Catanese Nzuddi, Sicilian cookies typical of the Day of the Dead period. Catanese nzuddi were apparently created within a convent of Vincentian sisters, as “nzuddo” is the diminutive of Vincenzo, “Vincenzeddu.”
After making my Almond Flour Pancakes, I had a lot of almond flour to use up, so I decided to prepare these cookies.
These cookies are characterized by their almond placed in the center, similar to my Walnut Cookies, but different in the ingredients they contain.
The Catanese nzuddi cookies are very easy to make, in fact, they are made from a highly spiced shortcrust pastry that pairs excellently with the dessert wines with which they are traditionally served at the end of a meal.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups all-purpose flour
- 2 1/2 cups almond flour
- 1 cup sugar
- 1/4 cup milk
- 2 tbsp lard
- 1 tsp baking ammonia
- 2 eggs
- 1 tbsp cinnamon
- 1 tbsp honey
- 1 packet vanillin
- almond flavoring
- almonds
Preparation
In a bowl, pour the flour along with the almond flour.
Also add the vanillin and the baking ammonia.
Then add the honey, sugar, and cinnamon and mix everything.
Finally, add the eggs and the lard.
Knead all the ingredients to get a compact and moldable shortcrust pastry.
Take dough balls, create small balls to form the Catanese nzuddi and place them on a baking sheet lined with parchment paper.
Arrange the cookies well spaced apart because they will flatten during baking.
Place an almond in the center of each cookie.
Bake in a preheated static oven at 350°F for about 15 minutes.
Repeat the process to finish baking all the cookies.
STORAGE
Store the Catanese nzuddi in a cookie tin for up to a week.
