Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Corna di Isnello Biscuits: A Traditional Sicilian Treat from the Madonie
Discover the Corna di Isnello, a festive Sicilian biscuit bursting with dried figs and almonds — the true taste of the Madonie hills.
📖 What is it
Discover the Corna di Isnello, a festive Sicilian biscuit bursting with dried figs and almonds — the true taste of the Madonie hills.
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 1 kg plain flour
- ✓ 350 g caster sugar
- ✓ 3 eggs
- ✓ 1 sachet baking powder
- ✓ 1 sachet vanilla sugar
- ✓ 20 ml extra virgin olive oil
- ✓ 10 g baking ammonia (baker’s ammonia)
- ✓ Milk, as needed
▸ For the filling
- ✓ 150 g dried figs
- ✓ 150 g almonds
- ✓ 150 g fig jam
- ✓ 50 g sultanas
- ✓ Grated zest of a mandarin
▸ For the decoration
- ✓ 200 g icing sugar
- ✓ 1 egg white
- ✓ Lemon juice
- ✓ A pinch of salt
- ✓ Coloured sugar decorations
📊 Nutritional Information
Journey to the heart of Sicily’s Madonie with these Corna di Isnello biscuits — a cake that captures the rich aromas and authentic flavours of the island. The union of dried figs, almonds, and classic Sicilian jam evokes timeless traditions, while baking them fills your kitchen with a warm, welcoming atmosphere — perfect for enjoying the genuine charm of home-baked Sicilian delights.
👨🍳 Preparation
- 1
Begin by making the shortcrust pastry: mix the flour, sugar, eggs, baking powder, vanilla sugar, olive oil, baking ammonia, and a pinch of salt. Add milk little by little until you form a smooth dough.
- 2
Shape the dough into a ball, cover with a clean cloth, and leave it to rest for about two hours in a cool spot.
- 3
Prepare the filling by chopping the dried figs and sultanas finely, then stir in the ground almonds, fig jam, and mandarin zest.
- 4
Roll out the dough to about 5 mm thickness and cut into rounds.
- 5
Place a spoonful of the filling in the centre of each round, fold into a half-moon shape, and press the edges together firmly with your fingers to seal.
- 6
Gently curve the filled biscuits to mimic the shape of a horn, then lay them out on a baking tray lined with parchment paper.
- 7
Bake in a preheated oven at 180°C for around 10 minutes, until lightly golden.
- 8
Make the glaze by whisking the egg white with lemon juice and salt, then gradually whisk in the icing sugar until you have a thick, spreadable icing.
- 9
Once the biscuits have cooled, spread the glaze over them and decorate with the coloured sugar bits.
- 10
Allow the icing to set fully before indulging.
💡 Tips and Variations
- •
For a richer filling, add a few toasted whole almonds and a drizzle of orange blossom honey to highlight the Mediterranean flavours.
- •
Use a rolling pin with thickness guides to ensure the pastry is rolled out evenly; this helps you get perfectly crisp biscuits all over.
- •
The magic of this sweet lies in the natural sweetness from the almonds and dried figs, which gives the biscuit its distinctive character.
- •
Try swapping the filling for a combination of fresh figs and walnuts for a lighter, fresher take with less sweetness.
- •
To deepen the aroma, grate some fresh ginger into the jam or sprinkle a little cinnamon into the filling.
- •
For a vegan version, replace the eggs with apple puree and use a fruit-based jam free from animal products; adjust the glaze by mixing icing sugar with a little water instead.
- •
The secret to this recipe is the slow-working of the shortcrust pastry and the perfect balance between the filling and the glaze — a genuine celebration of Sicilian ingredients.
📦 Storage
- • Store the biscuits in a tin or airtight container to keep the pastry wonderfully crisp.
- • Keep them in a cool, dry place away from direct sunlight to preserve their aroma and texture.
- • For the best flavour, enjoy within a week of baking to savour their freshness and delicate crunch.
🍷 Pairing
These biscuits make a delightful match with a naturally sweet and fragrant Moscato di Noto, which complements their fruity and nutty notes beautifully.
Alternatively, a Passito di Pantelleria, with its rich sweetness and dried fruit undertones, offers an even deeper, more traditional pairing.
If you fancy something a bit different, a lovely sweet Recioto della Valpolicella can accentuate the almonds and figs, creating a refined dance of flavours.
I do hope you’re inspired to give these Corna di Isnello biscuits a whirl at home — they truly are a slice of Sicilian heart and soul. Perfect for sharing with loved ones over a cup of tea or as a thoughtful holiday treat, these delights bring a cosy warmth to any kitchen. Have fun baking, enjoy the wonderful aromas, and don’t forget to pass the joy on by sharing them around!
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