Untested - We've never tried this one.
We had these cookies every evening in Sienna with vin santo, and we've never seen them outside of Sienna. They are light and fluffy, and we shall make some yet.
Ricciarelli (Almond Cookies From Sienna)
from Epicurious Forum
2 Cups Blanched Almonds
1 Cup Granulated Sugar
1 1/2 Cups Confectioners Sugar
1 Ts. Almond Extract
2 Egg Whites
Preheat the oven to 250 degrees F. Lightly
toast the almonds until they just begin to
color. Remove and let cool. Place the
almonds and the granulated sugar in a food
processor and pulse until finely ground. Add
1 cup of the confectioners sugar, the almond
extract and the egg whites and pulse again.
Remove the almond dough from the mixer and
shape into a rectangle. Cut into diamond
shapes about 2 inches long. Place on a
parchment lined baking sheet and place in the
oven for about 15 minutes or until dry but
still a little soft in the center. Cool
completely and then dust with the remaining
confectioners sugar. These cookies keep well
in an airtight container for a few weeks.