Sicilian spiced fig-nut cookies (cuccidati or buccellati) Recipe type: dessert, cookies Author: Amelia Pane Schaffner Serves: 8
5.0 from 1 reviews
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Ingredients
Dough: 2 1/2 cups (250 gr.) all purpose flour 1/2 cup (1 stick, 115 gr.) unsalted butter 1/2 cup (100 gr.) sugar 2 tsp baking powder 1/2 tsp salt 2 eggs 1 tsp. lemon zest 1/4 cup (60 ml.) milk
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed 4 Tbsp rum 4 ounces (1/3 cup, 115 gr.) honey 1/2 cup (3 oz., 85 gr.) raisins 6 large dates (Medjool), pit removed 1/4 cup (40 gr.) candied citron 1 cup (170 gr.) whole, skin-on, almonds, toasted 1/2 teaspoon ground cinnamon 1/4 tsp ground clove zest of 1 lemon and 1 orange 1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped
Icing 1 1/2 to 2 cups powdered sugar zest of 1 lemon 2 to 4 Tbsps lemon juice, or as needed Non-pareils (sprinkles), as needed
Instructions
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.
Assembly: Divide dough into 4 pieces. Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin). Take some of the filling and roll into a log. Place it onto the center of the dough and roll the dough over it, wrapping it into a long log. Cut each log into about 3-4 pieces. Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath. Or slit both ends to form Xs. Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.
Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.
Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately
Ingredients
Dough: 2 1/2 cups (250 gr.) all purpose flour
1/2 cup (1 stick, 115 gr.) unsalted butter
1/2 cup (100 gr.) sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp. lemon zest
1/4 cup (60 ml.) milk
Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed
4 Tbsp rum 4 ounces
(1/3 cup, 115 gr.) honey
1/2 cup (3 oz., 85 gr.) raisins
6 large dates (Medjool), pit removed
1/4 cup (40 gr.) candied citron
1 cup (170 gr.) whole, skin-on, almonds, toasted
1/2 teaspoon ground cinnamon
1/4 tsp ground clove
zest of 1 lemon and 1 orange
1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped
Icing
1 1/2 to 2 cups powdered sugar
zest of 1 lemon
2 to 4 Tbsps lemon juice, or as needed
Non-pareils (sprinkles), as needed
Instructions
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.
Assembly:
Divide dough into 4 pieces.
Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin).
Take some of the filling and roll into a log.
Place it onto the center of the dough and roll the dough over it, wrapping it into a long log.
Cut each log into about 3-4 pieces.
Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath.
Or slit both ends to form Xs.
Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.
Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.
Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately
5.0 from 1 reviews
Ingredients
Dough: 2 1/2 cups (250 gr.) all purpose flour 1/2 cup (1 stick, 115 gr.) unsalted butter 1/2 cup (100 gr.) sugar 2 tsp baking powder 1/2 tsp salt 2 eggs 1 tsp. lemon zest 1/4 cup (60 ml.) milk
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed 4 Tbsp rum 4 ounces (1/3 cup, 115 gr.) honey 1/2 cup (3 oz., 85 gr.) raisins 6 large dates (Medjool), pit removed 1/4 cup (40 gr.) candied citron 1 cup (170 gr.) whole, skin-on, almonds, toasted 1/2 teaspoon ground cinnamon 1/4 tsp ground clove zest of 1 lemon and 1 orange 1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped
Icing 1 1/2 to 2 cups powdered sugar zest of 1 lemon 2 to 4 Tbsps lemon juice, or as needed Non-pareils (sprinkles), as needed
Instructions
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.
Assembly: Divide dough into 4 pieces. Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin). Take some of the filling and roll into a log. Place it onto the center of the dough and roll the dough over it, wrapping it into a long log. Cut each log into about 3-4 pieces. Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath. Or slit both ends to form Xs. Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.
Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.
Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately
Ingredients
Dough: 2 1/2 cups (250 gr.) all purpose flour
1/2 cup (1 stick, 115 gr.) unsalted butter
1/2 cup (100 gr.) sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp. lemon zest
1/4 cup (60 ml.) milk
Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed
4 Tbsp rum 4 ounces
(1/3 cup, 115 gr.) honey
1/2 cup (3 oz., 85 gr.) raisins
6 large dates (Medjool), pit removed
1/4 cup (40 gr.) candied citron
1 cup (170 gr.) whole, skin-on, almonds, toasted
1/2 teaspoon ground cinnamon
1/4 tsp ground clove
zest of 1 lemon and 1 orange
1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped
Icing
1 1/2 to 2 cups powdered sugar
zest of 1 lemon
2 to 4 Tbsps lemon juice, or as needed
Non-pareils (sprinkles), as needed
Instructions
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.
Assembly:
Divide dough into 4 pieces.
Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin).
Take some of the filling and roll into a log.
Place it onto the center of the dough and roll the dough over it, wrapping it into a long log.
Cut each log into about 3-4 pieces.
Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath.
Or slit both ends to form Xs.
Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.
Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.
Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately
