Ricciarelli
Cookies from Siena — the name “Ricciarelli di Siena” has EU Protected Geographical Indication status (IGP in Italian). They are baked all year round but are especially popular at Christmas. Ground almonds, icing sugar and egg whites with a hint of orange zest, shaped into oval diamonds and rolled in icing sugar. In the oven the surface becomes a network of cracks, while the centre stays soft, moist and chewy like marzipan. Before baking the cookies dry overnight — that forms the skin that cracks so beautifully. They are naturally gluten-free (just check that your baking powder contains no wheat starch).
Your own work in that: 30 min.
- Almond paste 15 min
- Shaping 15 min
- Drying overnight 720 min
- Baking 18 min
- Cooling 20 min
Step by step
0 / 8 doneMix the dry ingredients
Mix the almonds with the icing sugar, baking powder and orange zest.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Whisk the whites lightly
Whisk the egg whites to a light foam — not stiff, just frothy.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Make the paste
Add the almond extract, then the frothy whites gradually, stirring with a spoon, until you have a thick, sticky paste that can be shaped and does not spread. If the paste already has that consistency and some foam is left (with large eggs), do not add the rest.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Thick and sticky — it shapes like marzipan.Shape diamonds
Tip the icing sugar for rolling onto a plate. Scoop the paste by the spoonful (about 25 g, which makes 20 cookies), shape into oval diamonds about 6 cm long and 1.5 cm thick and roll them in the sugar.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Oval diamonds in a thick coat of sugar.Arrange on a tray
Lay the cookies on a lined tray 3 cm apart and flatten slightly with your fingers.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Dry overnight
Leave the cookies uncovered at room temperature 12 hours, ideally overnight. A dry skin forms on the surface.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Bake
Heat the oven to 150°C. Bake 15–18 minutes, until the tops crack and the bases turn lightly golden. Ricciarelli should stay pale — overbaked, they lose their softness.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Pale and cracked — soft inside.Cool
Cool on the tray 20 minutes — warm, they are delicate and break easily. Dust with the rest of the icing sugar for rolling before serving.
Ingredients: 250 g ground blanched almonds · 200 g icing sugar · 2 pcs egg whites · 1 pcs orange, grated zest · ½ tsp almond extract · ¼ tsp baking powder (gluten-free) · 30 g icing sugar for rolling
Before you start
The almonds
Finely ground blanched almonds are best, slightly moist with their own oil. Do not use defatted almond flour — it gives a dry, crumbly paste.
With wine
In Tuscany ricciarelli are often served with Vin Santo or another sweet dessert wine, but they are lovely with coffee too.
Storage
Ricciarelli keep up to 2 weeks in an airtight tin. They are softest in the first week, then slowly firm up.
