1/3 cup egg whites (we separated two jumbo eggs and got exactly 1/3 cup of egg whites, but you may need more than two eggs to measure out exactly 1/3 cup)
1 ¼ cups granulated sugar
Zest of one orange
2 tablespoons honey
2 ½ cups almond flour
½ teaspoon baking powder
½ cup powdered sugar
In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
Cover two cookie sheets with parchment paper.
Place the powdered sugar in a small bowl.
Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
Bake both together for 15-17 minutes, rotating the pans half way through.
The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don’t go by the feel of the cookie and don’t lift off the cookie sheet yet.
As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
Store at room temperature in an air-tight container.
Keywords: Italian Almond-Orange Cookies, acetani, riccarelli