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Veronica Lavenia
5 from 1 vote
Course Baking, Dessert
Cuisine Sicilian


For orange marmalade

  • 500 g 3½ ounces-½ cup red oranges
  • 1 lemon and orange juice
  • 250 g 9 oz light brown sugar
  • 1 teaspoon ground cinnamon

For the pastry

  • 100 g 3½ ounces-½ cup light brown sugar
  • 250 g 9 oz high quality butter
  • 400 g 14 oz Kamut (or Farro) flour


For orange marmalade:

  • Peel the oranges and pour in a saucepan with the sugar. Add the orange and lemon juice.
  • Cook over low heat for about thirty minutes or until the marmalade has reached the desired consistency.
  • At the end of cooking, add the ground cinnamon.

For the pastry:

  • Knead the sugar with the butter. Add the flour, working the dough until compact.
  • Let the mixture rest in the refrigerator for 30 minutes.
  • Roll out the dough, lay on a baking sheet and prick the dough with a fork.
  • Spread the marmalade.
  • Bake, in preheated oven, at 180° C (350°F/gas 4) for 35 minutes.