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A pale green pistachio granita served alongside a golden brioche con tuppo topped with its signature knot Recipe

Pistachio Granita with Brioche con Tuppo: A Sicilian Morning Ritual

There are few things more humbling—and deeply satisfying—than a cold, nutty spoonful of granita paired with the warm hug of a soft brioche. While this treat may look like dessert, in Sicily it’s breakfast. After tasting it on a sun-drenched morning in the hills above Catania, I knew I had to bring it home.

A plate of golden brioche con tuppo beside a glass of pistachio granita on a sun-drenched Sicilian morning

This week’s recipe is less about invention and more about paying homage. Sicilian granita is finer and more delicate than a typical slushy or sorbet. And when it’s pistachio-based—crafted from those rich, buttery nuts native to Bronte—you’re not just eating a sweet, you’re tasting history.

Pair it with a slightly sweet, golden brioche crowned with its signature “tuppo” (the little topknot) and you have something that doesn’t just satisfy—it transports.

Pistachio Granita Recipe

Brioche con Tuppo

Recipe

  1. Place the pistachios in hot water and let soak for about 10 minutes to soften.
  2. Drain and place pistachios in a blender with 2 cups of fresh water. Blend until very smooth.
  3. For a silky texture, strain through a fine mesh or cheesecloth. If you like texture, skip this step.
  4. Stir in sugar, almond extract, and a pinch of salt. Mix until fully dissolved.
  5. Pour into a shallow dish and freeze. Every 30–45 minutes, scrape with a fork to create that classic granita flake. Repeat for about 4 hours or until fully frozen.
  6. In warm milk, dissolve a bit of sugar and sprinkle yeast on top. Let it bloom (about 10 minutes).
  7. In a large bowl, combine flour, sugar, lemon zest, vanilla, and salt. Add in eggs and the yeast mixture. Knead until smooth.
  8. Knead in butter one tablespoon at a time until fully incorporated and the dough is soft and elastic.
  9. Let it rise until doubled, about 2 hours.
  10. Form dough into round buns. Use a small piece to form the “tuppo” and gently press it on top.
  11. Let rise another 45 minutes. Brush with yolk and bake at 350°F (175°C) for 15–20 minutes until golden.
  • 1 cup Shelled pistachios, preferably unsalted and raw (for the pistachio granita)
  • 2 cups Water (for the pistachio granita)
  • 1/2 cup Sugar, adjust to taste (for the pistachio granita)
  • 1 teaspoon Almond extract, optional but traditional (for the pistachio granita)
  • pinch Salt (for the pistachio granita)
  • 3 1/2 cups All-purpose flour (for the brioche con tuppo)
  • 1/4 cup Sugar (for the brioche con tuppo)
  • 2 teaspoons Active dry yeast (for the brioche con tuppo)
  • 3/4 cup Milk, warm (for the brioche con tuppo)
  • 2 Eggs, plus 1 yolk for brushing (for the brioche con tuppo)
  • 5 tablespoons Butter, softened (for the brioche con tuppo)
  • 1 teaspoon Vanilla extract (for the brioche con tuppo)
  • 1 Lemon, zested (for the brioche con tuppo)
  • 1/2 teaspoon Salt (for the brioche con tuppo)