Ricciarelli from Siena are crumbly cookies typical of the Tuscan culinary tradition, moist, fragrant, and irresistible, perfect to serve at the end of a meal during the Christmas Holidays.
This personal interpretation of the Ricciarelli cookies from Siena certainly does not aim to discredit the constant work that the IGP Ricciarelli Promotion Committee and the Chamber of Commerce of Siena do every day certifying the authenticity of this fantastic Italian product that originates only in the province of Siena.
Alongside these classic cookies, you can pair Linzer cookies and pistachio mostaccioli. Ricciarelli are an indispensable symbol of Christmas, crunchy on the outside and soft on the inside, slightly elongated and covered by a white layer of powdered sugar. The recipe is really simple, so just hurry up and prepare them.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 14
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 145.35 (Kcal)
- Carbohydrates 15.02 (g) of which sugars 14.06 (g)
- Proteins 2.76 (g)
- Fat 8.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.90 (g)
- Sodium 13.13 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups almond flour
- 2 egg whites
- to taste orange zest
- to taste almond flavor
- to taste vanilla extract
- to taste lemon zest
- 1 3/4 cups powdered sugar
How to prepare Ricciarelli from Siena
In a bowl, mix the egg whites, orange zest, almond flavor, and mix it all with a whisk.
Also incorporate the powdered sugar and almond flour.
Knead everything well and then form an elongated roll that you should wrap in plastic wrap sprinkled with powdered sugar. Let it rest in the refrigerator for 12 hours.
After the resting time, remove the plastic wrap and dust the work surface with powdered sugar.
Cut the roll into not too thin slices and make the typical Ricciarelli shape.
Transfer them onto a baking sheet lined with parchment paper, brush them with a little water and dust them with plenty of powdered sugar. Bake in a preheated oven at 300°F for 15 minutes.
Storage and recipe tips for Ricciarelli from Siena
They keep for several days, even up to 1 month in a tin box or under a cake dome. If you desire a more creative version, you can add chocolate chips to the dough or garnish them with melted chocolate. They could be a great gift idea as they keep for a long time.
