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The Sicilian Table: Lo Sfincione

  This is the second edition of The Sicilian Table: Scacce & Stories, and I’m delighted to share a recipe rooted in a bread-based tradition, this time from Palermo: lo sfincione . You would be right in thinking that it doesn’t sit neatly alongside scacce or impanate , even though it carries that same deeply rooted sense of place. Rather, it sits beside them; a reminder that each town has its own expression of something baked, folded, filled, or topped. In Palermo, that expression takes the form of sfincione , a tradition that comes with a story close to my guest contributor’s heart. When Lindsay Marie Morris shared her story with me, it was clear that it wasn’t only about sfincione — the Palermitan-style pizza of Sicily, but also about migration, separation, letters that could no longer be sent, and a love that endured across war and distance. Lindsay begins by tracing her connection to Sicily and the lives lived between two places. Her story unfolds through her grandparents,...
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Croccante di Mandorle (Almond Brittle)

 

                                                                                                         
Dear papa`, your memory may be failing you at 92 but seeing your face light up when I dropped off this sweet to you, brought me joy.  There is something about childhood food memories that just tend to stay with us no matter how old we are. Is it because we yearn to hold onto and not forget those precious moments in life, or is it purely the delight of what we love to eat that keeps those memories alive? Whatever the case, these sensory triggers and delights must be noted. In this photo, papa` is located in the center of the front row.

This childhood favourite sweet is called croccante di mandorle, also known as almond brittle to many of you and clearly one of papa`s favourite.  My paternal nonna Angela would make and serve this on special occasions and her children would rejoice when this simple but delicious treat was prepared. It doesn't use many ingredients other than almonds and sugar, and occasionally when means allowed it, my nonna would add cocoa powder as well. This time though, I chose to use some butter for that salted caramel flavour.

These were made for papa`s birthday, but a variation and more complex almond and sesame seed croccante that I have written about before, known as la giuggiulena may make an appearance for the Christmas table.   These also make lovely edible Christmas gifts by adding them to other Italian biscotti, and can be prepared in small batches whenever you get that sweet craving.


Croccante di Mandorle (Almond Brittle)

Ingredients:

250 g almond (with or without skin. I left the skin on

250 g sugar 

20 g salted butter


Line a large baking tray with grease proof paper and set aside.

Place the almonds on another baking tray and roast in a preheated oven for about 5 minutes, or until they are fragrant. Remove them from the oven and set aside. 

Pour all 250 g of sugar into a saucepan, add a touch of water, and cook over high heat while continuously stirring with a wooden spoon. Allow it to melt and become a deep rich brown colour. This will take about 10 minutes, but keep a close eye on it so that it doesn't burn. Then add the butter and stir though.

Quickly add the warm almonds into the melted sugar. Mix this together well to ensure that the almonds are thoroughly coated.

Pour this mixture immediately onto the lined baking tray. Using a wet rolling pin and to avoid burning your hands, roll and spread out the mixture until it reaches your desired thickness.

Cut into diamond shapes while warm or wait until completely cooled and break into shards. Store in an airtight container at room temperature.

Enjoy!








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