The recipes are typical of Siena
Ricciarelli di Siena
1kg sweet almond, 400 gr.di sugar, 1 packet of vanilla powder, 1 pinch of cinnamon, 2 eggs, just as hosts.
Scalded almonds in fresh water, pelatele Let roast in oven at medium temperature. Once you make toast pestatele finely with 60 gr.di sugar meal. Take a bowl and versateci inside the compound just created together remaining sugar, a pinch of cinnamon and a vanilla powder. Mix everything well. Apart from the egg mix well together-and slowly the compound of almonds. Pour the mixture obtained in a shelf sprinkled with icing sugar and give it the shape of a rhombus 10 cm long. and 5 cm wide.
Now you have the hosts on the plate of oven and on all of them positioned just a biscuit created. Let stand for 12 hours, and a 50th Bake for 20 min.
Once cooked, let them cool and cospargeteli of icing sugar.
Used to store boxes of tin, and stored for no longer than 2 months.
Crostini of livers
400 gr. Of chicken livers, 3 salted anchovies, 1 onion, 1 tablespoon capers preserved, oil olive oil, parsley qb, white wine, cognac, homemade stale bread, salt and pepper to taste
Wash and boned the onion, cut in strips for soffriggetela and abundant in oil without it imbiondire, add the chicken livers and brown do everything. Add a finger of wine and a cognac, once evaporated, add the anchovies to destroy them completely. At this point, finely chopped capers along with the parsley and add them to the liver with some 'water and a pinch of salt and pepper.
Cook at low heat for about 15 minutes, stirring often especially at the end of cooking to obtain a homogeneous cream, thick and fragrant. Cut the bread into slices and spalmateci above the compound obtained still warm.
You can toast the bread or wet, and approach it with a meat broth, or consumateli alone.
Panforte di Siena
100 gr. of flour, 120 gr. of walnut kernels, 300 gr. sugar, 180 gr. Almond, 25 gr. candied orange, 25 gr. cedar candy, 250 gr. of candy popone black, 5 gr. of cloves, 1 pinch of cinnamon, 1 dash of vanilla powder, 1 pinch of coriander.
Scalded walnuts and almonds in boiling water, and after thrown into cold water pelatele. Let roast in oven for 5 min. tritatele then fine. Put the chopped almonds and walnuts on spianatoia and add the candied sliced into pieces with a pinch of cinnamon, vanilla powder, coriander, cloves and flour. Mix it all. Heat sugar in a saucepan until it forms of lumps, add all'impasto and continue to work on everything to obtain a compound uniform and consistent.
Place on a baking dish and the hosts versateci over the dough to get a thick enough bottom. Sprinkle the surface with flour and cinnamon, and infornare at 140 ° for 30 min. Before serving it should be cool.
For its preservation is recommended to wrap in a piece of tinfoil paper, it will keep for about 1 month.