Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Totò Catanesi Biscuits: Sicily’s Traditional Day of the Dead Treats
Learn how to make Totò Catanesi biscuits, classic Sicilian delights flavoured with cocoa and cinnamon—perfect for commemorating All Souls’ Day with a touch of sweetness.
📖 What is it
Learn how to make Totò Catanesi biscuits, classic Sicilian delights flavoured with cocoa and cinnamon—perfect for commemorating All Souls’ Day with a touch of sweetness.
🛒 Ingredients
- ✓ 350g plain flour
- ✓ 120g caster sugar
- ✓ 1 egg
- ✓ 80g unsweetened cocoa powder
- ✓ 100ml milk
- ✓ 50ml extra virgin olive oil
- ✓ 5g baking powder
- ✓ ½ tsp ground cinnamon
- ✓ a pinch of salt
- ✓ 1 tbsp chocolate spread
- ✓ For the glaze: 60ml water, 220g icing sugar, 3 tbsp unsweetened cocoa powder
📊 Nutritional Information
Dive into the rich aromas of Catania’s heritage with these Totò biscuits, soft treats glazed with a glossy chocolate coating. These traditional sweets tell stories of celebration and remembrance, bringing the warmth and charm of Sicilian All Souls’ Day straight to your table.
👨🍳 Preparation
- 1
In a bowl, whisk the egg and sugar together until pale and fluffy.
- 2
Sift in the flour, cocoa, baking powder and cinnamon, then stir in the milk, olive oil and chocolate spread.
- 3
Add a pinch of salt and knead gently until you have a smooth, soft dough.
- 4
Roll the dough into walnut-sized balls and place them on a baking tray lined with baking parchment.
- 5
Bake in a preheated oven at 180°C for about 20 minutes, then leave to cool completely.
- 6
For the glaze, mix the icing sugar and cocoa powder, then add warm water and stir until you have a smooth, thick icing.
- 7
Spread the glaze over the biscuits and allow them to set for at least 15 minutes before serving.
💡 Tips and Variations
- •
For a shinier, silkier glaze, try swapping some of the cocoa powder for melted dark chocolate.
- •
If you enjoy spiced flavours, add a pinch of ground cloves to the dough for an extra aromatic kick.
- •
Use a silicone spatula to spread the glaze evenly and achieve a flawless finish.
- •
Sugar is the star ingredient here, lending sweetness and structure to the biscuit.
- •
For a lighter take, reduce the sugar and dust the biscuits with icing sugar instead of glazing.
- •
Enhance the depth of flavour by adding a pinch of sea salt to the dough.
- •
For a vegan version, replace the egg with a flax egg, use plant-based margarine instead of olive oil if preferred, and make the glaze with cocoa and maple syrup.
- •
The secret to these biscuits lies in the slow baking and the careful glazing that gives them their characteristic glossy finish.
📦 Storage
- • Store the biscuits in an airtight container at room temperature to keep them fresh for up to five days.
- • Avoid placing them near heat sources to preserve the glaze’s texture and shine.
- • For longer storage, freeze the biscuits before glazing and decorate them once fully thawed.
🍷 Pairing
Serve these Totò biscuits alongside a glass of Pantelleria’s sweet Moscato Passito, whose fragrant richness beautifully complements the cocoa and spices. Alternatively, a Sicilian Zibibbo or a Tuscan Vin Santo make equally elegant partners.
Making Totò biscuits is more than just baking—it’s stepping into a sweet Sicilian tradition filled with meaning. Treat yourself to this lovely ritual, share the fruits of your labour with loved ones, and let the comforting scents of cocoa and cinnamon turn your home into a cosy Catanese patisserie.
Rate this recipe
Click or tap the stars to rate