CUCCIDATI
 
 
Ingredients
  • 5 figs
  • 2 tbsp black raisins
  • 2 tbsp almonds
  • 2 tbsp walnuts
  • 1 tbsp honey
  • 1 tbsp white wine
  • ½ tsp orange zest
  • Pinch of cinnamon powder
  • Pinch of cloves powder
  • ½ cup flour
  • 1 tbsp sugar
  • ¼ tsp baking powder
  • Pinch of salt
  • 2 tbsp butter
  • ½ egg (beat one egg and use half of it)
Instructions
  1. In a food processor, add the figs, black raisins, almonds, walnuts, honey, white wine, orange zest, cinnamon powder and cloves powder.
  2. Blend the ingredients to a smooth paste. It should not be too wet.
  3. Transfer the paste to a cling film and shape it into a log. Freeze the filling for 30-40 minutes.
  4. For the cookie dough (outer shell), add the flour, sugar, baking powder and salt to a bowl and mix well.
  5. Add the softened butter and egg. Combine all the ingredients to form a smooth dough.
  6. Cover the dough with a cling film and let it chill in the fridge for 30-40 minutes.
  7. Once the dough has chilled, flatten it out between two sheets of parchment paper, keeping it about ⅛th inch of thickness.
  8. Place the chilled filling on it keeping some space from the top.
  9. Roll the dough around the filling, keeping it into a log shape and trim the excess.
  10. Make sure there is no extra space between the filling and the cookie dough.
  11. If the dough feels too soft, freeze it for 30 more minutes to achieve cleaner cuts.
  12. Once the dough has chilled again, cut the cookies into 1-inch pieces.
  13. Place the cookies on a baking tray lined with parchment paper or a silicon mat.
  14. Bake the cookies in a preheated 180C oven for 20-25 minutes until they are cooked. Make sure to not brown the cookies too much.
  15. Once baked, you can glaze the cookies with a sugar glaze and add sprinkles on top.
  16. Let the cookies cool completely and then store them in an airtight container for upto 10 days. The Cuccidati cookies taste better after a day of baking.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/cuccidati/