Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta Reale di Tortorici: The Crisp Sicilian Hazelnut Biscuit from the Nebrodi Hills
Discover how to make the authentic Pasta Reale di Tortorici, a fragrant Sicilian hazelnut biscuit bursting with tradition.
📖 What is it
Discover how to make the authentic Pasta Reale di Tortorici, a fragrant Sicilian hazelnut biscuit bursting with tradition.
🛒 Ingredients
- ✓ 1 kg shelled hazelnuts (ideally from the Nebrodi hills)
- ✓ 1 kg caster sugar
- ✓ 500 ml water
- ✓ Plain flour, as needed for dusting and shaping
📊 Nutritional Information
Wander through the lush valleys of the Nebrodi with Pasta Reale di Tortorici, a crunchy hazelnut biscuit with a richly aromatic centre. This treasured classic speaks of skilled hands and rustic charm, offering a simple yet unique toasted hazelnut flavour that warms the heart and the palate alike.
👨🍳 Preparation
- 1
Slowly toast the hazelnuts in the oven until golden and free from their bitter skins; allow to cool before removing the skins completely.
- 2
Chop the hazelnuts into a crumbly texture—not too coarse, not too fine—to get that perfect bite.
- 3
In a large bowl, combine the sugar and water, then fold in the toasted, chopped hazelnuts. Work the mixture with your hands until you form a smooth, even dough.
- 4
Take small amounts of dough, dust them lightly with flour, and roll into balls. Using a clean hand, gently pinch each ball with your thumb, index and middle fingers, pulling upwards to create a delicate dimple.
- 5
Place the shaped biscuits on a baking tray or on a flat surface, then leave to rest in a dry, temperate spot for about 72 hours, avoiding any humidity or temperature fluctuations.
- 6
Preheat your oven to 170°C (fan 150°C) and bake the biscuits for around 20 minutes, or until they turn a warm golden brown and develop the classic sugary ‘crown’ of crystallised sugar on top.
💡 Tips and Variations
- •
For a richer flavour, use the best quality hazelnuts you can find, and brush a thin layer of orange blossom honey onto the biscuits before baking for an extra sweet glaze.
- •
If you have a stand mixer with a paddle attachment, use it to mix the dough evenly and spare your hands the hard work – this helps achieve a beautifully consistent texture.
- •
To make a lighter or vegan-friendly version without compromising on flavour, swap white sugar for light muscovado sugar and add a pinch of orange zest to enhance the biscuits’ natural aroma.
- •
To bring out the full nutty depth, roast the hazelnuts gently and be meticulous about removing the skins, which helps highlight their inherent sweetness.
- •
For those avoiding gluten, try dusting and shaping the dough using rice or cornflour to maintain the signature crispness and texture.
- •
The key to success lies in the gentle baking – it’s here that the iconic contrast between sweet and crunchy really comes alive.
📦 Storage
- • Store your Pasta Reale in an airtight tin or a sealed jar to keep their wonderful aroma and crunch intact.
- • Keep them in a cool, well-ventilated spot, away from humidity or sudden temperature changes that could soften the biscuits.
- • Properly stored, these biscuits will stay fresh and delicious for up to three months, perfect for enjoying slowly or gifting to friends and family.
🍷 Pairing
A luscious Etna passito wine is a perfect match, its sweet, aromatic notes echoing and enhancing the hazelnuts’ richness.
Alternatively, a Pantelleria Moscato offers a delicate, fresh counterpart that won’t overpower the biscuits’ subtle flavours.
Beyond Sicily, a Tuscan Vin Santo harmonises beautifully with the crunchy sweetness, providing a delightful and complex contrast.
I wholeheartedly encourage you to try making Pasta Reale di Tortorici at home—a truly special treat rooted in Sicilian heritage. It’s more than just a biscuit; it’s an experience to share with loved ones, inviting warm conversations and fond memories. So gather your ingredients, roll up your sleeves, and bring a little slice of the Nebrodi hills to your kitchen. Your family and friends will be absolutely delighted!
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