Ricciarelli

This Ricciarelli recipe introduces a classic Tuscan almond biscuit. Originally from Siena, and now enjoyed across the region, they are a popular treat around Christmas time. These biscuits are a familiar sight in Tuscan bakeries and homes, characterised by their soft chewy interior and crackled sugar top, and are often served with coffee, tea or a glass of Vin Santo. They make the perfect gift for family and friends during the festive season, or a Christmas treat for yourself.

About the chef
This recipe was provided by Monica Lapis, one of the chefs we work with to provide unique dining experiences at our villas. 

Serves 6-8 people
Cooking time: 3.5 hours

Ingredients:
300 g shelled almonds
15 g bitter almonds
300 g white sugar
Zest of one orange
15 g powdered sugar
3 egg whites

Method:
1. Grind the almonds with some of the sugar, then transfer to a mixing bowl.
2. Add the remaining sugar and orange zest and form into a dough. Leave the dough covered with a tea towel for 3 hours.
3. Whip the egg whites with the powdered sugar until stiff. Carefully fold the mixture into the dough.
4. Preheat the oven to 180°C.
5. Generously dust a clean surface with equal amounts of powdered sugar and flour. On top of this mixture, roll the dough out into a long cylinder and cut off 2 cm thick slices.
6. Shape the slices into ovals and place on a lined baking tray.
7. Bake the cookies for 15-16 minutes. They will appear soft but will firm up as they cool.

Tip: Be sure not to overcook the cookies, as they could otherwise become very hard.

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