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.