Line two baking trays with baking paper.
Whisk the egg whites with pinch salt until stiff peaks.
Stir in the almond meal, icing sugar, orange zest, and almond extract.
Spoon 2 tablespoons of icing sugar onto a plate.
Take a teaspoon of mixture, roll into balls, roll into icing sugar and place on tray.
Repeat with the rest of the mixture.
Leave at room temperature for 1-3 hours, depending on humidity – see note below.
Preheat the oven to 160 ˚C / 320˚F
Gently pinch opposite ends on the Ricciarella to form an oval shape and flatten slightly, so they are 1cm / .39 inches thick.
Place in the oven and bake for 10-12 minutes, until the edges are very very light golden.
They will be soft, but will harden up as they cool.
Leave to cool on tray for 5 minutes then cool completely on wire rack.
Store in an airtight container.