The Sweet Sighs of Sardinia: Sospiri di Ozieri
If you travel through the quiet hill town of Ozieri in northern Sardinia, you’ll likely find a tray of soft, lemony almond sweets called Sospiri di Ozieri. These delicate pastries are rich, fragrant, and melt in your mouth. In fact, one bite is enough to understand why they’re called “sighs.”
For generations, Sospiri have been a staple at Sardinian weddings and special occasions. Traditionally, they were made as gifts for the bride. Wrapped with care, they symbolize love, sweetness, and the fragile beauty of new beginnings. Some say the name comes from the bittersweet emotions of joy and farewell. Others believe it’s simply because they taste so good.
These little gems come from humble ingredients: almonds, sugar, lemon zest, and sometimes a splash of orange blossom water. Yet, their story runs deep. They trace back to monastic kitchens or noble homes, where sweets were sacred and reserved for important moments.
Back then, almonds and sugar were expensive. They were reserved for feasts and religious festivals. That’s why Sospiri are still treated as ceremonial treats. Today, you won’t find them on supermarket shelves. Instead, they’re handmade, passed down through families, and baked with tradition.
Ingredients
Instructions
- Preheat oven to 175°C (350°F). Grease and line a large sheet pan or two 9×13-inch pans.
- Beat the eggs, sugar, salt, and lemon zest in a stand mixer on high until tripled in volume (about 10 minutes).
- Gently fold in the sifted flour with a spatula, being careful not to deflate the batter.
- Pour into prepared pans and bake for 20–25 minutes until golden and springy.
- Let cool completely, then cut into 5–6 cm (2–2.5 inch) circles or squares (you’ll need 72 pieces for 36 pastries — top and bottom).
- In a bowl, mix the ricotta with powdered sugar, vanilla, and citrus zest until smooth. Chill in the fridge for at least 1 hour to firm up.
- Assemble the Sospiri: Take one sponge circle, pipe or spread a generous dollop of ricotta filling, and top with another sponge. Smooth the edges with a knife or spatula for a clean look.Place all assembled pieces on a tray and chill for another hour (or freeze for 20–30 minutes to make glazing easier).
- Prepare the Sugar Glaze: In a saucepan, combine sugar, water, and lemon juice.Bring to a boil and cook to 115°C (240°F) — soft ball stage.Remove from heat and stir gently to thicken slightly but stay pourable.
- Glaze the Sospiri: Working quickly, pour glaze over each pastry or dip the tops.Let them sit on a wire rack until glaze is set (about 30 minutes).
- Place a candied cherry on the top of each filled pastry. Then, arrange the pastries in paper cups and transfer them to the refrigerator, where they can be kept until you're ready to serve them.
Notes
Freshness matters. If you’re grinding your own almonds, make sure they’re blanched and unsalted. Slightly toasting them (before grinding) can deepen the flavor, but traditional Sospiri use untoasted almonds for a paler, delicate result. You can also use finely ground almond flour to save time — just be sure it’s not defatted (like some baking blends). Don’t Skip the Lemon Zest
The finely grated zest adds brightness and balances the sweetness. Watch the Heat
When cooking the almond-sugar mixture, stir constantly and keep the heat low. If it gets too hot, the almonds can release oil, making the dough greasy or separating. Stop cooking when the mixture thickens and starts pulling away from the sides — it should be soft, not dry. Cool Before Shaping
Let the almond mixture cool just enough to handle. If it’s too warm, it’ll be sticky; too cool, and it may be hard to shape. Keep Them Uniform
Aim for walnut-sized balls (about 25–30g each). This ensures even drying and a beautiful, consistent appearance. Let the Glaze Set Properly
After glazing, let them dry in a cool, dry place (not the fridge) for 1–2 hours so the icing hardens and becomes slightly matte.
Rice Paper or Mini Cups?
To give your Sospiri that classic, elegant presentation, place each one on a small round of edible rice paper or tuck them into mini cupcake liners after glazing. The rice paper isn’t just for looks it helps prevent sticking and adds a beautiful, traditional touch that ties back to how these sweets are served in Sardinia.
Decorating
When it comes to decorating Sospiri di Ozieri, a little goes a long way. After glazing, while the icing is still wet, gently top each one with a silver dragée, a tiny sugar flower, or a light sprinkle of colored nonpareils. These small touches not only make the sweets look festive and beautiful but also reflect the traditional care and artistry Sardinians put into every detail. Keep the decoration simple and elegant, just enough to catch the eye without overwhelming the soft, subtle charm of the pastry itself.
Storage
To keep your Sospiri di Ozieri fresh and tender, store them in an airtight container at room temperature, away from heat and humidity. They’ll stay delicious for up to 5 to 7 days. Avoid refrigerating them, as the moisture can affect the texture of both the glaze and the almond center.
Freezing
If you want to make Sospiri ahead of time, freezing is a great option. After the sweets have fully cooled and the glaze has set, place them in a single layer on a baking sheet and freeze until firm, about 1–2 hours.
Then, transfer the Sospiri to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy them, simply thaw at room temperature for a few hours.
Avoid microwaving, as it can soften the glaze and alter the texture. Properly frozen, Sospiri can last up to 2 months without losing their delicious flavor or softness.
