The funny thing is, when I was little, I used to hate these cookies, probably because of their slight almond aftertaste, which I now love so much… How tastes change! Anyway, I got this recipe for Siena’s Ricciarelli directly from a book of Sienese recipes, and I have to say, it’s really easy. What are you waiting for? Go buy the almonds!
Siena Almond Cookies (Ricciarelli di Siena)
Equipment
- Mixer or Food processor
- Small saucepan
- Bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Ingredients
- 1 ¾ cups blanched almonds or almond flour
- 1 egg white
- ½ cup powdered sugar plus extra for dusting
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- Zest of 1 orange
- 1 teaspoon baking powder
Instructions
- Prepare Almonds: If using whole almonds, blend them with half of the powdered sugar in a food processor until very fine. Transfer to a bowl. If using almond flour, just place it in the bowl.1 ¾ cups blanched almonds, ½ cup powdered sugar
- Make Syrup: In a small saucepan, combine water with the remaining powdered sugar. Heat over medium until the sugar dissolves completely, making a syrup.2 tablespoons water
- Mix Dough: To the almonds, add cornstarch, baking powder, egg white, and orange zest. Pour in the sugar syrup. Stir well until you have a compact dough ball. Wrap in plastic and chill in the fridge for about 12 hours, ideally overnight.1 egg white, 1 ½ tablespoons cornstarch, 1 teaspoon baking powder, Zest of 1 orange
- Shape Cookies: The next day, dust your working surface with powdered sugar. Work the dough until soft, then pinch off pieces about the size of a walnut and shape into diamonds. Coat each cookie in powdered sugar and place on a baking sheet lined with parchment paper, spaced apart.
- Bake: Preheat your oven to 340°F (170°C). Bake the cookies for 10-12 minutes or until they start to crack on the surface but remain pale. They might seem soft initially but will firm up as they cool.
Notes
Ricciarelli: The Cookies of All Sienese
Ricciarelli di Siena isn’t just another cookie; it’s a bite into the heart of Tuscan tradition and a sweet emblem of Siena’s rich culinary heritage. Crafting these cookies with almond flour is more than a recipe; it’s an art passed down through generations, reflecting the simplicity and elegance of Italian desserts.
Their unique texture and flavor capture the essence of Italian dolce vita, making every bite a celebration of tradition and local craftsmanship. For those eager to dive deeper into Siena’s culinary wonders, I recommend exploring this page about Siena eats, where Ricciarelli is just the beginning of the city’s gastronomic journey.
