The recipes are typical of Siena

Ricciarelli di Siena

Ingredients:
1kg sweet almond, 400 gr.di sugar, 1 packet of vanilla powder, 1 pinch of cinnamon, 2 eggs, just as hosts.
Preparation:
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.
Council:
Used to store boxes of tin, and stored for no longer than 2 months.

Crostini of livers

Ingredients:
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
Preparation:
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.
Council:
You can toast the bread or wet, and approach it with a meat broth, or consumateli alone.

Panforte di Siena

Ingredients:
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.
Preparation:
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.
Council:
For its preservation is recommended to wrap in a piece of tinfoil paper, it will keep for about 1 month.