From the hands of nuns in the 17th century to those of today’s pastry chefs: let’s explore its centuries-old history and simple yet delicious taste.

The stuffed wafer is the typical dessert of Monte Sant’Angelo, in Puglia, province of Foggia, made with almonds, honey, and cinnamon. Its origin is tied to a fascinating legend.

It is said that around 1600, in the Monastery of the Trinity of Santa Chiara, some nuns were preparing the sacred wafers for Mass. By chance, some almonds fell into a bowl of freshly cooked hot honey. One of the nuns, noticing the accident and with nothing at hand to gather the almonds, decided to use two wafers. In a few moments, the honey, almonds, and wafers fused together, creating what would become the sweet symbol of the town.

The Recipe

Ingredients:

150g sugar
4 sticks of ground cinnamon
1kg roasted almonds
1.25kg honey
Flour
3-4 cloves

Preparation:

To prepare the wafers, mix water and flour until you obtain a smooth batter. Using the specific tool for making wafers, heated over a flame, shape the wafers into ovals about 15 cm long and 7 cm wide.
Separately, in a saucepan (preferably copper), pour in the honey, sugar, and almonds. Melt everything over very low heat, stirring continuously until the almonds are well coated with a thick syrup and begin to pop. At this point, add the cinnamon, stir one last time, and remove from heat.
Meanwhile, on a marble surface, place half of the prepared wafers. Spread the still hot mixture on top, then cover with the remaining wafers. To ensure the two parts adhere well and remain straight, place a wooden board on top with some weights.
Let it cool completely, then serve.