Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sursameli: Traditional Sicilian Easter Almond Biscuits from Ventimiglia
Discover the charming sursameli, almond biscuits from Ventimiglia in Sicily, lovingly baked for Easter with a glossy white icing and a hint of zesty orange!
📖 What is it
Discover the charming sursameli, almond biscuits from Ventimiglia in Sicily, lovingly baked for Easter with a glossy white icing and a hint of zesty orange!
🛒 Ingredients
- ✓ 1 kg toasted almonds
- ✓ 600 g plain flour
- ✓ Toasted and finely chopped orange zest
- ✓ 1 teaspoon ground cinnamon
- ✓ 1 kg caster sugar
- ✓ 500 ml water
- ✓ Butter for greasing the baking tray
- ✓ Egg whites
- ✓ Icing sugar for the glaze (100 g per egg white)
📊 Nutritional Information
Step into the heart of Sicilian Easter traditions with sursameli, those delightful almond biscuits hailing from Ventimiglia, nestled in Palermo’s province. Made with toasted almonds, infused with fragrant orange zest and warming cinnamon, these treats are finished with a pristine white glaze that echoes the sursamela flower — a symbol of celebration and devotion. It’s a delicious journey into the authentic flavours and warm spirit of Sicily’s festive season.
👨🍳 Preparation
- 1
Combine the plain flour with whole toasted almonds, cinnamon and the toasted, chopped orange zest.
- 2
In a saucepan, bring the water and sugar to the boil, stirring until the syrup forms a thread when dripped from a spoon (known locally as the *cileppo*).
- 3
Pour the syrup into the centre of the flour and spice mixture, then knead until you achieve a firm dough.
- 4
Shape the dough into biscuits and place them on a buttered baking tray.
- 5
Bake in a preheated oven at 200°C for about 15-20 minutes, until they turn a light golden colour.
- 6
Prepare the glaze (known as *bagno bianco*) by whisking egg whites and icing sugar anticlockwise with a rolling pin until you get a thick, creamy consistency.
- 7
Dip the biscuits into the glaze to coat them fully, then return to the oven for 5 minutes to set the icing.
- 8
Allow the sursameli to cool completely before serving.
💡 Tips and Variations
- •
For a more intense aroma, try adding a pinch of ground cloves or some freshly grated lemon zest.
- •
Experiment by swapping some of the almonds for toasted hazelnuts for a richer flavour and different texture.
- •
Use a non-stick or parchment-lined baking tray to prevent the biscuits from sticking during baking.
- •
The key to this recipe is the toasted almonds, which give a lovely crunch and a robust flavour.
- •
For a lighter version, reduce the sugar in the glaze or simply dust the biscuits with icing sugar instead.
- •
To enhance the savoury depth and aromatic complexity, add a pinch of sea salt to the dough.
- •
For a vegan twist, replace honey or any animal-derived ingredients with agave syrup and ensure the glaze is made without egg whites.
📦 Storage
- • Store the sursameli in an airtight container or a tin to keep them crisp for up to a week.
- • Avoid refrigerating them, as moisture can dull the glaze and affect the texture.
- • For longer storage, wrap them well in cling film and freeze in an airtight bag.
🍷 Pairing
Pair these almond delights with a dry Marsala Fine Ambra, a sweet and aromatic Sicilian wine that complements the toasted almonds and fresh citrus notes beautifully. Alternatively, a passito from Pantelleria or a Moscato di Noto offers an equally harmonious match. For a non-Sicilian option, try a Tuscan Vin Santo or a sweet Alto Adige Gewürztraminer.
Making sursameli is like bringing a slice of Sicilian heritage into your kitchen — a perfect balance of crunch, fragrance and sweetness that truly celebrates Easter with heart and soul. I warmly encourage you to give this recipe a go at home and share these lovely biscuits with your loved ones. It’s a wonderful way to spread a little Sicilian sunshine and festive cheer around your table.
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