Catania-style cinnamon and candied-orange cookies, gently flattened and finished with one whole almond each; an autumn specialty suitable for a winter assortment.
Sicilian ’Nzuddi
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 126 minutes: 30 hands-on, 30 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Catania-style cinnamon and candied-orange cookies, gently flattened and finished with one whole almond each; an autumn specialty suitable for a winter assortment.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the orange dough
- 1Make the orange doughMix wheat flour, almond flour, baking powder, cinnamon and salt. Beat butter and sugar briefly until smooth, then add egg, milk and honey. Stir in the dry mixture and candied peel until the dough is uniform. Cover and refrigerate 30 minutes.
Flatten the small rounds
- 2Flatten the small roundsHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide dough into 24 portions, about 27 g each. Roll into balls and flatten to rounds about 1 3/4 inches across and 3/8 inch thick. Put twelve on each of two lined large sheets, 1 1/2 inches apart.
Place one almond per cookie
- 3Place one almond per cookiePress one whole brown-skinned almond lengthwise into the center of each round. Leave it partly exposed and keep the cookie surface plain; this formula has no icing, sugar coating or chocolate. Smooth any large cracks at the edge without kneading the dough again.
Bake and cool
- 4Bake and coolBake one sheet at a time for 15–18 minutes, allowing 36 minutes for both. The edges should be golden and the middles fully set but not dried hard. Rest on each sheet 10 minutes, then cool on a rack 20 minutes. The almond should remain attached when the cookie is lifted.
Chef’s Science & Pro Tips
Ingredient science
Finely diced candied orange gives small sweet peel pockets without distorting the flattened shape.
Technique & texture
The single whole almond is the visible finish for this Catania-style version.
Finishing & serving
Keep portions modest so the wheat-and-almond dough bakes through before its edges become hard.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Keep cold cookies airtight in a cool, dry place. |
| Refrigerator | Not recommended for texture | Refrigerator humidity can soften the surfaces. |
| Freezer | Up to 1 month | Freeze baked cookies in a rigid airtight container with parchment between layers. |
| Make ahead | Up to 1 day | Refrigerate covered dough, then shape and top with almonds. |
| Serving | After thawing | Thaw covered at room temperature and handle the almond tops gently. |
Notes
- Press the central almonds in before baking so they remain secure after cooling. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are all ’nzuddi round with an almond?
Local versions differ. This recipe uses the documented Catania-style round with a central almond rather than the square forms found elsewhere.
Does this formula need Marsala?
No. This home formula uses milk and honey for moisture and candied orange for aroma.
Why mention autumn in a Christmas collection?
The source tradition includes All Saints and All Souls observances. Including them in a winter assortment does not change their seasonal origin.
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