The San Martinelli cookies (or San Martino cookies) are typical sweets from the Sicilian tradition, tied to the celebration of San Martino on November 11. These treats are made with simple, genuine ingredients such as flour, sugar, anise and cinnamon, recalling autumn flavors. Preparing these cookies is not only a culinary act but a moment of sharing and conviviality. There are two variants: a crunchier one, ideal for dipping in wine (as in this case), and a softer one, perfect for filling (with ricotta cream). The dough, fragrant and delicious, lends itself to being decorated with powdered sugar or sugar glaze, making each cookie unique and special. Below is the recipe to make San Martino dry cookies at home:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Seasonality: St. Martin
Ingredients
- 3 3/4 cups 00 flour (about all-purpose flour)
- 9 tbsp + 1 tsp water
- 7 tbsp + 1/2 tsp granulated sugar
- 5 1/2 tbsp lard (or butter)
- 2 tablespoons anise seeds
- 12 g (fresh) / about 1 1/4 tsp active dry fresh yeast
- 1 teaspoon ground cinnamon
- a pinch of salt
Steps
Place the flour, the sugar and the yeast (dissolved in the water) in a bowl. Start mixing, then add the lard and blend well until you obtain a homogeneous dough.
Add the salt, the anise seeds and the ground cinnamon and continue kneading to incorporate them evenly into the dough.
Let the dough rise for about 2 hours in a bowl at room temperature, covered with plastic wrap.
Take pieces of dough of about 2 oz each (approximately 60 g) and form finger-thick rolls. Roll them onto themselves to form a spiral, sealing the ends well.
Transfer all the cookies to a baking sheet lined with parchment paper and bake at 356°F (180°C) for 20 minutes. Then lower the oven temperature to 302°F (150°C) and bake for another 30-35 minutes, until you reach the desired texture (for this version the cookies should be crunchy).
Allow the San Martinelli cookies to cool in the turned-off oven with the door slightly ajar. Place them on a serving tray and dust with powdered sugar.
The San Martino dry cookies are ready to be served, accompanied by a good Passito, Vin Santo or Moscato to best enhance their flavor.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
