VEGGIE SOCIETY
RICCIARELLI ITALIAN ALMOND COOKIES

DIRECTIONS

1. In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.
2. In a separate bowl whist the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.
3. Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined. Refrigerate the dough for about 20 minutes or so until chilled
4. Once the dough is chilled use a tablespoon to scoop some out and shape into balls, they should look similar to golf balls. Repeat with the rest of the dough
5. 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. (Do not worry about the shape you are creating at all)
6. Meanwhile preheat your oven to 375°F. Line a cookie sheet with parchment paper and place each cookie on top without touching each other
7. Bake the cookie in the preheated oven for 12 minutes and up to 14 minutes if you like the nuts extra toasty
8. Remove the cookies from the oven and allow to cool before sprinkling them with some powder sugar or tossing to coat if a thicker coverage is desired. Store uncovered at room temperature for a couple of days, or in lidded containers for up to 10 days