Ricciarelli Cookies

• 5 1/4 tablespoons egg whites
• 1 3/8 cups granulated sugar
• 2 1/2 cups almond flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder or a pinch of baking soda
• 3 drops bitter almond extract
• powdered sugar

1. Preheat the oven to 160C.
2. Combine the sugar with the almond flour, vanilla extract, baking powder, and a few drops of almond extract, add the egg whites a little at a time.
3. Place the dough onto the work surface floured with some powdered sugar.
4. Shape the dough into links and then cut into small rhombus shapes.
5. Coat the cookies completely in powdered sugar.
6. Line a baking sheet with wax paper and place the ricciarelli cookies leaving some space between each one.
7. Bake for no more than 10 minutes (the cookies need to dry but not overcook), leaving the oven door slightly ajar for the steam to be released.
8. Remove the cookies from the oven and let them rest for a few hours before serving.

egg whites, granulated sugar, almond flour, vanilla, baking powder, almond extract, powdered sugar

Taken from www.yummly.com/recipe/Ricciarelli-Cookies-530924 (may not work)