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

filling

• 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.