ricciarelli- italian almond cookies

6 ounces ground almonds

13/4 cups confectioner's sugar, plus extra for rolling

1 teaspoon baking powder

1 tablespoon flour

1/4 teaspoon kosher salt

2 egg whites, room temperature

1 teaspoon almond extract

Preheat the oven to 400ºF. Line two baking sheets with parchment paper or Silpats.

Combine the ground almonds, confectioner's sugar, baking powder, flour and kosher salt. Set aside the dry ingredients.

Using a whisk attachment, beat the egg whites until they form stiff peaks.

Fold the dry ingredients into the egg whites. Add the almond extract and mix thoroughly.

Form the dough into 1-inch balls and roll them to coat with confectioner's sugar. Place them on the prepared cookie sheets and flatten them slightly.

Bake for eight minutes or until slightly golden on the edges. Beware of over-baking, as they dry out easily. Let the cookies rest on the cookie sheets for five minutes and the move them to a wire rack to cool completely. They are definitely best on the day they are baked.