Cuccidati
These Italian favorites are full of dried fruits, toasted nuts, spices and a touch of liqueur.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 48 servings
- Difficulty
- HARD
Ingredients
- 14 oz (375 grams) dried figs
- 1 cup (150 grams) dark raisins
- 1/2 cup (65 grams) hazelnuts
- 1 cup (145 grams) almonds
- 1 cup (90 grams) walnuts
- finely grated zest of 1 orange
- finely grated zest of 1 lemon
- 1/3 cup (100 grams) marmalade
- 1/4 cup honey
- 1/3 cup Marsala wine (sweet)
- 1+1/2 tsp ground cinnamon
- 11/4 cup (10oz / 21/2 sticks / 285 grams) unsalted butter
- 2/3 cup (145 grams) superfine white sugar
- 2 eggs
- 1 egg yolk (white reserved for the glaze)
- 3+1/2 cup (440 grams) all purpose plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg white
- 1 tsp fresh lemon juice
- 2 cup powdered sugar (sieved to remove lumps)
Instructions
- 1
Preheat the oven to 350ºF/180ºC. Spread out hazelnuts onto a baking tray. Toast for 10 minutes until nutty and the skins are starting to split. Remove and rub the skins with a towel to remove.
- 2
Spread out almond and walnuts on another baking sheet and toast for 10 minutes.
- 3
Figs need to be soft. If they seem dry, cover with boiling water. Check after 5 minutes. If ready, remove and pat dry with paper towel. Snip off the hard stems and cut in half.
- 4
Process hazelnuts, almonds and walnuts in food processor by pulsing a few times until just starting to chop. Add figs and raisins, zests, marmalade, honey, Marsala wine and cinnamon and process until finely chopped and a thick consistency.
- 5
Refrigerate overnight or up to 3 days.
- 6
Beat butter with electric mixer until soft. Gradually add sugar, beating well.
- 7
Add in eggs and egg yolk one at a time beating well after each addition.
- 8
Sift in flour, baking powder and salt. Mix until just combine. Divide into four disks, wrap each in plastic wrap and refrigerate overnight or up to 3 days.
- 9
Preheat oven to 350ºF/180°C. Line two baking trays with non stick paper
- 10
Working with 1 disc at a time, roll out dough to a 12in x 7in (30cm x 17cm)rectangle. Trim edges and cut in half lengthwise.
- 11
Divide filling into 8 portions. Using moistened hands, take one portion and roll into a log 12in/30cm long. Place on strip of dough. Repeat for the second strip of dough
- 12
Fold dough over to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.
- 13
Using a floured knife, cut each fruit-filled log into 6 pieces. Make two, evenly spaced slits on one long side of each cookie. Shape cuccidati gently to fan out slits.
- 14
Place on prepared trays. Bake for 25-30 minutes or until golden brown. Transfer to a wire rack to cool.
- 15
Whisk egg white and the lemon juice in a medium bowl. Gradually add powdered sugar until combined. The glaze should have a thick consistency.
- 16
Immediately drizzle cuccidati with glaze and scatter with colored sprinkles, to decorate.