Italian Fig Cookies / Cuccidati
- 2 1/4 cups King Arthur unbleached all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon baking powder
- 1/2 cup frozen unsalted butter, grated
- 1/2 cup milk
- 1 egg, slightly beaten
- 1 1/2 cups dried figs, stemmed, soaked in hot water for 15 minutes, drained and cut into pieces
- 3/4 cup golden raisins
- 1/4 cup slivered almonds
- 1/4 cup orange marmalade
- 1/4 teaspoon ground cinnamon
- Pinch black pepper
- Grated zest of one large orange
- 1 2/3 cups confectioners sugar
- Juice of one large orange
- 1 tablespoon fiori di Sicilia*
- Colored sprinkles
- For the Dough
- In a large mixing bowl, combine flour, sugar and baking powder. Cut in the butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together.
- Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
- For the Filling
- In a food processor, grind the figs, raisins and almonds into a thick paste. Transfer to a bowl and add the marmalade, cinnamon and pepper. Set aside.
- Preheat oven to 350°F.
- On a lightly floured surface, roll each piece of the dough into a 12 inch square.
- Spread half the filling evenly over the surface of the dough then roll the dough up forming a log. Cut twelve 1-inch slices. Place the slices seam side down, on a parchment lined baking sheet. Repeat with the second piece of dough.
- Bake for 20 to 25 minutes, until golden brown.
- For the Glaze
- In a small bowl combine the confectioners sugar and juice until smooth; add the fiori di Sicilia and mix until a glaze is formed that flows off a spoon but is not too thin.
- While the cuccidatu are still warm, dip the tops of each in the glaze, allowing the excess to drip off. Place on cooling racks and sprinkle with colored sprinkles. Allow to dry completely.
- Cuccidatu can be frozen in layers between wax paper for up to 3 months.
- *Purchase Fiori di Sicilia from our friends at King Arthur Flour:
This recipe was featured on Season 22 - Episode 2218.