Biscuits for Wine

(“Strozzapreti” – “Affuca Parrina”)


The “Affuca Parrina” are perfect biscuits to serve with wine. Called priest strangler as the legend goes, because when they were offered to a priest he liked the biscuits and was eating them so fast that he choked on them. 
Following there is a recipe to make a small amount, but because they are easy to make and keep well, most of you probably will double it next time.
In Syracuse and in the Eastern part of Sicily, the ‘Strozzapreti” are in every pantry and because they contain no fat and little sugar, they are preferred in today’s dietary standards.





  • 5 cups flour
  • 1/3 cup sugar                                              
  • 5 large eggs
  • pinch of salt
  • juice 1 lemon
  • flour for dusting
  • water



The Dough
Make a well with the flour, place in it and combine sugar, eggs, salt, and lemon juice.  Mix the ingredients; add some water if needed and then using your hands knead to bring the dough together. Keep kneading until mixture is smooth.

The Preparation
On a well floured board, cut dough in 2 pieces and each piece in 2 parts. Knead dough to make it compact and shape each piece into an elongated roll 1½ inches in diameter. Cut it into 8 pieces and roll each piece into various shapes. Roll some pieces to form a stick about 3 o 4 inches long, roll some pieces in the shape of half moons, triangles, S shape or small rings. Place each piece into a floured pan.
Bring a large pot of water to a boil and immerse the biscuits, a few at a time into the boiling water. Using a slotted spoon, remove them as soon as the water starts to boil again.
Place the biscuits in pans and cover with clean kitchen towels. Store them in a cool place for 24 hours.

The Baking
Place the biscuits on cookies sheets that have been greased and floured, setting them 2 inches apart.
Bake at 350 degrees for about 15 minutes, until cookies are light golden color.  

The Serving
Serve the Affuca Parrina with wine, preferably a sweet wine like Marsala or Sicilian Gold.