Recipe: Cuccidati (Italian Christmas Fig Cookies) (grinder or food processor)

CUCCIDATI (ITALIAN CHRISTMAS FIG COOKIES)

FOR THE DOUGH:
2 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
2 large eggs, at room temperature
1 teaspoon vanilla extract
FOR THE FILLING:
2 cups moist dried figs, stems removed
1/2 cup raisins
1 cup walnuts, toasted
1/2 cup (2 ounces) chopped semisweet chocolate
1/3 cup honey
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
ASSEMBLY:
Yolk of 1 egg, beaten with 1 teaspoon water
Colored candy sprinkles (optional)

TO PREPARE THE DOUGH:
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter, using a pastry blender, until the mixture resembles coarse crumbs.

In a bowl, whisk the eggs and vanilla. Add the eggs to the dry ingredients, stirring with a wooden spoon until the dough is evenly moistened. If the dough is too dry, blend in a little cold water a few drops at a time.

Gather the dough into a ball, and place it on a sheet of plastic wrap. Flatten it into a disk and wrap well. Refrigerate at least 1 hour or overnight.

PREPARE THE FILLING:
In a food processor or meat grinder, grind the figs, raisins and nuts until coarsely chopped. Stir in the remaining ingredients. Cover and refrigerate if not using within an hour.

TO ASSEMBLE AND BAKE THE PASTRIES:
Preheat the oven to 375 degrees F. Grease 2 large cookie sheets or line with parchment or silicone.

Cut the dough into 6 pieces. On a lightly floured surface, roll each piece into a log about 4 inches long. With a floured rolling pin, roll one log into a 9-by-5-inch rectangle. Trim the edges.

Spoon a 3/4-inch strip of the filling lengthwise slightly to one side of the center of the rolled-out dough.* Fold one long side of the dough over to the other and press the edges together to seal. Cut the filled dough crosswise into 3 even pieces.

With a sharp knife, cut slits 3/4 inch long at 1/2-inch intervals through the filling and dough. Curving them slightly to open the slit and reveal the filling, place the pastries 1 inch apart on the baking sheets.

Brush the pastry with the egg wash. Drizzle with sprinkles if desired. Repeat with the remaining ingredients.

Bake the cookies 20 to 25 minutes or until golden brown. Cool the cookies on wire racks.

Store in an airtight container in the refrigerator for up to 1 month.

*Tip: Divide the filling into 6 equal portions before rolling the cookies.

Makes 18 large cookies
Source: 1,000 Italian Recipes by Michele Scicolone