Cuccidati Recipe

Ingredients

• 14 oz (375 grams) dried figs
• 1 cup (150 grams) dark raisins
• 1/2 cup (65 grams) hazelnuts
• 1 cup (145 grams) almonds
• 1 cup (90 grams) walnuts
• finely grated zest of 1 orange
• finely grated zest of 1 lemon
• 1/3 cup (100 grams) marmalade
• 1/4 cup honey
• 1/3 cup Marsala wine (sweet)
• 1 1/2 teaspoon ground cinnamon
• 1 1/4 cups (10oz / 2 1/2 sticks / 285 grams) unsalted butter
• 2/3 cup (145 grams) superfine white sugar
• 2 eggs
• 1 egg yolk (white reserved for the glaze)
• 3 1/2 cups (440 grams) all purpose plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg white
• 1 teaspoon fresh lemon juice
• 2 cups powdered sugar (sieved to remove lumps)

Instructions

1. 1

   --- To make filling ---

2. 2

   Preheat the oven to 350ºF/180ºC. Spread out hazelnuts onto a baking tray. Toast for 10 minutes until nutty and the skins are starting to split. Remove and rub the skins with a towel to remove.

3. 3

   Spread out almond and walnuts on another baking sheet and toast for 10 minutes.

4. 4

   Figs need to be soft. If they seem dry, cover with boiling water. Check after 5 minutes. If ready, remove and pat dry with paper towel. Snip off the hard stems and cut in half.

5. 5

   Process hazelnuts, almonds and walnuts in food processor by pulsing a few times until just starting to chop. Add figs and raisins, zests, marmalade, honey, Marsala wine and cinnamon and process until finely chopped and a thick consistency.

6. 6

   Refrigerate overnight or up to 3 days.

7. 7

   --- To make dough ---

8. 8

   Beat butter with electric mixer until soft. Gradually add sugar, beating well.

9. 9

   Add in eggs and egg yolk one at a time beating well after each addition.

10. 10

    Sift in flour, baking powder and salt. Mix until just combine. Divide into four disks, wrap each in plastic wrap and refrigerate overnight or up to 3 days.

11. 11

    Preheat oven to 350ºF/180°C. Line two baking trays with non stick paper

12. 12

    Working with 1 disc at a time, roll out dough to a 12in x 7in (30cm x 17cm)rectangle. Trim edges and cut in half lengthwise.

13. 13

    Divide filling into 8 portions. Using moistened hands, take one portion and roll into a log 12in/30cm long. Place on strip of dough. Repeat for the second strip of dough

14. 14

    Fold dough over to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.

15. 15

    Using a floured knife, cut each fruit-filled log into 6 pieces. Make two, evenly spaced slits on one long side of each cookie. Shape cuccidati gently to fan out slits.

16. 16

    Place on prepared trays. Bake for 25-30 minutes or until golden brown. Transfer to a wire rack to cool.

17. 17

    --- To glaze ---

18. 18

    Whisk egg white and the lemon juice in a medium bowl. Gradually add powdered sugar until combined. The glaze should have a thick consistency.

19. 19

    Immediately drizzle cuccidati with glaze and scatter with colored sprinkles, to decorate.