The San Martino biscuits are traditional Sicilian desserts, which are prepared for the feast of San Martino November 11th.[1]
 Hard version with anise | |
| Type | sweet |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Main ingredients | Anise in hard version and sesame in soft version |
Variants
editThe biscuits are prepared in a hard version and a soft version.
The hard version consists of a dry biscuit, flavored with anise seeds, which is called tricotto because it is baked three times; traditionally, this type of biscuit is enjoyed soaked in wine.
References
edit- ^ "Ricetta dei biscotti di San Martino". Dolci Siciliani (in Italian). 2017-11-13. Retrieved 2024-10-17.
External links
edit
Wikimedia Commons has media related to Biscotto di San Martino.
- Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
- Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. Retrieved October 12, 2024.
- Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn.
- Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–.
- Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–.
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