Ricciarelli, the Sienese recipe

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Ricciarelli

Ricciarelli are soft marzipan biscuits typical of Siena and of the Christmas period, let's prepare them for the holidays.

Ingredients(35 piece portions),

500g almond flour

400g icing sugar

200g granulated sugar

60 g candied orange

40g  flour

2 egg whites

salt

1pcs wafer-type wafer sheet

essence of bitter almonds

Method

Step 1

For the ricciarelli recipe, cut the candied orange into small pieces and blend it for 1-2 minutes with the icing sugar and almond flour. Then add the  flour, a pinch of salt and a few drops of bitter almond essence.

Step 2

Prepare a syrup by dissolving the granulated sugar with 100 g of water; when it begins to "spread", pour it into the mixture of flour, sugar and candied fruit, if possible with the cutter in action.

Step 3

Add the egg whites and continue to blend until you get a compact dough. Collect it in a loaf and let it rest for at least 2 hours.

Step 4

Place it on the wafer and roll it out with a rolling pin dusted with icing sugar (or place a sheet of baking paper between the rolling pin and the dough to prevent it from sticking).

Step 5

Cut out the ricciarelli with a diamond-shaped mold and trim the wafer that will remain at the base of the Biscuits with a small knife. Place the ricciarelli on a baking tray, sprinkle with icing sugar and bake at 160°C for 20 minutes. Take them out and let them cool.


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