Talk:Ricciarelli

Sospiri di monaca
How do these differ from Sospiri di monaca ("Nun's sighs"), e.g. ? Martinevans123 (talk) 17:35, 20 October 2013 (UTC)


 * The Sospiri di monaca are based on Pan di Spagna, which is like a sponge cake, have a ricotta filling, and are not based on almonds. A cookie or biscuit that is similar to ricciarelli is the amaretto (those based on almond meal, not flour); they are distinguished by shape, and that the latter is not covered in confectioner's sugar. Mind  matrix  18:48, 20 October 2013 (UTC)


 * Thank you so much! Can we maybe look forward to a tasty new article? Martinevans123 (talk) 19:04, 20 October 2013 (UTC)


 * I have many potential articles in my todo list, and the soft amaretto cookie is one of them, though I don't know when I'll get around to it. (The primary issue is finding reliable sources.) By the way, I removed Amaretti di Saronno from the list, as these are hard, crunchy almond cookies, whereas ricciarelli and the amaretto cookies I mentioned are soft. (See, for example, this recipe.) Mind  matrix  20:21, 20 October 2013 (UTC)


 * We'll keep our fingers crossed, then. Am surprised all those lovely biscuits, including the Amaretti di Saronno, have now disappeared - I had assumed that "based on almonds" was enough. But I must bow to your culinary expertise. Martinevans123 (talk) 20:27, 20 October 2013 (UTC)


 * I removed the others because they can be reached from Category:Almond cookies. I suppose that wasn't really necessary, per Manual of Style/Layout, so if you'd like to revert my edit, I won't object. (I prefer not including articles that can be accessed from the included categories.) Mind  matrix  22:29, 20 October 2013 (UTC)