Please enable javascript, or click here to visit my ecommerce web site powered by Shopify.

Nucatoli della nonna di Vizzini

Dish Biscuits
Difficulty level Easy
Method Baking
Rating
No rating yet

In 1972 I went to Italy with my mum and we visited my nonna in Vizzini, Sicily. She made some Nucatoli for us and these have forever been my favourite biscuit. It is a traditional biscuit from Vizzini, where they also celebrate the Festa della Nucatola.

 

 

• 500g ground roasted almonds
• 250g self-raising flour
• 250g plain flour
• 500g sugar
• 500 ml water
• 1/2 tsp ground cinnamon

For the syrup:
• 250g sugar
• 125g water
• 1 1/2 tbsp cocoa

1. Preheat oven to 160˚C.
2. Melt the sugar and water in pan over low heat. Add the ground roasted almonds. Mix well and simmer for 1 minute. Cool to lukewarm temperature.
3. Place the sifted flours and cinnamon in a large bowl and make a well. Pour the mixture in to the well and stir to combine, then set aside to cool.
4. Roll out the mixture into 2 cm-wide rolls and cut into 16 cm-long pieces.
5. Mould each one into an “S-shape” and slit the ends of the biscuits with a knife.
6. Place the biscuits on a baking tray and bake for 13 minutes.
7. Melt the sugar, water and cocoa in a double boiler and cook for 20 minutes or until the syrup is slightly thick.
8. Paint the biscuits with the syrup. When dry, brush with another coat of the syrup.