Ricciarelli and Cavalucci

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Unlike most of Italy, Siena was (and is) renowned for its sweets, counting most famously, panforte and panpepato. The typical Sienese recipe repertoire also contains two particular cookies worth seeking out.
Ricciarelli are a traditional Italian macaroon, invented during the 14th century, using egg whites, ground almonds and sugar or honey (originally.) These simple cookies are delicate, soft and sweet with a crinkly exterior.

Cavalucci, are a heavier, spicier, crispier alternative. Dating to roughly the same period, these cookies, also from Siena, have the same almond and honey based, but they also contain flour to bind them, and are enriched with candied orange or citron, in addition to anise and coriander spice.They have a meringue-like texture and a dry interior, the brawny big brother to ricciarelli’s demure little sister.

Both were once traditional Christmas cookies, but now while still served traditionally at Christmas, they are both available year round.

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