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Cuccidati seems to be of Sicilian origin but they are member of that ancient Mediterranean family of date and fig confections found in many cultures.
I have found some versions of this recipe prepared not as cookies but as a ring cake. As a ring cake it would make an excellent breakfast or brunch presentation. While figs are the base of the recipe any number of other ingredients such as pignoli or hazelnut or almonds may be added. Spices can include cinnamon, nutmeg and even saffron.
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More Italian Christmas Cookies
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________________________________________________________________________________________________________________________________Getting Started - What you need
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Equipment
Food Processor Baking tray Parchment paper Cooling rack |
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Dry ingredients and flour
In a food processor add the flour and dry ingredients. Pulse lightly to blend.
Cube the butter and add. Pulse again until the flour begins to form little beads. |
Eggs and milk
Whisk together the eggs and milk.
With the motor running drizzle in the liquid. It will shortly form a ball running around the side of the bowl. Turn off and remove the dough. |
Chill the dough
Form the dough into a ball.
Cover with plastic wrap and chill for about one hour. |
Filling
While the dough is chilling, prepare the filling.
Add the figs, raisins, nuts, spices and any other things you may like and blend them in the food processor. |
Divide the dough
Cut the dough into four equal parts.
Roll out the dough into four rectangles Slice down
Slice the roll down into one inch thick pieces.
An optional but traditional step is to cut notches in each strip. Bake at 350 for about 18 minutes. |
Filling
Lay the filling down the center of the dough and fold the dough over. Press the dough to seal the edges.
Trim off the excess dough. Glaze and decorate
When the cuccidati have cooled, coat them with a confectioner's sugar and lemon glaze. Decorate with colored sprinkles.
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Cuccidati
