These traditional Italian almond cookies, known as Ricciarelli, have been remixed with the addition of vanilla black tea, making them gluten-free and dairy-free. Perfectly enjoyed with a hot cup of black tea.
1: Preheat oven to 350°.
2: Toast pecans on a rimmed baking sheet, tossing once, until golden, 5–8 minutes. Let cool.
3: Pulse toasted pecans, zest, ½ cup powdered sugar and vanilla tea in a food processor until finely ground. Set mixture aside.
4: Whisk egg whites and salt in a large bowl until medium peaks form.
5: Keep mixer whisking while gradually adding remaining ½ cup powdered sugar until egg whites stiffen. Add almond extract and stop mixture shortly after when whites are stiff but not dry.
6: Fold in the nut mixture just until combined and chill for 30 minutes.
7: Drop batter onto a parchment-lined baking sheet; shape into rounded moons.
8: Bake until edges are lightly golden and firm and centers are still a little soft, 10–12 minutes.
9: Let cool on baking sheet. Dust with powdered sugar and enjoy!
