Some Sicilian recipes clearly reveal their Arabic origin, far in time and deep-rooted: the Cubbaita is a typical Sicilian dessert whose name comes from the Arabic word “quibbiat” which means “with almonds”.

The recipe and method of making this almond brittle varies delightfully from city to city: in western Sicily it is made with almonds and pistachio nuts, in southeastern Sicily it is made with sesame. The Cubbaita with sesame is very typical in the Ragusa area and, although it is known as a traditional Christmas dessert, it is eaten throughout the year.

When you are in Modica, do not forget to take a taste of this local delicacy, delicate and tasty at the same time: at Dimora Edel you will have the chance to try the best Cubbaita, carefully selected from local bakeries. This dessert is also a perfect souvenir from Sicily, if you want to surprise all of your friends and relatives with a gift to be tasted!


  • 500g baking sugar
  • 150g honey
  • 200g sesame
  • Toasted almonds, as you like.


Prepare the sesame far in advance, by cleaning it, washing it and finally oven-drying it.

Once the sesame is ready, melt the honey on a slow fire, and gradually add the sugar. Bring to boil until caramelized: add the sesame and the toasted almonds, previously chopped.

If you want to give more flavor to the Cubbaita, you can add some grated orange or lemon peel.

In order to avoid a too stiff dough structure, mix the ingredients vigorously until well incorporated. Place everything on a marble worktop or on a surface covered with parchment paper: stretch the dough until it is approximately 1 centimeter thick. Let it get cool on the worktop: before it gets cool, you can decorate with some colored sugar crystals.

When it gets cool, cut into diamond-shaped pieces and serve: if stored in a cool and dry place, the Cubbaita can last for more than a month.

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