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Ricciarelli

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Ricciarelli
Ricciarelli from Siena
TypeMacaroon
Place of originItaly
Region or stateSiena, Tuscany
Main ingredientsAlmonds, sugar, honey, egg whites

Ricciarelli are a type of biscuit originating in 14th century Siena. It is considered one of the signature sweets of Siena, in addition to panforte, cenci,[1]: 167  and cavallucci.

Background

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Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.[1]: 169  He purportedly said that the "foreign biscuits curled like the Sultan's slippers".[1]: 169  The modern biscuit does not exhibit curling.[2]: 14  In medieval times, they were known as marzapanetti alla senese or morzelletti.[3]: 38  They acquired the name ricciarelli in the 1800s.[3]: 38 

An alternative etymology, from the Treccani Italian encyclopaedia, indicates that the word ricciarèlli derives from rìccio, meaning 'hedgehog', perhaps for the original form. Particularly when coated with sliced almonds, the biscuit looks like a hedgehog.

Preparation

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Today, the biscuits are made using an almond base[4]: 169  with sugar, honey and egg white. When prepared in the traditional method, the almonds are ground with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped biscuits[4]: 169  of about 20 grams (0.71 oz) each[3]: 39  that are set aside for two days before baking. After baking, they are removed from the oven and allowed to cool for 15 minutes, to prevent the biscuits from breaking, before transferring them to wire racks.[1]: 179  They may be baked with rice paper, which is trimmed to the shape of the biscuit after they have cooled.[1]: 179  The rough and crackled surface is usually lightly sprinkled with confectioner's sugar, and may also be covered in dark chocolate.[5]: 151 

Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo[5]: 151  or Moscadello di Montalcino.

Packaged biscuits sold at retail are traditionally enveloped in a blue paper tissue depicting two winged horses from the Etruscan Archeological Museum in Volterra.[5]: 151 

See also

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Media related to Ricciarelli at Wikimedia Commons

References

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  1. ^ a b c d e Esposito, Mary Ann (November 2003). Ciao Italia in Tuscany. St. Martin's Press. ISBN 0-312-32174-0.
  2. ^ Itinerari: Siena e il Senese. Touring Editore. 2005. ISBN 88-365-3149-0.
  3. ^ a b c Fichera, Paolo, ed. (October 2004). I dolci delle feste. Touring Editore. ISBN 88-365-3063-X.
  4. ^ a b Esposito, Mary Ann (2007). Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions. St. Martin's Press, Macmillan. ISBN 978-1-4299-0410-0.
  5. ^ a b c Authentic Tuscany. Touring Editore. 2005. ISBN 88-365-3297-7.