Italian Cookies Recipes

CUCCIDDATI SICILIANI (SICILIAN FIGS COOKIES)- VIDEO RECIPE-

A classic recipe from Sicily.

Cucciddati, made with figs,raisins,dates, honey and more…..


 

 

Servings: about 20 cookies (Varies based on size, I got about 4 dozen cookies out of this recipe)

Prep1 hour
Cook:12 minutes
Resting time:45 minutes
Total:2 hours

 

INGREDIENTS:

DOUGH:

  • 3 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1/3  teaspoon salt
  • ½ cup sugar
  • 1/2 cup butter
  • egg (small)
  • teaspoon vanilla extract
  • 1/4 cup milk

FILLING:

  • cup dried figs
  • cup dried dates (pitted)
  • 1/2 cup raisins
  • 1/2  cup walnuts or cashew (chopped or ground in food processor)
  • 1 teaspoon ground cinnamon
  • 1/2 cup honey
  • 1/3 cup orange marmalade

ICING:

  • cups powdered sugar
  • teaspoon vanilla extract
  • tablespoons milk (approximately)
  • Colored sprinkles (optional)
  • 1 tbsp of lemon juice
  • 1 tbsp of water

 

 

VIDEO RECIPE:

 

 

DIRECTIONS:

  • Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
  • Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
  • In a separate bowl whisk together the egg, vanilla, and milk.
  • Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
  • Remove the dough from the mixer and knead by hand for 5 minutes.
  • Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
  • To make the filling, grind figs, dates, and raisins in a food processor until coarse.
  • Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
  • Preheat oven to 375° and line two cookie sheets with parchment paper.
  • Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
  • Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
  • Bake for 12 to 15 minutes, or until the cookies are golden in color.
  • Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
  • For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency.
  • You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired.
  • Let the icing set completely before storing in an airtight container.
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