Scarlett WRicciarelli - Siennese Marzipan Cookies
December 27th 2007 09:49
Ricciarelli - Siennese Marzipan Cookies
About Ricciarelli
Ricciarelli are a traditional Italian cookie with origin in the Tuscan city of Siena dating to the 14th century. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.
Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo or Moscadello di Montalcino.
INGREDIENTS
Serves 4 - 6
1¾ cups peeled whole almonds
1 cup granulated sugar
1¼ cups confectioners’ sugar plus extra for dusting
¼ cup finely chopped candied orange peel
⅛ teaspoon almond extract
1 egg white, stiffly beaten
1. Preheat the oven to 400ºF. Spread the almonds on a baking (cookie) sheet and place in the oven for 3 – 4 minutes. Transfer to a food processor and chop finely.
2. Place the chopped almonds in a mixing bowl and stir in both sugars, the oranges peel, and almond extract. Mix well.
3. Fold in the egg white carefully.
4. Shape the mixture into diamond shapes and place on parchment paper, trimming off the excess.
5. Place on cookie sheets and refrigerate for about 10 hours.
6. Bake in a preheat oven at 300ºF for about 1 hour, reducing the heat if they begin to brown. These cookies should be pale and soft when cooked.
7. Remove from the oven and dust generously with the extra confectioners’ sugar.
8. Serve when cool.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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