Description
Discover the elegance of traditional Italian baking with these soft, almond-based Siena classics. This recipe features a unique drying phase that creates a beautiful cracked sugar crust and a moist, marzipan-like interior that is naturally gluten-free.
Ingredients
- 2 1/4 cups finely ground blanched almond flour
- 1 3/4 cups powdered sugar
- 1/2 cup extra powdered sugar for coating
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large egg whites, room temperature
- 1/2 teaspoon lemon juice
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Whisk together the almond flour, 1 3/4 cups powdered sugar, salt, and baking powder in a medium bowl until no clumps remain.
- In a stand mixer, beat the egg whites and lemon juice on medium-low for one minute, then increase to medium-high until stiff, glossy peaks form.
- Fold the almond extract, vanilla extract, and orange zest into the meringue until combined.
- Using a fine-mesh sieve, sift the almond flour mixture into the whites in three batches, gently folding with a silicone spatula after each addition to form a sticky dough.
- Roll the dough into 1-inch balls, coat them heavily in the extra powdered sugar, and shape them into ovals on a parchment-lined baking sheet.
- Allow the cookies to rest at room temperature for 30 to 60 minutes until a dry shell forms on the surface.
- Preheat the oven to 300°F (150°C), then flatten the cookies slightly and pinch the corners to create surface fissures before baking for 20 minutes.
Notes
For the best results, ensure your egg whites are at room temperature to achieve maximum volume and stability. If your kitchen is particularly humid, extend the drying time until the cookies feel completely matte and firm to the touch before baking to ensure the signature cracks develop correctly.
- Prep Time: 60 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian