There’s something wonderfully nostalgic about Sicilian tabelle biscuits - the sort of bake that reminds you of simple country kitchens, the scent of citrus drifting through the air and the gentle clatter of breakfast being prepared. These understated biscuits have long been part of Sicilian family mornings, baked in generous batches and kept in tins ready for dipping into warm milk, coffee or a strong cup of tea.
Made with soft Maiorca flour, a drizzle of olive oil and the bright zest of an unwaxed lemon, they’re crisp without being hard, light without feeling fragile and beautifully fragrant. The use of baker’s ammonia, a traditional raising agent, gives them their characteristic airy crunch - the kind that makes them perfect for dunking.
If you love rustic Mediterranean baking that’s honest, simple and quietly elegant, these biscuits are a lovely way to bring a little warmth of Sicily into your kitchen.