Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Muccunetti di Mazara del Vallo: Almond and Candied Pumpkin Delights from Sicilian Convents
Discover the enchanting muccunetti of Mazara del Vallo — tender almond and candied pumpkin treats born in Sicilian convents, perfect paired with a glass of Malvasia.
🛒 Ingredients
▸ For the dough
- ✓ 1 kg peeled almonds
- ✓ 700 g icing sugar
- ✓ 5 egg whites
- ✓ 1 tablespoon honey
- ✓ Zest of 1 lemon, finely grated
▸ For the filling
- ✓ 600 g candied pumpkin (Sicilian zuccata)
▸ For the glaze
- ✓ 200 g icing sugar
- ✓ Water, as needed
📊 Nutritional Information
If you’re eager to savour a slice of Sicilian confectionery history, these muccunetti from Mazara del Vallo are a must. These dainty bites, originating in the convents of Trapani, blend the sweet charm of candied pumpkin with the rich depth of almonds, offering an authentic and elegant taste that echoes the region’s monastic traditions.
👨🍳 Preparation
- 1
Grind the almonds together with the icing sugar until you have a fine, fragrant powder.
- 2
Transfer the mixture to a large bowl, then add the egg whites, honey, and lemon zest.
- 3
Mix vigorously until the dough is soft and smooth.
- 4
Take small portions and shape them into balls roughly 3-4 cm across, gently hollowing out the centre.
- 5
Place a small piece of candied pumpkin into each hollow and seal it with more almond dough, smoothing the surface with your hands.
- 6
Arrange the muccunetti on a baking tray lined with parchment and leave them to dry in a cool, dry spot for about 8 hours.
- 7
Bake in a preheated oven at 250°C for around 10 minutes, until they develop a delicate golden hue.
- 8
Meanwhile, prepare the glaze by mixing the icing sugar with a little water until it reaches a smooth, runny consistency.
- 9
Once baked, brush the muccunetti with the glaze and let them dry completely before serving.
💡 Tips and Variations
For an extra lift of aroma, try adding a few drops of almond or orange essence to the dough. If you like a shinier finish, stir a touch of honey into the glaze before applying.
📦 Storage
- • Keep the muccunetti in a well-sealed tin.
- • Store in a cool, dry place for up to a month.
- • Avoid direct sunlight or heat sources.
- • Do not refrigerate, as this can soften the biscuits.
- • You can freeze them once glazed for up to three months.
🍷 Pairing
Enjoy these muccunetti alongside a glass of Malvasia delle Lipari — a sweet, aromatic wine that beautifully highlights honey and citrus notes.
Why not bring a touch of Sicilian sweetness into your home kitchen with these muccunetti? They’re a wonderful way to impress family and friends, offering a little taste of tradition wrapped in every bite. So roll up your sleeves, bake a batch, and share the joy — these delightful almond treats are sure to become a treasured favourite.
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