Ricciarelli di Siena: Original Recipe and Secrets of Sienese Pastry-Making

The ricciarelli senesi are among the oldest and most refined Italian confections, true jewels of Tuscan pastry-making that encapsulate centuries of history and artisanal mastery. These soft biscuits made from almond paste, with their characteristic oval shape and cracked surface covered in powdered sugar, represent the undisputed symbol of Christmas in Siena. Every bite reveals a tender and fragrant heart, where the intense flavour of almond blends with the delicate sweetness of sugar and the aroma of citrus fruits.

For hospitality and pastry professionals in Switzerland, offering authentic ricciarelli senesi means bringing a piece of thousand-year-old Italian tradition to the table. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients needed to create these masterpieces of Sienese pastry-making, from premium almond paste to sugar and professional wafer paper.

Historical Origins of Ricciarelli: From the Crusades to Siena

The history of ricciarelli senesi stretches back to the Middle Ages and intertwines with the Crusades and the trade routes that connected the Orient with the heart of Tuscany. According to the most widely accepted tradition, these confections derive from Arab marzipan, brought to Italy by crusaders returning from the Holy Land. The oriental marzipan, made from almonds and sugar, found in medieval Siena the fertile ground to transform into something unique.

Legend attributes the birth of ricciarelli to Ricciardetto della Gherardesca, a Sienese knight who returned from the Crusades bringing with him the recipe for oriental marzipan sweets. Upon his return to the castle of Volterra, Ricciardetto presented these confections to his court, and from there they spread rapidly throughout the Siena region. The very name ricciarelli is believed to derive from Ricciardetto, although some scholars connect it to the curled and undulating shape of the biscuits.

In summary, the ricciarelli represent a gastronomic bridge between East and West, a confection that has crossed seas and centuries to become the symbol of the Sienese Christmas tradition. As early as the 14th century, ricciarelli were present on the tables of noble Sienese families, and since then the recipe has been passed down from generation to generation with very few variations.

IGP Certification and the Christmas Tradition

The ricciarelli di Siena have received IGP certification (Protected Geographical Indication), a fundamental recognition that protects the authenticity and quality of this historic product. The certification guarantees that ricciarelli are produced according to the traditional specification, using high-quality sweet almonds in the almond paste, adhering to traditional ingredient proportions, maintaining the characteristic oval shape with cracked surface, using mandatory wafer paper at the base and following the traditional Sienese method.

The key point is that the IGP certification is not merely a commercial trademark, but a guarantee of authenticity that protects the consumer and recognises the work of Sienese pastry chefs. For hospitality professionals who source from LAPA, this means being able to offer customers a product with a certified history and guaranteed quality.

In Siena, Christmas without ricciarelli is unthinkable. Together with panforte and cavallucci, ricciarelli form the trinity of Sienese Christmas confections, a tradition that renews itself every year in the pastry shops and homes of the city of the Palio. Today, ricciarelli have transcended the boundaries of Christmas tradition and are enjoyed year-round, as a biscuit for tea, coffee or as a meal-ending treat in fine restaurants.

Original Ingredients for Ricciarelli Senesi

The quality of ingredients is the secret to perfect ricciarelli senesi. The simplicity of the recipe highlights every single raw material, making the choice of premium ingredients essential. LAPA offers certified Italian almond paste, superior quality sugar and professional wafer paper, everything needed for authentic ricciarelli.

Ingredient List for approximately 30 Ricciarelli

• 500 g high-quality almond paste (available in the LAPA catalogue)
• 200 g fine powdered sugar
• 100 g caster sugar
• 2 egg whites at room temperature
• 1 teaspoon vanilla extract
• Grated zest of 1 orange and 1 lemon
• 1 pinch of salt
• Rectangular wafer paper for the base (available from LAPA)
• Powdered sugar for dusting

Almond Paste and Wafer Paper: The Key Ingredients

Almond paste is the fundamental ingredient of ricciarelli senesi. The quality of the almond paste determines the flavour, texture and fragrance of the finished product. LAPA selects Italian almond paste produced with premium sweet almonds, finely ground and processed according to tradition. A superior quality almond paste must have an almond content of no less than 50% and an intense, natural aroma.

Wafer paper, thin sheets of edible wafer, is a distinctive and indispensable element of authentic ricciarelli senesi. Placed at the base of each biscuit, the wafer paper serves a dual function: it prevents the dough from sticking during baking and provides the characteristic crisp base that contrasts with the softness of the almond heart. LAPA supplies professional quality wafer paper, perfect for artisanal pastry-making.

Preparing Ricciarelli Senesi: Step-by-Step Recipe

Preparing ricciarelli senesi requires attention and respect for resting times. Although the ingredients are few, technique is fundamental to achieving the perfect consistency: soft and moist inside, slightly crisp outside, with the characteristic cracks on the surface.

Dough Preparation and Resting

• Work the almond paste with the caster sugar until a homogeneous mixture is achieved.
• Add the egg whites one at a time, mixing carefully.
• Incorporate the sifted powdered sugar, orange zest, lemon zest and vanilla.
• Knead gently until a smooth and compact but not overly firm mass is obtained.
• Wrap the dough in cling film and leave to rest in the refrigerator for at least 2 hours, ideally overnight.
• Resting allows the flavours to meld and the dough to reach the ideal consistency for shaping.

