[3]: 38 An alternative etymology, from the Treccani Italian encyclopaedia, indicates that the word ricciarèlli derives from rìccio, meaning 'hedgehog', perhaps for the original form.

When prepared in the traditional method, the almonds are ground with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped biscuits[4]: 169  of about 20 grams (0.71 oz) each[3]: 39  that are set aside for two days before baking.

After baking, they are removed from the oven and allowed to cool for 15 minutes, to prevent the biscuits from breaking, before transferring them to wire racks.

[5]: 151 Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo[5]: 151  or Moscadello di Montalcino.

Packaged biscuits sold at retail are traditionally enveloped in a blue paper tissue depicting two winged horses from the Etruscan Archeological Museum in Volterra.