The ricciarelli of Siena, along with Tuscan cavallucci and panforte, are typical Sienese Christmas sweets that cannot be missing from our tables at Christmas. The original homemade Tuscan ricciarelli recipe is very simple and does not require much difficulty, just some small precautions: the resting time of the dough and the baking which shouldn’t be done at high temperatures because the ricciarelli need to stay soft.
Typical of the Sienese pastry tradition, ricciarelli are made with almonds, granulated sugar, powdered sugar, egg whites, vanilla scent, and orange zest. Their diamond shape makes them recognizable to everyone. The original recipe would have them placed on wafer paper sheets before baking in the oven, but since this ingredient is not always available at home, you can always simply place them on baking paper instead.
So let’s see together how to prepare these Tuscan ricciarelli in all their steps, and you’ll see how good they are, you’ll love them right away!
ALSO TRY THESE CHRISTMAS SWEETS:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 431.86 (Kcal)
- Carbohydrates 58.16 (g) of which sugars 54.78 (g)
- Proteins 8.67 (g)
- Fat 19.05 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 3.68 (g)
- Sodium 66.30 (mg)
Indicative values for a portion of 100 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
- 7 oz peeled almonds
- 7 oz granulated sugar
- 2 egg whites (about 50 g.)
- 1 bottle almond flavoring (bitter)
- 1 orange zest (grated)
- 1 packet vanillin
- 1 g baking soda (or 1/2 teaspoon of baking powder)
- 3.5 oz powdered sugar
- wafer (optional)
Tools
- Mixer
- Baking tray
Recipe
First, toast the almonds in the oven and let them cool, then transfer them to the mixer, add the granulated sugar, and blend on pulse. Add the grated zest of an orange, the packet of vanillin, and blend again.
Pour the obtained mixture into a bowl, add the egg whites lightly beaten in a deep plate for a minute, 1 gram of baking soda, 1 vial of bitter almond flavoring, and mix until the mixture becomes compact.
Cover the bowl with food-grade plastic wrap and let it rest in the refrigerator for 1 day (this will make the dough more fragrant and moldable).
After the resting time, take the dough, create cylinders about 1 inch in diameter, and roll them in a bit of powdered sugar that you’ve spread on the work surface. Cut disks about a finger’s width, flatten them slightly with your hands, and shape the ends into points to form the classic ricciarelli shape.
Place them one by one on a baking sheet lined with parchment paper and generously sprinkle with the remaining powdered sugar (for a perfect distribution, I recommend putting it in a sieve).
Bake in a static oven preheated to 300°F for 15-18 minutes, remove from the oven, and without touching them with your hands, but using a spatula to avoid breaking them, transfer them to a cookie rack to cool before serving.
Once you’ve tried this Tuscan ricciarelli recipe, I’m sure you won’t stop replicating it because they’re so good. As with any traditional recipe, there are different variations in preparation methods. I’ve presented the simplest version that’s easy for everyone to replicate. I hope you get a chance to try these delights soon because they’re super delicious!
Storage and Tips
Storage: Ricciarelli can be kept for several days in a tin box or under a glass dome.
Tips: Pay attention to the addition of egg whites; if it’s your first time making ricciarelli, I recommend adding a tablespoon at a time to the almond mixture, always stirring until you reach the desired consistency (it should be a moldable dough, not too soft). The amount is about 50-60 grams.
Some people use almond flour to make ricciarelli, but my advice is to use whole almonds and then grind them so the ricciarelli will have a more rustic appearance similar to the original ones.
You can use almond flour only if you need to firm up the dough if it turns out too soft.
Do not bake beyond the indicated time; otherwise, the ricciarelli won’t remain soft.
The resting time in the fridge is important for the success of the sweets because the dough will firm up.
Remember that the egg whites should be lightly beaten, not stiffly whipped.
