Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Facciuna di Santa Chiara: Siracusa’s Almond-Spiced Delights
Whip up these fragrant almond and spice treats from the heart of Siracusa’s monastery kitchens – utterly irresistible and full of Sicilian charm!
📖 What is it
Whip up these fragrant almond and spice treats from the heart of Siracusa’s monastery kitchens – utterly irresistible and full of Sicilian charm!
🛒 Ingredients
▸ For the facciuna dough
- ✓ 500g almonds
- ✓ 350g caster sugar
- ✓ 350g plain flour
- ✓ 250ml milk
- ✓ 50g custard powder
- ✓ 50g unsweetened cocoa powder
- ✓ 1 tablespoon honey
- ✓ 1 sachet baking powder
- ✓ zest of half an organic orange, finely chopped
- ✓ half a teaspoon ground cinnamon
- ✓ 5 ground cloves
▸ For the glaze
- ✓ 500g icing sugar
- ✓ 4 egg whites
- ✓ 1 tablespoon lemon juice
📊 Nutritional Information
Step into the warm embrace of Sicilian flavours with Facciuna di Santa Chiara, traditional little cakes from Siracusa’s convents. A harmonious blend of almonds, honey and citrus zest makes these perfect companions for a cosy afternoon tea or a sweet tipple.
👨🍳 Preparation
- 1
Toast the almonds in a hot oven at 260°C for about 5 minutes, then finely chop them.
- 2
Grate the zest of half an orange and set aside.
- 3
In a large bowl, combine the chopped almonds, caster sugar, plain flour, custard powder, cocoa, cinnamon, cloves and orange zest.
- 4
Gradually add the milk and honey, stirring until you have a thick, smooth mixture.
- 5
Cover the bowl with cling film and leave the mixture to rest at room temperature for 8 hours.
- 6
After resting, fold in the baking powder and briefly knead the dough.
- 7
Shape walnut-sized balls, flattening the base slightly, and place them on a baking tray lined with baking parchment, spacing them about 3cm apart.
- 8
Bake in a preheated oven at 220°C for 20 minutes, then leave to cool completely.
- 9
To make the glaze, whisk the egg whites until stiff peaks form, then gradually add the icing sugar and lemon juice.
- 10
Dip the cooled cakes into the glaze or brush it over the tops, then leave to set until firm.
- 11
For a decorative touch, you can add natural food colouring to the glaze if you like.
💡 Tips and Variations
- •
For a more pronounced aroma, stir in a tablespoon of orange liqueur into the dough.
- •
If you prefer a crumblier texture, replace half the milk with double cream.
- •
Using a silicone mould can help achieve more defined shapes and even baking.
- •
The signature sweetness comes from the honey and almonds – don’t skimp on these!
- •
For a lighter version, try reducing the sugar and swapping honey for agave syrup.
- •
A pinch of sea salt can enhance the depth of flavour.
- •
To make these vegan, substitute the milk with almond milk and replace honey with maple syrup.
- •
The secret to these cakes is slow baking at a moderate temperature to keep them tender and fragrant.
📦 Storage
- • Store the facciuna in an airtight tin, away from moisture to keep them crisp.
- • They’ll stay fresh for up to three weeks if kept in a cool, dry place.
- • Avoid the fridge as it can spoil the glaze’s texture.
- • For longer storage, freeze them unglazed and add the glaze just before serving.
🍷 Pairing
Facciuna di Santa Chiara pair beautifully with a sweet, aromatic Moscato di Noto, which highlights the almond and honey notes. Alternatively, try a passito from Pantelleria or a Malvasia from the Lipari Islands. If you’re outside Sicily, a good Tuscan Vin Santo or an Alto Adige Gewürztraminer makes a splendid match.
Making Facciuna di Santa Chiara is like bringing a little piece of Sicilian heritage into your kitchen. Their enveloping sweetness and almond fragrance will transport you straight to the ancient streets of Siracusa. Do give them a go and share these delightful treats with your loved ones – it’s the perfect way to spread a bit of authentic Sicilian joy.
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