Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian Anasini biscuits with almonds and anise

Anasini - Sicilian Almond and Anise Biscuits

Discover Anasini, traditional Sicilian biscuits made with almonds, anise and honey - delightfully crisp, aromatic and perfect for any occasion.

Author: Lucia Amato • Published on: November 10, 2020
Categories: Desserts
Tags: almonds honey eggs vanilla sugar palermo
⏱️
Prep Time
1 hour
🔥
Cook Time
15 minutes
👥
Serve
Serves 4
📊
Difficulty
Easy
💰 Low
🗓️ All year round
⭐ 4.7/5

🛒 Ingredients

  • ✓ 250 g shelled almonds
  • ✓ 200 g caster sugar
  • ✓ 1 teaspoon bitter almond extract
  • ✓ 20 g honey
  • ✓ Half a vanilla pod, seeds scraped
  • ✓ 2 egg whites
  • ✓ White anise sugar sprinkles

📊 Nutritional Information

Calories
150 kcal
Protein
3 g
Fat
7 g
Carbohydrates
20 g
Fiber
2 g
Sugars
15 g
Sodium
10 mg

Anasini are one of those treasured Sicilian biscuits that instantly evoke the warmth of Palermo’s kitchens. Made from toasted almonds and scented with anise, they’re a little crunchy on the outside, tender at the centre, and wonderfully aromatic - exactly the sort of sweet that turns an ordinary afternoon into something special.

As they bake, your home fills with the comforting aroma of almonds, vanilla and honey, a fragrance that carries the memory of festive gatherings and family celebrations in Sicily’s western towns. Though delicious all year round, Anasini feel particularly at home during the holidays, when their gentle sweetness and perfumed anise coating make them impossible to resist.

Serve them with a good espresso or a small glass of anise liqueur, and you’ll understand why these biscuits have been beloved for generations.

👨‍🍳 Preparation

  1. 1

    Place the almonds in the freezer for about an hour.

  2. 2

    Finely grind the frozen almonds with the sugar in a food processor.

  3. 3

    Add the vanilla, bitter almond extract, honey and egg whites, and mix until you have a glossy, thick dough.

  4. 4

    Shape the dough into small balls and roll them in the anise sprinkles.

  5. 5

    Arrange the balls on a baking tray lined with parchment and chill in the fridge overnight.

  6. 6

    Preheat the oven to 220°C and bake the biscuits for about 15 minutes.

  7. 7

    Allow to cool completely before serving.

💡 Tips and Variations

For a deeper, spiced aroma, add a touch of cinnamon to the mixture. If you prefer a gentler sweetness, reduce the amount of caster sugar and replace part of it with icing sugar.

📦 Storage

  • • Store in an airtight container for up to 5 days.
  • • You can freeze the baked biscuits for up to a month.
  • • Reheat in the oven at 160°C for 5 minutes before serving.

🍷 Pairing

These Anasini pair beautifully with a chilled glass of Moscato from Pantelleria - served at 6–8°C to enhance the aromatic sweetness of both biscuit and wine.

Thank you for exploring Sicilian traditions with me through this recipe for Anasini. May these fragrant little biscuits bring a touch of Palermo into your kitchen - and perhaps inspire you to share them with friends and family.

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: