Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Incannellati from Alessandria della Rocca: A Glazed Sicilian Almond Treat
Buttery, crumbly Sicilian almond biscuits finished with a lemony glaze and colourful sugar sprinkles — a joyful speciality from Alessandria della Rocca.
🛒 Ingredients
- ✓ 165 g almonds
- ✓ 225 g caster sugar
- ✓ Baker’s ammonia
- ✓ 60 g plain flour
- ✓ 40 ml water
- ✓ A pinch of baking powder
- ✓ A pinch of vanilla powder
- ✓ 25 g egg white
- ✓ 80 g icing sugar
- ✓ Lemon juice
- ✓ 30 g sugar sprinkles
📊 Nutritional Information
These incannellati from the hilltop village of Alessandria della Rocca are one of Sicily’s most charming traditional bakes — rustic, fragrant and wonderfully moreish. Legend has it they were created in the late 1600s by a local nun, Suor Maria Cannella, whose name (and talent for pastry) inspired the identity of the sweet itself.
Their heart lies in the almonds — specifically the local “Tuono” variety, known for their rich, gently sweet flavour. Blended with vanilla or a touch of citrus zest, they give the biscuits their deep aroma, while the crumbly, slightly grainy texture is thanks to baker’s ammonia and careful mixing.
Once baked, the biscuits are coated in a glossy lemon icing and finished with colourful sugar sprinkles, making them as pretty to look at as they are delightful to eat. They’re perfect with a cup of tea, or — for the true Sicilian experience — a small glass of Marsala Fine Oro Secco.
👨🍳 Preparation
- 1
Grind the almonds until you have a coarse crumb — not too fine — using a food processor or blender.
- 2
In a large bowl, mix the almond crumb with the flour and sugar.
- 3
Add the water and combine to form a smooth dough.
- 4
Fold in the baking powder and a small pinch of baker’s ammonia, mixing thoroughly.
- 5
Shape small balls of dough, spacing them well on a baking sheet lined with parchment.
- 6
Bake in a preheated oven at 180°C for 10 minutes, or until lightly golden.
- 7
For the glaze, whisk the egg white, gradually adding icing sugar and a squeeze of lemon juice until smooth and glossy.
- 8
Spread the glaze over the warm biscuits and top with colourful sugar sprinkles.
- 9
Allow the glaze to set fully before serving.
💡 Tips and Variations
For a brighter flavour, replace the vanilla with grated orange zest. Crushed pistachios make a lovely alternative decoration.
📦 Storage
- • Store the biscuits in an airtight container in a cool, dry place.
- • Enjoy within a few days for the best texture.
- • Avoid refrigeration as it may affect their delicate crumb.
🍷 Pairing
A glass of Marsala Fine Oro Secco highlights the almond sweetness and balances the gentle citrus notes.
Thank you for diving into this classic Sicilian recipe. I hope these incannellati bring a touch of sweetness and tradition to your table — happy baking!
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