Ricciarelli

The real Ricciarello of Siena is made up from the dough-handling of a mixture containing almonds, sugar and baked egg white covered with powdered sugar. Its cracks are a key aspect of the production process, not defects.

Ricciarelli, together with Panforte and Cavallucci, can be considered the standard bearers of confectionery tradition of Siena and Tuscany. These biscuits are characterized for a long history of customs and traditions and their origin dates back to 13th century. They seem to be resulting from Marzapanetti, little biscuits of almond paste which were common in the banquets of the wealthiest families in Siena. They were made from almond paste and sugar, whose sale was restricted to the apothecaries which, together with pastry chefs and grocers, where those who made and sold the most popular sweets of Siena. In the Middle Ages and in the Renaissance spice shops and convents could use spices, candied fruit, essential oils, almonds and sugar. This allowed to enrich the flavor of the food and to make these sweets. Since the Middle Ages the ingredients of Ricciarelli have remained the same: white sugar, sweet and bitter almonds, egg whites, orange scent and peel to which is added powered sugar: these ingredients can be found in the product specification which regulates the awarding of PGI status. Ricciarelli of Siena should be kept in a cool dried place in order to maintain softness and fragrance. They are perfect combined with coffee or sweet wines like Vin Santo o Moscadello of Montalcino at the end of the meal.