Ricciarelli from Siena
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|Almonds, sugar, honey, egg whites|
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Ricciarelli are a traditional Italian biscuit with origin in the Tuscan city of Siena dating to the 14th century. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.
Today, the biscuits are made using an almond base with sugar, honey and egg white. When prepared in the traditional method, the almonds are ground with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped cookies that are set aside for two days before baking. The rough and crackled surface is usually lightly sprinkled with confectioner's sugar.
- Esposito 2007, p. 169.
- Esposito, Mary Ann (2007). Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions. St. Martin's Press, Macmillan. ISBN 9781429904100.
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