Baked Quinces with Ricciarelli Biscuits

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A ricciarello is a Sienese version of a macaroon or amaretto: it should be crisp on the outside and chewy within. They are very simple to make.


  • 4 large quinces, peeled, halved and cores removed
  • grated zest and juice of 2 lemons
  • 75 g


Preheat the oven to 150°C (300°F, Gas Mark 2).

Roll the quince halves very thoroughly in the lemon juice, then lay them in a large ovenproof dish and put a small piece of butter and a teaspoon of the caster sugar over each one. Add 150