Try this Italian Fig Cookies (Cucidati) - Carmel's cookbook recipe, or contribute your own.
Suggest a better descriptionSource: Stephen's mom - Italian cookbook, with modifications
DOUGH
1. Combine flour, sugar and baking powder in a bowl and mix with a whisk. Rub in the butter with your fingers until the mixture becomes powdery.
2. Beat eggs and 2 tablespoons of milk in a small bowl and stir into the flour mixture to form dough. Add 1 tablespoon of milk if the dough is too dry.
3. Place the dough onto a lightly floured surface and knead a few times. Split dough ball into two segments and flatten into disks; wrap with saran and place in refrigerator (can be done the night before).
FILLING
1. Cut off fig stems and cut into quarters. Place in bowl and cover with boiling water; steep for 10 minutes. Drain water and chop coarsely in a food processor.
2. Add remaining ingredients and mix in food processor until combined.
MAKE COOKIES
1. Divide the dough into 12 pieces (6 pieces for each disk) and roll each into a rope about 12" long.
2. Flour the work surface and the dough, and roll each rope into a rectangle about 14" x 3". Place a line of filling down the center of each rectangle, using one-twelfth of the filling for each piece of dough.
3. Lift up the long edges of the dough to enclose the filling and pinch to close. Flip the dough sausage over so that the seam is on the bottom and place on a cookie sheet lined with parchment paper.
4. Continue with other pieces (you should be able to fit almost all on one sheet; they don't spread, so they can be placed about1" apart).
5. Using a sharp knife, make a series of diagonal slashes on the top of each dough sausage, every 1/2".
6. Bake at 350° for 20 minutes, or until golden brown. Let cool for about 1 minute then transfer to cooling rack (you can cut the long sausages in half to transfer).
7. When cool, spread with glaze (recipe below) and add sprinkles. I like to use white glaze with red, white & green sprinkles because they are Italian colors, but you can also add food coloring to the glaze and used colored sprinkles too.
GLAZE (ICING)
2 eggs whites
1/2 t. cream of tartar
1/2 t. vanilla
1-1/2 cups powdered sugar
1. Beat together egg whites, cream of tartar and vanilla until foamy.
2. Add powdered sugar and beat. Add more sugar if needed for consistency (should be somewhat runny so you can apply with a pastry brush).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1029g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 2146 | ||
Calories from Fat: 659 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 73.2g | 98 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 849.3mg | 261 % | |
Sodium 56257.1mg | 1940 % | |
Potassium 3670.3mg | 97 % | |
Total Carbohydrate 336.7g | 99 % | |
Dietary Fiber 43.1g | 172 % | |
Sugars, other 293.6g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.