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Ingredients 1 1/2 cups ground almonds
Directions Preheat the oven to 325 degree F.
Notes "Ricciarelli" are traditional Christmas cookies from Siena. The almond-shaped cookies are supposed to represent the almond eyes of the Madonna by Renaissance painters, particularly those related to the Angel's Annunciation. The almond shape is also considered a symbol of fertility. In the old days the Sienese made them for Christmas, nowadays they are popular throughout Italy, and are available throughout the year. There are dozens of recipes for this cookie. All of them include almonds (in some shape or form), orange zest or extract and lots and lots of icing sugar. Some recipes coat the cookies with icing sugar before the cookies are baked, while some recipes coat the cookies after they are baked. Some recipes add a bit of baking powder, some don't. The cookies are not supposed to spread or rise. What you see is what you get. Basically "ricciarelli" are orange-flavored almond cookies, coated with icing sugar. Prior to World War II potato starch rather than flour may have been used to make this recipe. I looked for potato starch and couldn't find it anywhere. Almond flour or almond meal is supposedly better than store-bought ground almonds, but again I couldn't find almond flour anywhere. My take on the recipe is easy to do. It's a beginner's version, I guess. For the original, classic recipe as was described by the famous 19th century Italian cookbook writer, PELLEGRINO ARTUSI, see the entry titled "Ricciarelli di Siena." That recipe can be found in this entry, on this website. Pellgrino Artusi's cookbook as it was first published in the late 19th century is now in the public domain..... Photo: Mary Melfi. |