Torciglione (Umbrian Christmas cake)

Torciglione (Umbrian Christmas cake)


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About this recipe: Torciglione is a traditional Christmas cake, shaped like a snake, from the Italian region of Umbria. It's gluten free and made with almonds, sugar and egg whites.


Makes: 1 snake cake

  • 300g whole almonds
  • 125g caster sugar or vanilla-flavoured sugar
  • 1 teaspoon lemon zest
  • 2 egg whites
  • For decorating
  • 2 coffee beans
  • 1 slivered almond
  • pine nuts, as needed

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 150 C / Gas 2. Line a baking tray with parchment paper.
  2. Blanch the almonds in boiling water for 30 seconds. Drain, rub off the skin and place on lined baking tray. Bake for 5-7 minutes or until dry. Allow to cool completely.
  3. Increase oven temperature to 180 C / Gas 4. Line a baking tray with a silicon mat or with parchment paper.
  4. Process the almonds, 2 tablespoons of sugar and lemon zest in a food processor until fine and resembles breadcrumbs (not too fine). Transfer to a bowl; add remaining sugar and mix well.
  5. In a clean, dry bowl, beat the egg whites until stiff peaks form; fold into the almond and sugar mixture. Pour the mix onto the silicon-lined baking tray and shape as a long or curled up snake.
  6. Use coffee beans as eyes and a slivered almond as the tongue. Use a sharp knife to make shallow cuts along the sides; insert pine nuts into the slits to resemble snake skin.
  7. Bake in preheated oven for about 30 to 35 minutes. Allow to cool completely before slicing.

See it on my blog

Leggi la ricetta su briciole (anche in inglese)

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