Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Mustazzoli di Erice: Sicilian Spiced Almond Biscuits
Discover the enchanting Mustazzoli di Erice, Sicilian spiced almond biscuits that are crisp, fragrant, and utterly irresistible when enjoyed with a glass of sweet wine.
📖 What is it
Discover the enchanting Mustazzoli di Erice, Sicilian spiced almond biscuits that are crisp, fragrant, and utterly irresistible when enjoyed with a glass of sweet wine.
🛒 Ingredients
- ✓ 360g semolina flour
- ✓ 180g plain flour
- ✓ 220g caster sugar
- ✓ 150ml warm water
- ✓ 20g peeled and toasted almonds
- ✓ 8g baking ammonia (baker’s ammonia)
- ✓ 1 tablespoon ground cinnamon
- ✓ 1 teaspoon ground cloves
📊 Nutritional Information
Step into the heart of Sicilian tradition with these Mustazzoli di Erice — wonderfully fragrant, spiced biscuits that whisper tales of ancient convents and sweet moments spent wandering the stone streets of the Trapani hills.
👨🍳 Preparation
- 1
Dissolve the caster sugar and baking ammonia in the warm water.
- 2
Finely grind the toasted almonds into a flour, then mix them with the semolina, plain flour, cinnamon, and cloves.
- 3
Heap the mixture into a well on your work surface and pour the sugar and ammonia water into the centre.
- 4
Knead everything together until you have a soft, even dough, then cover with a cloth and leave to rest for an hour.
- 5
Roll the dough into sticks about 10cm long and 2cm thick, gently press them flat, and score diamond patterns on the surface.
- 6
Place the biscuits on a baking tray lined with parchment paper, leaving a little space between each.
- 7
Bake in a preheated oven at 220°C for around 20 minutes, until golden.
- 8
Remove from the oven and let them rest for a few minutes, then return the biscuits to the switched-off oven to dry out completely.
💡 Tips and Variations
- •
For an extra zing, add the finely grated zest of an unwaxed orange or a teaspoon of honey to enhance the natural sweetness.
- •
If you prefer a softer texture, reduce the drying time in the oven slightly, while keeping the flavours intact.
- •
Use a silicone mould to shape the biscuits more uniformly and ensure even baking.
- •
The magic of this recipe lies in its spices, which lend a unique, enveloping aroma.
- •
For a vegan twist, swap the honey for agave syrup or rice malt syrup to keep the sweetness without animal products.
- •
A pinch of sea salt can bring out the umami, balancing the sweetness and intensifying the flavours.
- •
The secret to perfect Mustazzoli is slow drying at a low temperature, preserving their crispness and fragrance.
📦 Storage
- • Store the biscuits in a well-sealed tin to keep them crisp for up to a month.
- • Keep them in a cool, dry place away from heat and moisture.
- • Avoid refrigerating, as humidity can spoil their crunch.
🍷 Pairing
Enjoy these Mustazzoli with a glass of natural Pantelleria Moscato, whose sweet, aromatic bouquet perfectly complements the spicy notes of the biscuits. Alternatively, a passito from Noto or a sweet Malvasia from the Lipari Islands will elevate the tasting experience. Outside Sicily, a fine Tuscan Vin Santo makes for an elegant and refined match.
Making Mustazzoli di Erice at home is like inviting a slice of authentic Sicily into your kitchen — rich in tradition and bursting with flavour. These crisp, spiced biscuits are perfect for sharing with loved ones, especially alongside a lovely sweet wine. Do give this recipe a go, and don’t forget to spread the joy by sharing your experience with friends and family — after all, good food is best enjoyed together.
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