Ricciarelli
 Ricciarelli from Siena | |
| Type | Biscuit |
|---|---|
| Place of origin | Italy |
| Region or state | Siena, Tuscany |
| Main ingredients | Almonds, sugar, honey, egg whites |
Ricciarelli are traditional Italian biscuit - specifically, a type of macaroon - originating in 14th century Siena. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.[citation needed]
Today, the biscuits are made using an almond base[1] 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[1] that are set aside for two days before baking. The rough and crackled surface is usually lightly sprinkled with confectioner's sugar.
Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo or Moscadello di Montalcino.
Notes
- ^ a b Esposito 2007, p. 169.
References
- 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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