Ricciarelli of Siena, the original and easy recipe to make at home: these almond sweets, typical of the Sienese tradition, are soft inside, slightly crunchy outside, and perfect for the holidays. Typical of the Tuscan Christmas table, along with panforte and cavallucci, they are very simple to prepare and ideal as a small homemade gift for friends and family.
Ricciarelli are a great after-meal treat, perfect with coffee and naturally gluten-free and lactose-free, since they are essentially made with almond flour. I started making them many years ago when in Lombardy (where I live) they were not yet easily found.
Their preparation is easy and convenient thanks to the dough resting in the fridge. You just need a little attention during baking and the final touch, but I will explain everything step by step.
So follow me into the kitchen and let’s prepare this typical Tuscan Christmas sweet together 🎄
For other typical Tuscan Christmas recipes, check out these links
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 7 oz almond flour
- 2.5 oz egg whites
- 7 oz gluten-free powdered sugar
- 1 vial almond extract (bitter (optional))
- 0.1 oz vanilla (paste or a pod)
- 1 tsp lemon juice
- 1 orange (zest)
- 8.8 oz gluten-free powdered sugar
- 0.7 oz water
Steps
Weigh the egg whites and pour them into the stand mixer bowl, attach the whisk and turn the mixer on at the highest power.
Whip the egg whites with the whisk until they become foamy but not stiff. This step is the most delicate because the success of the Ricciarelli of Siena depends precisely on the whites’ whipping.
While the mixer is running and the whites are fluffy, add the lemon juice while continuing to mix at high speed to prepare the Ricciarelli of Siena.
Add the zest of an orange and the vanilla paste (or alternatively the seeds of a vanilla pod) to the mixture for the Ricciarelli of Siena.
At this point, gradually add all the powdered sugar, lowering the mixer speed to prepare the Ricciarelli of Siena.
To conclude the dough, add the almond flour, a little at a time, waiting for each part to be fully incorporated, to prepare the Ricciarelli of Siena.
The dough will be very soft. Sprinkle some powdered sugar on the work surface and pour the Ricciarelli of Siena dough onto it.
Work the Ricciarelli of Siena dough very quickly to form a ball.
Wrap the Ricciarelli of Siena dough ball in plastic wrap and place it in the refrigerator for at least 1 day and up to 3 days. This rest is crucial for the dough to firm up and for the flavors and aromas to blend perfectly.
After the resting time, before taking the Ricciarelli of Siena dough out of the refrigerator, sprinkle the work surface with some powdered sugar.
Unwrap the Ricciarelli of Siena dough from the plastic wrap and place it on the powdered sugar. It will have a playdough-like consistency, necessary to form the cookies correctly.
Shape a long sausage of Ricciarelli of Siena dough. The longer it is, the smaller the ricciarelli will be: I prefer them this way, but they can be made larger; in that case, the cylinder should be thicker and fewer will result.
For greater convenience, with a scraper (preferably metal), cut the long cylinder of Ricciarelli of Siena dough in half.
Still using the scraper, cut the cylinder of Ricciarelli of Siena dough into many pieces less than 1 cm thick.
Cut the entire half cylinder of Ricciarelli of Siena dough, preparing the pieces to then dedicate to shaping.
Take a piece of Ricciarelli of Siena dough and gently flatten it with your fingers.
Elongate the ends of each piece of Ricciarelli of Siena dough, shaping it into an almond.
The Ricciarello of Siena is ready! Repeat the same process with the rest of the dough.
As they are formed, arrange the Ricciarelli of Siena on a baking sheet lined with parchment paper.
Sprinkle the Ricciarelli of Siena with plenty of powdered sugar to cover them completely.
Moisten two fingers and gently pass them over each Ricciarello of Siena. The powdered sugar will partially dissolve: this is the trick that allows you to get cookies crunchy on the outside and soft on the inside!
Apply powdered sugar again on the Ricciarelli of Siena to cover the moistened parts.
The Ricciarelli of Siena are ready and can be put in the oven for baking.
Meanwhile, as the Ricciarelli of Siena are sprinkled with powdered sugar, preheat the oven to 302°F in static mode and bring it to temperature. Bake the cookies at this temperature for 5 minutes, then increase to 338°F for another 6 minutes, and finally, bring back to 302°F for 5–6 minutes. Once removed from the oven, the Ricciarelli of Siena will be very soft. Gently transfer them to racks and allow them to cool completely.
The Ricciarelli of Siena are ready to enjoy! Soft inside and slightly crunchy outside, they are perfect to accompany coffee, serve at Christmas, or give as a gift to friends and family.
Tips for Ricciarelli of Siena: the original and easy recipe
The Ricciarelli of Siena are ready to enjoy! Soft inside and slightly crunchy outside, they are perfect to accompany coffee, serve at Christmas, or give as a gift to friends and family. They keep in an airtight box at room temperature for a few days, or in the fridge if you want to keep them longer. Before serving, let them return to room temperature to regain all their softness.
FAQ (Questions and Answers)
What variations of Ricciarelli of Siena can be prepared?
Besides the classic recipe, there are several variations of Ricciarelli of Siena. A version I love since childhood is the one covered in dark chocolate, which adds a luscious touch to the soft and almond-scented sweet. Other variations include adding pistachio, orange or lemon zest in the dough, or using white chocolate to cover them. These alternatives allow you to customize the Ricciarelli of Siena according to the tastes of both adults and children.
How do I know if the Ricciarelli of Siena are cooked?
The Ricciarelli of Siena are ready when they are soft inside and slightly crunchy outside. They should maintain a soft consistency, not dry. Every oven is different, so you can experiment with the baking time to achieve the desired consistency.
Can I make Ricciarelli of Siena gluten-free and lactose-free?
Yes! The traditional recipe for Ricciarelli of Siena is naturally gluten-free and lactose-free, as the main ingredients are almonds, sugar, and egg whites.
Can I freeze Ricciarelli of Siena?
It is advisable to freeze the dough, not the already baked cookies. The dough can be stored in the fridge for up to 3 days, or frozen and thawed before shaping.
How long do Ricciarelli of Siena last?
The Ricciarelli of Siena keep in an airtight box at room temperature for 3–4 days. If they stay in the fridge one day longer than expected, it’s not a problem: they will maintain their softness and flavor.
