Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
San Martino Ricotta Biscuits: A Beloved Sicilian Treat
Discover the soft, fragrant San Martino biscuits filled with sweet ricotta cream—a cherished Palermo tradition that wins you over from the very first bite!
📖 What is it
Discover the soft, fragrant San Martino biscuits filled with sweet ricotta cream—a cherished Palermo tradition that wins you over from the very first bite!
🛒 Ingredients
▸ For the biscuits
- ✓ 500g plain flour
- ✓ 150g caster sugar
- ✓ 100g lard
- ✓ 25g fresh yeast
- ✓ 15g aniseed
- ✓ A pinch of salt
- ✓ Water as needed
- ✓ 50ml rum
▸ For the filling
- ✓ 400g sheep’s ricotta
- ✓ 160g caster sugar
- ✓ 60g dark chocolate chips
- ✓ Ground cinnamon to taste
- ✓ Icing sugar for dusting
📊 Nutritional Information
Immerse yourself in the scents and flavours of Sicilian autumn with these ricotta-filled San Martino biscuits. Soft and fragrant, studded with dark chocolate chips and a gentle hint of cinnamon, they tell the story of Palermo’s rich heritage and the magic of the San Martino festival, bringing a warm, convivial spirit straight to your table.
👨🍳 Preparation
- 1
Drain the ricotta in the fridge to remove excess whey, then mix it with the sugar and chocolate chips. Cover and chill until needed.
- 2
Dissolve the yeast in a little lukewarm water. In a large bowl, sift the flour, then add the sugar, aniseed, and a pinch of salt.
- 3
Add the lard and the dissolved yeast, then gradually add water, kneading until you have a soft, smooth dough.
- 4
Shape the dough into cylinders, roll them into spirals, and place them on a baking tray lined with baking paper. Cover and leave to prove until doubled in size.
- 5
Bake in a preheated oven at 200°C for about 20 minutes, until golden. Allow to cool completely.
- 6
Prepare a glaze by mixing the rum with water and brush it over the biscuits to keep them moist and fragrant.
- 7
Slice each biscuit in half and fill with the chilled ricotta cream.
- 8
Dust with icing sugar and a sprinkle of cinnamon before serving.
💡 Tips and Variations
- •
For a lighter version, swap the lard for good-quality softened butter to keep the biscuits tender without weighing down the flavour.
- •
If you prefer a stronger aroma, try using Marsala or a sweet Sicilian wine instead of rum to highlight the island’s characteristic notes.
- •
Use a piping bag to evenly distribute the ricotta filling, ensuring a perfect dollop in every biscuit.
- •
For a vegan twist, replace the ricotta with a smooth tofu cream flavoured with a touch of vanilla and cinnamon, and use coconut oil instead of lard.
- •
The key to success is handling the dough gently and allowing the biscuits to rest before baking, which results in a wonderfully soft and enveloping texture.
📦 Storage
- • If already filled, keep the biscuits refrigerated and consume within two days to maintain freshness and food safety.
- • Unfilled biscuits can be stored in an airtight container at room temperature for up to a week, preserving their softness.
- • Warm them gently in the oven at 160°C for a few minutes before serving to bring back their fresh-baked aroma and crispness.
- • Avoid freezing filled biscuits to prevent the ricotta’s creamy texture from being compromised.
🍷 Pairing
Serve these treats alongside a glass of Marsala Fine Ambra Secco, a classic Sicilian fortified wine with aromatic amber notes that perfectly balance the sweetness of the ricotta and the warmth of the cinnamon. Alternatively, a Passito from Pantelleria offers a richer pairing, or a Moscato di Noto brings a fresh, fragrant touch.
Making San Martino ricotta biscuits is like stepping into a sweet Sicilian ritual, full of genuine flavours and time-honoured traditions. Treat yourself to this little moment of indulgence and share it with your loved ones—each bite is a journey to the heart of our beautiful island and a gentle reminder of the joy found in simple pleasures.
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