Authentic Sicilian Delights: How to Make Incannellati

Incannellati are sweet treasures of tradition, deeply rooted in the memories of Alessandria della Rocca, a small town in the Agrigento area.
Their history dates back to the late 17th century and is intertwined with the confectionery talent of a nun, Maria Cannella, from whom they derive their name, ‘Ncannellati” or ‘Ncannellate.
Their simplicity is their essence. The ingredients are pure and few, yet their combination is magical.
Almonds, of a special variety called “tuono” (thunder) cultivated with dedication in this land, are the beating heart of this delight.
In the preparation, only a modest amount of flour is added, just enough to bind the ingredients. Vanilla (or, if preferred, grated orange zest) imparts a subtle fragrant note that harmoniously blends with the almond flavor.
What truly makes Incannellati unique is their granulated texture.
This characteristic is achieved with care and mastery during the dough preparation, creating a structure that crumbles gently in the mouth. Incannellati celebrate simplicity and authenticity, an ode to the beauty of simple yet genuine flavors.
The glaze that envelops these little treasures is a symphony of sweetness. Prepared with egg white, powdered sugar, and lemon juice, it gives them a glossy and pristine appearance that captivates the eyes before satisfying the palate.
To crown this confectionery masterpiece, Incannellati are decorated with colorful funfettis, making them not only delicious but also visually charming.
Incannellati are much more than simple almond sweets: They are a living testament to the passion, history, and culinary dedication of Alessandria della Rocca.
Each bite tells the story of a fertile land and a tradition that continues to thrive in the present, offering sweetness and warmth to anyone who tastes them.

Yields and Prep Times

• Serves: 8 people
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Nutritional Values for a Portion of Incannellati (50-60 g)

• Calories: 180-220 Kcal
• Fat: 10-12 g
• Carbohydrates: 20-25 g
• Sugars: 12-15 g
• Proteins: 4-5 g
• Fiber: 1-2 g
• Sodium: 5-10 mg

Ingredients

For the dough:

• 165 g of almonds
• 225 g of granulated sugar
• Baking ammonia
• 60 g of all-purpose flour
• 40 ml of water
• A pinch of baking powder
• A pinch of vanilla

For the glaze:

• 25 g of egg white
• 80 g of powdered sugar
• Lemon juice
• 30 g of funfettis

Directions

1. Start by grinding the almonds until you achieve a moderately fine granulate. You can do this with a food processor or blender.
2. In a large bowl, mix the almond granulate with the flour and sugar.
3. Add water to the mixture and stir well until you obtain a homogeneous consistency.
4. Now, add the baking powder and baking ammonia. These ingredients will give the Incannellati their characteristic granulated texture. Mix thoroughly.
5. Take small portions of the dough and shape them into balls. Make sure to space them well on a baking sheet lined with parchment paper.
6. Bake in a preheated oven at 180°C (350°F) for 10 minutes or until the Incannellati become lightly golden.
7. While the Incannellati cool slightly, prepare the glaze. In a bowl, beat the egg white and gradually add powdered sugar and lemon juice. Mix until you get a smooth glaze.
8. Spread the glaze over the still-warm Incannellati and decorate with funfettis.
9. Let the glaze set, and once the Incannellati are completely cool, they will be ready to be served and enjoyed.

Wine Pairing

To enhance the tasting experience of Incannellati, we recommend savoring them with a refined glass of Dry Gold Marsala.
This still wine, with its golden color reminiscent of the hues of the Incannellati, is the ideal choice for an exceptional pairing.
Dry Gold Marsala offers a typical and inviting aroma that complements the almond note present in the sweets perfectly.
Its semi-dry flavor also beautifully balances the sweetness of the glaze and funfettis, creating an extraordinary gustatory balance.
The recommended serving temperature for °C is between 8 and 10°C (50°F), so we suggest slightly chilling it before serving the Incannellati.
This freshness will enhance the wine’s aromas and flavors, making the experience even more enjoyable.

How to Store Incannellati

1. Store in a cool, dry place: Incannellati should be kept in a cool, dry place to prevent them from becoming sticky or soft. It is advisable to store them in an airtight container or a well-sealed tin box.
2. Consume within a few days: Incannellati are best when fresh, so try to eat them within a few days of preparation.

Your Culinary Adventure with Ricette di Sicilia: Incannellati

With their granulated almond base, delicate decorative glaze, and vibrant funfettis, Incannellati are an authentic delight to be enjoyed at any time.
Prepare them with love following these simple steps and share them with friends and family to give them a taste of authentic Sicilian tradition.
Whether you serve them with morning coffee or as a dessert after dinner, Incannellati will bring a smile to every face. Enjoy your meal!

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