Prep 1 hr
Cook 15 mins
Italian fruit and chocolate filled cookies (Bon Appetit March 1984).
- 2 ounces semisweet chocolate
- 2 ounces dried figs, stemmed and halved
- 2 ounces raisins (1/2 cup)
- 2 ounces dried apricots or 2 ounces dried peaches or 2 ounces dried pear halves or 2 ounces dried apples (or combination)
- 1⁄4 cup honey
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon cinnamon
- 1⁄4 cup butter, room temperature
- 1⁄4 cup sugar
- 1 egg
- 1 teaspoon grated lemon, rind of
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 large oranges
- 12 cups water
- 1 3⁄4 cups water
- 1 1⁄2 cups sugar
- 1⁄2 cup honey
- For Filling: Coarsely chop chocolate in processor or food grinder.
- Add all dried fruit and orange peel and chop finely.
- Blend in honey and spices.
- Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
- For pastry: Cream butter and sugar with electric mixer.
- Beat in egg and lemon peel.
- Mix in flour and baking powder until smooth dough forms.
- Wrap with plastic.
- Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 375 degrees F.
- Divide pastry and filling into thirds.
- Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
- Trim edges.
- Form one portion of filling into 13-inch rope.
- Arrange on top of pastry 1 inch from long edge.
- Fold far edge of pastry over filling.
- Brush with water and fold up near edge to enclose filing.
- Pinch edges to seal.
- Cut pastry diagonally into 1-inch pieces.
- Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
- Repeat with remaining dough.
- Bake until cookies are golden, about 14 minutes.
- Cool completely on racks.
- Store cookies in airtight container.
- Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
- (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
- Boil with 6 cups water in heavy large saucepan 10 minutes.
- Repeat with 6 cups fresh water.
- Drain well.
- Combine 1 1/4 cups water, sugar and honey in same saucepan.
- Heat over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and bring to a boil.
- Mix in peel.
- Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
- Cool in colander, stirring occasionally.
- Store in airtight container (can be refrigerated up to 2 weeks).
While making the orange peels I thought it seemed like an awful lot of orange relative to the rest of the filling ingredients. Found the original recipe in a Bon App?tit "Cookies" book and the fillinf calls for 1 1/2 ounces of the peel. Also says to add 1 3/4 cups water to the pan. I'll have to find some uses for the orange peel (keeps for 2 months in the fridge).
I made these cookies from the "Best of Bon Appetit, 1984" cookbook, probably in 1989. They were the most delicious cookies I'd ever had, and although time consuming, they were worth it. Unfortunately, when I got divorced in 1992, my husband got the cookbook (it had been a wedding present from a friend of his), I couldn't remember the name of the cookie or the exact year of the cookbook. DISASTER! I've been looking for this recipe ever since. THANK YOU, ELLIE! P.S. This submission doesn't make it clear: you glacee the orange peels FIRST (lines 25-36) to use in the filling (line 2.)
These were an interesting cookie. My in-laws are from Italy and thought they were wonderful. My children did not care for them as I think they require more of a mature taste bud to appreciate the flavors. They were a bit of work to make, but I'm glad I tried them. While these are not really my personal preference for a cookie, my in-laws enjoyed them very much and wanted the recipe. Thanks for sharing!