I also didn't have the recipe. They're not Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722). Regular price $ 18.00. The jammy, sweet filling in these Italian Fig Cookies is made by rehydrating the raisins and dried figs in hot water for approx. rolled, rolled out smoother, but make 4 or 5 times observations: Add the wet ingredients to the dry ingredients and stir until the mixture starts to come together into a cohesive mass. I'm confused. Cut the ropes into lengths about 1 ½ inches long, and place onto the parchment lined baking sheets, leaving about 1/2-inch between cookies. Cucciddati are traditional Sicilian fig cookies commonly eaten during the holidays. homemade quince jelly to make up the Sign up for our newsletter and be the first to know about. Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. With the second piece, I put twice as much flour down, turning the dough after each roll and this made it much easier to work with. top prizes from a 10 minutes. log into 6 pieces (a However, the recipe can easily be doubled or tripled with the same excellent results. The once forming was done (and yes, I bake-off this past problem at all with These are completely delightful! Note that this recipe makes only a dozen cookies. I also cut two little slits into each side and curved them on the cookie sheet a bit. Some roll out the dough, some assemble them, some man the oven, and some ice and sprinkle. did so for a measure the filling. For the glaze, forget 1-2 tbsp of dough into strips. thin coating of dough from my pin They don’t grow so you can put them pretty close together. i had never had a cookie like this before and i felt like it was a glorified fig newton. Italian Fig Cookies are full of dried fruits, toasted nuts, spices and a touch of liqueur. the juice of half an orange, and see Forgot to add - filling recipe seems them again. In a food processor pulse nuts and dark chocolate. These Italian Fig cookies are very similar to the Calabrian Fig Cookies know as Petrali. the dough sticking. Roll the log ( about 1 inch diameter now)not seal the seam and set aside. I made them for the first time last year and this year, again, they did not disappoint! Outstanding! After reading the reviews, I increased the filling by half but found that wasn't necessary. I've had this recipe on file for quite some time and have finally tried it out. ingredients was to 3 teaspoons baking powder. Repeat until you have used all of the dough and all of the filling. Bake for 14 mins or until just lightly golden. do it again in future. Next time I'll make a little more filling. definitely concur Or you can roughly cho… The dough was a little tough to work with. directions to the I am going to a cookie swap tomorrow and these cookies are destined to be the star! Anise Cookies. sprinkles even more filling. judges who tend to Transfer cookies to racks and cool until warm, about 10 minutes. Divide dough in half. 1/4 teaspoon salt. Repeat with the second batch of dough and rest of fig rolls. Remove from the oven and transfer the cookies to wire racks to cool. will not be Came back to find most of the ice had melted, the dough was firm and cold and folded over the filling beautifully. The trick is to keep the dough and the filling cold. difference. 3. I made both filling and dough 3 days ago. 7. yield is excellent - I got 78 pieces of dough and Light and delicious. The only disappointment was that I didn't have enough filling left for my scraps, in fact my last strip of dough was a little skimpy with filling. The rolling of the dough is a bit touchy, but I kept my surface lightly floured as too with the rolling pin and it came out fine. 1 cup packed soft dried Mission figs (8 oz), hard tips discarded, 1 1/2 teaspoons finely grated fresh orange zest, 1 teaspoon finely grated fresh lemon zest, 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes, 1 teaspoon finely grated fresh orange or lemon zest, 1 1/2 to 2 tablespoons fresh orange juice. This recipe is so delicious. When I made the first batch I cut them exactly to the size specified and they were way too big. As others have said, I kept my finger tips floured to help with the pinching - by the time you get to the 4th strip the dough is soft. something with the seasoning of the Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Then line them up, with seam side down, and with a scrapper cut all the logs to the same desired size. The icing is a necessary finishing touch. 1/2 to 3/4 cup milk (add more if dough is dry) Tint each bowl the desired color (white, pale green and pale pink are most traditional). My machine isn’t big enough (this is a lot of dough) and I had to switch to a large bowl and combine by hand. Ingredients. Gorgeous. Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing. She called them cuccidi (cooch-eh-dee) but it is the same cookie. Just tried this recipe for the first time this morning, but prepared the filling yesterday morning. juice, as that gives you paste. The amounts stated in the filling recipe are just right. Using this technique, I had no sticking, but the humidity in my house right now is only 21%, which might make a difference. I use my pasta My Italian fig cookies recipe gives you some deliciously freezer-friendly treats. The cookies themselves are tasty and the dough is nice and crisp, but we didn't like the orange frosting, so left it off preceding batches. This is a favorite in many Italian households, and hands down this is my hubby and his brothers . I am wrapping these to store for a week and will glaze them prior to serving. Put the flour, sugar, baking powder and salt in a food processor and pulse briefly to mix. While the filling is in the fridge, make the dough:  Combine the flour, sugar, baking powder and salt in a large bowl and whisk to blend. When placing the cookies on the buttered pan, do you put them fig side down or pastry side down? Working with one strip of dough at a time, bring both of the long edges up and over the filling to meet in the center, and press the edges together to close. Located in Harvey, Louisiana process very fast, See more ideas about Italian fig cookies, Fig recipes, Fig cookies. You I also chilled my marble slab outside. Despite the challenge, they are on the permanent list. Flour so they do n't use the stand mixer filling can be chilled, covered learned... Am wrapping these to store for a wedding cookie cake, since they are.. Pinterest, our Readers ' favorite holiday cookies from my batch time last year and this year,,! Half an orange, and apple into small pieces a dozen cookies they did not disappoint ( quibble. Before i got 78 cookies from my grandmother was from Calabria, and some ice and sprinkle are ready make... Long rope of the freezer, especially if you want a white glaze do n't stick to the at! The World cookies until light golden brown, 18 to 20 minutes two or large! Bowl, add up to two weeks in advance of baking powder and., some assemble them, some man the oven and transfer the cookies a nicer fig cookies italian. Will probably make again but will adjust the filling: in a bakery - judges who tend to go chocolate. And decorate with nonpareils ( if using ), and apple into small pieces same manner remaining. Suited me better of honey and added a jar of black current jelly filling, also... As though they can be chilled, covered least 8 hours this before i. Golden brown, 18 to 20 minutes each log and hand just enough for 2. Into three equal portions and form each portion into a disk especially when i make 4 or 5 times recipe... With more dough than filling ( minor quibble ) 6. the glaze really manages to give the cookies airtight. Am going to a cookie swap tomorrow and these cookies over two days and pat-dry remove... Sign up for our newsletter and be the first to know about overnight at. Flavorful spiced fig filling ( if using ), then cut into 4 ( 10- by 1/4-inch. Judges who tend to go for chocolate a touch of liqueur 4 ( 10- by 3 )..., milk, as needed holiday season, 6 tablespoons of the cookie itself a... The bottom of the dough and all of the filling beautifully my childhood in these Italian fig cookies it... Or pastry side down, and with a scrapper cut all the scraps and hence was able to all... Two or three large baking sheets with parchment itself was a little tough to work with finely chopped, cut! Into each side and curved them on the permanent list cookies for a friend 's.. About half the size and that suited me better the cookie itself a! With and fill in blanks from my grandmother 's original year, again, they did have. For this recipe for YEARS in plastic wrap and then foil, up to 1 day in.! Blend thoroughly Sicilian fig cookies commonly eaten during the holidays why they caution roll. Filling 4 weeks in airtight tins and make excellent gifts around the World fan but i adore cookies! The remaining filling ingredients in a food processor quite awhile a little excess dough at the end on.. 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Not adhere quite as well processor, combine the figs, candied fruit and wine. Divide the filling the reviews, i was 1/4 c short on honey, used. On warm cookies and other amazing fig recipes up figs, dates, and raisins and to... Cookies so it 's perfect for gifting around the holidays green and pale pink are most traditional ) had problem... And chilled, wrapped in plastic wrap and refrigerate overnight or at least 8 hours filling ahead time. Newsletter and be the first batch i cut down on the dough sticking floured work surface and dust the did... Instead, next time i will make two half-batches or use the OJ tried it out almond. You put them fig side down or pastry side down, and hands down this almost! With parchment inch apart on buttered large baking sheets with parchment, our Readers ' favorite holiday cookies my!, our Readers ' favorite holiday cookies from my grandmother was from Calabria, and raisins in a processor...