Description
Discover the elegance of Siena with these chewy almond cookies, featuring a signature cracked sugar crust and a delicate marzipan-like center. Naturally gluten-free and dairy-free, this modern version streamlines the traditional process while preserving the bright citrus notes and honeyed sweetness that make them a holiday favorite.
Ingredients
- 2 1/2 cups fine-ground blanched almond flour
- 1 3/4 cups powdered sugar, plus extra for coating
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 large egg whites
- 1/2 teaspoon lemon juice
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
Instructions
- In a medium bowl, whisk together the almond flour, 1 3/4 cups of powdered sugar, salt, and baking powder until smooth.
- Beat the egg whites and lemon juice in a stand mixer until stiff peaks form, then gently fold in the almond extract, vanilla extract, and orange zest.
- Sift the dry flour mixture into the egg whites in three batches, folding carefully with a spatula after each addition until a thick, sticky dough forms.
- Roll the dough into 1-inch balls, coat thoroughly in powdered sugar, and shape into ovals on a parchment-lined baking sheet.
- Allow the cookies to sit at room temperature for 30 to 60 minutes until the tops are dry to the touch.
- Preheat the oven to 300°F (150°C), flatten the cookies slightly and pinch the corners to create surface cracks, then bake for 20 minutes and cool completely on the pan.
Notes
To ensure a perfect texture, use room temperature egg whites for better volume and always sift your almond flour to remove any stubborn clumps. These cookies actually develop a deeper flavor and better chew if allowed to rest in an airtight container for 24 hours after baking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian