As winter approaches, the days shorten and the air becomes crisp, Tuscan tradition warms up with the unmistakable aromas of ricciarelli. These typical sweets, made with almonds, sugar, and a delicate touch of orange, embody the essence of homemade pastry. Their texture, soft on the inside and slightly crunchy on the outside, reveals a perfect balance of flavors and aromas, making them an ideal dessert for the holidays or for a sweet moment of pleasure during a family snack. The preparation of ricciarelli is an art that requires patience and dedication: one cannot rely on industrial machines, but must use an ancient marble mortar to achieve a perfect dough, a gesture that evokes times past and the warmth of the home kitchen. The almonds, undisputed protagonists, must be of high quality, as their enveloping flavor is fundamental to the success of the sweet. In Tuscany, ricciarelli are not just a simple dessert, but a symbol of conviviality, often prepared for celebrations such as Christmas or served during a Sunday lunch. Their sweetness pairs wonderfully with a good dessert wine or an aromatic tea, making them a perfect end to a meal. Variants of this recipe may include the addition of other citrus fruits or spices, but traditional ricciarelli, with their classic recipe, represent a deep connection to Tuscan culinary history, a sweet that continues to make the eyes of those who taste it shine.

This is how to make ricciarelli in a home-style as advised by a trusted housewife. The industry uses refiners, but at home we should settle for an old marble mortar with a wooden pestle. Prepare a dough with almonds, candied fruit, and flour. Now use about 600 grams of sugar. With the remaining 300 grams, prepare a syrup by adding about 100 grams of water, and heat it to the density of a thread to provide for the dough. Now let the prepared dough rest for at least 8 hours, after which it will be resumed with a couple of egg whites beaten to stiff peaks (the egg whites of a pair of eggs) mixed with about 50 grams of powdered vanilla sugar. Stir carefully, adding a pinch of ammonium carbonate to help them puff up. Work the dough with a mixture of half powdered sugar and wheat starch. Once everything is well kneaded, the ricciarelli are prepared. The dough is rolled out using the usual mixture of sugar and flour, then dividing it into small portions, the ricciarelli are formed by making cylinders as thick as a thumb and pinching the ends; or using the appropriate diamond-shaped molds. They are placed on the usual baking trays on top of the pastry wafers; they are dusted with powdered sugar. They are baked for about 20 minutes in a medium oven (160°).