Buccellati siciliani

Name: Buccellati siciliani
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 30
Ingredients: Type 00 flour 4 cups; Sugar 1 cup; Lard 6 oz; Eggs 2; Milk ¼ cup; Baking powder 1 tsp; Baker's ammonia 1 tsp; Salt 1 pinch; Dried figs 1.33 lbs; Orange marmelade 7 tbsp; Raisins &frac13; cup; Dark chocolate 1.8 oz; Walnut kernels ½ cup; Marsala wine 2 tbsp; Cinnamon powder 1 spoonful; Nutmeg to taste; Powdered sugar 2 &frac18; cups; Egg whites 2; Lemon juice 5 drops; Sprinkles to taste

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Difficulty: Average
Prep time: 2 h
Cook time: 30 min
Makes: 30 pieces
Cost: Average
Note + resting time for the filling (5 h) and the shortcrust pastry in the fridge (4 h)

PRESENTATION

Sicilian buccellati are all about celebrating the flavors of the holidays in Sicily. These traditional Sicilian Christmas cookies pop up on tables everywhere in December, thanks to their bright decorations and memorable taste. You’ll spot these ring-shaped or half-moon Sicilian fig cookies covered in white icing and rainbow sprinkles—perfect for festive gatherings. And look, the outer shortcrust pastry is made extra tender with lard, giving it that rich, melt-in-your-mouth feel that's really something special. Inside? Well, that's where the magic is—a blend of dried figs, spices, and bits of chocolate. Really, it’s a mix of sweet and spiced that fits the season so, so well. It’s not just a cookie; it’s a slice of Sicilian holiday tradition, right up there with Panpepato, Purceddhruzzi, Cartellate, Susumelle, and Roccocò.

And the fun of making a batch of Sicilian fig-filled pastries? Everyone can get creative. Each family in Sicily has their own tweaks, sometimes shaping the buccellati into rings, logs, or even cute mini-wreaths. Which is great. That freedom to play with shapes makes them super fun to share and gift during the holidays. When you cut into a cookie, you get that moist filling packed with figs and nuts, plus the little punch of citrus zest and chocolate that keeps things interesting. These traditional Sicilian Christmas cookies really stand out on a dessert table, especially when paired with coffee or sweet wine after a big meal. The crispy crust with bright icing and those colorful sprinkles brings out a real sense of celebration—whether you’re with family or giving treats to friends.

No question, people call buccellati a symbol of Sicilian baking traditions—each bite is a reminder of the love and patience in holiday sweets. A classic. Always feels right, and there’s always someone reaching for seconds. So, whether you're crafting these cookies for a gathering or as a heartfelt gift, you’re sure to spread some joy and holiday cheer. Really, it’s the perfect way to bring a bit of Sicily into your home during the festive season. Can't go wrong with that.

INGREDIENTS

For the Shortcrust Pastry: Type 00 flour 4 cups (550 g); Sugar 1 cup (200 g); Lard 6 oz (170 g); Eggs 2; Milk ¼ cup (50 g); Baking powder 1 tsp (5 g); Baker's ammonia 1 tsp (5 g); Salt 1 pinch

For the Filling: Dried figs 1.33 lbs (600 g); Orange marmelade 7 tbsp (100 g); Raisins ⅓ cup (50 g); Dark chocolate 1.8 oz (50 g); Walnut kernels ½ cup (50 g); Marsala wine 2 tbsp (30 g); Cinnamon powder 1 spoonful; Nutmeg to taste

For the Icing: Powdered sugar 2 ⅛ cups (270 g); Egg whites 2; Lemon juice 5 drops

For Decoration: Sprinkles to taste

Preparation

How to prepare Buccellati siciliani

To prepare Sicilian buccellati, first focus on the filling: soak the raisins in Marsala for at least 15 minutes 1. Meanwhile, boil the figs in boiling water for 3 minutes 2, drain them, and dry with a clean cloth 3.

Remove the stems and cut them into pieces 4. Transfer the figs to a mixer and blend until you obtain a puree 5, then collect it in a bowl and set aside. Chop the chocolate with a knife 6.

Drain the raisins 7 and chop the walnuts using a meat mallet 8. In the fig bowl, add the chocolate, raisins, walnuts, and orange marmalade 9.

Add the nutmeg, cinnamon 10, Marsala 11, and mix everything 12.

You should obtain a homogeneous mixture 13. Cover with plastic wrap touching the mixture 14, and let it rest in the refrigerator for 5 hours. Meanwhile, prepare the shortcrust pastry: sift the flour into the bowl of a stand mixer 15.

Add the lard cut into pieces 16 and work with the paddle attachment on low speed until you achieve a sandy consistency. Add the sugar 17 and yeast 18.

Finally, add the eggs, previously beaten with the ammonia 19. Work until you get a crumbly dough 20, then pour in the milk 21.

You need to obtain a dough made of coarse crumbs. Transfer everything to a work surface 22 and knead with your hands until you form a smooth and homogeneous dough ball 23. Wrap it in plastic wrap 34 and let it rest in the refrigerator for 4 hours.

After this time, take the pastry and roll it out to form a rectangle about 1/8 inch thick 25. Place the filling in the center and shape it into a cylinder 26, then lift the pastry edge and wrap it around the filling 27.

Remove the excess pastry 28 29 and seal the closure along the long side by pressing with your fingers 30.

Cut the roll obtained into slices about 1.5 inches thick 31 and place them on a baking sheet lined with parchment paper 32. Bake in a preheated static oven at 350°F for 30 minutes. When the pastry is golden, remove from oven and let cool completely 33.

In the meantime, prepare the icing: pour the egg whites into a bowl and start beating with a fork 34. When foam begins to form, add the lemon juice 35, then also add the powdered sugar gradually, continuing to beat 36. You should obtain a creamy mixture.

Dip the top of the cooled buccellati in the icing 37 and decorate with colored sprinkles 38. Your Sicilian buccellati are ready to be enjoyed 39!

Storage

Sicilian buccellati can be stored at room temperature in an airtight container for 4-5 days.

You can prepare the filling and pastry in advance and store them in the refrigerator for one day.

Advice

For the filling, you can use the spices you like most or have on hand.

You can choose to give the buccellati a different shape, for example, like a turnover: just cut out circular shapes with a cookie cutter, place a spoonful of filling in the center, fold the pastry into a half-moon shape, and seal the edges with a fork.

For the translation of some texts, artificial intelligence tools may have been used.