, I find that these sites are among the best out there.

Any questions, please email me at: kowal.dana@yahoo.com.

Thanks...and Happy Baking,
~Dana

Auraea Sunshine Bake Shoppe

Ricciarelli - Italian Almond Cookies

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