|Yield||4 doz. cookies|
These chewy little almond cookies from Siena are naturally gluten-free. Topped with a generous amount of powdered sugar, they have a sweet, snowy appearance. Easy to make in a short amount of time, ricciarelli are a great project for kids. Make sure to use a brand of almond flour with a fine texture; I use Bob's Red Mill.
|3||cups fine almond flour|
|1¼||cups granulated sugar|
|1½||cups powdered sugar, divided|
|1||tsp. baking powder|
|2||tsp. almond extract|
|½||tsp. vanilla extract|
|1||Tbsp. lemon zest|
Related article: Gluten-free Christmas cookies
This content is from the Stephanie Stiavetti collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything