Ricciarelli of Siena

Ricciarelli are chewy Italian almond cookies which originated in Siena, Italy.

Ricciarelli are characterized by a rough and cracked surface that are sprinkled with confectioner’s sugar.

Ingredients

• 200g of blanched almonds
• -160g of powdered sugar
• -45g of egg white
• -15g of candied oranges
• -one pinch of salt
• -half a vial of almond aroma
• -corn starch as you wish to form the ricciarelli
• -powdered sugar as you wish to be powdered

Toast the peeled almonds in a hot static oven at 180° for 5 minutes, then completely cool. Put the cold almonds in a mixer with the powdered sugar and candied orange, chopped intermittently. Put the egg white in a bowl with a pinch of salt and the aroma of almond, whip the egg white for 1 minute. Slowly combine to get a firm and sticky mixture. Cover with Saran Wrap and refrigerate for at least 5 hours.

With a cornstarch sprinkled surface, form a 3cm in diameter and 40 cm long strand of dough. Cut the dough into 20 pieces weighing about 21 gr each. Then form the cookies by placing the cut part on the worktop. Form the dough into oval shapes 5/6 cm long and 3 cm wide. Place the formed ricciarelli on a baking tray covered with baking paper, then sprinkle them with vanilla icing sugar.

Bake in the oven already hot static at 150°Celsius/ 300 Farenheit for 15 minutes.

Recipe courtesy of Le ricette di TerroreSplendore