Ricciarelli from Siena A Classic Tuscan Flavor
Ricciarelli are much more than just a cookie: they are an authentic delight from the Sienese pastry tradition.
With their soft, almost chewy interior, and barely crisp exterior, these almond delights are a true treat for the palate. Their history traces back to the Middle Ages, when they were prepared with a mix of spices and almonds.
Today I will guide you step by step to prepare at home a simple version, but one that will give you the same aroma and flavor as the ricciarelli you find in the best pastry shops.
The preparation is easy, but requires patience, especially for the resting time of the dough, which is fundamental to achieve the perfect flavor and texture.
Don’t worry if you’re not an expert pastry chef, because with this recipe you can’t go wrong. The final result will surprise you and I’m sure they will become one of your favorite desserts.
They are ideal to serve during the holidays, for an afternoon tea, or simply for a moment of pure happiness. Get ready to fill your home with the irresistible scent of almonds and orange.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for RICCIARELLI RECIPE
- 7 oz almonds (or 7 oz of blanched almonds to blend)
- 2 egg whites (approximately 65-70 g)
- 1 cup powdered sugar (+ for finishing)
- 1 teaspoon lemon juice
- 1 orange zest (finely grated)
- vanillin (1 packet or 1 tablespoon powdered extract or seeds from 1 pod)
- 1 teaspoon almond extract (optional)
- 2 tablespoons water (for finishing)
Tools
- Kitchen scale
- Bowl
- Hand whisk
- Lemon grater
- Plastic wrap
- Baking tray
Procedure for RICCIARELLI RECIPE
In a bowl, lightly whisk the egg whites with a hand whisk along with the lemon juice, vanilla, orange zest, and bitter almond extract (if using). Do not whip to stiff peaks, you just need to get a slightly frothy mixture. Add the powdered sugar and almond flour and mix with a spoon until a soft and homogeneous dough forms.
Transfer the dough onto a sheet of plastic wrap, form a ball, and wrap it well. Let it rest in the refrigerator for at least 24 hours, but you can go up to 3 days. This step is crucial to ensure that the flavors blend perfectly. The longer the dough rests, the more fragrant the ricciarelli will be.
After the resting time, spread about 1 cup of powdered sugar on a clean work surface. Take the dough and shape it into a log about 1 inch wide. Cut pieces of about 0.7 oz each and dip them in the remaining powdered sugar. With your hands, shape each piece into the classic rice grain shape: slightly flatten, elongate, and taper the ends.
Place the ricciarelli on a baking tray lined with parchment paper, keeping a distance of about 1.5 to 2 inches between each. Before baking, lightly wet your fingertips with water and dab the surface of the cookies. Generously dust with more powdered sugar. Bake in a preheated static oven at 300°F for 5 minutes, then increase the temperature to 340°F for another 5-6 minutes, until the typical cracks form on the surface. Finally, reduce to 320°F and bake for another 5-6 minutes, for a total time of about 18 minutes.
The ricciarelli will be very soft when you take them out of the oven. Carefully transfer them to a rack with the help of a spatula and let them cool for at least an hour. They will reach the perfect texture once they are cool.
Notes on Ingredients and Substitutions
Almonds: If you don’t have almond flour, you can pulverize blanched almonds in a food processor. Make sure they are well chilled before blending to prevent them from releasing too much oil.
Flavors: Bitter almond extract is optional but recommended for a more intense taste true to the original. You can replace the orange zest with that of an untreated lemon for a more acidic note.
Powdered Sugar: Do not use granulated sugar, powdered sugar is essential for the texture and shape of the ricciarelli.
Storage
Ricciarelli keep well if stored in a tin box or airtight container at room temperature. They will stay fresh and soft for 15-20 days. If they harden, place them in a paper bag for a few hours to soften them again.
Alternatives and Variants
Chocolate Ricciarelli: For a delicious version, add 1.8 oz of unsweetened cocoa powder to the dough and replace the orange zest with lemon zest.
Glazing: Once cooled, you can glaze them with melted chocolate (dark or white) for an extra touch of indulgence.
Use and Pairings
Ricciarelli are perfect to enjoy on their own, but they pair magnificently with a good espresso coffee or hot tea. Traditionally, in Siena, they are served with a glass of Vin Santo, a classic pairing that accentuates their sweetness and almond aroma.
Origin and History of the Recipe
Ricciarelli have a fascinating history dating back to the 14th century. It is said that their name derives from the word “ricciolina”, an ancient technique used to curl sweets. The first written testimonies date back to the 15th century, where it is said that a Sienese knight returning from the Crusades brought with him a recipe for almond sweets from the East. The recipe was then perfected by monks in a convent near Siena and became one of the city’s most beloved sweets, now protected by the IGP mark.
Capture the Audience
“The Secret for a Perfect Texture”: Want to know how to get that magical soft texture that melts in your mouth? The trick is not to overcook them! Ricciarelli must remain light and not golden. Right out of the oven, they will seem a bit underdone, but that’s exactly how they should be. Let them rest and you’ll see that they will dry and take on their perfect texture.
“A Gift Made with Love”: These sweets are also perfect as a gift. Prepare a beautiful box, fill it with homemade ricciarelli, and surprise your friends and family with a gift of authentic and traditional flavor.
FAQ (Frequently Asked Questions)
Why did my ricciarelli harden?
This can happen if you bake them too long or at too high a temperature. The secret is a short and low-temperature baking to maintain their soft interior.
Can I use non-blanched almond flour?
It is preferable to use blanched almonds to achieve the classic light color and perfect texture. If you use almonds with the skin, the result will be darker and less delicate.
Can I prepare the dough ahead of time?
Yes, absolutely. The dough can rest in the refrigerator for 2-3 days. In fact, the longer it rests, the more flavorful and fragrant the ricciarelli will be.
