Ricciarelli

Italian almond biscuits For people with the name, see Ricciarelli (surname).

RicciarelliRicciarelli from SienaTypeMacaroonPlace of originItalyRegion or stateSiena, TuscanyMain ingredientsAlmonds, sugar, honey, egg whites  Media: Ricciarelli Ricciarelli are a type of biscuit originating in 14th-century Siena, Italy. It is considered one of the signature sweets of Siena, in addition to panforte, cenci,: 167  and cavallucci.

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

[edit] Today, the biscuits are made using an almond base: 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: 169  of about 20 grams (0.71 oz) each: 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.: 179  They may be baked with wafer paper, which is trimmed to the shape of the biscuit after they have cooled.: 179  The rough and crackled surface is usually lightly sprinkled with confectioners' sugar, and may also be covered in dark chocolate.: 151  Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo: 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.: 151 

Ricciarelli’s soft, melt‑in‑the‑mouth texture and their subtle honey‑almond flavour make them a natural companion to the richer, spiced biscuits that dominate British Christmas tables. Their delicate crust, dusted with powdered sugar, adds a touch of elegance without overwhelming the palate, offering a gentle contrast to darker treats like gingerbread or chocolate shortbread. Because they’re naturally gluten‑free, they also cater to the growing number of dietary restrictions during the festive season, allowing more guests to indulge. The biscuit’s historic roots in Siena’s winter markets mean they already carry a sense of seasonal tradition, making them an easy fit for anyone looking to broaden their holiday sweet repertoire.

When selecting Ricciarelli, look for biscuits that are lightly golden on the outside and retain a slight give when pressed – a sign of a properly baked almond base. Avoid packs where the biscuits appear dry or overly hard, as they may be past their prime. Freshness is key, so check the production date and aim for a batch made within the last three months. If you can, choose varieties that use whole‑ground almonds rather than almond extract, as this delivers a richer, nuttier flavour. For gifting, opt for tins with a festive seal; they protect the delicate biscuits from humidity and add a presentable touch.

Ricciarelli shine when served at room temperature, allowing the almond oils to release their aroma. Arrange them on a decorative platter alongside dried figs, candied orange peel, and a handful of roasted hazelnuts for a simple but sophisticated Christmas sampler. Pair them with a glass of Vin Santo or a sweet Moscato – the wine’s acidity cuts through the honeyed sweetness and highlights the biscuit’s buttery notes. For a British twist, crumble a few over a bowl of hot winter pudding custard; the biscuits soften and add a delightful almond crunch. Just remember to keep them away from strong‑smelling foods, as their subtle flavour can be easily masked.