Ricciarelli almond cookies a la chocolate (low FODMAP)

Prep 20 minutes • Cook 30 minutes • Gluten-free • Dairy-free • Low FODMAP • Makes 24 - 30 cookies • Ricciarelli are dense, chewy Italian almond cookies originating in Siena in the 14th century! This variation on the classic Ricciarelli includes a dark chocolate drizzle. The combination of the orange zest and the dark chocolate with the chewy almond cookies is simply wonderful.

INGREDIENTS:

2 egg whites

1 dash lemon juice

2 1/4 cups almond flour

1 3/4 cups powdered sugar

1 pinch salt

1/4 tsp baking powder

1 tsp orange zest about half a large orange

1 tbsp almond extract

1 tsp vanilla extract

1/2 cup powdered sugar for coating cookies

1/2 cup semi-sweet or dark chocolate chips

DIRECTIONS:

Preheat oven to 300 degrees F.

Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.

Using a sifter or fine-mesh sieve, sift in almond flour, 1 3/4 cups powdered sugar, salt, and baking powder, and fold into egg whites in 2-3 batches. Even though it will form a pretty sticky dough, try to keep some air in the egg whites.

Add orange zest, vanilla extract, and almond extract and fold in until combined.

Line a baking sheet with parchment paper. Using clean hands, roll dough into balls about 1" in diameter, then roll in powdered sugar until well coated. Arrange on a baking sheet with some space between them for spreading, and flatten slightly with your finger dipped in powdered sugar.

When the cookies are ready, bake for about 18 - 20 minutes.

Melt the chocolate in the microwave or over a double boiler. Drizzle the melted chocolate over the cookies.

Serve right away or store in an airtight container for 2-3 days.

Enjoy!

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