to make dough: cream sugar and shortening. (this takes a while and you will get a workout, but you’ll know when it’s right.) to make filling: cut up figs, orange, and apple into small pieces. the spices and chopped nuts are added to the ground fig mixture. after the fig mixture is ground, i sprinkle them in over the mixture and mix (knead) it in by hand. i found the dough didn’t seem to have the right consistence so i will experiment but i used mincemeat instead of the figs and besides the dough not coming out right it was delicious my family has been making a similar recipe for as long as i can remember, always at christmas time. this reciped is so close to the one my grandmother left me but instead of figs or dates for filling i found this dough excellent for mincemeat filling without all the fuss. grinding the filling means to put it in what is called a meat or sausage grinder. the texture will be different and much coarser, which is why your filling was too thick and dry. this is the same recipe my mom used and now i use. it came out the same as my recipe and was delicious.
i learned to make this in the family bakery when i was a teenager. i love fig newtons and these sound delicious. i found the dough didn’t seem to have the right consistence so i will experiment but i used mincemeat instead of the figs and besides the dough not coming out right it was delicious sadly, all the components of this recipe are delicious but the actual directions and composition as well as the quantity of the ingredients is way off. i knew something was off when the filling called for 4 lbs. the dough is good despite the reviews i reads about the shortening flavour. as i am a proficient cook and baker i made it work because the prep work was arduous and the ingredients costly. i have enough filling left for 2 lovely pork roasts. 1 – i used almost a full cup of milk and the resulting dough was way too sticky. i just rolled out the dough how i pleased, made goo logs and placed those along the edge. once the goo logs were placed so it was the same length as an edge, i rolled or folded the dough over to seal it inside – leaving the edge goo exposed. didn’t have an orange, so i omitted that ingredient. i think they taste similar to apple pie for some reason.
i love reading about some lovely traditions and trying new flavor combinations. i love the fact that as i was reading about them, most people with a sicilian link in their family had warm stories of making these. often they got together as a family to make large batches for christmas or st joseph’s day. some make them as small rolls, as i have here. then all have a buttery shortbread-like pastry on the outside. i have drawn on a few recipes in making these, to try to be as true as possible, including this one from proud italian cook and this from nonna box. these might seem like a few things to keep in mind, and it may seem like a few ingredients and steps, but honestly, these are easier than you might think. i generally use cold, and think it is slightly better, but it doesn’t matter too much since you will be chilling the dough after.
i made these for christmas. it is a keeper. made two batches. will definitely make them again next christmas. the only things are i’d be a little worried the mixture will be too wet and might run during cooking. also, fresh figs tend to have a slightly more delicate flavor and actually the slightly stronger dried fig flavor is better here. possibly, using a little more butter and a little more milk may work to be relatively close, but i’m afraid i can’t say for sure. i would try the dough as written without the egg, see how soft/crumbly it is, and add a little from there as needed. i’m caroline and this is where i share recipes inspired by travels, places i want to go, or just ideas from feeding the family.
cucciddati, and also known variously as buccellati, italian fig cookies or sicilian fig cookies, are fig-stuffed cookies traditionally served at christmas time.nthe outer cookie is pastry dough, covered with icing and typically topped with rainbow sprinkles. 1 cup dried calimyrna or mission figs stems removed and diced (6 or 7 ounce package) ½ cup chopped pitted dates finely chopped (or substitute cucidati are fruit-filled cookies that come from the italian island of sicily. the dried figs, dates, nuts, and citrus tell the story of the flavorful, moist, tender cookie filled with dried fruit and hints of citrus. italian fig cookies or cucidati is a christmas cookie must every year!, sicilian fig cookies recipe, sicilian fig cookies recipe, easy italian fig cookies, cucidati italian fig cookies recipe, italian fig cookies with chocolate.
ingredients 2 cups shortening 3 cups white sugar 6 eggs 8 cups all-purpose flour 7 teaspoons baking powder 2 tablespoons vanilla extract 1 pinch salt 2 cucidati (italian fig cookies) these cucidati have a delicious fruit filling wrapped in a buttery cookie with a flourish of lemon frosting and italian fig cookies the nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks. ingredients. makes about 5, italian fig cookies lidia, fresh fig cookies recipe, italian fig cookies recipe food network, all recipes italian fig cookies.
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