Gingerbread Ricciarelli

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and lemon juice on high speed until stiff, foamy peaks form, about 6 minutes.

Using a fine-mesh sieve, sift the almond flour, 1 3/4 cups (7 oz./199 g) of the confectioners’ sugar, the ginger, cinnamon, nutmeg, allspice, cloves and baking powder into a medium bowl. Whisk in the salt. Using a rubber spatula, fold the almond flour mixture into the egg whites in two or three batches. Try to keep some of the lightness from the egg whites, although the mixture will be a sticky dough. Add the molasses and vanilla and fold in until combined.

Line a baking sheet with parchment paper. Place the remaining 1 cup (4 oz./113 g) confectioners’ sugar in a shallow bowl.

Using clean hands, roll the dough into 1-inch (2.5-cm) balls and roll in the confectioners’ sugar until well coated. Shape into an oval, then place about 2 inches (5 cm) apart on the prepared baking sheet. Flatten just slightly.

Let the cookies stand at room temperature until they have dried out and formed a dry shell, about 1 hour. Pre-crack the shell by squeezing the cookies slightly from opposite corners.

While the cookies are drying, position a rack in the upper third of an oven and preheat to 300°F (150°C). When the cookies are ready, bake until puffed and cracked and dry across the top, 14 to 16 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Store the cookies in an airtight container at room temperature for up to 5 to 7 days. Makes about 20 cookies.

Courtesy of Joy the Baker