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    Nucatoli della nonna di Vizzini

    Recipes by Maria De Cata

    In 1972 I went to Italy with my mum and we visited my nonna in Vizzini, Sicily. She made some Nucatoli for us and these have forever been my favourite biscuit. It is a traditional biscuit from Vizzini, where they also celebrate the Festa della Nucatola.

    • 500g ground roasted almonds
    • 250g self-raising flour
    • 250g plain flour
    • 500g sugar
    • 500 ml water
    • 1/2 tsp ground cinnamon

    For the syrup:
    • 250g sugar
    • 125g water
    • 1 1/2 tbsp cocoa

    1. Preheat oven to 160˚C.
    2. Melt the sugar and water in pan over low heat. Add the ground roasted almonds. Mix well and simmer for 1 minute. Cool to lukewarm temperature.
    3. Place the sifted flours and cinnamon in a large bowl and make a well. Pour the mixture in to the well and stir to combine, then set aside to cool.
    4. Roll out the mixture into 2 cm-wide rolls and cut into 16 cm-long pieces.
    5. Mould each one into an “S-shape” and slit the ends of the biscuits with a knife.
    6. Place the biscuits on a baking tray and bake for 13 minutes.
    7. Melt the sugar, water and cocoa in a double boiler and cook for 20 minutes or until the syrup is slightly thick.
    8. Paint the biscuits with the syrup. When dry, brush with another coat of the syrup.