SICILIAN FIG COOKIES (BUCCELLATI)
Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 50
Number Of Ingredients 23
Steps:
- Dough: In a food processor, pulse together flour, granulated sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. Add eggs, 1 tablespoon milk, vanilla, and orange zest; pulse until a dough forms. If dough seems dry, add remaining 1 tablespoon milk.
- Divide dough in half. Shape each half into a rectangle, wrap in plastic, and refrigerate until firm, about 2 hours.
- Filling: In a food processor, pulse together figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla, and salt until a thick paste forms. Transfer paste to a bowl and stir in pecans. Measure a heaping 1/4 cup of filling, place on a piece of plastic wrap, and roll into a log about 10 inches long. Freeze until firm. Repeat process with remaining filling (you should have 10 logs).
- Working with one rectangle of dough at a time, place dough on a lightly floured sheet of parchment. Roll out dough to a 15-by-10-inch rectangle, a scant 1/4 inch thick. Transfer parchment to a baking sheet; refrigerate 30 minutes. Repeat process with remaining dough.
- Cut each rectangle of dough crosswise into five 3-inch-wide strips. Position one strip of dough on work surface with long sides parallel to edge of work surface. Place one log of filling along the upper edge of the long side of each strip. Fold remaining dough over filling to enclose. Transfer to a parchment-lined baking sheet, seam-side down. Refrigerate until chilled, about 30 minutes. Repeat process with remaining dough and filling.
- Preheat oven to 350 degrees. Cut logs into 2-inch pieces. Using a paring knife, make 2 cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent, with the cuts on the outside of the crescent. Transfer to parchment-lined baking sheets. Bake, rotating halfway through, until bottoms are brown and tops are light golden brown, 18 to 22 minutes. Let cool on sheets on wire racks.
- Glaze: Whisk together egg whites and confectioners' sugar until smooth. Mix in vanilla. Transfer to a piping bag fitted with a very small round tip. Pipe glaze over cookies; let stand until set. Glazed cookies can be stored in an airtight container, between sheets of parchment, at room temperature up to 2 days.
CUCCIDATI
The compliments make these Sicilian cookies worth the effort. It's the best recipe I've found! -Carolyn Fafinski, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 20
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
SICILIAN X COOKIES
Steps:
- 1. In food processor or bowl, combine flour, sugar, baking powder and salt. Add butter; pulse or cut in with pastry blender or 2 knives until fine crumbs form. Add eggs, orange rind and vanilla; blend until in ball. On lightly floured surface, divide into thirds; press each into rectangle about 1 inch thick. Cover and refrigerate until chilled, about 30 minutes.Filling1. Meanwhile, spread hazelnuts on baking sheet; bake in 350F oven for about until fragrant, about 10 minutes. Transfer to tea towel; rub until most of the skins are removed. Let cool.2. Dissolve instant coffee in 3 tbsp water. In food processor or in bowl and using chef's knife, chop together hazelnuts, coffee, figs, chocolate chips, raisins, jam, cinnamon and cloves until in chunky paste. (Dough and filling can be refrigerated in separate airtight containers for up to 2 days.)3. Between sheets of waxed paper, roll out each portion of dough to 12- x 9-inch rectangle. Cut lengthwise into three 3-inch wide strips. Spread ¼ cup of the filling lengthwise along centre of each strip. Brush sides with water; fold 1 side over filling and continue to roll log over to enclose filling and place seam underneath. Pat to flatten slightly and seal seam.4. Cut each log of dough into four 3-inch long pieces. Make lengthwise cut about 1-¼ inches long in both ends of each piece. Bend ends outward slightly to form X shape. With spatula, transfer to greased baking sheet. Bake in 375F oven until golden, 15 to 20 minutes. Transfer to rack and let cool. Dust with icing sugar. (Cookies can be stored in airtight container for up to 1 week or frozen for up to 3 weeks.)
SICILIAN X COOKIES
Provided by Elizabeth Baird
Categories bake,dessert,eggs and dairy,Italian,nuts,quick and easy
Yield 36 servings
Number Of Ingredients 17
Steps:
- In food processor or bowl, combine flour, sugar, baking powder and salt. Add butter; pulse or cut in with pastry blender or 2 knives until fine crumbs form. Add eggs, orange rind and vanilla; blend until in ball. On lightly floured surface, divide into thirds; press each into rectangle about 1 inch thick. Cover and refrigerate until chilled, about 30 minutes.
- Meanwhile, spread hazelnuts on baking sheet; bake in 350°F oven for about until fragrant, about 10 minutes. Transfer to tea towel; rub until most of the skins are removed. Let cool.
- Dissolve instant coffee in 3 tbsp water. In food processor or in bowl and using chef's knife, chop together hazelnuts, coffee, figs, chocolate chips, raisins, jam, cinnamon and cloves until in chunky paste. (Dough and filling can be refrigerated in separate airtight containers for up to 2 days.)
- Between sheets of waxed paper, roll out each portion of dough to 12- x 9-inch rectangle. Cut lengthwise into three 3-inch wide strips. Spread ¼ cup of the filling lengthwise along centre of each strip. Brush sides with water; fold 1 side over filling and continue to roll log over to enclose filling and place seam underneath. Pat to flatten slightly and seal seam.
- Cut each log of dough into four 3-inch long pieces. Make lengthwise cut about 1 ¼ inches long in both ends of each piece. Bend ends outward slightly to form X shape. With spatula, transfer to greased baking sheet. Bake in 375°F oven until golden, 15 to 20 minutes. Transfer to rack and let cool. Dust with icing sugar. (Cookies can be stored in airtight container for up to 1 week or frozen for up to 3 weeks.)
SICILIAN FIG COOKIES
A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.
Provided by Letricia
Categories World Cuisine Recipes European Italian
Yield 72
Number Of Ingredients 15
Steps:
- To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
- To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
- Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 14.7 g, Cholesterol 12 mg, Fat 5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 28.8 mg, Sugar 9.8 g
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