Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • FIG FILLING:
  • Remove stems from figs. Rinse thoroughly in warm water to soften. Drain.
  • Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture.
  • After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months.
  • CUCCIADATA DOUGH:
  • Add shortening to flour and blend (by hand or food processor) to a cornmeal texture.
  • In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes.
  • Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes.
  • Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about ½ inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.
  • With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only.
  • Allow to cool before icing.
  • ICING:
  • Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.
  • Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils.
  • Cookies must dry completely before packaging.
Advertisement