Learn how to make the classic Tuscan Christmas cookies from Siena called ricciarelli: soft, chewy and pleasantly sweet. Made with almond flour and egg whites, they’re super easy to prepare and can be kept for days, so make lots of them!

While the cookies are in the oven, we’ll use the remaining egg yolks to prepare a wonderful, creamy zabaione: a lushious dessert which also contains white wine and sugar.