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Ricciarelli

From Wikipedia, the free encyclopedia
Italian almond biscuits
For people with the name, seeRicciarelli (surname).

Ricciarelli
Ricciarelli from Siena
TypeMacaroon
Place of originItaly
Region or stateSiena,Tuscany
Main ingredientsAlmonds,sugar,honey,egg whites

Ricciarelli are a type ofbiscuit originating in 14th-centurySiena, Italy. It is considered one of the signature sweets of Siena, in addition topanforte,cenci,[1]: 167  andcavallucci.

Background

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Legend holds that they were introduced byRicciardetto della Gherardesca in his castle nearVolterra upon his return from theCrusades.[1]: 169  He purportedly said that the "foreign biscuits curled like the Sultan's slippers".[1]: 169  The modern biscuit does not exhibit curling.[2]: 14  In medieval times, they were known asmarzapanetti alla senese ormorzelletti.[3]: 38  They acquired the namericciarelli in the 1800s.[3]: 38 

An alternative etymology, from theTreccani Italian encyclopaedia, indicates that the wordricciarèlli derives fromrìccio, meaning 'hedgehog', perhaps for the original form. Particularly when coated with sliced almonds, the biscuit looks like a hedgehog.

Preparation

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Today, the biscuits are made using analmond base[4]: 169  withsugar,honey, andegg white. When prepared in the traditional method, the almonds are ground with amilling machine, and the finished mix is formed into numerous oval- or lozenge-shaped biscuits[4]: 169  of about 20 grams (0.71 oz) each[3]: 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.[1]: 179  They may be baked withwafer paper, which is trimmed to the shape of the biscuit after they have cooled.[1]: 179  The rough and crackled surface is usually lightly sprinkled withconfectioners' sugar, and may also be covered indark chocolate.[5]: 151 

Ricciarelli are typically consumed atChristmas, served with adessert wine such asVin Santo[5]: 151  orMoscadello di Montalcino.

Packaged biscuits sold at retail are traditionally enveloped in a blue paper tissue depicting two winged horses from theEtruscan Archeological Museum in Volterra.[5]: 151 

See also

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Media related toRicciarelli at Wikimedia Commons

References

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  1. ^abcdeEsposito, Mary Ann (November 2003).Ciao Italia in Tuscany.St. Martin's Press.ISBN 0-312-32174-0.
  2. ^Itinerari: Siena e il Senese. Touring Editore. 2005.ISBN 88-365-3149-0.
  3. ^abcFichera, Paolo, ed. (October 2004).I dolci delle feste. Touring Editore.ISBN 88-365-3063-X.
  4. ^abEsposito, Mary Ann (2007).Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions.St. Martin's Press, Macmillan.ISBN 978-1-4299-0410-0.
  5. ^abcAuthentic Tuscany. Touring Editore. 2005.ISBN 88-365-3297-7.
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