Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Nuns’ Biscuits: Tradition and Sweetness in Every Bite
Discover the Sicilian nuns’ biscuits, traditional treats perfect for breakfast – soft, delicious, and ideal for dunking in your morning milk!
📖 What is it
Discover the Sicilian nuns’ biscuits, traditional treats perfect for breakfast – soft, delicious, and ideal for dunking in your morning milk!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 150g caster sugar
- ✓ 15g baking ammonia (baker’s ammonia)
- ✓ milk, as needed
- ✓ 100g lard
- ✓ 1 sachet vanilla sugar
- ✓ a pinch of salt
📊 Nutritional Information
These nuns’ biscuits are a true gem of Sicilian baking, born in convent kitchens where simple ingredients transform into pure sweetness. Their tender, crumbly texture and fragrant aroma evoke the warm, welcoming atmosphere of Sicily’s religious homes. Perfect for a leisurely breakfast or a cosy afternoon break, these biscuits are wonderful dipped in milk or enjoyed alongside a cup of tea, offering a timeless moment of indulgence.
👨🍳 Preparation
- 1
Sift the flour and mix it with softened lard, sugar, baking ammonia, a pinch of salt, and vanilla sugar.
- 2
Gradually add cold milk until you get a smooth dough that’s not too stiff.
- 3
Wrap the dough in cling film and chill in the fridge for 30 minutes.
- 4
Roll the dough into small logs and cut into sticks about 8cm long.
- 5
Place the sticks on a baking tray lined with parchment and bake in a preheated oven at 250°C for 10 minutes until golden.
- 6
Take the biscuits out and let them cool slightly.
- 7
Reduce the oven temperature to 160°C and bake the biscuits again for another 15-20 minutes.
- 8
Remove from the oven, let them cool completely, and serve cold.
💡 Tips and Variations
- •
For an extra fragrant touch, try adding some finely grated orange zest to the dough for a bright citrus note.
- •
If you prefer a lighter version, swap the lard for a mild extra virgin olive oil to keep the authentic character with a healthier twist.
- •
Use a lightly greased mould to shape the biscuits more evenly and ensure uniform baking.
- •
For a vegan alternative, replace the lard with plant-based margarine and use almond milk instead of cow’s milk.
- •
A pinch of sea salt in the dough can enhance the flavours by balancing the sweetness and bringing out the umami.
- •
The secret to these biscuits lies in the slow, moderate baking which achieves the perfect crumbly texture without losing the delicate aromas.
📦 Storage
- • Store the biscuits in an airtight tin or glass jar to keep their freshness and crunch for up to four weeks.
- • If you want to keep the dough, wrap it well in cling film and freeze it; it will keep for up to two months. Defrost slowly in the fridge before use.
- • Warm the biscuits gently in a low oven for a few minutes before serving to revive that just-baked aroma.
🍷 Pairing
To complement the delicate flavours of the nuns’ biscuits, pour a glass of Malvasia from the Aeolian Islands – a sweet, fragrant wine that highlights every nuance. Alternatively, a passito from Pantelleria or a Moscato from Noto are excellent Sicilian choices. For something from further afield, a sweet Moscato d’Asti from Piedmont pairs beautifully with this treat.
Making these nuns’ biscuits is like stepping into a slice of Sicily’s sweetest heritage. I warmly encourage you to try this recipe at home, bringing a little piece of history and flavour to your table that’s sure to delight you and your loved ones. Don’t forget to share this lovely treat with friends and family – spread the joy of a biscuit that truly tastes like home and tradition.
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