Cuccidati (Sicilian Fig Cookies)

Recipe by Phil Franco
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 4
    cups flour
  • 23
    cup sugar
  • 1
    teaspoon baking powder
  • 1
    teaspoon salt
  • 16
    tablespoons butter
  • 12
    ounces dried figs, finely diced
  • 12
    cup raisins
  • 12
    cup candied orange, diced
  • 12
    cup almonds, finely chopped
  • 3
    ounces semisweet chocolate, cut into small dice
  • 13
    cup apricot preserves
  • 3
    tablespoons dark rum
  • 1
    teaspoon cinnamon
  • 14
    teaspoon clove, ground
  • egg wash
  • 1
    pinch salt
  • multi-colored candy sprinkles (optional)
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DIRECTIONS

  • Directions:.
  • Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
  • Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
  • Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
  • In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
  • Transfer the fig paste to a bowl.
  • Preheat oven to 350 F (180 C).
  • Prepare the egg wash by beating the eggs with a pinch of salt.
  • Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
  • Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
  • Brush the egg wash on the dough.
  • Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
  • Take one edge of the dough and bring it over the filling to form a roll.
  • With the palm of your hands roll the cylinder to make it even.
  • Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
  • Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
  • Transfer the rolls to 3 cookie pans lined with parchment paper.
  • Brush the surface with the remaining egg wash.
  • Optionally sprinkle with multicolored nonpareil.
  • Bake for about 20 minutes or until golden. Transfer onto racks to cool.
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