Make the Dough:
In a large bowl, sift together almond flour, powdered sugar, baking powder, and salt.
Add orange zest, vanilla, and almond extract.
In a separate bowl, lightly beat the egg white until frothy (not stiff).
Fold the egg white into the dry mixture to form a sticky dough.

Shape the Cookies:
Dust your hands with powdered sugar.
Scoop about 20 g of dough and shape into small ovals or diamonds.
Generously roll each cookie in powdered sugar.
Place on a parchment-lined baking tray, leaving space between them.

Rest (Traditional Step):
Let cookies rest uncovered at room temperature for 1–2 hours.
This step creates the signature crackly top when baked.

Bake:
Preheat oven to 160°C (320°F).
Bake cookies for 15–18 minutes until lightly golden at the edges but still soft in the center.
Cool completely on the baking tray.

Serve:
Enjoy Ricciarelli with espresso or sweet dessert wine like vin santo.
Store in an airtight container for up to 1 week—the flavor improves over time.