Cuccidati Recipe- Sicilian Fig Cookies

Step 1

Soak the dried figs and raisins in a bowl with boiled water. Let sit for 30 minutes. During this time, you may prepare the dough.

Step 2

Drain the figs and raisins well. Cut off the stems from the figs. To help break down the figs, cut them into quarters before adding them, along with the raisins, to the bowl of your food processor. Process until they are finely chopped.

Step 3

Add the remaining ingredients and process until you have a thick jam-like mixture.

Step 4

At this point, taste and adjust (if needed) according to your taste. Add more honey for a sweeter filling, more cinnamon if you wish this flavor to be more pronounced, more chocolate etc.

Step 5

Transfer to a bowl and refrigerate until you are ready to assemble the cookies.

Step 6

In the bowl of your food processor combine the flour; sugar; baking powder and salt.

Step 7

Add the cold butter (cut into cubes) and pulse until it is fully incorporated in the flour.

Step 8

Stir in the eggs and process to incorporate them.

Step 9

With the motor running on slow speed, add milk, 1 tablespoon at a time (as needed) until a rough dough takes shape. The dough will wrap itself around the blade.

Step 10

Scrape it onto your counter and knead it to shape into a smooth disc. Wrap well and refrigerate for one hour.

Step 11

Line two baking sheets with parchment paper and preheat oven to 350 degrees F.

Step 12

Divide the dough in half. Keep the unused portion well wrapped. Lightly flour your work surface and roll out the dough into roughly a 18 inch X 5 inch rectangle. A bench scraper may be useful for this step.

Step 13

To facilitate this task, you may also opt to roll out the dough between two sheets of lightly floured parchment paper.

Step 14

Take half the fig filling and roll it into a log long enough to fit the length of the dough. The mixture will be sticky, but can be rolled.

Step 15

Place the log on the dough and wrap the dough around it, seam side down. Cut into one inch pieces and place on the prepared baking sheets.

Step 16

Repeat with the remaining dough.

Step 17

Bake for 20-23 minutes until the cookies are golden brown underneath. Transfer to a wire rack and let cool completely before icing.

Step 18

In a small bowl whisk together powdered sugar and freshly squeezed orange juice until smooth. Dip the top of each cookie in the bowl and allow the excess to drip off. Alternately, ice each cookie with a pastry brush.

Step 19

Sprinkle each cookie with nonpareils. Top with sprinkles as you glaze the cookies otherwise they will not stick as the icing sets.

Step 20

Place on a wire rack or parchment covered baking sheet until completely hardened before storing, about one hour.