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Ricette di Sicilia

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Sicilian honey and almond Christmas rings decorated with colourful sprinkles

Caltagirone Christmas Honey Rings (Cuḍḍureḍḍi)

Fragrant Sicilian Christmas pastries filled with a warm blend of almonds, honey and spice — crisp outside, soft within, and beautifully festive.

Author: Anna Marino • Published on: April 24, 2022
Categories: Desserts
Tags: water cinnamon Catania sugar sprinkles flour plain flour semolina flour almonds honey lard sugar
⏱️
Prep Time
1 hour + resting time
🔥
Cook Time
15 minutes
👥
Serve
Serves 8
📊
Difficulty
Hard
💰 Medium
🗓️ Winter
⭐ 4.8/5

🛒 Ingredients

▸ For the dough

  • ✓ 500 g plain flour
  • ✓ 125 g lard
  • ✓ 100 g sugar
  • ✓ Water, as needed

▸ For the filling

  • ✓ 250 g honey
  • ✓ 250 g blanched almonds
  • ✓ 100 g semolina flour
  • ✓ 100 ml water
  • ✓ 1 teaspoon cinnamon (or nutmeg or ground cloves)
  • ✓ Sugar sprinkles to decorate

📊 Nutritional Information

Calories
340 kcal
Protein
6 g
Fat
16 g
Carbohydrates
45 g
Sugar
22 g
Fiber
2 g

If you’d like to bring a touch of Sicilian Christmas magic into your kitchen, these Cuḍḍureḍḍi from Caltagirone are the perfect place to start. Shaped into little crowns, crisp on the outside yet soft and fragrant within, they hold a sumptuous filling of honey, almonds and warm spices — the very essence of festive baking on the island.

Their intricate edges, created with traditional pizzichi (tiny decorative pinches), make them as beautiful as they are delicious. And like all the best Christmas treats, they’re born from patience: a slow-resting filling, a simple dough and the gentle hands of someone looking forward to sharing something special. A true celebration of Caltagirone’s rich dolci tradition.

👨‍🍳 Preparation

  1. 1

    Lightly toast the blanched almonds and chop them coarsely.

  2. 2

    In a saucepan, melt the honey with the water over low heat, then add the almonds and cinnamon. Stir until combined.

  3. 3

    Gradually add the semolina flour, stirring until you have a thick, compact mixture. Transfer to a lightly greased bowl and leave to rest overnight.

  4. 4

    Make the dough by rubbing the flour with the sugar and lard until sandy. Add water gradually to form a smooth, soft dough. Cover and rest for 2 hours.

  5. 5

    Form small ropes of the filling and roll out the dough into thin strips. Wrap each rope in dough and cut pieces about 15 cm long, closing them into ring shapes.

  6. 6

    Decorate the surface by gently pinching with pastry pincers to create the traditional ruffled edge.

  7. 7

    Make small decorative cuts and add sugar sprinkles.

  8. 8

    Place the rings on a parchment-lined tray and bake at 200°C for 15 minutes, until golden.

  9. 9

    Allow to cool completely before serving or storing.

💡 Tips and Variations

Add a little orange zest to the filling for brightness, or replace part of the honey with fig jam for a richer, more aromatic variation. The sugar sprinkles are optional but add a wonderfully festive sparkle.

📦 Storage

  • • Keep the Cuḍḍureḍḍi in an airtight container at room temperature for up to 10 days.
  • • They remain fragrant in the fridge for up to 3 weeks.
  • • You can also freeze them individually wrapped in cling film.

🍷 Pairing

These honey rings are superb with a glass of Semisecco Marsala served at 8–10°C — its amber notes and gentle sweetness echo the warm flavours of almonds and honey.

Caltagirone Honey Rings are more than a sweet treat: they’re a symbol of Sicilian Christmas, a gesture of love and tradition passed down through generations. Make a batch to share with the people you cherish most.

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