Ricciarelli (almonds cookies Siena-style)

80 min
0 People
80 min
INGREDIENTS for 0 people
  • 2 lb sugar , white
  • 2 lb almonds , peeled
  • 1 ¾ oz candied orange
  • ¾ oz bitter almonds
  • 3 ½ oz all-purpose flour

For homemade “ricciarelli” you can use a marble mortar and a wooden pestle or a modern blender. Mix the almonds, candied fruit and flour into a paste. Use now about 2/3 of sugar. With the remaining sugar make a syrup, adding about 1 cup of water to the sugar: make the syrup as thick as you need it to make the mixture. Leave the mixture so obtained to rest for at least 8 hours; afterwards whisk a couple of egg whites until stiff with about 2 tablespoons of vanilla powdered sugar and fold into the mixture. Stir well adding a pinch of ammonium carbonate, to make them soft. Knead the dough using a mixture of half powdered sugar and half wheat starch. After blending everything well, make the “ricciarelli”. Roll the dough using the same powdered sugar-flour mixture: and divide it into small portions; then shape the “ricciarelli”, making cylinders about the size of your thumb and squeezing the ends. You can use also a diamond-shaped pastry cutter. Place the “ricciarelli” onto a wafer in a baking sheet; sprinkle powdered sugar on top. Bake for 20 minutes or so in moderate oven (325° F ).

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