Sorghum “Ricciarelli” – Style Cookies

Name: Sorghum “Ricciarelli” – Style Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 1 1⁄2 cup whole grain sorghum flour; 1 cup powdered sugar; 1 tsp baking powder; 1⁄4 tsp salt; 2 large egg whites, room temperature; 1 egg yolk; 1 tsp almond extract (or 1⁄2 tsp almond + 1⁄2 tsp vanilla for softer flavor); Powdered sugar for coating

Prep Time

10 Minutes

Make Time

11 Minutes

Yield

9 Cookies

Sorghum Form

Flour

Light, chewy sorghum cookies with a sweet almond flavor, coated in powdered sugar and gently cracked on top.

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Ingredients

1 1⁄2 cup whole grain sorghum flour
1 cup powdered sugar
1 tsp baking powder
1⁄4 tsp salt
2 large egg whites, room temperature
1 egg yolk
1 tsp almond extract (or 1⁄2 tsp almond + 1⁄2 tsp vanilla for softer flavor)
Powdered sugar for coating

Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together sorghum flour, sugar, baking powder and salt.
In a separate bowl, beat egg whites until soft peaks form.
Mix in the egg yolk and almond extract until incorporated into the dry ingredients. Fold in the egg whites just until a sticky dough forms.
Scoop 1 tablespoon size portions, roll into balls, coat heavily in powdered sugar and gently flatten slightly with your fingers.
Place formed dough balls on cooking tray and let them rest for 10 minutes before baking.
Bake 10-12 minutes until the tops are cracked, but the center of the cookies are slightly soft.
Let cool on the tray for 15 minutes.