Ricciarelli, delicious pastries typical of Siena prepared during the Christmas period, a true delight for the palate.
Ricciarelli are made with almond flour, egg white, sugar, and a zest of orange peel that gives a unique flavor to this preparation.
The recipe is by Grandma Silvi, who every day both on Facebook and Instagram delights us with her preparations directly from the bakery she runs with her family.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Ricciarelli:
- 2 cups cups almond flour
- 3/4 cup cup powdered sugar
- 1/4 cup cup granulated sugar
- 2 tsp tsp baking powder
- 1 egg white (large)
- 1 orange (grated zest)
- 1 tbsp tbsp water
- 1/4 cup cup granulated sugar
- as needed powdered sugar (for the preparation of the cookies)
Tools for Ricciarelli:
- 1 Bowl glass
- 1 Cutting board
- 1 Baking sheet
Steps for preparing and baking Ricciarelli:
In a small saucepan, place the water, add the granulated sugar, and over low heat, dissolve the sugar well by stirring with a spatula. When the sugar is completely dissolved, turn off the heat and let it cool slightly.
In a large bowl, place the almond flour (alternatively, you can blend the same amount of toasted almonds), sift the baking powder, add the powdered sugar and granulated sugar, and mix well with a spoon to combine the ingredients. Then add the sugar syrup and finally the slightly beaten egg white and the grated orange zest.
Start working the ingredients with a spoon first, then when they begin to combine, transfer them to a wooden board dusted with powdered sugar. Knead the dough well; if it seems too hard and difficult to work with, add a little water.
Form a roll about 10 inches long.
Cut the roll into slices about 1/2 inch thick (we got 15 pieces), roll them in powdered sugar, and shape them into the typical oval shape of Ricciarelli.
Transfer the Ricciarelli onto a non-stick baking tray, dust with powdered sugar, and bake at 340°F for 7-8 minutes until they start to turn golden.
P.S. when they come out of the oven, they will still be soft, but they will harden as they cool.
Allow the Ricciarelli to cool before consuming them. If you like, dust with more powdered sugar.
You can store your cookies in a tin box for several days.
Advice:
You can substitute almonds with roasted and then chopped hazelnuts.