Shaping and Coating

• Remove the dough from the refrigerator and allow it to soften slightly at room temperature for 15 minutes.
• Take portions of approximately 25-30 grams and shape them into the characteristic oval diamond form.
• Roll each biscuit generously in powdered sugar, covering it completely.
• Place each ricciarello onto a piece of wafer paper, pressing lightly to make it adhere.
• Arrange the ricciarelli on a baking tray lined with parchment paper, spacing them at least 3 cm apart.

Baking

• Bake in a preheated static oven at 150 degrees for 15-18 minutes.
• The ricciarelli are ready when the surface displays the characteristic cracks and fissures, but the colour remains pale, almost white.
• They must not brown: if they take on colour, the temperature is too high.
• Allow to cool completely on the tray before removing.

Professional Tips for Perfect Ricciarelli

The Sienese master pastry chefs guard secrets passed down through generations. Here are the most important tips for achieving professional-quality ricciarelli, perfect for artisanal pastry shops and fine dining establishments.

• The almond paste must be fresh and of superior quality: it is the ingredient that makes the difference. Order almond paste from the LAPA catalogue to ensure yourself the finest Italian raw material.
• The egg whites must be at room temperature and only lightly beaten, not whipped stiff: they serve to add tenderness, not to leaven the dough.
• The oven temperature must be low and consistent: ricciarelli should dry out more than bake.
• The cracks on the surface are the hallmark of authentic ricciarelli: they form naturally thanks to the layer of powdered sugar and the slow baking.
• The wafer paper must be of good quality and the correct size: LAPA supplies professional wafer paper ideal for this preparation.

Common Mistakes to Avoid

• Using low-quality almond paste or paste with too much added sugar: the almond flavour must dominate.
• Baking at too high a temperature: ricciarelli must remain pale and soft, not golden and dry.
• Skipping the dough resting time: without resting, ricciarelli do not develop their characteristic aroma and deform during baking.
• Not using wafer paper: without wafer paper, the authenticity and traditional texture of the biscuit are lost.

Storage and Pairings

Ricciarelli senesi keep in a well-sealed tin for 2-3 weeks at room temperature and up to one month in the refrigerator. For professional catering, LAPA recommends preparing the dough in advance and baking fresh at the time of service for maximum freshness. Classic pairings include Tuscan Vin Santo, espresso coffee, or served as petit fours at the end of a meal. As part of a mixed Tuscan pastry platter, ricciarelli pair perfectly with cantuccini and panforte.

Quality Ingredients for Professional Pastry-Making

The difference between good ricciarelli and extraordinary ones lies entirely in the quality of ingredients. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian raw materials for this preparation.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for professional ricciarelli: certified Italian almond paste, superior quality powdered sugar, professional wafer paper, vanilla extracts and Italian citrus zest. Delivery takes place within 24-48 hours throughout Switzerland, guaranteeing freshness and punctuality even for the most delicate ingredients.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Ricciarelli Senesi

What is the difference between ricciarelli and amaretti?

The answer is that ricciarelli and amaretti are different confections in both texture and ingredients. The ricciarelli senesi are soft and moist, based on sweet almond paste, with an oval shape and cracked surface, and rest on wafer paper. Amaretti are crispier on the outside, have a round shape and do not use wafer paper.

Why must ricciarelli have cracks on the surface?

The answer is that the cracks are the hallmark of authentic ricciarelli. They form naturally during baking: the outer layer of powdered sugar dries out and cracks, while the inside remains soft and moist. If cracks do not form, the dough may be too moist or the oven temperature too low.

Can ricciarelli be made without wafer paper?

The answer is that technically ricciarelli can be baked without wafer paper using parchment paper, but a distinctive element of the traditional recipe and the IGP certification is lost. The wafer paper provides the characteristic crisp base. For an authentic result, wafer paper is indispensable. LAPA offers professional quality wafer paper in its catalogue.

What type of almond paste is needed for ricciarelli?

The answer is that for authentic ricciarelli senesi, a high-quality almond paste with a sweet almond content of no less than 50% is required. Avoid inexpensive almond pastes with excessive added sugar or artificial flavourings. LAPA selects premium Italian almond paste, ideal for this preparation.

How long do ricciarelli keep?

The answer is that ricciarelli senesi keep perfectly for 2-3 weeks in a well-sealed tin at room temperature. In the refrigerator, storage extends to up to one month. For professional catering, LAPA recommends preparing the dough in advance and baking fresh at the time of service for maximum freshness.

Are ricciarelli suitable for coeliacs?

The answer is that traditional ricciarelli, in their original recipe, do not contain wheat flour and are therefore naturally gluten-free. However, it is necessary to verify that the almond paste and other ingredients have not been contaminated with gluten during production. LAPA provides detailed technical data sheets for every product in its catalogue.

Discover all ingredients for professional pastry-making in the LAPA catalogue: almond paste, sugar, wafer paper and everything needed for perfect ricciarelli senesi. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch