X-Shaped Cuccidati
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X-Shaped Cuccidati
Photography by Rachel Singer
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| PER COOKIE: about | - |
| cal | 8181 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 31 mg31mg sodium |
| potassium | 77 mg77mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 33 vit A |
| vit C | 22 vit C |
| folate | 66 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Cook time : 20 minutes
- Total time : PT20M
Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
Ingredients
- 2 cups all purpose flour 2 cups all purpose flour
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
- 2 eggs , beaten2 eggs, beaten
- 1 egg yolk 1 egg yolk
- 1 tbsp water 1 tbsp water
- Filling:
- 1/2 cup raisins 1/2 cup raisins
- 3 tbsp water 3 tbsp water
- 2 cups chopped, stemmed dried white figs 2 cups chopped, stemmed dried white figs
- 1/2 cup candied orange peel 1/2 cup candied orange peel
- 1/3 cup toasted pine nuts 1/3 cup toasted pine nuts
- 1/4 cup dark rum 1/4 cup dark rum or amber rum
- 1 tsp cinnamon 1 tsp cinnamon
- 1/4 tsp ground cloves 1/4 tsp ground cloves
Preparation
Click here for step-by-step photos of this recipe.
In food processor, pulse together flour, sugar, baking powder and salt. Add butter; pulse until in fine crumbs. Add eggs; pulse just until dough comes together. Flatten into disc. Wrap and refrigerate for 30 minutes.
Filling: In small bowl, microwave raisins and water on high for 30 seconds; stir and let cool.
In food processor, combine raisins and any liquid, figs, orange peel, pine nuts, rum, orange rind, cinnamon and cloves. Pulse until fairly smooth.
Divide dough into 6 pieces. On lightly floured surface, roll out each piece into 12- x 3-inch (30 x 8 cm) rectangle.
On floured surface, roll generous ¼ cup (60 mL) filling into 12-inch (30 cm) long log; place in centre of 1 rectangle. Bring sides of dough up over filling and pinch edges together to seal; gently roll into 16-inch (40 cm) log. Cut log into 2-inch (5 cm) thick slices. Repeat with remaining dough and filling.
To create X shapes, make ½-inch (1 cm) slit in centre of both ends of each slice; pull sides apart to create X. Place on parchment paper–lined baking sheets.
Mix egg yolk with water; brush over cookies. Bake in 350°F (180°C) oven until light golden, about 20 minutes. Transfer to racks and let cool completely.
In food processor, pulse together flour, sugar, baking powder and salt. Add butter; pulse until in fine crumbs. Add eggs; pulse just until dough comes together. Flatten into disc. Wrap and refrigerate for 30 minutes.
Filling: In small bowl, microwave raisins and water on high for 30 seconds; stir and let cool.
In food processor, combine raisins and any liquid, figs, orange peel, pine nuts, rum, orange rind, cinnamon and cloves. Pulse until fairly smooth.
Divide dough into 6 pieces. On lightly floured surface, roll out each piece into 12- x 3-inch (30 x 8 cm) rectangle.
On floured surface, roll generous ¼ cup (60 mL) filling into 12-inch (30 cm) long log; place in centre of 1 rectangle. Bring sides of dough up over filling and pinch edges together to seal; gently roll into 16-inch (40 cm) log. Cut log into 2-inch (5 cm) thick slices. Repeat with remaining dough and filling.
To create X shapes, make ½-inch (1 cm) slit in centre of both ends of each slice; pull sides apart to create X. Place on parchment paper–lined baking sheets.
Mix egg yolk with water; brush over cookies. Bake in 350°F (180°C) oven until light golden, about 20 minutes. Transfer to racks and let cool completely.
Source : Holiday Cookies 2010
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