Ricciarelli Italian Almond Cookies

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Whisk the egg whites, orange zest, vanilla and almond extract until you get a soft foam.

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Add the sugar and the almond meal and mix with a spoon until you get a paste.

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Dust a cutting board with powdered sugar and roll the dough into a thick cylinder, about 2 inches, then shape them.

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Coat them with abundant powder sugar, then bake them at 320°F (160°C) for 18-20 minutes.

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