Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Agira Cassatelle – A Sicilian Pastry Filled with Ancient Sweetness
Discover Agira cassatelle – delicate Sicilian pastries with a rich almond-and-cocoa filling, wrapped in soft shortcrust and baked to perfection.
🛒 Ingredients
- ✓ 1 kg plain flour
- ✓ 220 g sugar
- ✓ 400 g lard
- ✓ 2 eggs
- ✓ Water, as needed
- ✓ 400 g blanched almonds
- ✓ 350 g sugar
- ✓ 30 g unsweetened cocoa powder
- ✓ 100 g chickpea flour
- ✓ 50 g sweetened cocoa powder
- ✓ 500 ml water
- ✓ Zest of 1 lemon
- ✓ Icing sugar, for dusting
📊 Nutritional Information
The cassatelle of Agira are one of Sicily’s most evocative pastries — a recipe born in the inland town of Agira in the province of Enna, where time-honoured traditions still shape the flavours of the local kitchen.
Their unmistakable aroma — almonds, cocoa and warm citrus — conjures memories of village celebrations and family tables laden with homemade treats. Each cassatella is a little half-moon of delicate pastry holding a rich, velvety filling of toasted almonds and dark chocolate, thickened with chickpea flour for its characteristic texture.
Beautiful in the cooler months and wonderful with a cup of afternoon tea, Agira cassatelle are the very definition of Sicilian comfort: rustic, elegant and steeped in history.
👨🍳 Preparation
- 1
Rub the flour and lard together in a bowl. Add the sugar and eggs, then enough water to form a smooth, cohesive dough. Shape into a ball, wrap in clingfilm and rest for 10 hours.
- 2
Toast the almonds in the oven for 10 minutes and blitz them with the lemon zest in a food processor.
- 3
In a saucepan, bring the water, sugar and almond mixture to the boil. Add both cocoa powders and stir well.
- 4
Add the chickpea flour and cook for a further 5 minutes, stirring continuously until thickened.
- 5
Divide pieces of dough, roll them out and cut into discs about 15 cm across. Spoon filling into the centre, fold into half-moons and seal the edges firmly.
- 6
Trim the excess pastry with a pastry wheel and arrange the cassatelle on a baking tray lined with parchment.
- 7
Bake in a preheated oven at 180°C for about 10 minutes. Cool and dust with icing sugar before serving.
💡 Tips and Variations
For a deeper, spicier aroma, add a pinch of cinnamon to the filling.
If you prefer a less sweet finish, dust the cassatelle with cocoa powder instead of icing sugar.
📦 Storage
- • Keep in an airtight container for up to 3 days.
- • Freeze prepared cassatelle for up to 1 month.
- • Reheat in the oven at 150°C for 5 minutes before serving.
🍷 Pairing
Enjoy with a glass of Moscato di Siracusa — its honeyed, velvety sweetness enhances the almond-and-cocoa filling beautifully.
Thank you for exploring these traditional Cassatelle of Agira with me. May their timeless Sicilian charm win you over, one warm bite at a time.
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