These delicately flavoured Tuscan soft almond sweetmeats can be bought in all good Italian food stores and are traditionally eaten at Christmas time. The bought versions are perfectly shaped, like large lozenges, and pure white in colour. This recipe for home-made ricciarelli gives you slightly less aesthetically faultless results, but they are delicious nonetheless and perfect with a glass of chilled, sweet, amber-coloured vin santo. It is customary to bake these on a host - a small piece of edible paper that forms the base and is eaten with the sweetmeat - but they can also be cooked directly on a sheet of baking parchment.
© 2017 All rights reserved. Published by Anness.