Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Algerini Biscuits - A Palermo Classic with Timeless Charm
Try these fragrant, crumbly Algerini biscuits from Palermo - a traditional treat perfect for breakfast or paired with a glass of Malvasia delle Lipari.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 175 g sugar
- ✓ 175 g lard
- ✓ 1 egg
- ✓ 5 g baker’s ammonia
- ✓ Marsala wine, as needed
- ✓ Icing sugar, for dusting
📊 Nutritional Information
If you’ve ever strolled through a Palermo bakery in the early morning, you’ll know the unmistakable aroma of freshly baked Algerini biscuits - buttery, fragrant and dusted with a delicate layer of icing sugar. These traditional Sicilian biscuits have long been part of Palermo’s breakfast table, where they are enjoyed dipped into warm milk or served alongside a small glass of sweet wine.
Their charm lies in their simplicity: a soft dough enriched with lard, a splash of Marsala wine and a hint of nostalgia. The result is a beautifully tender, lightly golden biscuit that feels both rustic and elegant - the sort of treat that turns an ordinary morning into a moment of comfort.
Whether you’re revisiting a childhood memory or discovering Sicilian baking for the first time, these biscuits capture the gentle sweetness and warmth that characterise Palermo’s culinary traditions.
👨🍳 Preparation
- 1
Sift the flour onto a pastry board and add the sugar, diced lard, egg and baker’s ammonia.
- 2
Add a little Marsala wine at a time until you obtain a smooth, compact dough.
- 3
Shape the dough into a ball, wrap it in cling film and chill in the fridge for about 1 hour.
- 4
Roll out the dough with a rolling pin to a thickness of about 5 mm.
- 5
Using a fluted pastry cutter, cut out discs roughly 6–7 cm in diameter.
- 6
Arrange the biscuits on a baking tray lined with parchment and bake in a preheated oven at 200°C for 15 minutes, until lightly golden.
- 7
Leave to cool completely, then dust generously with icing sugar.
💡 Tips and Variations
You can replace the lard with butter for a milder flavour, or add a little grated lemon zest to perfume the dough. Algerini biscuits keep well in a tin, preserving their delicate fragrance.
📦 Storage
- • Store in a tin for up to 10 days.
- • Keep in a cool, dry place.
- • You can freeze the raw biscuits and bake them when needed.
🍷 Pairing
Enjoy Algerini biscuits with a chilled glass of Malvasia delle Lipari - a sweet, aromatic wine that enhances their delicate butteriness.
Now that you’ve explored this classic Palermo recipe, it’s time to bake your own batch and enjoy their tender crumb and gentle fragrance. Simple yet steeped in history, these biscuits will bring a touch of Sicilian warmth to any morning.
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