Ricciarelli are Tuscany’s iconic almond cookies: tender inside, lightly crisp on the edges, and finished with a cracked, powdered-sugar crust. Classic with Vin Santo.
History of Ricciarelli
The story of Ricciarelli begins in the Middle Ages, between the 14th and 15th centuries, and is tied to the rise of marzipan (often called “marzapanetti”) — almond paste sweets whose presence in Italy is connected to trade routes with the East.
According to popular legend, these almond confections were introduced to Siena by a knight returning from the Crusades: Ricciardetto Della Gherardesca, who brought the idea back to his castle. Their distinctive oval shape with slightly pointed ends was said to resemble the curled slippers of Middle Eastern sultans — and from that “curled” look (or in honor of the knight), the name Ricciarelli was born.
Today they remain a beloved Tuscan holiday classic, especially around Christmas, traditionally served with Vin Santo.
Ingredients
- 200 g almond flour
- 160 g powdered sugar (plus extra for dusting)
- 45 g egg whites
- 15 g orange zest
- 5 ml almond extract (1 tsp)
- 5 ml vanilla extract (1 tsp)
- Pinch of sea salt
Instructions
- Pulse almond flour and powdered sugar in a food processor to refine. Transfer to a bowl; add orange zest, almond extract, and vanilla.
- Whip egg whites with a pinch of salt to soft peaks. Fold gently into the almond mixture to form a sticky paste.
- Wrap dough in plastic, flatten, and refrigerate overnight.
- Dust a surface with cornstarch, roll the chilled dough, cut into ~2-inch portions, and shape into almond ovals.
- Place on a parchment-lined sheet. Sift powdered sugar generously over each cookie.
- Bake at 200°F for 12–14 minutes (set, pale top; lightly colored base). Cool completely and dust again with powdered sugar.
Tip: Low temperature keeps them soft and chewy with that classic cracked top.
Calories: 110 · Fat: 6g · Carbs: 10g · Sugar: 8g · Protein: 2g
