Cucidati (Fruit-and-Chocolate-filled Cookie Rolls)

Recipe by ellie_
READY IN: 1hr 15mins
YIELD: 36 cookies




  • 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.
  • Drain.
  • 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).