Fig-Filled Cucidati (Print Version)
# Ingredients:
→ Dough Prep
01 -
2 large eggs
02 -
½ cup unsalted butter, softened
03 -
½ teaspoon baking powder
04 -
2 ½ cups all-purpose flour
05 -
Zest of 1 orange
06 -
¼ teaspoon salt
07 -
1 teaspoon vanilla extract
08 -
½ cup granulated sugar
→ Filling Mixture
09 -
1 teaspoon cinnamon
10 -
½ cup raisins
11 -
1 ½ cups dried figs, stems removed
12 -
½ cup honey
13 -
½ cup walnuts
14 -
¼ teaspoon ground cloves
15 -
¼ teaspoon nutmeg
16 -
Zest of 1 lemon
→ Simple Glaze
17 -
2–3 tablespoons milk
18 -
Sprinkles for topping
19 -
1 cup powdered sugar
# Instructions:
01 -
Turn the oven on to 350°F (175°C) and place parchment paper on a cookie sheet.
02 -
Take a bowl and mix salt, flour, and baking powder with a whisk. Put it aside.
03 -
Using a bigger bowl, beat together butter and sugar until it gets fluffy. Mix in the eggs one after the other, then toss in orange zest and vanilla.
04 -
Slowly add the dry mix to the wet stuff, stirring until it all comes together smoothly.
05 -
Split the dough in half, wrap each half in plastic, and let it rest in the fridge for an hour.
06 -
Put figs, raisins, and walnuts into a food processor and pulse until everything is minced. Add honey, nutmeg, lemon zest, cinnamon, and cloves, then pulse again till it’s a smooth blend.
07 -
Roll out the chilled dough into rectangles about ¼-inch thick. Spread some filling down the middle of each piece. Fold the dough over the filling and pinch it shut. Slice into small inch-sized pieces, then arrange on the baking sheet.
08 -
Pop the cookies into the oven and bake for 15–20 minutes, or until they’re lightly golden.
09 -
In a bowl, stir together milk and powdered sugar until the mixture is smooth.
10 -
Spread the glaze over the cooled cookies, then add a sprinkle of toppings.
# Notes:
01 -
Cooling the dough in the fridge makes it easier to roll without sticking.
02 -
Swap the spices or add in dried fruits like dates or apricots to switch things up.
03 -
Keep the cookies in a sealed container at room temp for up to 5 days, or pop them in the fridge for a week.