Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Nocattoli di Nicosia: Sicilian Almond Pastry Perfect for Easter
Discover the charm of Nicosia’s traditional almond sweets — simple to make and a delightful treat for Easter celebrations!
🛒 Ingredients
▸ For the pastry
- ✓ 1 kg plain flour
- ✓ 400 g lard
- ✓ 400 g caster sugar
- ✓ 5 egg yolks
- ✓ half a sachet of baking powder
- ✓ zest of 1 lemon, finely grated
- ✓ water, as needed
▸ For the almond cream
- ✓ 1 kg blanched almonds
- ✓ 750 g caster sugar
- ✓ 1 egg white
- ✓ 15 g ground cinnamon
- ✓ vermouth, to taste
▸ To finish
- ✓ icing sugar, for dusting
📊 Nutritional Information
If you’re looking to bring an authentic Sicilian Easter treat to your table, these Nocattoli di Nicosia are just the ticket. Soft biscuits generously filled with a fragrant almond and cinnamon cream celebrate the rustic sweetness of Sicily’s inland Ennese region. They’re lovely enjoyed with a glass of dessert wine or alongside your festive coffee.
👨🍳 Preparation
- 1
Sift the flour onto a clean work surface and add the sugar, lard, baking powder, egg yolks, and lemon zest.
- 2
Knead well until you achieve a soft and smooth dough, adding a splash of water if needed. Shape into a ball, wrap in cling film, and chill in the fridge for an hour.
- 3
Meanwhile, prepare the almond cream by grinding the blanched almonds and mixing them with the sugar, cinnamon, egg white, and a splash of vermouth until you have a thick, aromatic paste.
- 4
Roll out the pastry on a lightly floured surface and cut into rounds or rectangles. Spoon a dollop of the almond cream onto each piece, then gently fold and seal the edges.
- 5
Place the nocattoli on a baking tray lined with parchment paper and bake in a preheated oven at 200°C (180°C fan) for roughly 20 minutes, or until golden.
- 6
Allow them to cool completely before generously dusting with icing sugar and serving.
💡 Tips and Variations
For an extra layer of warmth, try adding a pinch of ground cloves to the almond cream. You can swap the vermouth for a sweet Marsala or orange blossom water if you prefer a lighter floral note.
📦 Storage
- • Keep your nocattoli in a tin for up to 4 to 5 days.
- • Avoid the fridge to prevent the pastry drying out.
- • They freeze well once baked — simply warm through at 160°C for 5 minutes before serving.
- • Dust with icing sugar right before serving to keep them looking their best.
- • Serve at room temperature to fully enjoy their delicate aroma.
🍷 Pairing
Pair these almond delights with a glass of Moscato Passito di Pantelleria Liquoroso Extra — its rich aroma and mellow sweetness complement the pastries beautifully.
Give these nostalgic Nocattoli a go at home — they’re a splendid way to share a slice of Sicilian tradition with your nearest and dearest. Whether enjoyed over a cosy cuppa or a celebratory glass of dessert wine, they’re sure to add a lovely note of sweetness to any occasion. Do let me know how you get on, and happy baking!
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