Sicilian "NUCATULI" of 1 Kg
Almond pastries, also called "royal pasta" is a mixture of sugar and almonds that is used as a base for many Sicilian desserts. The origins can be traced back to the Middle Ages, the era in which the main confectionery preparations were made within the walls of monasteries and convents; the nuns used sweets to pay for their expenses and thus keep their lives separate from the rest of the world.
Nucatoli are biscuits typical of the Modica tradition but of Arab-Spanish origin, composed of almonds, walnuts, figs and apricot jams. They are wrapped in a light dough made from flour, butter, sugar and egg yolk. Their duration is one month if properly stored.
Sicilian nucatuli should be consumed not only as a desser but at any time of the day: as a morning snack, as a sweet breakfast, as a snack, as biscuits to accompany with afternoon tea and also as a dessert at the end of a meal.
Like all desserts, the main ingredient is sugar and therefore to enjoy Sicilian almond pastes, it is certainly necessary to combine a sweet wine.
You can choose between a good passito di Pantelleria with a golden yellow color, a fruity aroma and a sweet taste, with hints of candied orange, date, honey, raisins and myrtle; or with a characteristic Sicilian almond wine or, again, the famous Zibibbo, another wine produced on the island of Pantelleria, pleasant and fruity, with notes of almond, apricot and orange blossom with the characteristic taste of muscat with a typical almond aftertaste. >