Browsing through the Christmas menus typical of the various Italian regions, I couldn't help but dwell on the Ricciarelli, special biscuits, typical of Siena, which are prepared with almonds, sugar and egg white. The flavor is very reminiscent of that of soft amaretti: what changes is the shape and the wrinkled surface covered with a blanket of icing sugar. Let's find out the recipe.
Video of the Recipe
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Identity Card of the Recipe
- 416 KCal Calories per serving
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Ingrediants
- 200 g of almonds
- 150 g of sugar
- 40 g of egg white
- 20 ml of water
- 10 g of white flour of type 00
- Optional: 1 vial of almond flavoring
- Peel of untreated oranges
- About 100 g of powdered sugar
- 1 sheet of waffles
Materials Needed
- Powerful blender
- Sieve
- Row lemons
- Scissors
- Baking tray
- Baking paper
- Electric whips
- Film
Preparation
- Very finely blend the almonds together with 100 g of granulated sugar and the orange zest.
Attention!
The very fine grinding of the almonds is a very important variable to obtain excellent quality biscuits. For this reason, it is recommended to blend the almonds with the sugar for a very long time - but intermittently - to obtain an extra fine grain.- Combine the almond powder and sugar in a bowl.Add a teaspoon of flour and mix. Those who wish can flavor with a vial of almond flavoring.
- Prepare a syrup with 50 g of sugar and 20 ml of water: bring to the heat and allow for a couple of minutes from boiling. Then pour the very hot syrup into the center of the almond powder and mix with a wooden spoon.
- Beat an egg white until stiff and add it to the almond powder. Knead with your hands until you get a compact and slightly sticky dough.
- Put the dough in a bowl, cover with cling film and let it rest out of the fridge overnight (10-12 hours).
- The next day, prepare the base for the ricciarelli. Cut a diamond-shaped wafer sheet to obtain about 20 shapes.
- Work the marzipan mixture with your hands and divide it into 20 pieces (weighing about 20 g l "one), possibly with the help of icing sugar.
- Work each piece with your hands, trying to get the same shape of the wafer (typical shape of ricciarelli).
- Place the ricciarelli in a baking tray lined with parchment paper, sprinkle with icing sugar and bake for 10-11 minutes at 160 ° C.
- Turn out the ricciarelli while still hot and soft, and allow to cool completely before serving.
Alice's comment - PersonalCooker
Almonds, sugar and egg white: very few ingredients, wisely dosed, to obtain delicious sweets, to be tasted slowly, perhaps with fortified wines such as Vin Santo Toscano or with Moscadello di Montalcino.Nutritional values and Health Comment on the recipe
Ricciarelli are very caloric sweet foods, with a prevalence of energy borne by carbohydrates, followed by fats and finally by proteins. Cholesterol is non-existent, fiber is very abundant and the prevalence of fatty acids seems unsaturated.
Ricciarelli are biscuits not recommended in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia, while they have no contraindications for the hypercholesterolemic and lactose intolerant diet of normal weight; on the other hand, as they contain gluten, they are to be precluded for people with celiac disease.
The average portion is around 30g (125kcal).
