In breve
The dish in short
- Peeled sweet almonds ground fine, granulated sugar, egg white and a raising agent, dusted with icing sugar: never flour or potato starch.
- Per kilo of paste: almonds 35–50%, granulated sugar 35–47%, egg white 6–12%, icing sugar 5–8%, candied orange peel at most 5%.
- Cut into rounded lozenges of 10 g–30 g once baked, traditionally set on starch wafers, and dusted generously with icing sugar.
- Baked in a preheated oven at 150 °C–200 °C for 12–20 minutes: white, cracked tops, barely golden edges, a soft inside.
- Kept airtight: dry air hardens the paste and damp air makes it sag.
Il video, Siena, Toscana
Ricciarelli di Siena
The video: Siena's soft almond biscuits
Siena's soft almond biscuits, a PGI since 2010: peeled almonds ground fine with sugar and egg white, cut into rounded lozenges, dusted thickly with icing sugar and baked briefly so that they stay white and tender. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 20
- Hands-on
- 44 min
- Cooking
- 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
