What the recipe doesn't tell you
Siena, Tuscany · Tuscany — Pastry & Dolci
The flat, oval almond biscuits of Siena, recognised as a traditional product of the IGP zone: ground blanched almonds, sugar, and egg whites formed into a paste, shaped into lozenges, rolled in icing sugar, and baked at a low temperature until they crack on the surface. The interior remains moist and chewy; the exterior is crisp. Dating to the 14th century, ricciarelli derive from the marzipan tradition introduced to Siena through trade with the Arab-influenced courts of Spain and the Middle East.
Siena, Tuscany
Crisp-cracked surface giving way to a moist, yielding almond interior perfumed with bitter almond — the medieval Arab almond paste tradition adapted into Sienese Christmas culture
Baking at high heat — the exterior hardens before the interior sets, producing a crunchy biscuit instead of the characteristic soft interior Skipping the overnight rest — the paste is too sticky to shape correctly Insufficient icing sugar coating — the sugar both creates the cracked surface and prevents sticking
Blanched almonds ground to a fine paste in a food processor; combined with equal weight of sugar Egg white (1 per 200g almond paste) and bitter almond essence or almond oil for depth Paste rested overnight refrigerated — allows the paste to firm and the flavours to develop Shape into lozenges with wet hands; roll generously in icing sugar before baking Bake at 150°C for 15 minutes — the surface cracks naturally as the interior expands
The complete professional entry for Ricciarelli di Siena ai Mandorla DOP: quality hierarchy, sensory tests, cross-cuisine parallels, species precision.
Read the complete technique → Why it works →