Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sesamini Siciliani: Traditional Palermitan Sesame Biscuits
Discover the delightful sesamini from Sicily — crisp sesame-topped biscuits steeped in Palermitan tradition, perfect for breakfast or a sweet treat.
📖 What is it
Discover the delightful sesamini from Sicily — crisp sesame-topped biscuits steeped in Palermitan tradition, perfect for breakfast or a sweet treat.
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 150g caster sugar
- ✓ 50g lard
- ✓ 150g sesame seeds
- ✓ 15g baking ammonia
- ✓ a pinch of salt
- ✓ water, as needed
📊 Nutritional Information
Sesamini are a true gem of Palermitan baking, a biscuit that tells tales of Sicily’s rich heritage and authentic flavours from the west of the island. These little delights, coated in a crunchy sesame seed crust, are wonderfully light and crumbly thanks to the use of baking ammonia. Ideal alongside a fragrant morning cuppa or as a gentle finish to a meal, sesamini evoke the cosy, convivial spirit of spring and autumn days.
👨🍳 Preparation
- 1
Combine the flour with the lard, sugar, baking ammonia and a pinch of salt, gradually adding water until you have a firm dough.
- 2
Roll the dough out to about 1.5cm thick and cut into small sausage shapes roughly 3cm long.
- 3
Lightly toast the sesame seeds in a dry non-stick pan. Once cooled, roll the dough pieces in the seeds to coat.
- 4
Place the biscuits on a baking tray lined with baking parchment and bake in a preheated oven at 220°C for 10 minutes.
- 5
Lower the temperature to 150°C and bake for a further 20 minutes.
- 6
Remove from the oven, allow the sesamini to cool, then serve.
💡 Tips and Variations
- •
For an extra touch of indulgence, stir a teaspoon of honey into the dough for a natural, warming sweetness.
- •
If you enjoy a hint of spice, add a pinch of cinnamon or a few drops of vanilla extract to enhance the biscuit’s character.
- •
Use a non-stick or parchment-lined tray to prevent sticking and keep the biscuits perfectly shaped during baking.
- •
Sugar is the main sweetener here, so feel free to adjust the amount to suit your taste — lighter or richer as you prefer.
- •
For a vegan twist, swap the lard for plant-based margarine and use almond milk instead of dairy, preserving the biscuit’s delicate aroma.
- •
To deepen the flavour, add a pinch of sea salt to the dough — it balances the sweetness and brings out the complexity.
- •
The key to perfect sesamini is gentle handling of the dough and baking at a moderate temperature to keep them crisp and crumbly.
📦 Storage
- • Store your sesamini in a well-sealed tin to keep them fresh and crunchy for longer.
- • You can freeze the raw dough wrapped in cling film and bake the biscuits whenever you fancy a fresh batch.
- • To revive their original crunch, warm the biscuits in the oven at 160°C for a few minutes before serving.
🍷 Pairing
Pair these sesamini with a chilled Marsala Superiore Riserva Rubino Secco, served between 8 and 10°C — its rich structure and aromatic notes beautifully complement the biscuit’s sweetness and crunch. Alternatively, a passito from Pantelleria or a sweet Etna wine offers an equally elegant match. For something beyond Sicily, a lightly sparkling Moscato d’Asti is a charming companion to these treats.
Making sesamini is like inviting a little piece of Sicilian sunshine into your kitchen. I warmly encourage you to give this recipe a go — it’s a lovely way to share authentic flavours and stories with your loved ones. Do pop a batch in the oven, gather your nearest and dearest, and enjoy the simple pleasure of these crisp, sesame-studded biscuits together. And if you fancy, share your baking triumphs online to spread a bit of Sicilian sweetness far and wide!
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