Celebrating is an important part of life in Italy. Except on the highways, life is slower in Italy, and you can enjoy your travels if you assume an Italian frame of mind. But needless to say, a big focus for celebrating in Italy is centered around food, which is an endless subject. For today, I’ll just touch on a sweet recipe. Sicilian Cookie Recipe.

Since I was in charge of the Italian Cookie booth at our Italian Street Festival this past weekend mentioned in previous posts, I wanted to share some photos. Most members of our Italian American Club, SOFIA – Society of Fairfield Italian Americans baked cookies, many of which were handed down from their Italian grandparents. Bernadette remembered her Sicilian mother making fasciatelle cookies with almonds, but she didn’t have the recipe. She googled what she remembered as the name and found Anna Maria’s Open Kitchen.

This Sicilian Cookie Recipe is labor intensive, but so worth it. You can also click on the link to see a progressive pictorial view in creating these wonderful almond/honey cookies.

FASCIATELLE (pronounced fash a tae lay)

Preparing the dough

  • In the bowl of a food processor fitted with a metal blade, place flour, sugar, baking powder, and salt.
  • Add the butter and pulse until the mixture is fully incorporated but still inconsistent.
  • Add the eggs and continue to run the blade until the dough is fully combined and has a shape as a ball.
  • Wrap the pasta dough in plastic and put in the refrigerator.

Preparing the filling

  • Place the almonds in a food processor fitted with a metal blade. * Run the blade until the almond is finely ground.
  • Add honey and run the blade until formed a smooth paste. Transfer to a bowl.
  • Preheat oven 350 F.
  • Remove the dough from the refrigerator and place on a work surface. Cut it in four pieces.
  • Place each piece on a floured surface and using a rolling pin flatten to a square about 12 inches by 12 inches.
  • Cut the square in strips about 1 1/2 inch (4 cm) wide and 12 inches long.
  • Place the filling in the middle of each strip of dough, and then close it folding the dough on itself.
  • Cut the folded strips in 4 inches (10 cm) pieces. Twist the cookies once.
  • Transfer to cookie sheets covered with parchment paper. Bake for about 15 minutes or until golden.
  • Before serving drizzle some honey on the cookies and spread with toasted sliced almonds.

Fasciatelle – Sicilian Almond Filled Cookies for the pasta frolla

  • 4 cups all purpose flour
  • 2/3 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 16 tablespoons unsalted butter, cold diced
  • 4 eggs

for the almond filling

  • 12 oz (300 gr) whole unblanched almonds
  • 1 cup honey
  • 1/2 teaspoon ground cinnamon

for finishing

  • honey
  • 2 oz (60 gr) toasted sliced almonds

What’s your favorite Italian Cookie recipe? Have you ever made fasciatelle?

Learn more about traveling to Italy on Lenora’s Italy Retreats For Women
Find out more about Lenora’s Sweet Life Workshops and Sweet Life Happiness Coaching.

You are welcome to reprint, copy, or distribute Lenora Boyle’s article, provided author credit is included.