Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Buccellati - Sicilian Christmas Biscuits Filled with Figs and Nuts
Discover buccellati, traditional Sicilian Christmas pastries filled with figs, nuts and honey - a festive treat to bake and enjoy with loved ones.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 50 g lard
- ✓ 1 egg
- ✓ 100 g sugar
- ✓ 1 glass of milk
- ✓ 1 sachet of baking powder
- ✓ 200 g dried figs
- ✓ 50 g raisins
- ✓ 100 g chopped almonds and walnuts
- ✓ 100 g honey
- ✓ zest of 1 lemon
📊 Nutritional Information
Buccellati are one of those treats that instantly bring to mind the warmth and wonder of a Sicilian Christmas. In many families, the festive season begins not with decorations but with the scent of dried figs, citrus and spices filling the kitchen as everyone gathers to prepare these beautiful biscuits.
The dough is soft and gently sweet, wrapped around a rich filling of figs, nuts, honey and zest - a combination that feels both rustic and celebratory. As they bake, the aroma drifts through the house, conjuring childhood memories, family stories and the joy of slow winter days.
Perfect for sharing after dinner with a cup of coffee or a small glass of dessert wine, buccellati are more than just biscuits - they are a taste of Sicilian tradition, lovingly passed from one generation to the next.
👨🍳 Preparation
- 1
Combine the flour, lard, egg, sugar, lemon zest, milk and baking powder, and knead until smooth.
- 2
Let the dough rest for a couple of hours, covered.
- 3
Mix the chopped figs with the almonds, walnuts, raisins and honey.
- 4
Roll out the dough with a rolling pin and cut it into rectangles. Place a spoonful of filling in the centre of each.
- 5
Close the rectangles by pressing the edges together and shape them into large rings.
- 6
Arrange the rings on a greased and floured baking tray and bake for 30–40 minutes.
- 7
Allow the buccellati to cool completely before serving.
💡 Tips and Variations
For an extra-indulgent version, add chocolate chips to the nut filling. If you prefer a more citrusy aroma, replace the lemon zest with orange zest.
📦 Storage
- • Keep in an airtight container for up to 5 days.
- • You can freeze the baked buccellati for up to one month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Serve with a glass of Marsala Superiore Rubino - its rich, warm character makes a perfect match for the fig and nut filling.
Thank you for exploring this festive Sicilian recipe with me. May these buccellati bring a touch of seasonal joy and sweetness to your home. Happy baking!
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