Prep 45 mins
Cook 40 mins
Another recipe from the islands off the coast of Sicily using figs which grow in abundance and are harvested each September.
- 2 1⁄2 cups sifted cake flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons softened unsalted butter
- 2 large lightly beaten eggs
- 1 tablespoon finely grated lemon zest
- 4 ounces dried figs
- 1⁄2 ounce grated unsweetened chocolate
- 1 teaspoon brandy
- 1⁄2 teaspoon anise extract
- To make the dough, sift together in a large bowl the flour, sugar and salt. Make a well at the center of the dry ingredients and add the oil, butter, eggs and zest. Starting with a fork begin incorporating the wet ingredients with the dry. Eventually, switch to kneading the dough with your hands, and work until you have a smooth ball. Wrap the dough in plastic wrap and chill in the refrigerator for an hour.
- While the dough is chilling, make the filling by placing the figs in a small saucepan. Add water until the figs are just covered. Bring to a simmer and cook over low flame for 20 minutes until the figs are soft and tender. Drain and allow the figs to cool. Trim the woody tips and mash the figs into a paste. Add in the chocolate, anise and brandy.
- To assemble the cookies, begin by preheating you oven to 350 degrees. Prepare cookie sheets with a light coating of cooking spray or with a lining of parchment paper.
- On a well floured surface, roll out your dough into a thin layer, about 1/8 inch thick or less. Using a 2 1/2 inch round cookie cutter begin cutting out the ravioli. Place a 1/2 teaspoon of filling just off the center of each cookie. Fold the dough in half into a cresent bringing the edges together. Press the edges together lightly with a fork.
- Place cookies on the sheet and bake for 10 to 15 minutes until light golden. Remove to a rack and allow to cool.