Ricciarelli of Siena, the original and easy recipe to make at home: these almond cookies, typical of the Sienese tradition, are soft inside, slightly crunchy outside, and perfect for the holidays. Typical of the Tuscan Christmas table, along with panforte and cavallucci, they are very easy to prepare and ideal as a small homemade gift for friends and family.
The ricciarelli are a great after-meal treat, perfect to accompany coffee and naturally gluten and lactose free, since they are essentially made with almond flour. I started making them many years ago when in Lombardy (where I live) they were not yet easily found.
Their preparation is easy and convenient thanks to the resting of the dough in the refrigerator. You just need to pay attention during the cooking phase and the final finishing, but I will explain everything step by step.
So follow me into the kitchen and let’s prepare together this typical Christmas in Tuscany dessert 🎄
For other typical Tuscan Christmas recipes, check these links
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 35Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 2 cups almond flour
- 2.5 oz egg whites
- 1 cup gluten-free powdered sugar
- 1 vial almond extract (bitter (optional))
- 1 tsp vanilla (paste or one bean)
- 1 tsp lemon juice
- 1 orange (zest)
- 1.25 cups gluten-free powdered sugar
- 1.4 tbsp water
Tools to make Ricciarelli of Siena
- 1 Stand mixer
- 1 Work surface
- 1 Dough scraper
- 1 Plastic wrap
- 1 Parchment paper
- 1 Baking sheet
Steps
Weigh the egg whites and pour them into the bowl of the stand mixer, attach the wire whisk and turn the mixer to maximum power.
Beat the egg whites with the wire whisk until foamy, but not stiff. This step is the most delicate because the success of the ricciarelli of Siena depends precisely on the beating of the egg whites.
While the stand mixer is running and the egg whites are fluffy, add the lemon juice continuing to mix at high speed for preparing the Ricciarelli of Siena.
Add the zest of an orange and the vanilla paste (or alternatively the seeds of a vanilla bean) to the mixture for the Ricciarelli of Siena.
At this point, gradually add all the powdered sugar, lowering the speed of the stand mixer, to prepare the Ricciarelli of Siena.
To complete the dough, add the almond flour, a little at a time, waiting for each part to be completely incorporated, to prepare the Ricciarelli of Siena.
The dough will be very soft. Dust powdered sugar on the work surface and place the Ricciarelli of Siena dough on it.
Work the Ricciarelli of Siena dough very quickly to obtain a ball.
Wrap the Ricciarelli of Siena dough ball in plastic wrap and put it in the refrigerator for a minimum of 1 day up to a maximum of 3 days. This rest is essential to firm up the dough and allow the flavors and aromas to blend perfectly.
After the resting time, before taking the Ricciarelli of Siena dough out of the fridge, dust the work surface with powdered sugar.
Unwrap the Ricciarelli of Siena dough from the plastic wrap and lay it on the powdered sugar. It will have a texture similar to modeling clay, necessary to correctly form the cookies.
Form a long dough log of Ricciarelli of Siena. The longer it is, the smaller the ricciarelli will be: I prefer them this way, but of course, they can also be made larger; in this case, the cylinder should be a bit thicker and there will be fewer.
For greater convenience, with a dough scraper (preferably metal), cut the long dough cylinder of Ricciarelli of Siena in half.
Using the dough scraper, cut the dough cylinder of Ricciarelli of Siena into small pieces less than 1 centimeter thick.
Cut all the half dough cylinder of Ricciarelli of Siena, preparing the pieces to dedicate to shaping.
Take a piece of Ricciarelli of Siena dough and flatten it gently with your fingers.
Lengthen the ends of each piece of Ricciarelli of Siena dough, shaping it into an almond shape.
The Ricciarello of Siena is ready! Repeat the same procedure with the rest of the dough.
As they are formed, place the Ricciarelli of Siena on a baking sheet covered with parchment paper.
Sprinkle the Ricciarelli of Siena generously with powdered sugar, to cover them completely.
Moisten two fingers and gently pass them over each Ricciarello of Siena. The powdered sugar will partially melt: this is the trick that allows you to get cookies that are crunchy on the outside and soft on the inside!
Go over the Ricciarelli of Siena again with powdered sugar, to cover the parts that have become moistened.
The Ricciarelli of Siena are ready and can be put in the oven for baking.
In the meantime, while sprinkling the Ricciarelli of Siena with powdered sugar, preheat the oven to 300 °F in static mode and bring it to temperature. Bake the cookies at this temperature for 5 minutes, then increase to 340 °F for another 6 minutes and finally return to 300 °F for 5–6 minutes. Once out of the oven, the Ricciarelli of Siena will be very soft. Carefully transfer them to racks and let them cool completely.
The Ricciarelli of Siena are ready to enjoy! Soft on the inside and slightly crunchy outside, they are perfect to accompany coffee, to serve at Christmas, or to give as gifts to friends and family.
Tips for Ricciarelli of Siena: the original and easy recipe
The Ricciarelli of Siena are ready to enjoy! Soft on the inside and slightly crunchy outside, they are perfect to accompany coffee, to serve at Christmas, or to give as gifts to friends and family. They keep in an airtight container at room temperature for a few days, or in the refrigerator if you want to keep them longer. Before serving, let them return to room temperature to regain all their softness.
FAQ (Questions and Answers)
What variations of Ricciarelli of Siena can be prepared?
Besides the classic recipe, there are several variations of the Ricciarelli of Siena. A version I have loved since childhood is one covered in dark chocolate, which adds a delicious touch to the soft and fragrant almond sweet. Other variations include adding pistachio, orange or lemon zest to the dough, or using white chocolate to coat them. These alternatives allow you to customize the Ricciarelli of Siena according to the tastes of both adults and children.
How do I know if the Ricciarelli of Siena are cooked?
The Ricciarelli of Siena are ready when they are soft inside and slightly crunchy outside. They should maintain a soft, not dry consistency. Every oven is different, so you can try to play with the cooking times until you get the desired consistency.
Can I make Ricciarelli of Siena gluten and lactose free?
Yes! The traditional recipe for Ricciarelli of Siena is naturally gluten and lactose free, because the main ingredients are almonds, sugar, and egg whites.
Can I freeze Ricciarelli of Siena?
It is advisable to freeze the dough, not the already baked cookies. The dough can be kept in the refrigerator for up to 3 days, or frozen and thawed before shaping.
How long do Ricciarelli of Siena keep?
The Ricciarelli of Siena keep in an airtight container at room temperature for 3–4 days. If they stay in the fridge one day longer than expected, it’s not a problem: they will retain softness and flavor.
