Gingerbread Ricciarelli (Chewy Italian Almond Flour Cookies)

Step 1

In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and lemon juice until stiff, foamy peaks form.

Step 2

Using a fine mesh sieve, sift in almond flour, 1 3/4 cups powdered sugar, spices, and baking powder into a medium bowl. Whisk in the salt  Using a rubber spatula, fold the dry ingredients into the egg whites in two or three batches. Try to keep some of the lightness from the egg whites though the batter will be a sticky dough. Add molasses and vanilla extract, and fold in until combined.

Step 3

Line a baking sheet with parchment paper. Using clean hands, roll dough into balls about 1″ in diameter.  Roll in powdered sugar until well coated. Shape into an oval, then arrange on a baking sheet with 2 inches of space between them for spreading. Flatten just slightly.

Step 4

Leave at room temperature for about an hour or until the cookies have dried out and formed a dry shell. Pre-crack the shell by squeezing the cookies slightly from opposite corners.

Step 5

While cookies are drying, place a rack in the upper third of the oven and preheat oven to 300 degrees F. When the cookies are ready, bake for 14-16 minutes. Until puffed and cracked and dry across the top.  Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before storing. Store in an airtight container at room temperature for up to 5 days.