Ricciarelli

I love these beautiful, bone-white Sienese macaroons. They’re like soft, chewy, almond lozenges. I know it sounds odd to say use 300 g ready-ground almonds or 500 g blanched almonds which you then grind yourself, but as with the Spanish macaroons, the drier ready-ground ones absorb more liquid, so you need less. However, these are definitely better when you grind the nuts yourself – and I’m not asking you to do it by hand, but in a food processor for God’s sake – so if you can, get them who