How To make Italian Fig Cookies
Dough: 5 1/2 c All-purpose flour
1/2 c Granulated sugar
6 tb Double acting baking powder
1/4 ts Salt
2 tb Anisette liqueur
6 lg Eggs
2 ts Pure vanilla extract
1 lb Unsalted butter
Filling: 3 c Raisins
1 lb Dried figs
1/2 c Light brown sugar
1 c Walnuts
3/4 ts Ground cinnamon
2 ts Water
Recipe by: MGBE35A B Christensen Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter until coarse meal. Make a well and add Eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl. Knead until smooth, set aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove stem and chop. Chop or grind Figs and Walnuts. Add Cinnamon, Brown Sugar and Water. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool. Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Bake in 350F oven for 15 to 20 minutes or until golden brown. Contributed by Bev Christensen. Formatted by Olivia Liebermann. -----
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How to Make Italian Fig Cookies : Cookie Delights
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Making Italian fig cookies is a process that will require a few key ingredients, like sugar, salt and flour. Make Italian fig cookies with help from the owner of a bed and breakfast in this free video clip.
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Series Description: Few desserts really hit the spot quite the same way as a rich, delicious cookie. Get tips on cookies and cookie recipes with help from the owner of a bed and breakfast in this free video series.
Italian Fig Cookies {Cucidati}
The cookie known by many names. Italian Fig Cookies, Cucidati, Sicilian Fig Cookies or Buccellati are a few common ones. However, no matter what name you give them the one thing they all have in common is… they’re delicious!
Known as Cucidati in Italian, these Sicilian Fig Cookies have a sweet, nutty, fig and date filling with hints of citrus. It’s wrapped in a buttery cookie dough then baked, sliced, topped with a drizzle of icing and rainbow nonpareils. Full recipe available here--
Italian Fig Cookies
To get this complete recipe with instructions and measurements, check out my website:
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Making Sicilian Fig Cookies at Circo’s
Holiday Cooking: Cucidati - Sicilian Fig Cookies - Part I
Clara's Official Website: welcometoclaraskitchen.com
Clara's Holiday Special!
Cucidati Fig Cookies Part I
Recipe:
Cucidati Cookies (Sicilian Cookies by Clara)
FILLING
Boil 2 cups of water and add 1/2 cups sugar. Let cook.
3/4 cups shelled hazel nuts
1/2 cups shelled almonds
1/2 cups shelled walnuts
1/2 cups shelled pecans
Toast all nuts on cookie sheet separately (different nuts take different times to toast).
Grind together with nuts:
1/2 lb. diced candied fruit
1/4 lb. dark raisins
1/4 lb. light raisins
1/4 lb. dates (pitted)
1 orange with rind
1 dried tangerine with rind
2 lbs. figs or (2 packages or atleast 14 oz. apiece)
Mix well all the ground ingredients.
Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft).
Save the rest of the sugar water mixture.
Add 1/2 cup whiskey to ground ingredients.
Mix well and let stand overnight. Keep in a fridge or cool place.
You may need to add the sugar-water the next day.
DOUGH
10 cups flour
1 lb lard
1 1/2 cups sugar
1 cup cold milk
2 heaping table spoons baking powder
1 table spoon vanilla
12 eggs
Work flour and lard like you would pie crust.
Melt sugar in milk.
Beat egg and add vanilla.
When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough.
Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place.
Roll dough.
Fill with filling (you can use a pastry bag). Cut and bake on ungreased cookie sheet at 350 until golden brown.
If you like icing, mix milk, powdered sugar and a teaspoon of vanilla (preferably white vanilla). Brush on cookies and sprinkle with little colored candies.
COMPLETE INGREDIENT LIST
-Flour
-Lard
-Sugar
-Milk
-Baking Powder
-Eggs
-Powdered Sugar
-White Vanilla
-Little colored candies for topping
-Filbert nuts (or Hazel nuts)
-Almonds
-Walnuts
-Pecans
-Candied fruit
-Dark raisins
-Light raisins
-Dates
-1 Orange
-1 Tangerine rind
-2 packages of figs or at least 14oz. apiece
-Whiskey
Clara's Official Website: welcometoclaraskitchen.com
How to Make Italian Cuccidati Fig Cookies
Celebrate the festive season with these beautiful Christmas-spiced Italian Fig Cookies known as Cuccidati. These cookies are made with shortcrust pastry (Pasta Frolla) and stuffed with sticky dried figs, orange, dried fruit, nuts and spices. They look beautiful and taste divine!
