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Soft San Martino biscuits with ricotta

Modern version of traditional Sicilian biscuit

by Ada Parisi
5 min read
Biscotti di San Martino morbidi con ricotta

Soft Sicilian San Martino biscuits with ricotta: Recipe absolutely to try if you love tradition. In this case the Sicilian tradition, since this is a typical Palermo recipe. More modern variant of the original recipe, i.e. Sicilian biscuits of San Martino hard and crumbly, scented with anise seeds. Also called "Sammartinelli Hotels" or, In this case, Soft Sammartinelli. They are done in the days around the summer of San Martino, 11 November. I also leave you a brief video tutorial on biscuit forming.

The only difference with traditional cookies is the baking, much shorter, because these do not have to dry in the oven. The filling is the classic filling of Sicilian desserts, from Cassata AI Cannoli, up to sighs of nun. Ricotta cream, strictly of sheep, with chocolate chips, sugar and cinnamon. They are delicious and special, because the anise seeds contained in the dough make the taste very fresh and unusual. Especially in combination with ricotta cream.

Personal advice: Sammartinelli are served with new wine or, better, with sweet wine. When I make the Biscuits of San Martino soft bath with a little’ of sweet wine the two parts of the biscuit before filling it. This wetness makes the cake more moist and delicious. If you don't like alcohol, You can use a syrup made only with water and sugar.

To make soft Sicilian San Martino biscuits with ricotta it only takes a while’ of patience, and maintaining a beautiful tradition is priceless. How about? Have a good day.

Biscotti di San Martino morbidi con ricotta


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 6 voted )



75 grams of flour 00

35 milliliters of water at room temperature

2 grams of active dry yeast


all the chariot

250 grams of flour 00

100 grams of sugar

50 grams of lard

100 milliliters of water at room temperature

cinnamon powder, to taste

a large pinch of salt

1 heaped tablespoon of anise seeds


500 grams of ricotta cheese

150 grams powdered sugar

dark chocolate


a pinch of salt


Soft San Martino biscuits with ricotta

For the chariot, put the flour and baking powder on the pastry pastry, then add the water at room temperature and knead until you get a smooth and homogeneous dough. Put the dough in a bowl lightly greased with oil and let it rise until doubled in a warm place. It will take at least 3-4 hours. Obviously, if you want to reduce leavening times, you can increase the amount of yeast: I do not recommend it, otherwise the biscuits will have a yeast aftertaste.

After the leavening time of the chariot, you can make the dough. The dough of San Martino biscuits is quite hard and poorly hydrated, so you can do it both in the planetary mixer and by hand. I, For example,, I do it by hand when I prepare small quantities.

In both cases, first put the flour in a planetary mixer or on the work table, then the salt, cinnamon and sugar, stirring well. At this point add the small chariot and water. Start kneading until you get a coarse dough and until the water is absorbed. Add the anise seeds and lard into small pieces and little by little, While continuing to knead.

You will have to get a smooth dough, homogeneous, rather dry and easily moldable with your hands. Form a ball and put the dough in a bowl, covered with plastic wrap in contact, and let it rise in a warm and dry place for about 3 hours. At the end of the storage the dough must be visibly increased in volume.

Divide the dough into pieces of 40 grams each. Weigh them, because it is important that they are all the same size. Make a cord from each piece of dough and roll them on themselves like the shell of a snail, as you can see in this VIDEO TUTORIAL. Put the San Martino biscuits in a baking sheet covered with parchment paper and cover with plastic wrap for food in contact. Leave to rise in a warm, dry place (oven with light on) until doubled.

Preheat the oven to 180 degrees static and bake the San Martino biscuits for about 20-25 minutes. In this case the cookies must be golden but soft, similar to the consistency of a brioche.

For the filling, work the cottage cheese with icing sugar until you get a cream. Add cinnamon and chopped dark chocolate. Divide the biscuits in half. If you like, you can wet the biscuits a bit with Passito or Moscato. Fill the biscuits with ricotta and close them. Leave to flavor for at least 30 minutes before tasting, In this way the moisture of the ricotta will penetrate into the biscuit and everything will be better. Bon appétit!

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Silvia November 13, 2022 - 19:53

If you don't have lard, you can replace it with butter or oil? in what quantity? Thanks

Ada Parisi November 14, 2022 - 15:39

Hello Silvia, you can use butter, in the same amount. They'll change a bit’ flavor and texture, but they will be equally good. Let me know, ADA


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