Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Nzuḍḍi: Sicilian Almond Biscuits with Old-World Charm
Beautifully spiced Sicilian almond biscuits from Messina - rustic, fragrant, and perfect with a glass of Marsala.
🛒 Ingredients
- ✓ 800 g plain flour
- ✓ 100 g sugar
- ✓ 150 g margarine
- ✓ 50 g lard
- ✓ 250 g toasted almonds
- ✓ 2 whole eggs
- ✓ 2 egg yolks
- ✓ zest of 1 orange
- ✓ 7 g baker’s ammonia
- ✓ 2 tablespoons honey
- ✓ vanilla
- ✓ ground cinnamon
- ✓ 70 g water
📊 Nutritional Information
There’s something truly captivating about nzuḍḍi - these humble, spice-laced almond biscuits from the cities of Messina and Catania. They belong to that uniquely Sicilian tradition where faith, festivity and food intertwine, especially during celebrations such as the Feast of the Madonna della Lettera in Messina.
Their roots stretch back to monastic kitchens, and many believe their name was born within the convent walls of the Vincentian Sisters in Catania. Whatever their origin, they carry with them the scent of Mediterranean orchards and the warmth of centuries-old rituals.
Crisp at the edges, softly aromatic within, and kissed with orange, honey and spice, nzuḍḍi are the sort of biscuits that make even an ordinary afternoon feel a little more celebratory.
👨🍳 Preparation
- 1
Blend the eggs, sugar, baker’s ammonia, lard and orange zest until smooth.
- 2
Add the water, almonds and honey, followed by the flour. Mix until everything comes together.
- 3
Shape the dough into round biscuits about 1 cm thick.
- 4
Place the biscuits on a baking tray, brush with a little beaten egg, and bake at 200°C for about 30 minutes until golden.
- 5
Lower the oven temperature to 100°C and bake for a further 10 minutes to dry them out properly.
💡 Tips and Variations
A pinch of ground cloves lends a deeper, more aromatic warmth. If you prefer sweeter biscuits, add a touch more honey - but not too much, or they’ll lose their lovely texture.
📦 Storage
- • Store in an airtight container for up to 5 days.
- • Avoid freezing, as it diminishes their crunch.
- • Warm lightly in the oven before serving to revive their fragrance.
🍷 Pairing
Enjoy nzuḍḍi with a small glass of Marsala Vergine Stravecchio, served cool at around 8–10°C - a pairing that brings out their honeyed, nutty notes beautifully.
Thank you for joining me in rediscovering these wonderfully nostalgic Sicilian biscuits. I hope a batch of nzuḍḍi brings a touch of Sicilian sunshine and celebration into your own kitchen. Happy baking!
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