The Buccellato is an ancient baked dessert traditionally enjoyed during the Christmas season across Sicily. Its name originates from the Latin word "buccellatum", which referred to a type of ring-shaped bread with decorative cuts along its edges. In some parts of the island, the buccellato is also known as cudduredda, a Greek-derived term meaning "little crown".
This dessert is a ring of buttery shortcrust pastry, lavishly adorned with candied fruit and filled with a rich mixture of dried figs, raisins, almonds, orange peel, and other types of dried fruit.
Even more popular than the buccellato, perhaps, are the buccellatini. These small cookies, made with the same process and ingredients as the buccellato, are distinguished by their petite and intricate shapes, often carved into spirals or crescents. The decorations also set them apart: buccellatini are typically dusted with powdered sugar, coated with sugar glaze, or embellished with colorful sprinkles and sugar pearls, making them a festive and delightful treat.
Here's the recipe from our Cesarina Francesca from Palermo.
