PANTOFOLA: THE SICILIAN DESSERT LOVED BY FRANK SINATRA

If you pass through Lercara Friddi (the city of Frank Sinatra’s grandparents), a small town in the province of Palermo on your way to Agrigento, you cannot fail to stop.

The opportunity comes in the form of this typical sweet, the pantofola, which is one of the area’s best-known specialties.

So much so that Frank Sinatra used to stop right here to stock up on these little-known delicacies in the rest of Italy.

The pantofola is a confectionery preparation that is commonly baked in the winter months, in the run-up to Christmas and the holidays: a kind of shortbread pastry filled with almonds, dried and candied fruit, as well as pistachios and chocolate chips, usually covered with a glaze.

Let’s see what it’s all about.

Why You’ll Love This Recipe

• Authentic Sicilian Tradition: A taste of Sicily’s culinary heritage, loved even by Frank Sinatra.
• Festive Flavors: Perfect for winter and holiday celebrations.
• Versatile and Delicious: Enjoy as a dessert, snack, or gift to loved ones.

Cooking Time

• Preparation Time: 1 hour (plus overnight for filling)
• Cooking Time: 15 minutes
• Total Time: 1 hour 15 minutes (excluding resting time)
• Servings: About 30 Pantofole

Ingredients

For the Shortcrust Pastry

• 2 3/8 cups (300 g) wheat flour
• 1 cup (130 g) semolina flour
• 3/4 cup (150 g) granulated sugar
• 1 cup (230 g) butter, cold and cubed
• 1 large egg
• 1 egg yolk
• 1/4 cup (60 ml) sweet wine
• 1/2 tsp vanilla powder
• 1 tbsp milk (as needed)
• 1 3/4 tsp (7 g) baking powder

For the Filling

• 4 cups (500 g) peeled almonds, lightly toasted
• 1 3/4 cups (350 g) superfine sugar
• 1 1/4 cups (300 ml) water
• Grated zest of 1 organic orange
• 3/8 cup (50 g) candied orange peel, finely diced
• 3/8 cup (50 g) candied citron, finely diced
• 2 tbsp orange marmalade

For the Glaze

• 2 cups (250 g) icing sugar
• 1 egg white, whipped
• Grated zest and juice of 1 organic lemon

Step-by-Step Method

Prepare the Filling (Day Before)

1. Toast the Almonds: Lightly toast the peeled almonds in a dry pan.
2. Cook the Filling: Chop the almonds coarsely and combine them in a pot with the water and superfine sugar. Cook over medium heat for 15 minutes.
3. Add Orange Zest: Stir in the grated orange zest during the last few minutes of cooking.
4. Mix in Candied Fruit: Once the mixture cools, add the candied orange peel, citron, and orange marmalade.
5. Rest Overnight: Cover with plastic wrap and refrigerate overnight to allow flavors to meld.

Prepare the Shortcrust Pastry

1. Combine Dry Ingredients: In a bowl, mix the wheat flour, semolina flour, sugar, and butter. Rub together until the mixture resembles sand.
2. Add Wet Ingredients: Mix in the baking powder, eggs, sweet wine, and a bit of milk if needed, kneading gently until a soft dough forms.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Shape the Pantofole

1. Roll the Dough: On a floured surface, roll the chilled dough to about 1/2 inch (1.3 cm) thickness.
2. Cut Circles: Use a 4-inch (10 cm) pastry cutter to cut out circles.
3. Fill and Shape: Place a small amount of filling in the center of each circle, fold over, and pinch the edges to form an “S” shape.

Bake the Pantofole

1. Preheat Oven: Heat the oven to 370°F (190°C).
2. Bake: Arrange the Pantofole on a parchment-lined baking sheet and bake for 15 minutes, or until just golden.

Prepare the Glaze

1. Mix Ingredients: Combine the icing sugar, whipped egg white, lemon zest, and lemon juice in a bowl. Stir until smooth and glossy.

Decorate and Serve

1. Glaze the Pantofole: Using a brush, generously coat each cookie with the glaze.
2. Dry and Serve: Let the glaze set completely before serving.

Tips for Success

• Rest the Dough: Refrigerating the dough ensures it rolls out smoothly and holds its shape.
• Customize the Filling: Add pistachios or chocolate chips for extra flavor.
• Perfect Glaze Consistency: Add lemon juice gradually to avoid a runny glaze.

Nutritional Information (Per Pantofole)

Buon Appetito!

Enjoy these authentic Pantofole with a cup of coffee or a glass of sweet wine for the perfect Sicilian treat.

Celebrate the flavors of Lercara Friddi and indulge in a dessert that’s steeped in history and tradition.

Pantofola Recipe

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Ingredients

  

For the shortcrust pastry

• 2 +3/8 cups of wheat flour
• 1 cup of semolina flour
• 3/4 cup of granulated sugar
• 1 cup of butter
• 1 egg
• 1 egg yolk
• 1/4 cup of sweet wine
• 1/2 tsp of vanilla powder
• 1 tbsp of milk
• 1 +3/4 tsp of baking powder

FOR THE FILLING:

• 4 cups of peeled almonds lightly toasted
• 1 +3/4 cups of superfine sugar
• 300 ml of water
• 1 organic orange only the grated zest
• 3/8 cup of candied orange peel
• 3/8 cup of candied citron
• 2 tbsp of orange jam

FOR THE GLAZE:

• 2 cups of icing sugar
• 1 egg white whipped
• 1 organic lemon

Instructions

 

• I recommend that you prepare the filling the day before you prepare the pantofole.
• Chop the already lightly toasted almonds, put them in a pot with the water and sugar, and let them cook.
• After 15 minutes and that is almost at the end of cooking, add the grated orange peel.
• Let cool and add the candied fruit cut into very small cubes and the orange marmalade.
• Let the mixture rest overnight in the refrigerator covered with plastic wrap.

Preparing the shortbread.

• In a bowl put the flour, sugar and butter and rub well (sand), add the baking powder, eggs, sweet wine, and knead, if the dough is still too hard add milk a little at a time.
• Once you get a nice soft dough, let it rest in the refrigerator for half an hour wrapped in plastic wrap.
• Shape the cookies
• After 30 minutes have passed, roll out the dough with a rolling pin on a well-floured pastry board; it should be evenly about half an inch thick.
• Using a pastry cutter, cut out circles 4 inches in diameter, then place a knob of filling in the center of the dough disks and close, giving the cake an oval shape.
• Pinch the two ends of the oval with your fingers to form an “S”,
• Place the Pantofole on a baking sheet and bake at 370 F for 15 minutes (preheated oven in static mode), they should just brown.

Preparing the icing

• In a bowl put the powdered sugar, grated lemon peel and its juice, and the egg whites previously beaten to stiff peaks.
• Start mixing with a spoon until you get a nice glossy frosting.
• Spread it generously with a brush on each “slipper” and let it dry well before enjoying them.

Notes

Makes about 30 Pantofole