Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cucchiteḍḍi di Sciacca: Sicilian Almond and Pumpkin Sweets
Discover the charm of Cucchiteḍḍi di Sciacca, traditional Sicilian treats crafted from almonds and pumpkin preserve, lovingly created by the nuns of Sciacca’s Badia Grande.
📖 What is it
Discover the charm of Cucchiteḍḍi di Sciacca, traditional Sicilian treats crafted from almonds and pumpkin preserve, lovingly created by the nuns of Sciacca’s Badia Grande.
🛒 Ingredients
▸ For the pastry
- ✓ 500g ground almonds
- ✓ 400g icing sugar
- ✓ 100g plain flour
- ✓ 3-4 egg whites
▸ For the pumpkin preserve
- ✓ 1kg snake gourd (or similar squash)
- ✓ 600g sugar
- ✓ Juice of half a lemon
▸ For the icing
- ✓ 400g icing sugar
- ✓ 1 sachet vanilla sugar
- ✓ Water, as needed
📊 Nutritional Information
Let yourself be whisked away by the authentic aromas and flavours of Sicily with Cucchiteḍḍi di Sciacca, traditional little almond pastry delights born in the tranquil cloisters of convents. These bite-sized treasures encase a sweet, comforting heart of zuccata — a preserve made from snake gourd — all glazed with a pristine icing that catches the Sicilian sunshine. It’s a delicious journey through time, telling tales of faith, artistry, and culinary passion.
👨🍳 Preparation
- 1
Combine the plain flour, ground almonds, and icing sugar. Add 3 egg whites and mix well; if needed, add the fourth egg white to achieve a pliable dough.
- 2
Shape the dough into a ball, wrap it in cling film, and leave it to rest in the fridge overnight.
- 3
Prepare the pumpkin preserve: peel and chop the snake gourd, then boil it until tender. Drain and leave to dry for 2-3 hours.
- 4
Cook the gourd with lemon juice and sugar over a low heat until the mixture pulls away from the pan sides, then allow it to cool.
- 5
Roll out the dough into strips about 10cm wide and 5mm thick. Spoon dollops of the pumpkin preserve along the centre and roll the dough over to enclose the filling.
- 6
Cut into pieces roughly 7-8cm long and bake in a preheated oven at 160°C for 20 minutes, until golden.
- 7
Make the icing by mixing icing sugar, vanilla sugar, and water until thick but spreadable.
- 8
Brush the sweets with the icing and leave to dry completely before serving.
💡 Tips and Variations
- •
For a richer aroma, add a few drops of lemon essence to the icing or a sprinkle of cinnamon to the dough.
- •
If short on time, swap the homemade pumpkin preserve for a good-quality pumpkin jam.
- •
For a lovely twist, decorate the Cucchiteḍḍi with roughly chopped toasted almonds before the icing sets.
- •
The key to this recipe is the sweet, fragrant almonds perfectly balanced by the sugary notes of the pumpkin preserve.
- •
For a vegan version, use an icing made from icing sugar and lemon juice, omitting the egg whites.
- •
To enhance the savoury depth and complexity, try adding a pinch of sea salt to the dough.
📦 Storage
- • Store the Cucchiteḍḍi in an airtight container or a tin to keep their delicate fragrance intact for up to 10 days.
- • Avoid refrigerating them as this can affect the texture and shine of the icing.
- • For longer storage, keep them in a cool, dry place away from heat and humidity.
🍷 Pairing
To complement the sweetness and delicate flavours of the Cucchiteḍḍi, try a natural Moscato di Noto — a sweet, aromatic Sicilian wine that highlights the almond and pumpkin notes beautifully. Alternatively, a passito from Pantelleria or a Malvasia from the Lipari Islands offers an equally elegant match. For a non-Sicilian option, a Tuscan Vin Santo is a splendid accompaniment.
Making Cucchiteḍḍi di Sciacca is like stepping into a slice of Sicilian sweet history — a heartfelt tribute to the traditions and skill of the nuns who first crafted these delights. Treat yourself to this little moment of sweetness and share it with your loved ones, bringing a touch of authentic Sicilian sunshine to your table.
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