Nocattoli feature a traditional shortcrust pastry base, topped with an almond and cinnamon mixture, and finally dusted with powdered sugar. They are one of the three typical Christmas sweets from Nicosia, although they are available year-round. It’s a tradition for us to gather with the whole family on any day of Advent and prepare these sweets, along with pizzilati and nougat, also known as almond copper.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: Winter
Ingredients
- 4 cups all-purpose flour
- 1 cup lard
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1/2 lemon zest (grated)
- 2 cups almond flour
- 1 cup sugar
- 1 tbsp dry vermouth (white)
- 2 tsp ground cinnamon
- 3 tbsp water
- as needed powdered sugar
Tools
- Stand Mixer
- Baking Sheet low for cookies
- Cookie Cutters 6 cm round
- Parchment Paper
Steps
To prepare the nocattoli, you can choose to knead by hand or use the stand mixer with a K hook. First, sift the flour, then pour it into a large bowl, or the bowl of the stand mixer. Add the sugar along with the lemon zest, lard, and eggs, then knead everything until smooth and homogeneous.
Let it rest at room temperature for about ten minutes.
In the meantime, in a second bowl, pour all the ingredients for the topping. Knead with your hands until a well-malleable mixture is obtained. If necessary, add another tablespoon of water.
Now dust a work surface with flour and roll out a sheet 5/16-inch thick, then use a 2.5-inch round cutter to cut the bases for the nocattoli.
Take a ball of almond dough, flatten it a bit, and place it on the shortcrust discs. Decorate as desired by pinching it or making a cross incision.
Place the cookies on a baking sheet lined with parchment paper and bake at 355°F for 15-20 minutes.Once ready, remove from oven and allow to cool completely, then dust with powdered sugar.
Storage
Store the nocattoli in a tin box lined with kitchen paper or napkins, then place the box in a cool, dry place. They will keep for 10-15 days.