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Ingredients
Pasta Frolla (pastry)
4 cups* Italian 00 Flour (500g) *spooned and levelled (plus extra for dusting)
1 cup caster superfine sugar (160g) can also use granulated
17 tablespoons cold unsalted butter (240g) cut into cubes
2 large eggs
½ teaspoon baking powder
Zest of 1 orange
1 pinch salt
Filling
2 cups dried figs (400g)
⅔ cup raisins (100g)
⅓ cup candied orange peel (80g)
¼ cup pine nuts (30g)
¼ cup almonds (40g)
½ cup walnuts (50g)
⅓ cup orange marmalade (90g)
1 tablespoon marsala wine
1 tablespoon cocoa powder
1 teaspoon cinnamon
1 pinch salt
Icing
1 cup powdered sugar
1 large egg white
1 teaspoon lemon juice
Sprinkles optional
Equipment
Food processor
Baking tray
Parchment paper
Rolling pin
Instructions
Make the pastry
Mix the flour, sugar, baking powder, salt and orange zest together in a large mixing bowl. Add the cold cubed butter and crumb it into the flour using your hands. It should resemble rough breadcrumbs (see photos or video for reference).
Next, lightly scramble the eggs together in a small bowl then add to the flour mixture. Mix them in to form a rough dough. Use your hands to bring the dough together into a smooth ball.
Cut the dough in half, form back into balls then wrap them in plastic wrap. Chill in the fridge for at least 30 minutes.
Make the filling
Put the figs in a bowl and cover them with warm water (not hot). Let them sit for 30 minutes then drain and squeeze out any excess water, set aside.
Put the nuts, cocoa powder, cinnamon and salt in a food processor and pulse to large crumbs. Transfer to a bowl and set aside.
Put the figs, raisins, candied orange, marmalade and marsala in the food processor and blitz until combined.
Transfer to a large bowl and add the nuts and cocoa mixture. Mix everything together until combined.
Roll out the dough
Pre-heat the oven to 350F (180C) and line a large baking tray with parchment paper.
Lightly dust a clean work surface with flour. Roll 1 piece of dough out into a rough rectangle about 8x13 inches and ½cm (¼ inch) thick. Use a knife to trim the edges so you’re left with a neat rectangle shape.
Add half of the filling to one end of the rectangle (long edge) forming it into a log shape. Roll the pastry over the filling until it overlaps at the seam. Trim off any excess pastry.
Cut the log into 1¼-inch thick cookies and place on a baking tray. Bake for 20 minutes then transfer to a cooling rack.
Repeat with the second half of the dough and the remaining filling.
Make the icing
Add the egg white, lemon juice and powdered sugar to a stand mixer (or use a mixing bowl and electric whisk).
Whisk until thick and glossy, it should resemble soft peaks and not be too runny. Dip each cookie into the icing and top with sprinkles then let them set for a couple of hours.
Alternative icing
If you don’t want to use egg white you can simply use water, lemon or orange juice to create a thick, smooth icing. Dip each cookie and top with sprinkles.
Notes
Prepare in advance - you can prepare both the dough and filling a few days in advance and store them in the fridge.
Don't over-knead the pastry dough - it's important you don't overwork the pastry dough or it'll become tough. It's normal for pasta frolla (shortcrust pastry) to split or tear but it can very easily be manipulated back into shape, don't worry if this happens.
Rolling out the dough (temperature) - if the pastry is left in the fridge for more than 1 hour it'll likely need to sit at room temperature for 10 minutes to soften slightly or it'll be too stiff to work with. Also, ensure you don't let the pastry get too warm or it'll be too soft and hard to work with. If that happens put it back into the fridge.
Freezing - you can freeze them before or after baking. Freeze in an even layer on a baking tray, once frozen transfer into bags or containers for easy storage.
Storage - the cookies will keep well in an airtight container for weeks.