Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Lenten Biscuits: A Taste of Tradition for Easter
Delight in these Sicilian Lenten biscuits - light, aromatic, and steeped in tradition, perfect for welcoming spring and the Easter season.
🛒 Ingredients
- ✓ 400 g caster sugar
- ✓ 400 g whole almonds
- ✓ 100 g plain flour
- ✓ 50 g lard
- ✓ Zest of 4 oranges
- ✓ Ground cinnamon
- ✓ Icing sugar, for dusting
📊 Nutritional Information
If you're drawn to those recipes that whisper stories of heritage and devotion, Sicilian Lenten biscuits are an irresistible treat. Traditionally prepared during Lent, they strike that wonderful balance between simplicity and indulgence - enough to honour the period of restraint, yet full of the warm, fragrant flavours that Sicily does best.
Toasted almonds, citrus zest and a touch of cinnamon come together to create a biscuit that feels both rustic and comforting. They’re the sort of treat that brightens early spring afternoons, ideally shared with family around the kitchen table.
👨🍳 Preparation
- 1
Toast the almonds lightly, then finely chop half of them together with the orange zest.
- 2
Combine the chopped mixture with the caster sugar, flour, whole almonds and lard, working everything together until you have a cohesive dough.
- 3
Shape the dough into long logs, about 30 cm each, and leave them to rest overnight.
- 4
Bake the logs at 180°C for around 20 minutes, then remove from the oven and allow to cool.
- 5
Slice into 2 cm pieces and return the biscuits to the oven to finish drying and crisping.
- 6
Dust generously with icing sugar and a pinch of cinnamon before serving.
💡 Tips and Variations
For a more delicate result, you can replace the lard with butter. Add a pinch of ground cloves if you love deeper, spiced notes - perfect for chilly spring days.
📦 Storage
- • Store in an airtight container for up to 5 days.
- • You can freeze them for up to a month.
- • Warm briefly in a low oven before serving to revive their aroma and crunch.
🍷 Pairing
Pair these Lenten biscuits with a glass of Marsala Vergine Stravecchio, served slightly chilled at 8–10°C. Its warm, nutty character beautifully complements the citrus and almond flavours.
Thank you for joining me on this journey into Sicilian Easter baking. I hope these Lenten biscuits find a place among your spring traditions - simple, fragrant and full of the quiet charm of Sicilian kitchens.
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