Cucuricci

Cucuricci

By
From
Spring in Sicily
Makes
40
Photographer
Simon Griffiths

These biscuits are a great family favourite. The recipe comes from my aunt, who lived in Palermo.

Ingredients

Quantity Ingredient
250g unsalted butter, at room temperature
280g unbleached plain flour
150g caster sugar
250g almonds, toasted and coarsely ground
1 organic lemon, zested
1 teaspoon pure lemon oil
1 teaspoon baking powder
pinch salt
icing sugar, for dusting (optional)

Method

  1. Preheat the oven to 180ºC. Mix all the ingredients, except for the icing sugar, in an electric mixer. Stop as soon as they are amalgamated; it is important not to overwork the dough.
  2. Line a baking tray with greaseproof paper. Form the biscuits into little almond shapes, around 3½ x 1½ cm and arrange on the baking tray. Bake for 8 minutes, or until the biscuits begin to turn a pale gold. Remove from the oven and lift them onto a rack to cool.
  3. Dust with icing sugar if you like and store in an airtight jar.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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