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 or 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.
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