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Cammarata -San Giovanni Gemini

Your next destination in Sicily in the Sicani mountains

A mountain of excellence

S-shaped biscuits a myth to soak

We could not fail to make a post dedicated to these delicacies that accompany us from generation to generation, the "Esse" biscuits due to the S shape, or "nun's biscuits" as they are called in different parts of Sicily are a real Sicilian myth, doing some research on the internet there are obviously variants throughout Italy but we have ours from Cammarata and San Giovanni Gemini and I assure you they are a bomb, immersed in milk and coffee in the morning they charge until noon, but we immediately move on to ingrediants:


1 kg of flour 00

200 g of margarine

200 g of sugar

50 g of lard

20 g of ammonia for sweets

Milk to taste

100 ml aniseed sambuca (can be omitted if you don't like it)

a teaspoon of star anise powder

a spoonful of fennel seeds pounded in a mortar

A pinch of salt

First of all, we begin to knead the flour and butter cut into small pieces, until you have a crumbled mixture without large pieces.

Add the lard and margarine, add the sugar, the chopped fennel seeds (or even not if you like, but they can be a little hard in the mouth even if the taste is more intense) and then a teaspoon of star anise powder ( personally we don't like it but the recipe is like that).

Incorporate the sambuca and start kneading, then add the milk a little at a time, until you have the typical consistency of shortcrust pastry.

By adding the milk a little at a time, you do not risk having a too soft mixture.

Form a ball, wrap it in cling film, and let it rest in the refrigerator for an hour so that the flavors have time to mix well. Roll out the dough on a floured pastry board to a thickness of one and a half centimeters, then cut into strips one centimeter thick. Cut the rolls into pieces of about 7 - 8 centimeters, roll them up and then give the shape to "S".

Place the biscuits on a baking sheet covered with parchment paper and bake them at 200 ° C for about 15 minutes. They must be very crunchy.

There are variations to Cammarata that create me in a soft way instead of crunchy and very chubby but we don't know how they make them honestly but we must say that they are a show as well, if we can discover the recipe we will certainly publish it.

Where to find them with us? obviously in all ovens and biscuit factories, here is the link where they are located


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