Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Accene from Alimena: Easter Biscuits from the Madonie
Traditional glazed Easter biscuits from the Madonie mountains — fragrant, crisp and sparkling with colourful sugar sprinkles.
🛒 Ingredients
▸ For the dough
- ✓ 1 kg plain flour
- ✓ 3 eggs
- ✓ 350 g sugar
- ✓ 250 g lard
- ✓ 1 sachet vanilla powder or 1 teaspoon vanilla extract
- ✓ 15 g baker’s ammonia
- ✓ 250 ml warm milk
▸ For the icing
- ✓ 500 g icing sugar
- ✓ 4 egg whites
- ✓ 1 tablespoon lemon juice
- ✓ Rainbow sugar sprinkles
📊 Nutritional Information
Among the many sweet traditions that brighten a Sicilian Easter, few are as charming — or as joyfully nostalgic — as the accene of Alimena. Hailing from a small village in the Madonie mountains, these festive biscuits are baked in the days leading up to Easter and instantly recognised by their snowy white glaze and cheerful rainbow sprinkles.
Their flavour is wonderfully old-fashioned: buttery and delicately scented with vanilla and lemon, with that unmistakable crunch you only get from baker’s ammonia — the raising agent beloved in many vintage Italian bakes. Once cooled, they’re dipped generously in a glossy icing that dries to the perfect crackle.
Whether you’re preparing them for Easter morning or simply want to bring a little Sicilian brightness into your kitchen, these biscuits are a celebration of family tradition, festive colour and the comforting simplicity of home baking.
👨🍳 Preparation
- 1
Sift the flour onto a pastry board and make a well in the centre.
- 2
Add the sugar, diced lard, warm milk, vanilla and eggs.
- 3
Dissolve the baker’s ammonia in two tablespoons of warm milk and pour it into the mixture.
- 4
Knead until smooth and uniform.
- 5
Roll the dough out to a thickness of 2–3 cm and cut into your preferred shapes.
- 6
Arrange the biscuits on a baking tray lined with parchment and bake at 180°C for around 30 minutes.
- 7
Leave to cool completely on a wire rack.
- 8
For the icing, whisk the egg whites to soft peaks, then fold in the icing sugar and lemon juice.
- 9
Brush the cooled biscuits with the icing and decorate with sprinkles.
- 10
Allow the icing to dry fully before serving.
💡 Tips and Variations
Add a little grated lemon zest to the icing for an extra-bright aroma. If you prefer a crispier finish, simply extend the baking time by 5 minutes.
📦 Storage
- • Store in an airtight biscuit tin for up to 30 days.
- • Keep away from humidity to preserve the crisp icing.
- • These biscuits actually improve after a couple of days, making them perfect for preparing ahead of Easter.
🍷 Pairing
Serve alongside a glass of Menfi Vendemmia Tardiva — a luscious, aromatic dessert wine that complements the sweetness of the glaze beautifully.
The accene of Alimena are much more than simple Easter biscuits: they carry the sweetness and generosity of Sicilian celebration. Share them with family and friends, and let their aroma fill your home with the spirit of the Madonie.
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