Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cucchiteḍḍi di Sciacca: Almond and Pumpkin Sweet Treats
Discover the charming Cucchiteḍḍi di Sciacca, traditional Sicilian delights crafted from almonds and zuccata, lovingly created by the nuns of Badia Grande in Sciacca!
🛒 Ingredients
▸ For the dough
- ✓ 500 g almond flour
- ✓ 400 g icing sugar
- ✓ 100 g plain flour
- ✓ 3–4 egg whites
▸ For the candied courgette
- ✓ 1 kg snake courgette
- ✓ 600 g sugar
- ✓ Juice of half a lemon
▸ For the glaze
- ✓ 400 g icing sugar
- ✓ 1 sachet vanilla powder
- ✓ Water, as needed
📊 Nutritional Information
Cucchiteḍḍi di Sciacca are tiny masterpieces of Sicilian convent baking. Born in the monastery of Badia Grande, these spoon-shaped sweets hide a luscious centre of zuccata—a jam made from the snake gourd pumpkin—enveloped in fragrant almond pastry and topped with a glossy white glaze. An age-old recipe that preserves the authentic taste of Sciacca’s heritage.
👨🍳 Preparation
- 1
Combine the plain flour, ground almonds, and icing sugar in a bowl. Add 3 egg whites and mix well; if needed, add a quarter of an egg white to form a pliable dough.
- 2
Shape into a ball, wrap in cling film, and leave to rest in the fridge overnight.
- 3
For the zuccata: peel and chop the snake gourd pumpkin, then boil in water until soft. Drain and leave to dry for 2-3 hours.
- 4
Cook the pumpkin with lemon juice and sugar over a gentle heat until the jam pulls away from the sides of the pan. Allow to cool.
- 5
Roll out the dough into strips about 10cm wide and 5mm thick. Spoon the zuccata along the centre, then roll the pastry over itself.
- 6
Cut into 7-8cm pieces and bake in a preheated oven at 160°C (fan) for 20 minutes, until golden.
- 7
Make the glaze by mixing icing sugar, vanilla sugar, and enough water to get a thick consistency.
- 8
Brush the glaze over the warm sweets and allow to dry completely before serving.
💡 Tips and Variations
For an extra fragrant twist, add a few drops of lemon juice to the glaze or a pinch of cinnamon to the pastry. If short on time, a high-quality pumpkin jam makes a wonderful shortcut instead of homemade zuccata.
📦 Storage
- • Store your Cucchiteḍḍi in a tin or airtight container for up to 10 days.
- • Best not to refrigerate, as this may dull the delicate glaze.
🍷 Pairing
Enjoy these little gems with a glass of Moscato di Noto Naturale—a sweet, aromatic wine that perfectly complements the almond and pumpkin flavours.
Why not bring a slice of Sicilian tradition into your kitchen and share these delightful Cucchiteḍḍi with your nearest and dearest? Their heavenly almond fragrance and gentle sweetness make them perfect for afternoon tea or a special treat. I promise, once you’ve tasted these, they’ll become a firm favourite to bake again and again. So, roll up your sleeves and enjoy the magic of Sicily in your own home!
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