Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Miliḍḍi: Crunchy Anise-Flavoured Biscuits from Trapani
Discover miliḍḍi, the crisp biscuits from Trapani scented with anise, perfect for breakfast or alongside a glass of Marsala.
🛒 Ingredients
- ✓ 1 kg semolina flour
- ✓ 250 g caster sugar
- ✓ 15 g anise seeds
- ✓ a pinch of salt
- ✓ 80 g lard
- ✓ 100 ml extra virgin olive oil
- ✓ 100 ml white wine
- ✓ 20 g baking ammonia
- ✓ 300 ml lukewarm milk
📊 Nutritional Information
If you’re after authentic Sicilian biscuits that are crisp and full of character, Trapani’s miliḍḍi are just the ticket! These rustic treats, delicately flavoured with anise, were traditionally baked in wood-fired ovens right after the bread. Light, crunchy, and wonderfully straightforward to make, they’re ideal for breakfast or enjoyed with a glass of Marsala. Whip up a batch and bring the aromas of western Sicily right to your kitchen.
👨🍳 Preparation
- 1
Sift the flour onto your work surface and add the sugar, anise seeds, lard, olive oil, white wine, and a pinch of salt.
- 2
Dissolve the baking ammonia in the lukewarm milk, then incorporate it into the mix.
- 3
Knead vigorously until you have a firm, slightly textured dough.
- 4
Cover with a cloth and leave it to rest for around an hour.
- 5
Divide the dough into equal portions and shape them into flattened rolls about 3 cm thick.
- 6
Cut the rolls into pieces and place them on a baking tray lined with parchment paper.
- 7
Bake in a preheated oven at 200°C for 10 minutes, then reduce the heat to 140°C and continue baking for another 30 minutes.
- 8
Turn off the oven and allow the miliḍḍi to cool inside so they become perfectly crisp.
💡 Tips and Variations
For a softer bite, you can swap some of the semolina flour for plain flour. If you’re fond of bolder flavours, a pinch of cinnamon or finely grated lemon zest makes a lovely addition.
📦 Storage
- • Keep your miliḍḍi in a tin for up to 4 weeks.
- • Store them in a cool, dry place away from any humidity.
- • To refresh their aroma, warm them in the oven at 120°C for a few minutes.
🍷 Pairing
Enjoy these with a glass of Semisecco Marsala—their warm amber sweetness perfectly complements the fragrant anise in the biscuits.
Give these charming Sicilian miliḍḍi a try at home — they’re a delightful way to bring a touch of Trapani’s heritage to your teatime. Whether you’re sharing with family or friends, their crunchy anise kiss is sure to brighten up any gathering. Do have a go, and don’t forget to share the joy (and the biscuits) around!
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