SICILIAN NIPITIDDATE sweets for the IMMACULATE CONCEPTION and CHRISTMAS, shortcrust pastry sweets filled with dried figs, walnuts, and almonds, easy and quick recipe, typical sweets.
The Sicilian nipitiddate are typical Sicilian sweets prepared for the Immaculate Conception and of course are present throughout the Christmas period, very simple and so good.
They are delicious with this dried fruit and jam filling, a very simple and rather quick dessert to prepare, the closure on top should somewhat resemble a star.
The recipe for Sicilian nipitiddate is perfect for those who are not very skilled in the kitchen with desserts, cakes, or leavened products, well, it isn’t for everyone; these are like filled shortcrust cookies.
A sweet whose origins are lost in the mists of time and now can be found all year round.
Follow me in the kitchen today for the Sicilian nipitiddate!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 854.28 (Kcal)
- Carbohydrates 104.89 (g) of which sugars 41.64 (g)
- Proteins 15.68 (g)
- Fat 44.52 (g) of which saturated 21.25 (g)of which unsaturated 18.59 (g)
- Fibers 6.05 (g)
- Sodium 32.66 (mg)
Indicative values for a portion of 100 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
- 2 cups all-purpose flour
- 1/2 cup butter (or lard)
- 1 egg
- 1/3 cup sugar
- 2 dried figs
- 3 walnut halves
- 1.75 oz almonds
- 3/4 oz 60% dark chocolate
- 1/8 cup apricot jam
Preparation
Prepare the shortcrust pastry, pour the flour onto a pastry board and make a well in the center, add the sugar, egg, and butter or lard.
Work quickly, form a dough ball, wrap it in cling film, and let it rest in the fridge for 30 minutes.
Toast the almonds a bit, even in a pan if you don’t want to turn on the oven, and chop all the dried fruit and figs into pieces.
Mix the jam and the chopped chocolate with the fruit and stir well.
Take the pastry and roll it out on the floured surface, cut it with a 4-inch cutter, you should make 4 of this size.
Place the pastry discs in a muffin mold, I put a paper cup underneath and fill with the filling.
Do not reach the edge because you need to close them a bit but not completely, as in the photo.
Bake in a preheated oven at 356°F for 20 minutes.
Bon appétit
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