Ricciarelli di Siena: The Original Recipe That Elevates Your Menu

Picture this: you break through a delicate, cracked shell of powdered sugar and a wave of warm almond fragrance fills the air. Beneath the surface, a soft, moist heart — where Sicilian almonds, citrus zest and vanilla merge into perfect harmony. Ricciarelli senesi are not just biscuits. They are seven centuries of Tuscan mastery in one iconic oval shape. And now, you can bring this experience to your guests.

As a hospitality or pastry professional in Switzerland, you know: your guests crave authenticity and flavours that tell a story. We get it — we are food entrepreneurs, just like you. With over 2,000 Italian products and delivery in 24–48 hours across Switzerland, LAPA provides every ingredient you need for authentic ricciarelli senesi: certified almond paste, premium sugar and professional wafer paper, all sourced from Italy’s finest producers. Call us at +41 76 361 70 21.

From the Crusades to Your Kitchen: The Thousand-Year Story of Ricciarelli

The history of ricciarelli senesi reaches back to the Middle Ages, intertwining with the Crusades and the trade routes connecting the Orient to the heart of Tuscany. According to the most widely accepted tradition, these confections descend from Arab marzipan, brought to Italy by crusaders returning from the Holy Land. Oriental marzipan — almonds and sugar — found in medieval Siena the fertile ground to become something truly unique.

Legend attributes the birth of ricciarelli to Ricciardetto della Gherardesca, a Sienese knight who returned from the Crusades carrying 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, though some scholars connect it to the curled, undulating shape of the biscuits.

Ricciarelli represent a gastronomic bridge between East and West — a confection that has crossed seas and centuries to become the symbol of Sienese tradition. As early as the 14th century, they graced the tables of noble Sienese families, and the recipe has been handed down from generation to generation with barely a change. When you serve them, you serve living history.

IGP Certification: The Quality Guarantee Your Guests Deserve

Ricciarelli di Siena hold IGP certification (Protected Geographical Indication) — a recognition that safeguards the authenticity and quality of this historic product. The certification guarantees production according to the traditional specification: high-quality sweet almonds, traditional ingredient ratios, the characteristic oval shape with cracked surface, mandatory wafer paper and the traditional Sienese method. For you, this means one thing: certified quality on every plate.

IGP certification is not merely a commercial trademark — it is a guarantee of authenticity that protects the consumer and honours the craft of Sienese pastry chefs. For professionals who source from LAPA, this means offering your guests a product with a certified story and guaranteed quality. 75% of premium restaurants in Romandy already choose certified ingredients.

In Siena, Christmas without ricciarelli is unthinkable. Together with panforte and cavallucci, they form the trinity of Sienese Christmas confections — a tradition renewed every year in the pastry shops and homes of the Palio city. Today, ricciarelli have transcended Christmas: they are enjoyed year-round as a biscuit for tea, coffee or as a finale in fine dining. Picture your guests closing a meal with a ricciarello and a glass of Vin Santo — that is how you build loyalty.

Original Ingredients for Ricciarelli Senesi

Ingredient quality is the secret to perfect ricciarelli. The simplicity of the recipe spotlights every single raw material — that is why choosing premium ingredients is everything. LAPA provides certified Italian almond paste, superior sugar and professional wafer paper: everything you need for authentic ricciarelli that keep guests coming back.

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 Ingredients That Make the Difference

Almond paste is the soul of ricciarelli senesi — the flavour, texture and fragrance of the finished product depend entirely on its quality. LAPA selects Italian almond paste made from premium sweet almonds, finely ground and processed according to tradition. Superior almond paste must contain no less than 50% almonds and deliver an intense, natural aroma.

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

Preparing Ricciarelli Senesi: Step-by-Step Recipe

Preparing ricciarelli requires attention and respect for timing. The ingredients are few, but technique is fundamental for the perfect consistency: soft and moist inside, slightly crisp outside, with those surface cracks that signal authenticity to every guest.

Dough 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, 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°C (300°F) for 15–18 minutes.
• The ricciarelli are ready when the surface displays the characteristic cracks, 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.

Master Pastry Chefs’ Secrets for Perfect Ricciarelli

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

• The almond paste must be fresh and of superior quality — it is the ingredient that makes the difference. Order from the LAPA catalogue to ensure the finest Italian raw material.
• Egg whites must be at room temperature and only lightly beaten, not whipped stiff — they add tenderness, not leavening.
• Oven temperature must be low and consistent: ricciarelli should dry more than bake.
• Surface cracks are the hallmark of authentic ricciarelli: they form naturally thanks to the powdered sugar layer and slow baking.
• 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 resting time: without rest, ricciarelli do not develop their characteristic aroma and deform during baking.
• Not using wafer paper: without it, the authenticity and traditional texture are lost.

Storage and Pairings

Ricciarelli keep in a well-sealed tin for 2–3 weeks at room temperature and up to one month refrigerated. For professional service, LAPA recommends preparing the dough in advance and baking fresh at service time. Classic pairings include Tuscan Vin Santo, espresso or as petit fours to close a meal. On a mixed Tuscan pastry platter, ricciarelli pair perfectly with cantuccini and panforte — a sensory journey your guests will remember.

Quality Ingredients for Your Professional Pastry-Making

The difference between good ricciarelli and extraordinary ones lies entirely in ingredient quality. We know this — which is why we have selected only the best for you. LAPA is the ideal partner for hospitality and pastry professionals in Switzerland seeking the finest Italian raw materials.

With a catalogue of over 2,000 authentic Italian products, LAPA supplies everything for professional ricciarelli: certified Italian almond paste, superior powdered sugar, professional wafer paper, vanilla extracts and Italian citrus zest. Delivery in 24–48 hours across Switzerland — freshness and punctuality guaranteed, 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. Experience the difference: call us at +41 76 361 70 21 and request a complimentary sample.

Frequently Asked Questions about Ricciarelli Senesi

What is the difference between ricciarelli and amaretti?

Ricciarelli and amaretti are different confections in both texture and ingredients. Ricciarelli senesi are soft and moist, based on sweet almond paste, with an oval shape and cracked surface, resting on wafer paper. Amaretti are crispier, round and do not use wafer paper. Two distinct traditions of Italian pastry — both achievable with LAPA ingredients.

Why must ricciarelli have cracks on the surface?

The cracks are the hallmark of authentic ricciarelli. They form naturally during baking: the outer powdered sugar layer dries and cracks while the inside stays 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?

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

What type of almond paste is needed for ricciarelli?

Authentic ricciarelli senesi require high-quality almond paste with a sweet almond content of at least 50%. Avoid inexpensive pastes with excessive sugar or artificial flavourings. LAPA selects premium Italian almond paste, ideal for this preparation.

How long do ricciarelli keep?

Ricciarelli keep perfectly for 2–3 weeks in a well-sealed tin at room temperature. Refrigerated, they last up to one month. For professional catering, LAPA recommends preparing the dough in advance and baking fresh at service time for maximum freshness.

Are ricciarelli suitable for coeliacs?

Traditional ricciarelli contain no wheat flour in their original recipe and are therefore naturally gluten-free. However, it is essential to verify that the almond paste and other ingredients have not been cross-contaminated during production. LAPA provides detailed technical data sheets for every product in its catalogue.

Do not wait for your competitor to serve the perfect ricciarelli senesi. Discover all ingredients for professional pastry-making in the LAPA catalogue: almond paste, sugar, wafer paper and everything you need. Delivery in 24–48 hours across Switzerland. Order now at lapa.ch or call +41 76 361 70 21 — your first sample is complimentary.