When I had my short-lived biscuit stall on a market a few years ago, ricciarelli were my most popular item. Ricciarelli are in the macaron family, kinds of meringue made with beaten egg whites and sugar, and in this case ground almonds. As such, they fit in with the inclinations of those with an aversion to wheat and gluten, of which there are many round here. I also gave this recipe to The Hearth pizzeria in Lewes, and they sold well there for a few years too before it closed down.
Ricciarelli are originally from Siena. Despite me spending two years living in Italy, and indeed doing an art history degree many years ago, Sienna is not a city I know. It’s a place I’d love to visit on a food pilgrimage due to its association with such wonderful baked goodies. Ditto its rhyming cousin Vienna, home to another of my favourite ground almond and egg white concoctions: the Sachertorte. One of these years…
Ricciarelli for Christmas
In Siena, ricciarelli are traditionally made for Christmas. My friend Karin likes me to make her bags every year to give away to her family as presents. I must admit I couldn’t muster the energy to do that this year. December is intense enough with our modern early Christmas hype, never mind the effects of all the pressure on our children. So anyway, I’m sharing this recipe for you Karin! She’s from a Czech family and this Christmas just gone I was lucky enough to experience her lovely plate of traditional cookies. We’re talking about doing a Christmas cookies masterclass next year, so watch this space.
Ricciarelli are distinguished from other almond paste treats by their soft centres, crisp outside and lozenge shape. I’m sure professional bakers in Siena churn them out swiftly but I like to take my time over the shaping, cutting the paste into sausages, lopping this into chunks, weighing these, then using two plastic dough scrapers to form the lozenge. If you do a big batch, this can take a little while, but I find it quite meditative and like the results.
I developed this recipe based on various others I researched. Some call for resting the paste for a day or even longer, but I think it’s fine to rest for a minimum of four hours in the fridge, or overnight.
1. You can use whole blanched almonds and grind them, but frankly I think the results are great with ground almonds.
2. This recipe can easily be scaled up and down as it’s a basic ratio of 1 egg white to 100g almonds, 100g icing sugar.
2. Egg whites keep well in the fridge, but it’s best to make the ricciarelli with them at room temperature. So remember to get them out the day you’re baking.
2 egg whites, about 66g
5g lemon juice
200g icing sugar, sieved
200g ground almonds
4g almond essence
2g vanilla essence
Zest of 1 orange (or lemon if you ain’t got orange. Or indeed both is you like the citrus.)
Extra icing sugar for shaping and dusting
1. Line some baking sheets with parchment or silicone sheets.
2. Beat the egg whites to stiff peaks.
3. Add the essences to the egg whites at the end and combine. (Use more or less essences, to taste.)
4. Combine the almonds and sugar (sieved).
5. Add dry ingredients and zest to the egg white, combining to form a sticky paste.
6. Cover or bag and rest in the fridge for at least four hours, or overnight.
7. On a work surface well dusted with more icing sugar, form a rope the cut off pieces, each weighing about 20g.
8. Shape each into a into a lozenge or diamond shape. Using a pastry scraper – or indeed two – is ideal. The ricciarelli should be about 10mm thick.
9. Dust with even more icing sugar, to coat well. Really, don’t skimp.
10. Heat oven to 160C.
11. Place the ricciarelli on baking sheets lined with parchment or silicon.
12. Bake for about 15 minutes until only just starting to crisp up and but not colour too much. You want them soft inside, with a slight crunch to the crust.
13. Cool on a wire rack.