Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Finger Biscuits - A Taste of True Tradition
Discover these simple, fragrant Sicilian finger biscuits - rustic treats that bring the island’s homely sweetness to your table.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 120 g caster sugar
- ✓ 50 g lard
- ✓ 25 g baker’s ammonia
- ✓ A pinch of salt
- ✓ Water, as needed for kneading
📊 Nutritional Information
If you’re looking for a sweet treat that tastes unmistakably of home and heritage, Sicilian finger biscuits are an absolute delight. Crumbly, fragrant and wonderfully straightforward to prepare, they summon memories of old-fashioned afternoon snacks and the warm, bustling kitchens of Sicily.
Their curious name reflects their simple shape, rolled and cut to resemble a finger - nothing fancy, just honest, comforting baking. These biscuits pair beautifully with tea, coffee, or a small glass of sweet wine, and they’re the sort of treat that disappears the moment they reach the table.
Whether you’re exploring traditional Sicilian baking for the first time or revisiting a nostalgic favourite, these rustic biscuits offer the perfect balance of simplicity and charm.
👨🍳 Preparation
- 1
Sift the flour into a large bowl, then add the sugar, lard, baker’s ammonia and a pinch of salt.
- 2
Add the water gradually, kneading until the dough becomes firm and smooth.
- 3
Roll out the dough with a rolling pin to a thickness of about 1.5 cm.
- 4
Cut the dough into finger-length strips and place them on a baking tray lined with parchment.
- 5
Bake in a preheated oven at 250°C for 6 minutes, then reduce the temperature to 150°C and continue baking for a further 20–25 minutes, until golden.
- 6
Remove from the oven and leave to cool completely on a wire rack before serving.
💡 Tips and Variations
For a lovely aromatic touch, add a little grated lemon zest or a teaspoon of vanilla to the dough. For a more rustic version, replace half of the plain flour with finely milled semolina.
📦 Storage
- • Store the biscuits in a tin to keep them crisp for up to 15–20 days.
- • Avoid humid environments, which can make them lose their crunch.
- • You can also freeze the raw dough and bake the biscuits when needed.
🍷 Pairing
Enjoy these biscuits with a small glass of Moscato Passito di Pantelleria - a sweet, perfumed wine that complements their simplicity and fragrance.
Sicilian finger biscuits capture the spirit of tradition: simple, genuine and filled with the nostalgic aromas of old kitchens. Take your time preparing them and share them with the people you care about - it’s the perfect way to savour Sicily’s authentic sweetness.
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