INGREDIENTS

For the Dough:
  • 500 grams (4 cups) all-purpose flour
  • 100 grams (½ cup) sugar
  • 125 grams (4.4 oz) lard or butter
  • 2 eggs
  • ½ tsp vanilla
  • 8 grams (1 tsp) ammonium bicarbonate or baking powder
  • 30 ml (⅛ cup) milk, or as needed
For the Filling:
  • 300 grams (2 cups) dried figs, minced
  • 100 grams (1 cup) walnuts, toasted and finely chopped
  • 130 grams (1 cup) almonds, toasted and finely chopped
  • 70 grams (½ cup) pistachios, toasted and finely chopped (all nuts should be toasted at 350F for 8-10 min and cooled)
  • 200 grams (8 oz jar) orange or tangerine marmalade 300 ml (1 ¼ cups)
  • mosto cotto, or ½ cup molasses thinned with white wine
For the Icing:
  • 320 grams (2 cups) confectioners sugar
  • Juice of 1-2 lemons
  • Colored sprinkles, for decoration

GUIDE / INSTRUCTIONS

For the Sicilian Buccellati Cookies
  • By hand or in a mixer, mix the dough ingredients together to obtain a soft, smooth dough similar to the one for fresh pasta. You should be able to knead and roll it on a work surface without it sticking. Wrap in plastic or parchment and place in the fridge for at least 30 minutes.
  • Roughly chop the toasted nuts and then transfer them to a food processor. Blend until fine. Pour out into a large bowl.
  • Mince the figs by hand and add to the bowl with the nuts. Add the orange marmalade and mosto cotto and mix well.
  • Pour into a large pan and cook over low-medium heat for a few minutes, constantly stirring, until the figs soften and the mixture thickens.  Tip out into another bowl or pan and allow to cool completely.
  • Preheat the oven to 180°C (350 ℉).
  • Working in pieces, roll the dough into a very thin rectangle, about 2-3 mm (¼ inch) thick.
  • Fill a pastry bag fitted with a wide tip with the fig filling.
  • At a distance of about two fingers from the dough’s edge, pipe a line of filling almost to the end, then fold the edge of the dough over to enclose the filling.
  • Gently roll the “rope” so the seam side is facing down and press to seal. Cut into 7 cm (3 inch) “ropes”. With the help of a bench scraper, move the cookies to the parchment lined baking sheet.
  • With a sharp paring knife or small scissors, make several angled slits, gently pulling the slits apart to open the cookie into a fan shape.
  • Repeat with the remaining dough and filling.
  • Bake until the cookies are slightly golden, about 20 minutes.
  • While the cookies cool, whisk together the confectioners sugar and enough lemon juice to achieve a smooth but thick consistency.
  • Once the cookies are completely cooled, dip them into the glaze and decorate with colored sprinkles.

Sicilian Buccellati Cookies are perfect for the holidays!

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