There cubbaita, also known as giuggiulena, is a traditional dessert originating from Sicily and Calabria. This brittle is prepared with toasted almonds, sesame seeds, honey and is flavored with orange peel. Its roots are clearly of Middle Eastern origin, as the term “cubibaita” has Arabic origins, derived from “quibbiat”, which means “almondy”.
It was the Saracens, during their dominion in the 11th century, who introduced this dessert to Sicily. Cubbaita is often associated with the Christmas period, but its goodness makes it suitable to be enjoyed at any time of the year, both as a delicious end of a meal and as a delicious snack. Plus, the scent it gives off will make you salivate. Try it!
Cubbaita, sweet almond
Ingredients
- 130 g of almonds
- 300 g of honey
- 500 g of white sesame
- 1 orange
- 150 g of sugar
Preparation
Start by transferring almonds on a baking tray lined with baking paper. Toast them in a preheated oven at 170°C for about 10-15 minutes, turning them from time to time to ensure even cooking. Once toasted, take them out of the oven and let them cool. Then, pour in the honey in a thick-bottomed pan and place on the heat. Let it melt until it is liquid enough. Add it sugar to the pan, mix well and cook over low heat for a few minutes. When the caramel has reached a light boil, add the sesame seeds and stir vigorously to combine the ingredients.
Also add the grated orange zest and toasted almonds. Continue cooking until the mixture reaches a nice amber color, it will take about 10 minutes. Immediately pour the mixture onto a sheet of baking paper, using a wooden spoon. Cover with a second sheet of baking paper and roll out the mixture with a rolling pin, obtaining a thickness of about 1 cm. Let your cake cool slightly and then cut out lots of rectangles. Allow to cool completely and then transfer them to a serving plate before serving. Enjoy your meal!
Read also: Rice pastiera, the Christmas dessert better than the classic pastiera. It is done without doses, you will only need a cup