Almond Complex
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pretty well the archetypical ricciarello |
A good ricciarello (richyarello) is thickly dusted with icing sugar which is cracked on the surface; it is lightly crunchy on the outside but soft and melting on the inside. It should have a definite marzipan (or bitter almond) taste and be quite sweet. It traditionally appears at Christmas to be consumed with vin santo or other sweet wines but nowadays we can indulge anytime of year.
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these ricciarelli look perfect; they also look homemade as they do not have quite the 'boat' shape of the commercial ones |
The ricciarello would appear to go back a long way, to the time of the Crusades, or so the Sienese would have it. A returned crusader called Ricciardetto della Gherardesca (a mouthful in himself), legend says, had tried these tasty Middle-Eastern morsels in the Holy Land and introduced the recipe to his hometown.