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Receta ALMOND intense RICCIARELLI orange cookie-Siena-Gluten Free

Name: ALMOND intense RICCIARELLI orange cookie-Siena-Gluten Free
Cuisine: Italian
Ingredients: . > (American / Metric measures); . > Cookie dough:; . 3 heaping cups /(330g) almond flour*; . 3/4 cups (165g) granulated sugar; . 1 cup (130g) confectioners' sugar; . 1 tsp. (5ml) baking powder; . pinch of sea salt; . 1 medium orange** finely grated zest; . 1 Tbsp. (15ml) pure almond extract; . 1 Tbsp. (15ml) pure vanilla extract; . 3 xLarge egg whites, room temp.; . > Coating: 1/2 cup (65g) confectioners' sugar

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These traditional cookies originated in Siena, Italy.
From that first bite, I was hooked. The hole in the wall pastry shop tucked away in this beautiful town had my heart-tummy strings. Over the years, I've re-created it on several occasions...and well they got a few twists along the way.
The injection of more orange flavour is in my opinion what makes them special.

For a dedicated post...refer here:
http://www.foodessa.com/2013/12/almond-intense-ricciarelli-orange.html

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Raciónes: 24-26 cookies

Kid Friendly

Italian

Ingredientes

. > (American / Metric measures)
. > Cookie dough:
. 3 heaping cups /(330g) almond flour*
. 3/4 cups (165g) granulated sugar
. 1 cup (130g) confectioners' sugar
. 1 tsp. (5ml) baking powder
. pinch of sea salt
. 1 medium orange** finely grated zest
. 1 Tbsp. (15ml) pure almond extract
. 1 Tbsp. (15ml) pure vanilla extract
. 3 xLarge egg whites, room temp.
. > Coating: 1/2 cup (65g) confectioners' sugar

Direcciones

. Prepare and line 2 large baking sheets with parchment paper. Set aside. Position the rack in the center of the oven.
. > Cookie dough: In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.
. In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.
. Prepare a medium, shallow bowl for the icing sugar. Set aside. Add the beaten egg whites into the dry mix. With the aid of a strong spatula, fold and combine until a compact paste is formed.
. With the use of a medium sized (#30) ice-cream scoop, make packed, levelled servings and temporarily place onto a plate. Then, roll and slightly shape into informal ovals shapes. . With the icing sugar, Coat each unit by rolling and gently shaking off excess. Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet. Note: Leave them rest for about 1 hour so that they can slightly dry.
. Pre-heat the oven to 275F/140C/Gas2
. BAKE them for 30 minutes or until they appear lightly golden. Remove them from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.
. > Storage: These cookies can be stored into an airtight container for about 1-2 weeks. I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag. When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.
. Happy baking from Claudia's kitchen...FOODESSA.com