Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Nacatuli Eoliani: Festive Almond and Mandarin Delights from the Aeolian Islands
Discover the charm of Nacatuli Eoliani, traditional Sicilian treats from the Aeolian Islands, bursting with almonds, Malvasia wine, and zesty citrus notes — a year-round indulgence.
📖 What is it
Discover the charm of Nacatuli Eoliani, traditional Sicilian treats from the Aeolian Islands, bursting with almonds, Malvasia wine, and zesty citrus notes — a year-round indulgence.
🛒 Ingredients
▸ For the pastry
- ✓ 1 kg plain flour
- ✓ 150 g lard
- ✓ 150 g caster sugar
- ✓ 2 whole eggs
- ✓ 2 egg yolks
- ✓ 1 glass Malvasia wine
▸ For the filling
- ✓ 1 kg peeled almonds
- ✓ 800 g caster sugar
- ✓ 150 ml mandarin juice
- ✓ 50 ml mandarin liqueur
- ✓ zest of 2 mandarins, finely grated
- ✓ 1 teaspoon ground cinnamon
📊 Nutritional Information
Step into the authentic flavours of the Aeolian Islands with nacatuli — crisp, golden pastry parcels filled with a luscious mix of almonds, sugar, and mandarin, all beautifully lifted by the rich aroma of Malvasia wine. This traditional sweet captures the festive spirit of Christmas but is utterly irresistible no matter the season.
👨🍳 Preparation
- 1
Begin by making the pastry: sift the flour and mix it with the sugar, lard, and eggs. Gradually add the Malvasia wine until you achieve a smooth, firm dough.
- 2
Shape the dough into a ball, wrap it in cling film, and chill in the fridge for about an hour.
- 3
Prepare the filling by finely chopping the almonds with the sugar. Stir in the mandarin zest and juice, the liqueur, and cinnamon until you have a soft, even mixture.
- 4
Roll out the pastry thinly and cut out discs. Spoon a small amount of filling onto half of the discs, then cover with the remaining discs, sealing the edges by pressing with your fingers or a fluted pastry cutter.
- 5
Decorate the tops by gently scoring delicate patterns with a small knife or pastry stamp.
- 6
Place the nacatuli on a baking tray lined with parchment and bake at 180°C for 20 minutes, until beautifully golden.
- 7
Allow them to cool completely before serving.
💡 Tips and Variations
- •
Enhance the filling with a pinch of ground cloves or a drizzle of honey for a richer flavour.
- •
For a milder taste, swap some of the mandarin liqueur for warm milk to keep the filling soft.
- •
Use a thin rolling pin to ensure the pastry is evenly rolled for perfect baking.
- •
To make a vegan version, replace the lard with coconut oil and use a non-alcoholic mandarin syrup or concentrated juice.
- •
The key to these treats is slow baking at a moderate temperature, which crisps the pastry without burning the filling.
📦 Storage
- • Store the nacatuli in an airtight tin to keep them crisp for up to 10 days.
- • Keep them in a cool, dry place away from heat and moisture to preserve their texture.
- • If you want to prepare them ahead, you can freeze the uncooked parcels and bake them straight from frozen when ready.
🍷 Pairing
To complement the sweet, citrusy notes of nacatuli, pour yourself a glass of Contea di Sclafani Bianco Dolce — a fragrant, velvety Sicilian white. Alternatively, a passito from Pantelleria or a Moscato d’Asti pairs beautifully. For an international twist, a sweet German Riesling offers a refined match.
Making nacatuli Eoliani at home is like inviting a little piece of Sicily’s heart and history into your kitchen. These charming almond and mandarin treats bring festive warmth all year round. Share them with your loved ones and let their delightful flavours become a treasured part of your special moments.
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