Ricciarelli di Siena IGP – Chewy Italian Almond Cookies

A curious story says that in the Middle Ages a nun of the Order of Mary’s Servants toasted Siena marzipan too much by mistake and the result were ricciarelli biscuits. Toasted and curled by the high temperature, but delicate and tasty; they are prepared grinding the sugar and almonds, then adding egg white and honey; when they have been formed they are dusted with icing sugar and baked in the oven.

NW 8.47 oz (240 g)
NW 6.35 oz (180 g)