Ricciarelli di Siena

A typical dessert of Sienese cuisine, ricciarelli di Siena are soft almond biscuits whose origins date back to the 14th century. According to a popular legend, they were named after a Sienese nobleman Ricciardetto Della Gherardesca, who brought similar lozenge-shaped Arab sweets to Siena upon his return from the Crusades. Back then, these cookies were also known as marzapanetti alla Senese or morzelletti, and they were reserved for the lavish banquets and feasts of Tuscan royalty, since almond paste or marzipan was a precious and expensive ingredient sold only in Renaissance apothecaries along with the most exotic spices of the time. Today, the aromatic ricciarelli are made with both sweet and bitter almonds, sugar, and egg whites; they are often flavored with candied orange peel and dusted with icing sugar. In Tuscany, they are a traditional Christmas treat, typically enjoyed with dessert wines such as Moscadello di Montalcino or Vin Santo.