Ricciarelli

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 36
• 1 1/2 cups blanched almonds
• 12 ounces almond paste
• 1 egg
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Recipe

• 1 grind almonds in a food processor or blender.
• 2 put almond paste in your stand-up mixer. on low speed, slowly break up the paste.
• 3 add the ground almonds, mix on medium for 3 minutes until ingredients are integrated.
• 4 add egg , continue mixing for another 2 minutes to make a stiff dough.
• 5 finally add vanilla, baking powder and salt. blend until ingredients are mixed.
• 6 divide dough into 3 or 4 pieces. roll each piece on a lightly floured surface. you want each roll to be about 1 inch in diameter. wrap each roll in plastic wrap and refrigerate for an hour to firm up dough.(you can keep an roll or two of dough in the refrigerator for several days, or even in the freezer for longer, and then you can make fresh cookies whenever you want.).
• 7 preheat oven to 300. line a baking sheet with parchment paper. slice into rounds between 1/2 inch and 1 inch thick and lay rounds on parchment-paper-covered baking sheet.
• 8 on upper rack of oven, bake for 6-8 minutes, then rotate pan and cook another 6-8 minutes. cookies should be golden when done. transfer to a cooling rack. sprinkle the little cuties with powdered sugar when cooled and ready to serve.