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Bring a few to the table after dinner with a small glass of passito. Or serve alongside lemon sorbet, pairing the sweet almond flavour with something fresh and sharp.
Bite into a riccio and you’ll find a soft almond pastry rather than a crunchy biscuit. The almonds give it a full flavour and fragrance, making it a little sweet to savour.
In 1977, sisters Arcangela and Rosa opened a bakery in Castelbuono with their husbands, Lucio and Vincenzo. What began as a family workshop making bread and biscuits continues in the same Sicilian town, keeping its baking traditions alive.
Almond sweets have a special place in Sicilian pastry-making. Tumminello’s Ricci di Mandorla carry on that tradition, with Sicilian almonds at the heart of each little pastry.
Energy: 1706 kJ / 408 kcal
Fat: 9.7 g
Saturated fat: 2.60 g
Carbohydrate: 70.1 g
Sugars: 35.3 g
Fibre: 2.20 g
Protein: 9.00 g
Salt: 0.82 g
Ingredients: WHEAT flour, BUTTER, sugar, pasteurized EGG yolk, fresh EGGS, salt, natural flavourings, raising agents: disodium diphosphate, sodium bicarbonate.
Filling ingredients (24% of the total): Sicilian ground ALMONDS (equal to 8% of the total), vegetable purée (7.6% of the total) (pumpkin, orange peel, candied pear peel, candied citron, glucose-fructose syrup, sugar, flavourings, preservative: SULPHUR DIOXIDE), sugar, multi-flower honey, maraschino liqueur, cinnamon, natural flavourings, sweetener: sorbitol, thickener: carob flour.
May contain: SESAME, SOY, MUSTARD SEED, PISTACHIOS and HAZELNUTS.
313 Railton Road
Herne Hill, London
SE24 0JN
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313 Railton Road
Herne Hill Station
London
SE24 0JN
Mon-Sat: 8:45am-6pm
Sun: 8:45-5:30pm
