Cuccidati Buccellati Italian Fig cookies Sicilian Fig Cookies Figstuffed

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#cuccidati #buccellati #sicilianfigcookies #figcookies #fig-stuffedcookies • To print the recipe and directions: • https://alessandrasfoodislove.com/cuc... • To follow me on other social media platforms:- • Facebook: / alessandrasfoodislove • Instagram: / alessandrasfoodislove • Pinterest: / alessandrasfoodislove • Ingredients for Cuccidati Sicilian Fig Cookies:- • For Pastry: • 1 cup butter (226 grams ) • 1 cup sugar (200 gr) • 1/2 teaspoon baking soda • 2 large eggs • 2 teaspoon vanilla • 3 1/2 cups All purpose flour • For Filling: • 2 cups chopped dried figs • 1 cup orange juice (240 ml) • 2 cup raisins • 2 cups chopped walnuts • 2 cups chocolate nibs (chips) • 1/2 cup honey • 1/2 teaspoon of cinnamon • Zest of 1 orange • For Glaze: • 5 heaping tablespoons of confectioners sugar • 2 to 3 tablespoons cold water • Nonpareils • Directions for Cuccidati Sicilian Fig Cookies:- • Pastry preparation • Step#1- Cream together butter and sugar until sugar is dissolved • Step#2- Add baking soda to the flour and mix 1 cup at a time of flour/soda to creamed butter/sugar • Add vanilla • Step#3- Add 1 egg at a time. Blend well • Step#4- Wrap in plastic wrap and refrigerate for at least 30 minutes. • Filling Preparation: • Step#1- Chop figs into small pieces. • Step#2- Add orange juice and let it sit for a few hours until the figs rehydrate. • Step#3- Add remaining ingredients and mix gently. (This process can be done a day before). • Assembly: • Step#1- When ready to bake, cut dough into 6 equal pieces • Step#2- Flour the surface and roll it out to a 9 x 12 rectangle • Step#3- Spoon filling along the long side of the pastry, about 1 inch in diameter • Roll filled pastry wet the end and close, place seam down on the parchment-lined pan • Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 25 minutes or until light golden color. • Step#4- Let it sit on a cooking rack for about 5 minutes as you prepare the glaze. • Step#5- Mix confectioners sugar with water and mix to a smooth glaze. • Step#6- Before they’re completely cool brush the top of cuccidati rolls with glaze. • Step#7- Add sprinkles if you wish while the confectioner's sugar syrup is still wet. • (With this recipe you’ll have extra filling for another batch of pastry dough. • Filling will stay fresh in a refrigerated container for months). • Buon Natale!

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