Recipes, Traditions · 27 Marzo 2026
CASSATELLE OF AGIRA
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Traditional Sicilian Cassatelle di Agira with Maiorca Flour and Sicilian Almonds
Today I am taking you into the heart of inland Sicily, to Agira, to discover one of the island’s most iconic and fascinating pastries: Cassatelle di Agira.
These little pastries enclose a fragrant filling of Sicilian almonds, cocoa and cinnamon in a tender shortcrust shell. Every bite is a journey through Sicily’s authentic flavours, perfectly balancing sweetness and depth, the land and its traditions.
The secret to an excellent result is the quality of the ingredients. For a delicate, velvety shortcrust, I use my Maiorca flour, an ancient Sicilian soft wheat variety with a fine texture and wonderful aroma. The filling owes its rounded flavour and aromatic richness to shelled Sicilian almonds: precious, fragrant and full-flavoured in a way only our island can offer.
what’s
needed.
For the shortcrust pastry
For the shortcrust pastry
For the filling
For the filling
For the filling
For the filling
For the filling
For the filling
For the filling
To decorate
To decorate
Metod:
How to Make Cassatelle di Agira
On a pastry board or in a stand mixer, sift the Maiorca flour and add the room-temperature lard.
Work into a sandy mixture. Add the sugar, egg, lemon zest and pinch of salt.
Gradually add the water until you have a smooth, firm dough.
Wrap the pastry in cling film and leave it in the refrigerator overnight.
This stage is essential for a delicate, fragrant pastry, thanks to the refined starch and lightness of Maiorca flour.
Lightly toast the Sicilian almonds in the oven at 150°C for a few minutes, allow to cool, then chop finely without grinding them into flour.
In a small saucepan, whisk together the cocoa, sugar, chopped hazelnuts, cinnamon and lemon zest.
Add the water, stirring continuously, and bring to the boil.
After about 15 minutes, when the cream thickens, remove from the heat and stir in the chickpea flour until thoroughly incorporated.
Let the filling cool completely, transfer to a container, cover and refrigerate until needed.
Roll out the pastry on a floured surface to about 5 mm thick.
Use a round cutter to cut discs about 10–12 cm in diameter.
Place a generous tablespoon of filling in the centre of each disc.
Fold into a half-moon, sealing the edges with your fingers or the tines of a fork.
Arrange the cassatelle on a baking tray lined with baking paper.
Bake in a conventional oven at 170°C for about 20–25 minutes, until lightly golden.
Once cool, dust with icing sugar and a touch of cinnamon.
FEDERICA’S TIPS
Tips for Perfect Results
Use Sicilian almonds for an authentic flavour.
Maiorca flour gives the shortcrust a unique aroma and velvety texture.
Store the cassatelle in a tightly sealed container in the refrigerator: they will keep their lovely texture for several days.
― storage and serving ―