The ricciarelli recipe from Siena is not just a recipe for simple cookies but a small ritual with the scent of almonds and the taste of tradition.
This ricciarelli recipe has its roots in times when a few genuine ingredients were enough to create something special.
My ricciarelli cookies follow the grandmother’s recipe, the one passed down by word of mouth, made of slow gestures and secrets proudly kept.
Soft inside, slightly crunchy outside, with that typical cracked surface dusted with powdered sugar that makes ricciarelli Siena instantly recognizable.
Talking about ricciarelli from Siena means talking about an entire city, its festivals, kitchens that smell of winter, and floured hands that work the dough with care.
Every bite tells a story: sweet almonds, perfectly whipped egg whites, and a simplicity that captivates without the need for special effects.
I love ricciarelli Siena, their flavor, their aroma, it’s not a party without them.
Perfect to serve as a dessert or snack with a good tea or even to bring as a gift to friends and family.
They are gluten-free as they are made exclusively with almond flour.
You might also be interested in
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 12Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ricciarelli from Siena
- 2 cups almond flour
- 2 egg whites
- 5 tbsp erythritol
- 1 orange
- 1 pinch fine salt
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Baking tray
- Plastic wrap
- 1 Cutting board
- 1 Knife
Steps for the ricciarelli recipe
To prepare the ricciarelli recipe, take a bowl.
Pour the egg whites and a pinch of salt and lightly whip, NOT TO STIFF PEAKS, with a hand whisk or electric, add the zest of an orange and the erythritol or brown sugar and almond flour and mix well with a spatula or a planetary mixer until you obtain a homogeneous and sticky dough.
Cover the dough with plastic wrap and let it rest in the refrigerator for at least 12 hours (essential step).
After resting, form small loaves, roll them in powdered sugar, and cut them into the classic oval shape of ricciarelli Siena
Bread each cookie in powdered sugar and place them on a baking tray lined with parchment paper spaced out well.
Bake in a static oven at 320°F for 15–18 minutes: they should remain light and soft.
After baking, let them cool completely, and the ricciarelli from Siena are ready to be enjoyed.
Storage
The ricciarelli can be stored at room temperature in a tin container or wrapped with plastic wrap for 4-5 days. Do not refrigerate.
They can be frozen but only when raw.
Shape them, freeze them on a tray
Then in a freezer bag
Bake directly from frozen, increasing the time by 2–3 minutes
To not miss my recipes, I’M WAITING FOR YOU on my pages of
INSTAGRAM with over 100 THOUSAND FOLLOWERS and on
FACEBOOK with over 60 thousand FOLLOWERS
To stay always updated on my new recipes you can ENABLE PUSH NOTIFICATIONS OF MY BLOG
