Ricciarelli di Siena Cookies
Ricciarelli di Siena cookies have become an emblem of the palio city in central Tuscany just like the Panforte. But the recipe may well have been imported from Arabia
According to legend, Ricciarelli cookies from Siena have a history going back to the 14th centrury. Old tales claim that the recipe was part of the luggage of a certain nobleman by the name of Ricciardetto della Gherardesca, when he returned home from a crusade to the land of Israel. Middle Eastern origins would explain the use of orange blossom water and the shape said to resemble the slippers of a Sultan.
The perfumed water slightly reminiscent of a grandmother’s closet can be left out. But then Ricciarelli di Siena are not so very different from other kinds of macaroons or almond paste cookies.
Ingredients
250 g blanched almonds
2 egg whites
50 g succade
200 g sugar
1 tsp orange blossom water
1/2 tsp baking powder
Powdered sugar
Preparation
Blend the blanched almonds with succade
Mix the almond paste with sugar, egg whites, baking powder and orange blossom water.
The dough will be really sticky
Pour a heap of powdered sugar on a plate and roll the almond-sized ricciarelli in the sugar, before placing them on a sheet of baking paper.
Bake the ricciarelli for 15 minutes in a 175 C / 350 F hot oven
Place the ricciarelli cookies on a wire rack to cool.
Keep ricciarelli cookies in an air tight container.
I made these yesterday for a party. They are very nice. They are great for a party because they are gluten-free (assuming you use gluten-free baking powder) and dairy free. I like the orange blossom water. You see that quite often in Southern Italian/Sicilian desserts too.
I’m glad you and your guests liked them. It’s hard to take all kinds of allergies into account, when you are preparing food for a party, and although Ricciarelli di Siena are good for people with gluten intolerance, people with nut allergy would have to be warned against them.
hi what it is succade please
Succade is candied peel from the Calabrian citron fruit (see this blog post: https://italiannotes.com/candied-peel-and-succade/) It is relatively bitter, and often bought in mixes with other kinds of candied peel. Other names are Citronat or Etrog Succade. candied lemon peel can be used instead.
If I can not find orange blossom water can I use orange peel? If so, how much orange peel should I use?
You could use it though the taste is very different. Orange blossom water smells and tastes like soap or perfume, and it is one of the ingredients you either love or hate. I like it to a certain extend, but I’m sure the ricciarelli would be just as good – though not as authentic – if they are flavoured with orange peel. I would use 1 fresh organic orange, and grate only the fragrant oily orange part of the peel finely. Then I would add it little by little to suit my taste. Good luck:)