Almond pastries are soft and sweet, made with a paste of finely ground almonds, sugar and egg white, often decorated with a whole almond on the surface. These delights melt in your mouth and are perfect to serve during the holidays, to celebrate special occasions or simply to indulge in a moment of sweetness.

Almond biscuits: classic Sicilian biscuit, made with only almonds, sugar and egg white.

Some curious anecdotes are told around this dessert. The ‘mpanatigghi, it is said, were born at the hands of the nuns of a monastery, who (perhaps taking pity on the efforts of the preaching brothers who went around the various convents during the Lenten period) hid minced meat between the almond pesto and the chocolate dessert , the consumption of which was allowed even during fasting periods, because it was considered a lean food.

The preparation of Giuggiulena requires attention and precision: the sesame seeds are first toasted to enhance their aroma, then mixed with melted honey and sugar, until a dense and sticky consistency is obtained. At this point, aromas such as orange peel or cinnamon are added to give a touch of freshness and intensity. The mixture is then spread on a surface and cut into pieces once cooled, thus obtaining crunchy, golden bars.

Giuggiulena is particularly appreciated during the Christmas holidays, but is enjoyed all year round as an energetic and flavorful dessert, representing an authentic piece of the Sicilian confectionery tradition.

Allergens:
The highlighted ingredients may cause allergies or intolerances.