Nzuddi

Nzuddi (Sicilian Lemon-Cinnamon Cookies)

Nzuddi are crisp, fragrant cookies from Sicily, scented with lemon zest and a whisper of cinnamon. They are traditionally fried in olive oil and finished with a dusting of sugar, making them a simple, rustic treat for holidays and everyday snacking.

Prep

20 min

Cook

15 min

Total

35 min

Serves

About 30 cookies

Difficulty

Easy

Recipe ingredients

• •500 g (4 cups) all-purpose flour, plus extra for dusting
• •3 whole large eggs
• •150 g (¾ cup) granulated sugar, plus extra for dusting
• •120 ml (½ cup) extra-virgin olive oil, or mild seed oil for a more neutral flavor
• •1 whole untreated lemon, zest only; skip the white pith
• •2 tsp ground cinnamon
• •1 tsp baking powder
• •1 pinch fine sea salt
• •500 ml (2 cups) olive oil for frying, or sunflower oil; only needed if frying

Steps

1. 1 In a small bowl, rub the lemon zest into the sugar with your fingertips until fragrant and the zest is evenly distributed.
2. 2 In a large bowl, whisk the eggs, then beat in the sugar-zest mixture, the olive oil, cinnamon, salt, and baking powder until smooth.
3. 3 Add the flour gradually, mixing with a wooden spoon (or by hand) until a soft, pliable dough forms that does not stick to your hands. Knead briefly, about 2 minutes. If the dough is sticky, add a little more flour; if it feels dry and crumbly, add a teaspoon of water at a time until it comes together.
4. 4 Cover the dough and let it rest at room temperature for 30 minutes so the flour can hydrate and the gluten can relax.
5. 5 Divide the dough into small pieces and roll each into a rope about 1 cm (about ½ inch) thick. Cut into 6 cm (2½ inch) pieces and shape each into a ring, a figure-eight, or a small knot. Some Sicilian cooks press a raisin into the center; this is optional.
6. 6 If frying: heat the frying oil in a deep, heavy pan to about 170–175°C (340–350°F). Fry the cookies a few at a time for 2–3 minutes per side, until puffed and deep golden brown. Test one first to confirm the temperature and timing. Drain on paper towels. Note: a home oven is an acceptable substitute if you prefer not to fry — see the next step.
7. 7 If baking instead of frying: preheat the oven to 180°C (350°F), line a baking sheet with parchment, place the shaped cookies on it, and bake for 14–16 minutes, until set and lightly golden on the bottom. The traditional Sicilian method is frying, which gives the characteristic crisp exterior.
8. 8 While the nzuddi are still warm, dredge them generously in granulated sugar (or a 50/50 mix of sugar and ground cinnamon) so it sticks to the surface.
9. 9 Cool completely on a wire rack before storing in an airtight tin. They keep well for up to 1 week.