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 biscuits – 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[]

^ Jump up to: ^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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[FOOTNOTEEsposito2007169-1] Jump up to: ^a ^b Esposito 2007, p. 169.

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