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Blanched whole almond 1 Pound
12 Ounces of Powered Sugar
2 Eggs white
3 ounces of corn starch
1 teaspoon of baking soda
1 each lemon zest
1 teaspoon of vanilla extract
1 teaspoon of Anisette liquor
1 teaspoon of Almond extract
ricciarelli cookies

The Ricciarelli from Siena



Toasted the blanched almond in the oven at 120 degree for fifteen minutes. Then remove them and chilled at room temperature. Put the almond in a food processor with 10 ounces of the powered sugar, blend it until the almond release the oil and start to get a paste consistency, then incorporate the rest on the flavors ingredients, then corn starch, the tea spoon of baking soda, then add the egg white without whipping it to the almond mixture slowly with your hand until the almond will become pasty and sticky but not to sticky. In a clean table surface, cover it with the rest of the powered sugar. With a 2 ounces scoop, scoop out the bowl over the sugar then with your finger form a diamond shape,leave the "Ricciarelli" already form at room temperature over night, than in the morning baked for 15 minutes at 140 degrees. This cookies is a Arabic origin, and was imported in Siena during the crusade time period, this very similar to Islamic pastry.

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