In a large bowl, whip the room-temperature egg whites, lemon juice, vanilla extract, almond extract, and orange zest with an electric whisk or hand whisk until foamy.
Sift the powdered sugar and almond flour into the bowl with the egg white mixture. Then mix everything together using a spoon until a soft dough forms.
Shape the dough into a ball and then wrap it in plastic wrap. Now, put it in the fridge to chill for at least 24 hours and up to 3 days.
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Sprinkle some powdered sugar onto a clean work surface and then place the chilled ball of dough on top of it.
Roll the dough into a long rope about 1 inch (3 cm) in width. Then cut the dough into 25 equal pieces, approximately 20 grams each.
Take each piece of dough and dip it into powdered sugar. Next, use your hands to form it into the shape of a grain of rice by flattening it and lengthening the ends. Then place the ricciarelli on the prepared baking sheet, maintaining a distance of approximately 2 inches between each cookie. Now, continue shaping the remaining pieces of dough in the same manner.
Lightly wet your fingers with water and then wet the surface of each cookie. Now, generously sprinkle all the cookies with powdered sugar.
Bake the ricciarelli on the middle rack in the oven at 300°F (150°C) for the first 5 minutes. Then increase the temperature to 340°F (170°C) and bake the cookies for an additional 5 to 6 minutes until they have a cracked surface. Finally, reduce the temperature to 320°F (160°C) and continue baking them for another 5 to 6 minutes. The total baking time is approximately 15 to 18 minutes.
Let the warm cookies sit on the baking sheet for about a minute to set. Then use a spatula to very carefully transfer them to a cooling rack. Now, let them finish cooling for 1 hour.