Christmas Italian Recipe Italian Dessert


This traditional Sicilian Christmas dessert is filled with dried figs, almonds and walnuts.



  • 1 lb all-purpose flour
  • 1 oz baking powder
  • water to taste


  • 1 lb dried figs
  • 2 ½ oz almonds, peeled
  • 2 ½ oz walnuts, peeled
  • 2 ½ oz raisins
  • 5 tablespoons honey
  • cinnamon to taste
  • 2 egg yolks



In a cup, mix the yeast with a little warm water.

Let rest for 5 minutes, then stir in the flour.

Eventually, add a little more water and knead the bread actively until you have a smooth, uniform dough.

Then, let the dough rise in a warm, dry place for a couple of hours.

In the meantime, soak the raisins in a cup of warm water to soften.

Once soft, drain them and transfer them to a bowl with the nuts, dried figs and almonds, all previously chopped finely.

Add a little cinnamon powder.

Then, stir in the honey and transfer everything into a pot.

Cook over low heat, stirring constantly.

Then remove from the heat and let cool.

Once the dough has risen, roll it out using a rolling pin or pasta machine.

You are looking to make 2 inch wide and 1/10 inch thick sheets.

Once the filling is cool, shape it into 1 ½ inch wide logs.

Place the filling on a sheet of dough and bring together the edges of the dough, wrapping the filling. 

Then cut 8 inch long pieces and bring the ends of each piece together, forming a ring.

Use the tip of a knife to puncture the dough so that the hot air can escape during cooking.

Brush the dough with beaten egg yolks.

Place the rings on a baking sheet greased with butter or lined with parchment paper.

Bake in a 275° F oven for 30 minutes or until golden.

The “picciddati” can be serve both hot or at room-temperature.



Source and picture: Academia Barilla



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