Sicilian Ericini recipe
This Sicilian Ericini recipe describes a traditional almond pastry from Erice, a soft and fragrant sweet made with just a few ingredients. These pastries are part of the town’s historic confectionery tradition, made famous by the work of Maria Grammatico, whose almond-based sweets have become a symbol of Sicilian pastry.
Le cose importanti da sapere, prima di iniziare
Ingredients
800 g peeled and ground sweet almonds
200 g peeled and ground bitter almonds
225 g water
400 g candied citron preserve
1 packet vanilla
1 kg sugar
Food coloring
Ingredients for the glaze
300 g sugar
200 g water
Instructions
Prepare the dough
Mix the almonds with water and sugar, add the vanilla, and blend until smooth and homogeneous. Spread a layer of dough in your chosen molds, add a layer of candied citron preserve, and cover with another layer of dough. Decorate the top as desired and color with food coloring.
Shaping the cookies
Dust a work surface lightly with powdered sugar to prevent sticking. Roll the almond dough into strips about 0.5 cm thick. Shape the candied citron filling into small cylinders about 2 cm in diameter and place them along the center of each strip. Roll the almond dough around the filling, creating a log, and cut pieces about 3 cm long.
Prepare the glaze
In a saucepan over low heat, dissolve the sugar in water, stirring continuously. Blend the glaze until white, pour it over the shaped cookies, and bake briefly in a low-temperature oven to dry. Remove from the molds.
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