Cassatelle di Agira

Cassatelle di Agira is a typical Sicilian cookie. It has a rich filling of almonds, cocoa powder and citrus zest.

Here’s a recipe courtesy of La Villa Giardini Naxos

Pastry dough

  • 600g of plain flour-
  • 200g of sugar –
  • 250g of suet, or butter –
  • 1 egg –
  • 2 tbsp of water


  • 300g of almonds-
  • 250g of sugar –
  • 370ml of water –
  • 60g of cocoa powder
  • 30g of unsweetened cocoa powder –
  • 1 orange, zest only, grated –
  • 1 lemon, zest only, grated –
  • 40g of chickpea flour, sifted –
  • 1 tsp cinnamon
  • icing sugar
  • a couple of spoons of full fat milk

In a large bowl mix together the flour, sugar, suet, egg and a couple of tablespoons of water (add more if the dough is dry), until you obtain a smooth dough. Cover the dough with cling film and leave to rest for 1 hour

For the filling put all the ingredients, except the chickpea flour in a large saucepan and bring to the boil. Add the chickpea flour and stir with a wooden spoon to avoid lumps. Cook the mixture until thick enough to hold a wooden spoon vertically when stuck in the middle of the pan

Preheat the oven at 170°C

Roll the dough into thin sheet and cut into rounds with a 8.5cm pastry cutter. Place a spoonful of filling in the middle of each pastry round and fold like a little mezzaluna or turnover (make sure that all the edges are well-sealed)

Brush with milk and transfer to a baking tray lined with parchment paper

Cook for 25 minutes, then allow to cool for 15 minutes or so. Dust with icing sugar and serve.

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