Sicilian Italian Fig Cookies called “Cuccidati” also know as “Buccellati” | Christmas Cookie | скачать в хорошем качестве

Sicilian Italian Fig Cookies called “Cuccidati” also know as “Buccellati” | Christmas Cookie |

#cuccidati #buccellati #figcookies #christmsscookies #italianchristmascookies #italianbiscotti #italiancookies #christmasbaking Sicilian Italian Fig Cookies called “Cuccidati” also know as “Buccellati” Cuccidati, a classic Sicilian shortbread type of dough, filled with a delicious fig mixture. They are decadent, sweet and moist baked and enjoyed particularly at Christmas time. There are many, many variations and substitutions for the filling ingredients; however, the “star” ingredient of the recipe is dried figs. Cuccidati are also made for St. Joseph Day (Festa di San Giuseppe) along with the popular Zeppole di San Giuseppe. This feast day is celebrated on March 19, Italian Father’s Day ! This recipe makes approximately 100 bite size cookies INGREDIENTS: FIG MIXTURE 2 cups of chopped dried figs (284 g) 2 cups of chopped roasted almonds (260 g) YOU CAN ALSO USE WALNUTS OR HAZELNUTS) 1 cup of honey (300 ml) 1/2 cup rhum (95 ml) YOU CAN ALSO USE BRANDY OR MARSALA WINE) 1 cup orange juice (215 ml) 1/2 cup of raisins (white or dark) (68 g) 1/4 cup semisweet chocolate chips (40 g) 6 large pitted chopped dates (80 g) 1 teaspoon cinnamon (2 g) Pinch of nutmeg Zest of an orange INGREDIENTS: DOUGH 4 cups sifted all purpose flour (565 g) plus dusting for work surface 1/2 cup sugar (100 g) 2 tablespoons baking powder (25 g) 1 stick cold unsalted butter, cubed (125 ml) 1/4 cup of shortening (50 grams) 1/2 cup milk (115 ml) * video has a typo! 1 teaspoon vanilla extract (5 ml) 2 large eggs 🥚 (room temperature) GLAZING: Icing sugar and milk topped with colourful sprinkles DIRECTIONS: FILLING roast your almonds first for 10-15 mins at 350 fh(180 celsius) then once cooled, blend up coarse. 1) Remove the hard stem from the dried figs and cut into small pieces 2) Remove the pits from the dates and cut into small pieces 3) Place chopped figs, dates, and raisins in a mixing bowl. Add the orange juice and rhum. Mix well with a spatula, cover with plastic wrap and let stand for a few hours (until the figs rehydrate). overnight is best. 4) Once rehydrated, add all to a food processor, along with any excess juices. Add the remaining ingredients and pulsate till you reach a smooth texture. Set aside. NOTE: This process can be prepared a day before and keep in the fridge. Remove from the fridge one hour before using. TIME TO PREPARE THE DOUGH 1) In a food processor add the sifted flour, baking powder and sugar. Pulsate for one minute. 2) Add the cubed butter 🧈, and pulsate 1-2 minutes, while adding the shortening. 3) Add one egg at a time (through the tube) while the food processor is in motion. 4) If the dough needs a bit of help, stop the food processor and scrap the sides with a spatula from time to time. 5) Add the vanilla extract and milk and continue to pulsate till the dough starts to come together. 6) Remove the dough from the food processor and place it on a floured working surface, knead for a few minutes. Form into a ball, cover in plastic wrap and place in the fridge for one hour. HOW TO ASSEMBLE: 1) Once the dough has been in the fridge for one hour, remove and cut the dough into 6 equal pieces. 2) Flour your working surface and roll out one of the 6 pieces into approximately 12x5 (30 cm x 13 cm) rectangle. Spoon the filling, about 1”(3 cm) inches diameter, alongside the long part of the rectangular dough. 3) Roll the dough over (enough to cover the filling), wet along the edge of the dough and close. Trim off the excess dough and use again. With a bench scraper or a sharp knife, cut the log into 1” (3cm) bite size pieces. Place them seam down on a lined baking sheet. 4) Continue the same process with the other 5 equal pieces of dough. Once completed, place the baking sheets into a PREHEATED 350 Fahrenheit (180 C) oven for 20-25 minutes, or until lightly golden. 5) Let cookies cool completely (approximately 10 minutes). 6) Prepare your glaze, icing sugar and milk. Glaze should be thick to properly cling to the cookies. Top the glaze with the colourful sprinkles while the glaze is still wet. NOTE: Should you have any remaining fig mixture, place it in an airtight container and can be kept in the fridge for months. You can use it when it’s St. Joseph Day (Festa di San Giuseppe). All you need to prepare is the dough and assemble. Once you have the mixture, the rest is easy peasy 😉 Let’s continue to keep these wonderful, delicious ancient recipes going and teach the next generations !!! Merry Christmas 🎄 Buon Natale 🎅 Nancy and Franca thank you for watching and as always, continue to LOVE WHAT UEAT 🫶😋 YOUTUBE:    / @lovewhatueat   INSTAGRAM :   / love_what_ueat