The Ricciarelli of Siena are traditionally prepared during the Christmas holidays; they are soft, crumbly cookies made with egg whites and almonds, enriched with candied orange peel. It is a Tuscan specialty whose goodness is now famous and appreciated all over the world. Tasty, fragrant and pleasantly delicate on the palate, they almost melt in the mouth. To make about 20 Ricciarelli at home you will need:
Other recipes of traditional Christmas sweets :
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for about 20 Ricciarelli
- Cooking methods: Oven
Ingredients
- 1 1/2 cups blanched almonds
- 3/4 cup powdered sugar (+ as needed to coat)
- vanilla extract
- bitter almond extract
- 1 pinch salt
- 1 tbsp lemon juice
- large egg white egg white
- tbsp candied orange peel
- as needed cornstarch (to work the dough)
Steps
Toast the blanched almonds in the oven at 356°F for 4-5 minutes. Once cooled, chop them in a food processor with the powdered sugar and the candied orange peel.
Place the mixture in a bowl with a pinch of salt, the egg white previously beaten until foamy with the lemon juice, the vanilla and the bitter almond extract, then mix.
Once you have a homogeneous mixture, wrap it in cling film and let it rest in the refrigerator overnight.
After this resting time, using a little cornstarch mixed with powdered sugar to help, shape the log into a cylinder about 15 3/4 inches long.
Cut it into slices about 3/4 inch thick, form equal discs and shape them with your hands into diamond-like forms.
Place each cookie on a baking sheet lined with parchment paper as you go, until all the dough is used.
Slightly moisten the surface of the Ricciarelli with water and coat them completely with powdered sugar.
Transfer to a preheated oven at 302°F and bake for 10-12 minutes. Remove from the oven and let cool completely. Then gently detach them from the baking sheet. If you wish, before baking you can place them on an edible wafer sheet.
Ricciarelli of Siena are ready to be served at the table.
Enjoy, and see you next recipe!
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