Prep 20 mins
Cook 3 hrs 30 mins
AKA Sienese Almond Cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that I should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from Tessa Kiros.
- 3 cups ground almonds
- 1 1⁄3 cups caster sugar
- 1 1⁄4 cups icing sugar
- 1 teaspoon baking powder
- 1 oranges, zest of or 1 lemon, zest of
- 2 egg whites
- 2 teaspoons almond extract
- Line a baking sheet with baking or parchment paper.
- Mix the almonds with the caster sugar,2/3 of the icing sugar, all the baking powder and the orange zest.
- In a clean bowl, beat the egg whites to soft peaks, then stir them into the almond mixture.
- Using a large spoon, mash the mixture to a wet, sticky mass.
- Stir in the almond extract.
- Form oval or torpedo shapes about 2.5 inches long, roll in the remaining powdered sugar, and flatten slightly.
- Put them onto the parchment-lined baking sheet, allowing room to spread slightly (mine doubled in size), and sift the remaining powdered sugar over the tops.
- Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
- Preheat the oven to 275F/140°C
- Bake the cookies for about 30 minutes, or until they are lightly golden and a little firm on the outside (the insides should still be soft). Turn the baking tray halfway through cooking if your oven demands this type of attention (mine is rather unreliable, so I got half of them over cooked so the insides weren't soft).
- Cool completely and store in an airtight container.
Excellent! My husband and I were in Tuscany this past May and we fell in love with Ricciarelli. Back home in Canada, we were pining for the taste again. I found several recipes on line, but this one is definitely the closest to what we ate. The ones we had were always round, not diamond shape as the traditional recipes say, and moist inside with a hint of lemon. I only changed two things. I added an extra egg white for fluffiness and moistness and we leave them for 1-1/2 hrs. instead of 2. When baking, I take them out after 20mins. instead of a half hour. We get about 35 cookies from a batch.
We love ricciarelli during the christmas/new year season, and make them every year. You have come pretty close, the next time try to lay out the white confectioner's wafer at the bottom for the authentic effect, that will also help maintain the classic diamond shape. (You will make a big sheet of dough, then cut them into diamond shapes with a sharp knife.) Try not to overbake them, they should look almost undercooked when it is finished, and soft and chewy inside. Coat them with generous amount of powdered sugar when you serve them and/or save them. Enjoy with a nice sweet dessert wine (i.e. Gancia)!!