Ricciarelli are the Italian (Tuscan) answer to Macarons, but less fussy, because Italians…do it better 🙂
These bitesize delights were my mom’s favorite indulgence over the Christmas holidays. In fact, she was born and raised in Tuscany, and these cookies from Siena must have carried good memories for her.
Even thought the process is easy, these GF treats are a true joy: notes of orange, almond and a chew that is uniquely addictive since 1879.
Being always on a time crunch, I came up with some shortcuts to be able to deliver these cookies in lesser time. No overnight rest, just a few hours, no homemade almond paste, the one in a can is just fine.
In conclusion, the cookies are as good as advertised, they even have the classic, unique, sought after crinkles as the very distinguished Tuscan Ricciarelli.
Add these cookie to your repertoire of sweets for the holidays, you won’t regret it.
- DifficultyVery easy
- Preparation time30 Minutes
- Rest time8 Hours
- Cooking time20 Minutes
- Serving12 at 2 cookies each
- Cooking methodOven
How to make Ricciarelli
Resting and baking
The Ricciarelli keep well in a airtight container for about a week, refrigerated.