fbpx
  • Home
  • Dessert
  • Cucciddati Siciliani – Sicilian Fig Cookies recipe
1 0
Cucciddati Siciliani – Sicilian Fig Cookies recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Shortcrust Pastry
500 gr Flour 00
125 gr Sugar
125 gr Lard
2 Eggs
1/2 sachet Baking powder
5 gr Baker's ammonia
Milk
Salt
Filling
500 gr Dried figs
3 Tbsp Raisins
50 gr Dark Chocolate
4 Tbsp walnuts chopped
2 Tbsp Marsala
3 Tbsp Orange Jam
Cinnamon powder
Nutmeg

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cucciddati Siciliani – Sicilian Fig Cookies recipe

  • 150 min
  • Serves 6
  • Medium

Ingredients

  • Shortcrust Pastry

  • Filling

Directions

Share

Cucciddati Siciliani (also called Buccellati in Italian, or urciddati, purciddati or ‘ucciddati in Sicilian dialect), Sicilian Fig Cookies, are a sweet spread all over Sicily. They play a very important role during the whole period of Christmas festivities, starting from the feast of the Immaculate Conception, but they can be easily found during the whole year, also because of their fame and goodness! They are baked in the oven and, taking advantage of their long shelf life, they can easily be enjoyed for several days, storing them carefully!

(Visited 5,381 times, 1 visits today)

Steps

1
Done

Boil the dried figs for about 2 minutes so that they soften. Once softened, drain and gently pat dry.

2
Done

Remove the stem, cut them into small pieces and blend them.

3
Done

Now we can add the other ingredients for the filling: the raisins, the chopped chocolate, the walnuts, the orange marmalade and the Marsala wine. Mix everything thoroughly until you have obtained a very dense but soft, not dry dough. If the mixture is too dry, you can add a little more jam or a few tablespoons of Marsala. Add a pinch of cinnamon and nutmeg.

4
Done

Leave the mixture to cool in the refrigerator for at least an hour.

5
Done

Now let's deal with the shortcrust pastry: quickly mix flour, caster sugar, eggs, baking powder, lard, a pinch of salt, ammonia and milk to taste (in case it's too dry). Mix everything together, and let it rest in the fridge for at least an hour.

6
Done

Flour the work surface, take the shortcrust pastry from the refrigerator, roll it out in a thin layer making rectangles of dough, place the filling in the center of each piece, seal the edges well, turn the cucciddati roll upside down with the closure underneath.

7
Done

Cut into chunks in the size you prefer. You can either give them the typical biscotti shape, or you can stretch them a bit and connect the two ends to give it a shape similar to a doughnut!

8
Done

Bake the Cucciddati in a preheated oven at 180 degrees (celsius) in static mode for 13/15 minutes.

9
Done

Remove them from the oven and let them cool.

10
Done

Once cooled you can dust the cookies with powdered sugar or brush them with a layer of jam or honey and decorate them as you like!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pasta with fava bean pesto
previous
Pasta with Fava bean Pesto and Pancetta
Spaghetti with Pistachios and Clams
next
Spaghetti with Pistachios and Clams
Pasta with fava bean pesto
previous
Pasta with Fava bean Pesto and Pancetta
Spaghetti with Pistachios and Clams
next
Spaghetti with Pistachios and Clams

2 Comments Hide Comments

What is the exact measurement of 1/2 a sachet of baking powder (grams, ounces)? I’d love to make this recipe but cannot without actual measurements.

Add Your Comment