Ricciarelli di Siena are small sweets typical of the city of the Palio.
Made of marzipan, almond flour, sugar, egg whites and citrus flavorings, their oval lozenge shape resembles grains of rice.
Traditionally in Tuscany, they are prepared during the Christmas holidays.
- 18 oz of peeled almonds
- 2 cups of granulated sugar
- 3 oz egg whites
- powdered sugar to taste
Heat oven at 350 F.
Chop the almonds with the sugar, a little at a time.
Place the almond and sugar mixture in a large bowl.
Add the egg whites to the almond mixture.
Using a spatula, mix well.
The dough will be heard.
Place the dough in the refrigerator about 1 hour.
Take the dough out of the refrigerator and roll it, using a lot of powdered sugar, in a log shape.
Cut the log in 1/2 inch slices.
Shape the cookies in the typical oval shape, add more powdered sugar and place them on a cookie sheet covered with parchment paper.
Place in the preheated oven and cook 4 minutes.
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