The rustic sweet bread is a traditional Christmas dessert from Abruzzo, particularly from the Pescara area. I had been wanting to make it at home for years: my zuccotto mold was staring at me, begging to be used.
This recipe is a sweet version of rustic bread: a round and rustic bread, which the shepherds of Abruzzo prepared with cornmeal and then baked in a wood-fired oven.
This dessert is made in the shape of a zuccotto with a mixture of almonds and semolina; once baked in the oven, it is covered with chocolate.
For other Christmas desserts, see the collection: Regional Christmas Desserts
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
Ingredients
- 1 1/3 cups Almonds
- 1 cup Sugar
- 6 Eggs
- 6 Bitter almonds (or 1/2 vial of almond flavor)
- Lemon zest
- 1 cup Semolina
- 7 oz Dark chocolate
- 1 1/2 tbsps Butter
Tools
- Mold
- Mixer
Preparation
To make the rustic sweet bread, pour the almonds and 50 grams of sugar into the mixer bowl. Turn on the mixer and blend until you get almond flour.
Separate the yolks from the egg whites, placing each in two separate bowls. Beat the egg whites with an electric mixer until they form stiff peaks.
In the other bowl, beat the yolks with the remaining sugar until the mixture is light and frothy.
Add the previously made almond flour to the yolk mixture and continue blending.
Also add the bitter almonds (or half a vial of almond flavor), the grated zest of one lemon, and vanilla extract (I added it because I personally like it, but it is not included in the recipe), continuing to blend with the electric mixer.
Gradually add the semolina, mixing until you obtain a homogeneous mixture.
Finally, fold in the whipped egg whites using a spatula, moving it gently from the bottom up to prevent the egg whites from deflating.
Butter and flour an 18cm zuccotto mold and pour in the mixture. Bake in a preheated static oven at 320°F for 80 minutes, performing the toothpick test.
Once baked, turn off the oven and leave the dessert inside. Remove from oven once it is cold.
Then flip the dessert onto a serving plate and let it cool for 8 hours.
Melt the dark chocolate in a double boiler, add the butter, and stir to obtain a glossy mixture.
Pour the chocolate over the rustic sweet bread, covering the entire surface with the help of a spatula.
Once the chocolate has set, you can serve the rustic sweet bread. Enjoy!
Tips: if during baking the surface becomes too golden, cover it with a sheet of aluminum foil. If the interior is still moist at the end of baking, cook for another 10 minutes.
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