Vegan Ricciarelli

Step 1

Whip aquafaba and lemon juice until foamy

Step 2

Add sugar in 2-3 portions and beat with a hand- or stand mixer until stiff peaks form

Step 3

Slowly fold in the almond flour, zest, salt, almond and vanilla extract and try to keep some air in the whipped aquafaba

Step 4

Roll pieces of dough between your hands to form balls and coat them in powdered sugar

Step 5

Place the balls on a parchment lined baking sheet and flatten them slightly with your hands

Step 6

Leave at room temperature to dry for about an hour. For maximum effect "pre-crack" the surface by squeezing the dough balls into ovals.

Step 7

While cookies are drying, pre-heat oven to 150°C / 300°F

Step 8

When cookies are dry, bake for 20 minutes

Step 9

Let cool and store in an airtight contianer. They are best the next day!