Sicilian Almond Cookies, similar to classic Ricciarelli cookies, are a delicious chewy cookie full of almond flavor. Naturally gluten-free, these cookies are simple to make and great for any occasion.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a baking mat; set aside.
In a large bowl, whisk together the almond flour and granulated sugar; set aside.
In a medium bowl, using an electric mixer, whisk the eggs whites until they hold soft peaks. Whisk in the almond extract and lemon zest (if using).
Add the egg mixture to the dry ingredients and use a rubber spatula to stir until all ingredients are combined and a dough forms.
Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie. Press an almond on top of the cookie.
Bake for about 15-17 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from oven and cool on baking sheet before moving to wire rack to cool completely.
Notes
If you don't have almond flour, you can make your own fresh almond flour by grinding almonds in a food processor fitted with a blade attachment. Grind until the mixture resembles soft sand.
You can dress these up with a whole almond on top before baking, or add on candied cherries or maraschino cherries.
To give these Sicilian Almond Cookies more texture, you can pipe the mixture on the baking sheet using a pastry bag fitted with a star attachment.
Store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.