Matcha Ricarelli cookie
This is based off a traditional Italian almond cookie. It’s the less high maintenance cousin of the macaron. Typically a very sweet cookie the earthy flavor of the matcha contrasts that well. It’s great with plain or flavored matcha.
And bonus! It is gluten free! Can also be made using sugar substitutes like swerve or monkfruit.
2 h 12Ingredients
- 2 egg white
- 1 tsp lemon juice
- 2 1/2 c almond flour
- Pinch of salt
- 1 tsp baking powder
- 2 Tbs adagio Matcha (plain or flavored) 1 tsp almond extract 1Tbs vanilla extract about 1/2c powdered sugar
Directions
Whip egg whites and lemon juice until they form stiff peaks.
Mix dry ingredients. Slowly, in 2-3 batches, sift and fold in almond flour, 1 3/4 powdered sugar, salt, baking powder and matcha. vanilla and almond extract. At this point it will be a sticky dough not fluffy.
Line a baking sheet with parchment paper. Roll in 1” balls and roll in powdered sugar until well covered. Arrange on cookie tray about 1” apart.
Leave on the counter at room temp for about 1 hour or until the tops dry out. (This may take longer if you live in a high humidity area). If the signature cracks are not in the top you can squeeze them a little for added dramatic effect.
Preheat your oven to 300degrees Fahrenheit. Bake about 20 minutes.
Store in an airtight container. I like these even better the next day after the flavors marinade. Enjoy!
