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Ricciarelli, marzipan cookies from Siena.

Servings: 20


  • 200 g almond meal
  • 200 g icing sugar
  • 60 g egg whites room temperature
  • 1 tsp lemon juice
  • 1 tsp bitter almond extract
  • 1/2 pod vanilla (seeds only)
  • icing sugar to form cookies and to decorate


  • Beat quickly egg whites with lemon juice, almond extract and vanilla seeds.
    They have to be just foamy and bubbly, not whipped.
  • Add almond meal and icing sugar, mix with a spoon and wrap this dough in cling film.
    Let it rest in fridge for a minimum of 24 hours, two days is even better (but no more than three days).
  • After this time roll the dough over a surface sprinkled with icing sugar, form a long sausage and cut pieces from it.
  • Drop each piece into icing sugar then give it the classic diamond shape and put it on a baking tray.
  • Before baking pass slightly wet finger over the surface of each cookie and sprinkle with icing sugar.
  • Bake at 170°C/ 360°F until cracks appear, then low to 150°C/ 300°F for 5-6 minutes more.
  • Let them cool completely before touching, they will last up to two weeks in a tin box.