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Description:
Whether called marzapanetti or morselletti, history records that these
Sienese biscuits have always been appreciated, though not by the name
ricciarelli which is a only recent invention. From the many historical
and literary references it may certainly be claimed that the
ricciarelli of Siena are one of the most exquisite almond confections
in the world, especially when absolutely fresh.
Excellent with all dessert wines, they are unmatched when accompanied
by a delicious Tuscan Vin Santo.
The recipe for this special marzipan paste, sweetened with honey and
sugar, perfumed with candied orange peel and vanilla, has oriental
origins. According to legend, a certain Sienese gentleman, Ricciardetto
della Gherardesca, returning from the Crusades to his castle near
Volterra, brought with him the knowledge of these foreign biscuits. He
records seeing them ‘curled’ like the Sultan’s slippers. In fact, they
are made from a particular rough-grained marzipan paste that is
specially mixed with candied fruits and vanilla then baked in an oven
after the triangles (the Turkish slippers) have been joined to form the
shape of small lozenges. In some of the many documents that refer to
marzapane, the so-called ‘Sienese marzipan’ finds mention.
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