For centuries Ricciarelli have been popular and, like all almond paste and sugar sweets, were called marzipan. Documents from the Renaissance describe Ricciarelli as being served at the most sumptuous banquets in Italy and France. Today these delicate, diamond-shaped cookies are an ever-popular finale to festive gatherings and special receptions, and their presence adds sparkle to any dessert tray.
        Made with whole, fresh almonds crushed just before use and blended with sugar and honey, Ricciarelli may be white, with a light coating of confectioner's sugar, or in a modern refinement of the original recipe, frosted with a fine chocolate. With their crunchy texture, they are among the world's most exquisite pastries.

SEARCH THE SITE