Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Isnello Horn Biscuits - A Festive Taste of the Madonie Mountains
Discover Isnello horn biscuits, traditional Sicilian Christmas pastries filled with figs and almonds - a true flavour of the Madonie.
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 1 kg plain flour
- ✓ 350 g caster sugar
- ✓ 3 eggs
- ✓ 1 sachet baking powder
- ✓ 1 sachet vanilla sugar
- ✓ 0.2 dl extra-virgin olive oil
- ✓ 10 g baker’s ammonia
- ✓ Milk, as needed
▸ For the filling
- ✓ 150 g dried figs
- ✓ 150 g almonds
- ✓ 150 g fig jam
- ✓ 50 g raisins
- ✓ Finely grated tangerine zest
▸ For the decoration
- ✓ 200 g icing sugar
- ✓ 1 egg white
- ✓ Lemon juice
- ✓ A pinch of salt
- ✓ Coloured sugar sprinkles
📊 Nutritional Information
If you’re looking for a Sicilian sweet that truly captures the soul of the island’s mountain villages, Isnello horn biscuits are a treasure worth baking.
These festive pastries come from Isnello, a small town nestled in the Madonie, where Christmas baking is all about simple ingredients, generous fillings and the unmistakable aroma of dried fruit and citrus.
With their rustic shortcrust, fragrant fig-and-almond filling and colourful icing, they’re the sort of biscuits that fill the kitchen with warmth - a nod to old traditions that still bring joy to winter tables today.
👨🍳 Preparation
- 1
Combine the flour, sugar, eggs, baking powder, vanilla, oil, baker’s ammonia and a pinch of salt. Add milk as needed to form a smooth pastry.
- 2
Shape into a ball, cover with a cloth and let it rest for about two hours in a cool place.
- 3
Prepare the filling by chopping the dried figs and raisins, then mixing with the chopped almonds, fig jam and tangerine zest.
- 4
Roll out the pastry to about 5 mm thick and cut out discs.
- 5
Place a spoonful of filling in the centre of each disc, fold into a half-moon and seal the edges well.
- 6
Gently curve each pastry to form the traditional “horn” shape, then place on a baking tray lined with parchment.
- 7
Bake in a preheated oven at 180°C for about 10 minutes, until lightly golden.
- 8
Prepare the icing by whisking the egg white with lemon juice and salt, then adding the icing sugar to form a dense glaze.
- 9
Spread the glaze over the cooled biscuits and decorate with colourful sprinkles.
- 10
Allow the icing to set before serving.
💡 Tips and Variations
Replace the fig jam with tangerine marmalade for a brighter citrus note.
Add a pinch of cinnamon to the filling if you enjoy warm, spiced flavours.
📦 Storage
- • Store the biscuits in an airtight container at room temperature.
- • Keep away from light and humidity.
- • Enjoy within a week to appreciate their fragrance at its best.
🍷 Pairing
Serve Isnello horn biscuits with a glass of chilled Moscato di Noto Naturale (8–10°C), which enhances the fig and almond aromas beautifully.
Now that you know how to make Isnello horn biscuits, you can bring a little Madonie magic to your table.
Perfect for festive gatherings or a special winter treat, these rustic pastries charm with their simplicity and rich flavour. Happy baking!
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