Discover how to make Frutta Martorana, the famous Sicilian dessert that blends tradition and artistry. Originating in Palermo and spreading throughout Sicily and Calabria, these sweet treats are known for their ability to faithfully mimic fruits, vegetables, and even fish. With a base of almond flour, powdered sugar, and honey, Frutta Martorana offers a unique sweetness and unmistakable flavor, similar to marzipan, but richer and tastier. Making these Sicilian desserts at home will allow you to dive into the history and traditions of one of Italy’s most fascinating regions.
Ingredients for Frutta Martorana:
- 400 grams of almond flour
- 300 grams of powdered sugar
- 6-8 drops of bitter almond extract
- 140 grams of sugar syrup (prepared with 100 grams of sugar and 65 grams of water)
- 5-10 grams of water
- Edible food coloring in powder form, diluted in edible alcohol
- Edible shellac to give the Frutta Martorana a shiny finish
Instructions:
- Prepare the sugar syrup: Dissolve 100 grams of sugar in 65 grams of water and bring the mixture to a boil until you obtain a thick syrup. Let it cool.
- Mix the dry ingredients: In a large bowl, combine the almond flour with the powdered sugar. This step is crucial to achieve a smooth and consistent base.
- Add the extract and syrup: Pour the bitter almond extract and the cooled sugar syrup into the almond flour and sugar mixture. Mix well until you obtain a soft, moldable dough. If necessary, add a few grams of water to reach the perfect consistency.
- Shape the fruit: Take small portions of dough and shape them by hand to create fruit, vegetables, or any other elements you wish to replicate. You can also use silicone molds to achieve more precise and realistic shapes.
- Color your creations: Dilute the edible food coloring in alcohol and use a small brush to paint your creations, giving them the realistic appearance that characterizes Frutta Martorana. Be creative and detailed to best replicate the natural colors of the fruits.
- Polish the fruit: To achieve the glossy effect typical of Frutta Martorana, brush your creations with edible shellac. This final step will make your sweets not only more attractive but also more durable.
- Let them dry: Allow your creations to dry for several hours, preferably in a cool, dry place, so they can harden slightly and the colors can set perfectly.
Conclusion
Now that you know how to make Frutta Martorana, you can bring a piece of Sicilian history and tradition to your table. These sweets, in addition to being a delight for the palate, represent true works of art that can enhance your celebrations and impress your guests. Prepare them with care, and let yourself be enchanted by the magic of Sicilian pastry.
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