Ricciarelli (Italian Almond Cookies)

I rarely make the same cookies two years in a row, but for these little delights, I made an exception. We enjoyed these so much last year that they made the list this year again. And these cookies are gluten AND dairy free, and can be made vegan by using aquafaba instead of an egg. (Aquafaba is the liquid in the chickpea can, and it "acts" like an egg!) So they're perfect if you have relatives or friends with special dietary needs. 

I know some of you read gluten and dairy free and think - oh taste free, too! NOT AT ALL. These are really good, especially if you love almonds. They have a triple whammy - almond flour, almond extract, and sliced almonds. 

I also love that these are two-bite cookies. I like smaller cookies because that means you can try more varieties at your party or gathering! HA!

Try these - I know you won't be disappointed!

Ricciarelli (Italian Almond Cookies) 

2 cups almond flour
1/2 cup sugar
2 tsp. orange zest
pinch salt
1 egg or 1/4 cup aquafaba
2 Tbsp. apricot jam (or peach jam or orange marmalade)
1 tsp. almond extract
1 1/2 cups sliced almonds

In a medium bowl, combine the almond flour, sugar, salt, and orange zest. In a separate bowl,  whisk the egg until frothy (just by hand is fine) and then add the jam and extract and stir until combined and the jam is incorporated. 

Add the wet ingredients to the dry and stir well until all the ingredients are incorporated. Place in the refrigerator for about half an hour to chill.

Once the dough is chilled, scoop out tablespoonfuls and roll each into a ball.  
Place the sliced almonds into a small bowl then roll each dough ball in them until covered. Use your hands to help press them into the dough. (The shape might become more football-ish which is totally fine.) 

Place the cookies on a silpat or parchment-lined baking sheet. Bake at 375 for 12-14 minutes or until golden. Let cool for a few minutes on the sheet then cool completely on a wire rack. Dust with powdered sugar before serving.