Cassatelle di Agira are traditional Sicilian pastries filled with a rich mixture of cocoa, almonds, chickpeas, cinnamon, and citrus zest. Originating from the town of Agira, these hand-shaped pastries are a unique regional dessert enjoyed during holidays and special occasions.
Allow the filling to cool completely before assembling the pastries to prevent the dough from becoming soggy. Cassatelle keep well for several days in an airtight container, and their flavor improves after resting overnight.
In a large bowl, combine the flour, sugar, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Add the eggs and milk, mixing until a smooth dough forms.
Wrap the dough and refrigerate for 30 minutes.
In another bowl, combine the mashed chickpeas, ground almonds, cocoa powder, sugar, cinnamon, orange zest, lemon zest, and vanilla until well blended.
Roll the dough to about 1/8-inch thickness.
Cut the dough into circles approximately 5 inches in diameter.
Place a spoonful of filling in the center of each circle.
Brush the edges with beaten egg, fold into a half-moon shape, and press firmly to seal.
Crimp the edges with a fork or pastry wheel.
Arrange the pastries on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 25 to 30 minutes, or until lightly golden.
Cool completely on a wire rack.
Dust generously with powdered sugar before serving.
