Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
St Martin’s Ricotta Biscuits: A Palermo Favourite
Discover St Martin’s ricotta-filled biscuits – soft, fragrant and irresistibly creamy. A beloved Palermitan tradition that wins you over from the very first bite.
🛒 Ingredients
▸ For the biscuits
- ✓ 500 g farina 00
- ✓ 150 g caster sugar
- ✓ 100 g lard
- ✓ 25 g fresh yeast
- ✓ 15 g anise seeds
- ✓ a pinch of salt
- ✓ water as needed
- ✓ 50 ml rum
▸ For the filling
- ✓ 400 g sheep’s ricotta
- ✓ 160 g caster sugar
- ✓ 60 g dark chocolate chips
- ✓ ground cinnamon to taste
- ✓ icing sugar for dusting
📊 Nutritional Information
Bring a taste of Palermo into your kitchen with these traditional St Martin’s ricotta biscuits. Soft, aromatic and filled with sweet ricotta and dark chocolate chips, they are the quintessential treat for autumn and the feast of St Martin. Every bite tells the story of Sicily – warm, fragrant and deeply comforting.
👨🍳 Preparation
- 1
Drain the ricotta in the fridge to remove excess whey, then mix it with the sugar and chocolate chips. Cover and refrigerate.
- 2
Dissolve the yeast in a little warm water. In a large bowl, sift the flour and combine with the sugar, anise seeds and salt.
- 3
Add the lard and dissolved yeast, then knead while gradually adding water until you obtain a soft, smooth dough.
- 4
Shape the dough into cylinders, curl them into spirals and place on a baking tray lined with parchment paper. Cover and leave to rise until doubled in size.
- 5
Bake in a preheated oven at 200°C for about 20 minutes, until golden. Allow to cool completely.
- 6
Prepare a simple syrup by mixing rum and water, then brush it over the biscuits to make them moist and aromatic.
- 7
Slice the biscuits in half and fill generously with the chilled ricotta cream.
- 8
Finish with a dusting of icing sugar and cinnamon before serving.
💡 Tips and Variations
For a lighter version, replace the lard with softened butter. If you prefer a more intense flavour, swap the rum for Marsala or another Sicilian sweet wine.
📦 Storage
- • Once filled, keep the biscuits in the fridge for up to 2 days.
- • Unfilled biscuits stay soft for up to a week in an airtight container.
- • Warm briefly in the oven at 160°C before serving.
- • Avoid freezing them once filled to preserve the ricotta texture.
🍷 Pairing
Serve St Martin’s ricotta biscuits with a glass of Marsala Fine Ambra Secco – its amber notes and gentle sweetness complement the ricotta and cinnamon beautifully.
These St Martin’s ricotta biscuits are a celebration of Palermitan pastry tradition. Soft, aromatic and impossibly tempting, they showcase Sicily at its best – simple ingredients, comforting aromas and timeless flavour. Prepare them, share them and enjoy every bite.
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