Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Biscotti Bersaglieri: A Sicilian Autumn Delight
Discover the traditional Sicilian Biscotti Bersaglieri, light, fragrant biscuits bursting with the warm flavours of autumn — perfect for All Saints’ Day.
📖 What is it
Discover the traditional Sicilian Biscotti Bersaglieri, light, fragrant biscuits bursting with the warm flavours of autumn — perfect for All Saints’ Day.
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 200g sourdough starter
- ✓ 80g lard
- ✓ 120g caster sugar
- ✓ 500g dark chocolate
- ✓ 1 tablespoon butter
- ✓ a pinch of salt
- ✓ 1 sachet of vanilla sugar
📊 Nutritional Information
Biscotti Bersaglieri are a cherished Sicilian treat, traditionally enjoyed during All Saints’ and All Souls’ Day. Hailing from the areas around Mount Etna, these biscuits are known for their delicate texture and a luscious dark chocolate coating that makes them utterly irresistible. Each bite transports you to the cosy, aromatic embrace of a Sicilian autumn, evoking family memories and age-old customs.
👨🍳 Preparation
- 1
Sift the flour onto a clean work surface and create a well in the centre.
- 2
Pour in 100ml of lukewarm, lightly salted water, add the lard and begin mixing.
- 3
Incorporate the sourdough starter and sugar, kneading until you have a soft, smooth dough.
- 4
Shape the dough into sticks about 10cm long and place them on a buttered baking tray.
- 5
Cover the tray and leave the sticks to prove until they have doubled in size.
- 6
Bake at 200°C for 10 minutes, then reduce the oven to 150°C and bake for a further 20 minutes.
- 7
Melt the dark chocolate with the butter over a bain-marie, then stir in the vanilla sugar.
- 8
Dip the biscuits into the melted chocolate, allow them to cool, and serve once the chocolate has set.
💡 Tips and Variations
- •
For a more aromatic touch, add some finely grated organic orange zest to the dough — it brings a fresh, citrusy lift.
- •
If you prefer a sweeter, creamier flavour, swap half the dark chocolate for milk chocolate for a lovely contrast.
- •
For extra crunch and authenticity, toss in a handful of chopped almonds to the dough.
- •
Use a silicone spatula to spread the chocolate glaze evenly, achieving a smooth, glossy finish.
- •
The defining feature of these biscuits is the rich dark chocolate, which lends depth and a bold flavour.
- •
For a vegan twist, replace the butter with coconut oil and choose dairy-free dark chocolate, keeping the essence intact.
- •
To enhance the savoury notes, add a pinch of sea salt to the dough — it balances the sweetness beautifully.
- •
For a gluten-free version, use almond flour or a gluten-free flour blend, keeping an eye on the dough’s texture.
- •
The secret to this recipe lies in gently combining the ingredients to preserve the lightness and delicate crumb typical of tradition.
📦 Storage
- • Store the biscuits in a well-sealed tin in a cool, dry place to keep their lovely aroma intact for up to 4–5 days.
- • Avoid refrigerating them, as this can affect the crispness and dull the chocolate’s flavour.
- • To keep them longer, freeze the biscuits individually wrapped in cling film, then place them in an airtight container; thaw at room temperature before enjoying.
🍷 Pairing
These Biscotti Bersaglieri pair beautifully with a luscious Moscato Passito from Pantelleria, whose sweet, nutty notes complement the dark chocolate perfectly. Alternatively, a Passito di Noto or a Malvasia from the Lipari Islands will highlight the biscuit’s aromatic nuances. For a non-Sicilian option, a Tuscan Vin Santo or a Hungarian Tokaji make excellent companions to savour every mouthful.
Making Biscotti Bersaglieri is like inviting a slice of authentic Sicily into your kitchen — a celebration of simple flavours and heartfelt traditions. This autumnal treat is perfect for sharing during the festive season, bringing warmth and a touch of history to your table. Do give this recipe a go, and don’t forget to share it with your loved ones — after all, the best memories are made around good food and great company.
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