Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Lercara Friddi Pantofole or Pastizzotti: Traditional Sicilian Almond and Candied Fruit Christmas Treats
Whip up these delightful Lercara Friddi pantofole—classic Sicilian Christmas pastries filled with almonds and candied fruit, perfectly crisp and fragrantly spiced!
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 300g plain wheat flour (Maiorca variety)
- ✓ 200g fine semolina flour
- ✓ 150g caster sugar
- ✓ 150g lard
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 50ml Malvasia wine
- ✓ 1 sachet vanilla powder
- ✓ 12g baking ammonia
- ✓ milk, as needed
▸ For the filling
- ✓ 500g peeled and toasted almonds
- ✓ 350g caster sugar
- ✓ 300ml water
- ✓ zest of one organic orange, finely grated
- ✓ 30g candied orange peel
- ✓ 30g candied citron
- ✓ 2 tablespoons orange marmalade
▸ For the glaze
- ✓ 250g icing sugar
- ✓ 1 egg white, whisked to soft peaks
- ✓ juice and zest of half an organic lemon
📊 Nutritional Information
If you’re yearning to bring a slice of festive tradition to your table, these Lercara Friddi, also known as pastizzotti, are just the ticket. Hailing from Palermo, these festive treats are bursting with the zesty aroma of Sicilian citrus and the warmth of the holidays. Their crisp, tender pastry encases a soft, aromatic filling—ideal for sharing with loved ones or gifting to friends.
👨🍳 Preparation
- 1
In a saucepan, combine the chopped almonds, water and sugar; simmer gently for about 15 minutes until the mixture thickens and becomes fragrant.
- 2
Stir in the orange zest, then leave to cool before folding in the candied peels and orange marmalade. Cover with cling film and chill overnight to set.
- 3
Make the pastry by mixing lard, sugar, flours and vanilla powder; then add the eggs, Malvasia wine and baking ammonia. Add just enough milk to bring the dough together into a soft, smooth ball.
- 4
Wrap the dough in cling film and chill for 30 minutes.
- 5
Roll the pastry out to about half a centimetre thickness and cut into discs roughly 10cm across.
- 6
Place a spoonful of filling in the centre of each, then fold over into a half-moon shape, pressing the edges firmly to seal.
- 7
Gently curve the ends to create the classic 'S' shape, then arrange the pastries on a baking tray lined with greaseproof paper.
- 8
Bake in a preheated oven at 190°C for approximately 15 minutes, until lightly golden.
- 9
Meanwhile, whisk together the icing sugar, egg white, lemon juice and zest to make a glaze. Once the pastizzotti are out of the oven, brush them with the glaze and allow to dry.
💡 Tips and Variations
For a contemporary twist, fold in dark chocolate chips or crushed pistachios into the filling. If you prefer a shinier glaze, swap a portion of the icing sugar for a drizzle of honey.
📦 Storage
- • Store the pantofole in an airtight tin to keep them fresh.
- • They stay crisp and delicious for up to a month.
- • Avoid damp spots to preserve the pastry’s crunch.
🍷 Pairing
Serve these Lercara Friddi pantofole alongside a glass of Pantelleria’s Moscato Passito Liquoroso—the rich honeyed notes and candied fruit aromas beautifully complement the almond sweetness.
Give these charming Sicilian pastries a go at home—there’s something truly special about sharing a slice of festive heritage with those you love. Crisp on the outside and packed with sweet, citrusy warmth inside, they’re sure to become a Christmas favourite. Don’t forget to pass the recipe along; these pantofole make wonderful gifts or a delightful end to a celebratory meal. Happy baking!
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