Tat Sicilian Cookies
Indulge in the timeless charm of Tat Sicilian Cookies, a traditional Italian dessert that offers a perfect balance of buttery, crumbly pastry and sweet almond filling infused with zesty orange and fragrant vanilla. These delicately crafted cookies, featuring a tender dough made with chilled butter and a hint of citrus, are filled with a rich almond paste for an authentic taste of Sicily. Ideal for festive gatherings or an elegant teatime treat, these cookies are finished with a dusting of confectioners' sugar for a touch of sweetness and a beautiful presentation. With a combination of simple techniques, wholesome ingredients, and rewarding flavors, this recipe is your passport to an irresistible Italian classic. Perfect for baking enthusiasts and anyone seeking to recreate the magic of Sicilian pastries at home!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Granulated sugar
- 120 grams Unsalted butter (cold, cubed)
- 2 large Eggs
- 30 milliliters Whole milk
- 1 teaspoon Baking powder
- 200 grams Almond flour
- 100 grams Powdered sugar
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 1 tablespoon Water
- 30 grams Confectioners’ sugar (for dusting)
Instructions
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and baking powder.
Add the cold, cubed butter to the dry mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together one egg and the milk. Gradually add this to the dry mixture, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the almond flour, powdered sugar, orange zest, vanilla extract, and water. Mix until a thick paste forms, then set aside.
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Use a round cookie cutter (about 8cm/3 inches in diameter) to cut circles from the dough.
Place about 1 teaspoon of the almond filling in the center of each circle. Fold the edges of the dough around the filling, pinching to seal, and form a crescent or decorative shape.
Transfer the cookies to the prepared baking sheets. Beat the remaining egg and brush it lightly over the tops of the cookies for a golden finish.
Bake in the preheated oven for 18-20 minutes or until the cookies are lightly golden on the edges.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies generously with confectioners’ sugar before serving.
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 509.0 g | 185% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 238.6 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 601 mg | 46% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
