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Dolcezze di Nanni Ricciarelli di Siena IGP Soft Almond Cookies
Dolcezze di Nanni Ricciarelli di Siena IGP Soft Almond Cookies
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Ingredients & Details
Ingredients & Details
almonds (40%), sugar, egg white, glucose-frustoce syrup, iging sugar (sugar, corn starch), inverted sugar syrup, scorbic acid, raising agent (ammonium bicorbonate) May contain wheat, walnuts, hazelnuts, pistachios, coconut, milk and soy
Dolcezze di Nanni Ricciarelli di Siena Soft Almond Cookie
175 gram box - Italy
Ricciarelli di Siena are Italian almond cookies with a long history rooted in Tuscany.
The origins of Ricciarelli date back to the Middle Ages in the city of Siena.
It is believed that the name Ricciarelli comes from a nobleman named Ricciardetto della Gherardesca, who brought almond-based sweets back from the Crusades.
During the Renaissance, Ricciarelli became a cherished luxury sweet, enjoyed by the aristocracy and offered as a symbol of prosperity during special occasions.
Their iconic shape -- an elongated oval with slightly pointed end -- is thought to resemble the slippers worn in Middle Eastern courts.
Unlike other Italian cookies, Ricciarelli is not twice baked. Instead, they are soft, chewy, and dusted with powdered sugar.
Ricciarelli di Siena have been granted Indicazione Geografica Protetta (IGP) status, meaning they are protected as a regional specialty and must adhere to specific production standards to be labeled as such.
Pair Ricciarelli with Vin Santo (a sweet Tuscan dessert wine), espresso, or just eat them!
ingredients: almonds (40%), sugar, egg white, glucose-frustoce syrup, iging sugar (sugar, corn starch), inverted sugar syrup, scorbic acid, raising agent (ammonium bicorbonate) May contain wheat, walnuts, hazelnuts, pistachios, coconut, milk and soy
SKU:0269
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Interesting ingredients, found in interesting places.
From century-old traditions to something completely new, we like knowing where they come from, who makes them, how they're made, and what they taste like. Some are ingredients Chefs or customers have asked us to find. Others are discoveries. We taste, test and use everything before we share it with you. Not just what it is, but why we like it. Maybe you'll like it, too.
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