Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Regina Biscuits: The Traditional Sicilian Treat for Remembering Loved Ones
Discover the delicate Regina biscuits from Catania, a traditional Sicilian sweet made for All Souls’ Day — crisp, fragrant, and topped with a zesty lemon glaze.
📖 What is it
Discover the delicate Regina biscuits from Catania, a traditional Sicilian sweet made for All Souls’ Day — crisp, fragrant, and topped with a zesty lemon glaze.
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 200ml milk
- ✓ 100g lard
- ✓ 100g caster sugar
- ✓ 2 eggs
- ✓ 10g baking ammonia (baker’s ammonia)
- ✓ 1 sachet vanilla sugar
- ✓ a pinch of salt
- ✓ For the glaze: lemon juice and icing sugar, to taste
📊 Nutritional Information
Let yourself be carried away by the enchanting aromas of Regina biscuits, a beloved Sicilian classic tied to the heartfelt remembrance of those we hold dear. Soft and tender, with a bright hint of lemon that evokes the warmth of family gatherings, these biscuits tell stories of memory and affection that are at the very heart of our island’s heritage.
👨🍳 Preparation
- 1
In a bowl, combine the flour, caster sugar, salt, baking ammonia, and vanilla sugar.
- 2
Add the softened lard and eggs, gradually mixing in the milk until you have a smooth, firm dough.
- 3
Cover the dough and chill it in the fridge for about an hour.
- 4
Shape the biscuits into sticks roughly 6×2 cm, or form little loaves or braided shapes known locally as 'nturciuniati'.
- 5
Place them on a baking tray lined with parchment and bake in a preheated oven at 200°C for 10 minutes, then reduce the heat to 150°C and bake for another 15 minutes.
- 6
Prepare the glaze by mixing icing sugar with lemon juice until you achieve a thick, glossy consistency.
- 7
Once the biscuits have cooled, coat them with the lemon glaze and allow it to set before serving.
💡 Tips and Variations
- •
For a more intense aroma, try adding the finely grated zest of an organic lemon or a pinch of cinnamon to the dough for a subtle spicy note.
- •
If you prefer a softer glaze, stir in a few drops of milk while mixing the icing sugar and lemon juice to create a creamier finish.
- •
The hallmark of this recipe is its perfectly balanced sweetness and crumbly texture, ideal alongside a warm cuppa.
- •
For a lighter twist, substitute some of the sugar with honey or agave syrup, keeping the signature fragrance intact.
- •
A small pinch of salt in the dough enhances the natural sweetness and deepens the flavour.
- •
For a vegan version, swap the lard for coconut oil and use plant-based milk for the glaze, preserving the biscuits’ tender crumb.
- •
The secret to these biscuits lies in gentle baking and using simple, quality ingredients that make every bite a little journey into Sicilian tradition.
📦 Storage
- • Store the biscuits in an airtight container at room temperature to keep their aroma and softness for up to three days.
- • If you’d like to prepare the dough ahead, wrap it tightly in cling film and keep it in the fridge, using it within two days for best freshness.
- • Avoid leaving the biscuits in damp or open air environments to preserve their crisp, crumbly texture and flavour.
🍷 Pairing
To complement the delicate, citrusy notes of Regina biscuits, try a sweet and aromatic Moscato Passito from Pantelleria. Alternatively, a Malvasia from the Aeolian Islands or a Passito from Noto are excellent Sicilian choices. For something a little different, a Tuscan Vin Santo or a Hungarian Tokaji make splendid companions to this traditional treat.
Making these Regina biscuits is more than just baking — it’s embracing a sweet ritual full of meaning that honours memory and togetherness, so central to Sicilian life. Treat yourself to this lovely moment of flavour and share the magic of a timeless recipe with your nearest and dearest. I promise, it’s a little piece of Sicily that will warm your heart and home.
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