Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Almond Swirl Biscuits from Palma di Montechiaro
Delicate almond ‘ricci’ biscuits from Palma di Montechiaro - soft, fragrant Sicilian pastries traditionally enjoyed at Easter.
🛒 Ingredients
- ✓ 400 g shelled almonds
- ✓ 400 g caster sugar
- ✓ 4 egg whites
- ✓ Zest of half a lemon
- ✓ 5 g ground cinnamon
- ✓ 1 tablespoon plain flour
- ✓ 10 g butter
In the sun-drenched hills of Palma di Montechiaro, a town rich in history and forever linked to the world of The Leopard, Easter carries a distinctive aroma - the warm, sweet perfume of almond pastries emerging from family kitchens and monastery ovens.
These almond ricci biscuits are one of the area’s most cherished delights: soft, lightly spiced, beautifully shaped sweets created from simple ingredients and deep-rooted traditions. In the days leading up to Easter, the town fills with the scent of almonds and sugar while the Benedictine nuns continue to prepare these biscuits following recipes passed down through generations.
Their delicate almond fragrance and rustic charm make them a little taste of Sicilian heritage - perfect for bringing a touch of springtime warmth to any British kitchen.
👨🍳 Preparation
- 1
Grind the almonds together with part of the sugar to prevent them turning oily.
- 2
Add the remaining sugar, lemon zest and cinnamon, mixing well.
- 3
Whisk the egg whites to stiff peaks and gently fold them into the almond mixture.
- 4
Butter and flour two baking trays.
- 5
Transfer the mixture to a piping syringe fitted with a star nozzle and pipe ‘S’ shaped biscuits onto the trays.
- 6
Bake at 180 °C for about 15 minutes, or until lightly golden.
- 7
Lift the biscuits from the trays with a spatula before they cool completely, then serve.
💡 Tips and Variations
For a more aromatic version, add a pinch of ground cloves.
If you prefer a softer interior, reduce the baking time slightly for a tenderer bite.
📦 Storage
- • Keep in an airtight container for up to 5 days.
- • The baked biscuits can be frozen for up to 1 month.
- • To refresh, warm in the oven at 150 °C for 5 minutes before serving.
🍷 Pairing
These almond biscuits pair wonderfully with a glass of Marsala Superiore Riserva Rubino Secco served slightly chilled at 8–10 °C.
I hope this traditional recipe from Palma di Montechiaro brings a touch of Sicilian sweetness to your home. Give them a try - and let these almond swirls carry a bit of Sicily into your kitchen.
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