Ricette di Sicilia

Name: Ericini Almond Desires - Elegant Convent Sweets from the Heart of Erice
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves 10
Cuisine: Sicilian

Cibo, cultura e tradizioni siciliane

Ericini almond desires on traditional Sicilian ceramic plate

Ericini Almond Desires - Elegant Convent Sweets from the Heart of Erice

Discover Ericini Almond Desires, exquisite almond pastries from the convent tradition of Erice - perfect with a glass of Sicilian dessert wine.

Author: Mario Greco • Published on: January 13, 2022

Categories: Desserts

Tags: almonds lemon honey eggs Trapani convent sweets

⏱️

Prep Time

40 minutes

🔥

Cook Time

10 minutes

👥

Serve

Serves 10

📊

Difficulty

Medium

💰 Medium

🗓️ All year

⭐ 4.9/5

🛒 Ingredients

▸ For the almond pastries

✓ 450 g blanched almonds
✓ 450 g caster sugar
✓ 3 egg whites
✓ 1 tablespoon honey
✓ 1 tablespoon finely grated lemon zest
✓ A little water, as needed

▸ To decorate

✓ 1 whole almond for each biscuit

📊 Nutritional Information

Calories

480 kcal

Protein

9 g

Fat

22 g

Carbohydrates

58 g

Fiber

4 g

Sugars

46 g

If you’d like to taste a biscuit that captures the serene charm of Erice, these Ericini Almond Desires are a true delight.
Born in the quiet convent kitchens of the medieval hilltop town overlooking the Trapani coast, they are golden, fragrant and delicately chewy - the kind of sweet that elevates even the simplest afternoon break.

With just almonds, honey, lemon and egg whites, they embody the purity and elegance of Sicilian monastic baking. Let me guide you through each step so you can bring a little Erice magic into your own kitchen.

👨‍🍳 Preparation

1

Finely grind the almonds together with the sugar until you have a smooth almond flour.
2

Transfer to a large bowl and add the egg whites, honey and lemon zest.
3

Mix until the dough is soft and uniform.
4

Turn the dough onto a board lightly dusted with sugar and shape it into a log about 3 cm high.
5

Set aside a small portion of dough for the final decoration.
6

Cut the remaining log into 4 cm pieces and form small, slightly flattened balls.
7

Arrange the pastries on a baking tray lined with baking paper, spacing them about 2 cm apart.
8

Mix the reserved dough with a little water to create a soft cream.
9

Spoon the cream into a piping bag with a star nozzle and pipe a small swirl onto each biscuit, finishing with a whole almond in the centre.
10

Bake in a preheated oven at 200°C for about 10 minutes, until lightly golden.
11

Allow to cool completely before serving.

💡 Tips and Variations

For a more intense flavour, add a few drops of almond extract or switch part of the lemon zest for orange zest.
If you prefer a softer centre, reduce the baking time by one minute.

📦 Storage

• Store in a tin for 5–6 days.
• Keep in a cool, dry place away from heat sources.
• Freeze for up to one month; thaw at room temperature.
• Avoid refrigerating, as this makes them firm up too much.
• Warm briefly in the oven before serving to revive their fragrance.

🍷 Pairing

Enjoy Ericini Almond Desires with a glass of Menfi Vendemmia Tardiva, a balanced Sicilian late-harvest dessert wine that enhances the almond and honey notes beautifully.

You’ve just made one of the most refined sweets of Erice’s ancient tradition. Crisp on the outside and tender within, these almond pastries are perfect for sharing over afternoon coffee or as an elegant end to a meal.
Each bite carries the history and sweetness of Erice - a little journey into Sicily’s most poetic flavours.