Ricciarelli

Ricciarelli
	Ricciarelli from Siena
Type	Biscuit
Place of origin	Italy
Region or state	Siena, Tuscany
Main ingredients	Almonds, sugar, honey, egg whites
	Cookbook: Ricciarelli; Media: Ricciarelli;

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.

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

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.CS1 maint: ref=harv (link)

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[FOOTNOTEEsposito2007169-1] Esposito 2007, p. 169.