Italy is a land of countless flavors and traditions — every town and village has its own special sweets that tell a story.
Among Sicily’s many treasures, the Cassatelle di Agira stand out as little pockets of history: delicate shortcrust pastries filled with a rich, spiced cocoa and almond cream.
These pastries come from Agira, a small town in the province of Enna, right in the heart of Sicily.
Their recipe dates back centuries, blending ingredients introduced by ancient cultures — cocoa, almonds, chickpea flour, and citrus — into a dessert that’s both rustic and elegant.
This version keeps the soul of the traditional treat while fine-tuning the texture and flavor balance.
The result is a smoother filling, a lighter crust, and a perfectly balanced bite that captures the essence of Sicilian home baking.
Yields: About 20 pastries
Prep Time: 45 minutes
Cook Time: 18–20 minutes
Chill Time: 2 hours
Total Time: About 3 ½ hours
🥧 Ingredients
For the Shortcrust Pastry
4 cups all-purpose flour (500 g)
2/3 cup potato starch (100 g)
1 cup lard (220 g)
1 1/3 cups powdered sugar (170 g), preferably vanilla-flavored
1 large egg
6 tablespoons cold water (90 g)
1 teaspoon vanilla extract (or 1 packet vanillin)
Pinch of ground cinnamon
Pinch of fine salt
Grated zest of 1 organic lemon (optional)
For the Cocoa-Almond Filling
3/4 cup unsweetened cocoa powder (70 g)
1/2 cup sweetened cocoa powder (60 g)
2 1/2 cups almond flour or finely ground toasted almonds (300 g)
1 cup granulated sugar (200 g)
1/3 cup chickpea flour (50 g)
1 1/2 cups water (370 g)
Pinch of ground cinnamon
1/2 teaspoon vanilla extract (or 1 packet vanillin)
1/2 teaspoon grated zest of an organic lemon
For Finishing
Powdered sugar, for dusting
👩🍳 Directions
1. Make the filling
If you’re using whole almonds, toast them lightly in the oven, let them cool completely, then grind them finely (but not too long, or they’ll turn into almond butter).
In a medium saucepan, combine the almond flour, sugar, cocoa powders, cinnamon, vanilla, and lemon zest. Add the water and cook over medium heat, stirring constantly.
Once it starts to simmer, lower the heat and slowly whisk in the chickpea flour through a fine sieve. Continue stirring until the mixture becomes thick and glossy.
Remove from heat and let cool completely. Cover with plastic wrap and refrigerate for at least 2 hours, until firm and easy to shape.
2. Make the pastry
In a large bowl or stand mixer with the paddle attachment, mix together the flour, potato starch, powdered sugar, lard, and the beaten egg until crumbly.
Add water, vanilla, cinnamon, and lemon zest, then knead gently until a smooth dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
3. Assemble the cassatelle
Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut circles about 4 inches (10 cm) wide.
Place a spoonful of filling in the center, fold over into a half-moon, and press the edges to seal. You can use a ravioli mold for a neat finish.
4. Bake
Arrange the pastries on a parchment-lined baking sheet, leaving space between each.
Bake in a preheated oven at 350°F (180°C) for 18–20 minutes, until the edges are just golden.
They should stay pale on top and feel slightly soft to the touch — don’t overbake.
5. Cool and dust
Let the cassatelle cool completely before dusting generously with powdered sugar.
💡 Tips
For a smoother texture, use blanched almond flour instead of coarsely ground almonds.
You can swap lemon zest for orange zest for a warmer, citrusy flavor.
These pastries keep beautifully for several days in an airtight container.
Nutrition Facts (per piece)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| ~200 kcal | 23 g | 10 g | 5 g |
Cassatelle di Agira – Sicilian Cocoa & Almond Pastries
Notes
Ingredients
For the Shortcrust Pastry
- 4 cups all-purpose flour (500 g)
- 2/3 cup potato starch (100 g)
- 1 cup lard (220 g)
- 1 1/3 cups powdered sugar (170 g), preferably vanilla-flavored
- 1 large egg
- 6 tablespoons cold water (90 g)
- 1 teaspoon vanilla extract (or 1 packet vanillin)
- Pinch of ground cinnamon
- Pinch of fine salt
- Grated zest of 1 organic lemon (optional)
For the Cocoa-Almond Filling
- 3/4 cup unsweetened cocoa powder (70 g)
- 1/2 cup sweetened cocoa powder (60 g)
- 2 1/2 cups almond flour or finely ground toasted almonds (300 g)
- 1 cup granulated sugar (200 g)
- 1/3 cup chickpea flour (50 g)
- 1 1/2 cups water (370 g)
- Pinch of ground cinnamon
- 1/2 teaspoon vanilla extract (or 1 packet vanillin)
- 1/2 teaspoon grated zest of an organic lemon
For Finishing
- Powdered sugar, for dusting
👩🍳 Directions
1. Make the filling
If you’re using whole almonds, toast them lightly in the oven, let them cool completely, then grind them finely (but not too long, or they’ll turn into almond butter). In a medium saucepan, combine the almond flour, sugar, cocoa powders, cinnamon, vanilla, and lemon zest. Add the water and cook over medium heat, stirring constantly. Once it starts to simmer, lower the heat and slowly whisk in the chickpea flour through a fine sieve. Continue stirring until the mixture becomes thick and glossy. Remove from heat and let cool completely. Cover with plastic wrap and refrigerate for at least 2 hours, until firm and easy to shape.2. Make the pastry
In a large bowl or stand mixer with the paddle attachment, mix together the flour, potato starch, powdered sugar, lard, and the beaten egg until crumbly. Add water, vanilla, cinnamon, and lemon zest, then knead gently until a smooth dough forms. Wrap in plastic wrap and refrigerate for 1 hour.3. Assemble the cassatelle
Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut circles about 4 inches (10 cm) wide. Place a spoonful of filling in the center, fold over into a half-moon, and press the edges to seal. You can use a ravioli mold for a neat finish.4. Bake
Arrange the pastries on a parchment-lined baking sheet, leaving space between each.Bake in a preheated oven at 350°F (180°C) for 18–20 minutes, until the edges are just golden. They should stay pale on top and feel slightly soft to the touch — don’t overbake.
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