Ricciarelli: soft Sienese almond cookies for Christmas
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Ricciarelli (Sienese almond cookies)
Along with spicy panforte, these soft, delicate almond cookies are, for many, the true Tuscan Christmas treat. They were once made in convents and apothecary shops, the only places with the right spices and storage. One theory says the name (riccio means “curl”) comes from their shape, like the curled-up toes of a sultan’s slippers: a nod to the East, where marzipan-like sweets began.
- Prep Time: 30 minutes
- Resting: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours 20 minutes
- Yield: About 35 cookies
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- 400 g (3 cups) blanched whole almonds
- 330 g (1⅔ cups) granulated sugar: 280 g (1⅓ cups) for the almonds and 50 g (¼ cup) for the syrup
- 4 teaspoons (20 ml) water
- 50 g (⅓ cup plus 1 tablespoon) powdered sugar for the dough, plus about 30 g (¼ cup) for dusting
- 50 g (just under ½ cup) 00 or all-purpose flour, sifted
- ½ small packet (8 g / 1½ teaspoons) natural baking powder
- 2 large (or 3 small) egg whites
- Finely grated zest of 1 organic lemon
- 1 teaspoon bitter almond extract (optional, if you can find it)
- 1 large sheet of rice paper (about 21 × 30 cm / 8 × 12 in)
Instructions
- In a food processor, grind the almonds finely (but not too finely) with 280 g (1⅓ cups) of the sugar.
- Transfer to a bowl and mix with a wooden spoon.
- Put the remaining 50 g (¼ cup) of sugar and the water in a small saucepan and heat very gently, stirring to dissolve the sugar. Turn off the heat when the syrup begins to coat the spoon.
- Add the syrup to the almond mixture and mix with the wooden spoon.
- Add 50 g (⅓ cup plus 1 tablespoon) of powdered sugar and the sifted flour and mix well.
- Cover the bowl with a damp dish towel and let rest at room temperature for at least 3 hours (or overnight).
- After resting, beat the egg whites with an electric mixer until very stiff.
- Break up the almond mixture with a wooden spoon, sprinkle in the baking powder and mix well. With a metal or sturdy plastic spoon, fold in the egg whites, lemon zest and almond extract (if using). Mix well.
- Once everything is combined, knead gently by hand. When the dough comes together evenly, place it on a work surface dusted with powdered sugar.
- Knead gently a little longer until smooth, then shape into a long roll.
- Cut into cookie-sized pieces (about 25 g each) and shape each one with your fingertips into the traditional pointed oval.
- Cut matching ovals from the rice paper and place one under each ricciarello.
- Arrange on a baking sheet lined with parchment paper and dust generously with sifted powdered sugar.
- Bake in a preheated oven at 110°C (230°F) for 50 minutes, until firm on top but still soft inside. Let cool on a wire rack before serving.
Nutrition
- Serving Size: 12
Love your website and you cookbook. My husband and I attended a day class and it was wonderful.
I would like to make the Ricciarelli cookies but it looks like there is an error with the description and the recipe for this cookie. It looks like the fried cookie and the almond one are mixed.
Will check back later. Thank You.