Ricciarelli from Siena original recipe. Among all the desserts to make at Christmas — panettone, Pandoro, Pandolce, homemade soft white torrone, Zelten and many others — you certainly cannot miss the almond Ricciarelli from Siena. Ricciarelli are delicious desserts made with almond flour, a recipe that reminds me of the equally famous Sicilian Almond Paste cookies. They are a traditional festive dessert known throughout Italy. I first tasted them in Tuscany, in their land of origin, together with Panforte di Siena a few years ago and I fell in love. Have you ever tried them?

The origin of the Ricciarelli from Siena is not very clear, but they are certainly derived from the Sienese marzipan or marzipan loaves, known since the 15th century. In Siena marzipan was imported from the East and some sources say the etymology of the word derives from the Arabic term mauthban, which was the characteristic container for marzipan loaves.
The exact date of the birth of the Ricciarelli is unknown, but they are believed to be an adaptation of the Eastern marzipan and that the term “ricciarello” derives from the curled-toe shoes characteristic of those peoples.
Today they are a traditional festive dessert known throughout Italy. I first ate them in Tuscany together with Panforte di Siena and I fell in love. Have you tried them?
Let’s go to the kitchen now — I recommend preparing the Ricciarelli with me and sharing them with your loved ones on the holiday table: you’ll really impress everyone! Before we roll up our sleeves, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Do you love Christmas recipes? Also take a look:

Ricciarelli from Siena, original gluten-free recipe...

Difficulty: Very easy
Cost: Economical
Rest time: 12 Hours
Preparation time: 10 Minutes
Portions: about 25 pieces
Cooking methods: Oven
Cuisine: Italian

Ingredients to make Ricciarelli from Siena

2 1/2 cups almonds (with skin preferred)
2 cups powdered sugar
2 tbsp water
2 1/2 tbsp cornstarch (Maizena)
1 packet vanillin powder
2 egg whites egg whites
to taste orange zest
1 1/2 teaspoon baking powder

Tools to make Sienese Ricciarelli

Parchment paper
Oven
Baking sheet
Bowl
Saucepan

How to make almond Ricciarelli from Siena

To make Ricciarelli from Siena, start by buying preferably almonds with the skins on — they are more fragrant and tastier.

The evening before making the cookies, immerse the almonds for a couple of minutes in boiling water, drain them, let them cool slightly and peel them.
Let them air dry overnight (or for 15 minutes at 194°F) then chop them finely.
Prepare or buy powdered sugar; it is important that it is pure and does not contain starch or other additives.
In a small saucepan mix the water with 100 g of powdered sugar and slowly bring to a boil, stirring continuously.
Mix the remaining powdered sugar with the chopped almonds.
Once you have a clear syrup, add it to the almonds, then add the vanillin (or vanilla extract), a few drops of almond extract, some grated orange zest (or finely chopped candied peel) and 40 g of egg whites.
Knead and evaluate the consistency; if it is too firm and dry, add another tablespoon or two of egg white, but don’t overdo it.
Form a homogeneous dough, make it into a log about 2 inches in diameter and let it rest for 12 hours at room temperature (in summer refrigerate).
After resting, cut the wafer sheets to obtain small leaves.
Add the baking powder to the almond dough, knead and form a cylinder about 2 inches in diameter.
Slice the cylinder into discs about 3/8 inch thick.
Shape the discs giving them the classic Ricciarello form, place a wafer on top and try to make it fit the cookie.
Place the Ricciarelli on a baking sheet with the wafer facing down and dust generously with powdered sugar.
Carefully move the cookies onto a baking sheet lined with parchment paper and bake in a conventional oven at 320°F for ten minutes or until the characteristic cracks form on the surface and the edges have a light color.
Remove from the oven and let cool before moving them.