The CASSATELLE OF AGIRA are traditional Sicilian sweets from the town of Agira in the province of Enna. They have a half-moon shape and are traditionally made during the Christmas holidays, but are enjoyed all year round. Their main feature is a soft, aromatic and sweet filling.
Cassatelle of Agira are an ancient dessert, linked to the peasant traditions of inland Sicily. The recipe has changed little over time, keeping its cultural roots intact.
The cassatella is made with a thin, crumbly and delicate shortcrust pastry. The dough is prepared with flour, sugar, lard and eggs, giving the pastry a soft texture but a crisp exterior.
The filling is what makes Cassatelle of Agira unique. It is a dense mixture based on toasted and ground almonds, cocoa, sugar, lemon zest, cinnamon and chickpea flour. The ingredients are blended until a homogeneous paste is obtained, with an intense aroma and a warm, spiced flavour.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 30 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 292.66 (Kcal)
- Carbohydrates 37.19 (g) of which sugars 17.18 (g)
- Proteins 5.91 (g)
- Fat 14.20 (g) of which saturated 3.46 (g)of which unsaturated 4.91 (g)
- Fibers 2.42 (g)
- Sodium 15.67 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 cups 00 flour (all-purpose)
- 9 oz lard
- 1 1/4 cups granulated sugar
- 1 egg (medium, at room temperature)
- 7 tbsp water (at room temperature (about 100 ml))
- 2 cups blanched almonds (about 10.6 oz)
- lemon zest (untreated)
- 1/2 cup unsweetened cocoa powder (about 40 g)
- 3/4 cup sweetened cocoa powder (about 60 g)
- 3/4 cup granulated sugar (about 150 g)
- 1 tsp ground cinnamon (about 3 g)
- 2 cups water (about 500 ml)
- 1/2 cup chickpea flour (about 70 g)
- as needed powdered sugar
- 1 tsp ground cinnamon
WHAT YOU’LL NEED FOR CASSATELLE OF AGIRA
- 1 Stand mixer
- 1 Hand mixer
- 1 Saucepan
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- Cookie cutter 4 in
- 1 Fluted pastry wheel
- Parchment paper
- 2 Plastic wrap
- 1 Whisk
- 1 Wooden spoon
Preparation — Cassatelle of Agira
Preparing CASSATELLE OF AGIRA is very easy and within everyone’s reach.
Place the flour and lard in the bowl of a stand mixer fitted with the paddle attachment. Start working the dough until you obtain breadcrumb-like pieces.
Add the sugar, the egg and the water at room temperature.
Continue to mix all the ingredients until you obtain a smooth, soft dough. You can make the dough by hand, but if you have a mixer you will save time and effort.
Wrap it in plastic wrap and let it rest in the refrigerator for 12 hours.
First, toast the blanched almonds in a preheated oven at 356°F for 5 minutes or until they begin to sweat. Remove from the oven and let cool.
Place the almonds and the zest of half a lemon in the food processor. Pulse until you obtain a fine almond flour.
Transfer it to a saucepan and add the unsweetened cocoa, the sweetened cocoa, the sugar and the cinnamon. Mix the dry ingredients to remove lumps and add the room-temperature water little by little.
Whisk until you obtain a smooth mixture.
Place the saucepan over the heat and, stirring from time to time, bring to a boil. Then, stirring continuously with a wooden spoon over low heat, let it cook and thicken for about 15 minutes.
You should obtain a fairly dry mixture. This is essential for the success of the pastry.
Transfer the mixture to a bowl, add the sifted chickpea flour and incorporate it well. Cover with plastic wrap and let cool at room temperature.
Then transfer to the refrigerator for 12 hours.
Dust the work surface with flour and work the shortcrust quickly to slightly soften it. Then roll it out to a thickness of about 5/32 in (4 mm). Use a 4-inch cookie cutter to cut out many circles.
Slightly widen them with the rolling pin and place a spoonful of the filling in the center. If the filling is too hard, add a drop of water to soften it.
Fold the cassatelle of Agira like a raviolo, taking care not to puncture them, and seal the edges well. Then finish them with a fluted pastry wheel.
Place the cassatelle on a baking sheet lined with parchment paper and bake in a preheated conventional oven at 356°F for 15 minutes. They should remain pale, so remove them from the oven immediately after the time and let them cool.
When cooled, dust them with plenty of powdered sugar and cinnamon and enjoy.
Storage
Room temperature: Cassatelle can be stored at room temperature in an airtight container for 2-3 days. Make sure the container is well sealed to prevent the pastry from absorbing moisture and losing its crispness.
Refrigerator: If you want to keep them longer (up to 7 days), you can store them in the refrigerator in an airtight container. Note that they may lose some of their crispness, so it is advisable to bring them to room temperature before serving.
Freezing: If you want to keep Cassatelle of Agira for even longer periods, you can freeze them. They will keep for about 2 months. Thaw at room temperature before serving.
Freezing: If you want to keep Cassatelle of Agira for even longer periods, you can freeze them. They will keep for about 2 months. Thaw at room temperature before serving.
Pairings
Serve warm or at room temperature with a Passito di Pantelleria or a sweet Marsala.
