For some time, I have had the idea of preparing at home some of the typical Sicilian sweets related to the period of the All Saints’ Day and the Commemoration of the Dead. Yes, because around these events, every respectable bar or pastry shop, especially in the areas of Catania and Messina, offers an incredibly delicious variety of baked goods, first of all the famous rame di Napoli! However, taking advantage of the first release of the November issue of the Il Granaio column, I will try to tempt you with another type of large dry cookies but with a soft and slightly crumbly texture! Their harmoniously spiced flavor, between cinnamon, cloves, candied orange and citron peel, and toasted almonds, will win you over! They are a delight for true connoisseurs! They are called n’zuddi, a name that seems to derive from “Vincinzuddu,” or Vincenzo in Sicilian dialect, because they were traditionally prepared by the Vincentian nuns in Catania. Of course, you can also make them for occasions outside the typical period, as they are often served as a dessert enjoyed, as is customary in Catania, with equally aromatic liqueurs such as zibibbo or Passito di Pantelleria wine. I even accompany them in the afternoon with intense and enveloping flavored infusions and teas, and I assure you that once you’ve eaten one, you can’t help but enjoy another!

If you are Sicilian or wish to replicate some typical sweet recipe from my land, try these recipes below:

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 19 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients:

2 cups all-purpose flour
3.5 oz almonds (toasted with skin)
1/2 cup sugar
1/4 cup water (as needed)
1 egg white
1 tbsp orange marmalade (or candied orange peels)
1 vial orange flavor (or zest of 1 untreated grated orange)
1 tbsp wildflower honey
1 g cloves (or in powder)
1/2 tsp ground cinnamon
1.5 tsp baking ammonia (or baking powder)
3 tbsp sugar
2 tbsp flour
19 almonds (whole)
as needed powdered sugar

Tools

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it will not cost you anything extra!

1 Pan
1 Blender
1 Mortar
1 Bowl
1 Spatula
1 Electric whisk
1 Small bowl
1 Baking tray
1 Mat
1 Cooling rack

Steps

Start by toasting the almonds for a few minutes in a small pan, without burning them.
Once cooled, transfer them to a blender.
Grind them in stages until you get a medium grain.
In a mortar, grind the cloves into powder.
In a bowl, combine the sugar, the flour previously sifted with the leavening agent, and the ground almonds.
Then add the powdered cloves and cinnamon and mix well.
Beat the egg white until stiff with the help of an electric whisk.
Incorporate it into the mixture along with the honey. Mix with a spatula and finally add the water a little at a time because you might need less.
Knead everything with your hands.
You should obtain a homogeneous mixture with a fairly firm yet slightly sticky consistency.
With slightly damp hands, take portions of dough weighing 30 grams each and shape them into a spherical shape.
Roll each ball in the sugar and flour mix.
Flatten each cookie with your hands until reaching a thickness of about 1 cm, then transfer the ‘nzuddi to a baking tray lined with parchment paper and place a whole almond in the center.
With the remaining flour and sugar mix, dust the surface of each cookie and bake in a preheated oven at 340°F for about 13 minutes in static mode, then lower it to 210°F and let dry for another 5-6 minutes. They should brown only at the bottom and slightly at the edges.
Turn off, remove from oven and let them cool well on a cooling rack.
You can also serve them with powdered sugar on top if you wish, but it is absolutely optional.
And voilà… the Sicilian ‘nzuddi are ready to be enjoyed!
Bon Appetit from FeFè’s Kitchen!

Storage

👉You can store the Sicilian ‘nzuddi in a dry place for several days inside tin boxes or glass containers with airtight seals.

Tips, Notes, Variations and Suggestions

🟣 In the Messina version, the ‘nzuddi are made by adding candied orange and citron peels instead of just orange flavor, for an even richer and more enveloping taste.

THE COLUMN

Il Granaio–Baking time is the column that every first and third Thursday of the month offers a basket full of incredible and irresistible ideas, many recipes that you can see by visiting the official pages of Facebook, Instagram and also Pinterest

If you are cooking enthusiasts like us, we invite you to put on your apron and replicate our recipes! If you do, please don’t hesitate to write to us for advice and suggestions, and let us know if you liked them!