Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies Recipe

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Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies
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Ingredients
13
Count
Nutrition
1610
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. FIG FILLING:.
  2. Remove stems from figs. Rinse thoroughly in warm water to soften. Drain.
  3. Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture.
  4. After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months.
  5. CUCCIADATA DOUGH:.
  6. Add shortening to flour and blend (by hand or food processor) to a cornmeal texture.
  7. In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes.
  8. Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes.
  9. Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about 1/2 inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.
  10. With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only.
  11. Allow to cool before icing.
  12. ICING:.
  13. Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.
  14. Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils.
  15. Cookies must dry completely before packaging.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1609.97 Kcal (6741 kJ)
Calories from fat 528.14 Kcal
% Daily Value*
Total Fat 58.68g 90%
Cholesterol 10.8mg 4%
Sodium 884.16mg 37%
Potassium 2717.82mg 58%
Total Carbs 261.38g 87%
Sugars 143.93g 576%
Dietary Fiber 14.37g 57%
Protein 19.33g 39%
Vitamin C 3.3mg 6%
Iron 3.3mg 19%
Calcium 271.4mg 27%
Amount Per 100 g
Calories 362.03 Kcal (1516 kJ)
Calories from fat 118.76 Kcal
% Daily Value*
Total Fat 13.2g 90%
Cholesterol 2.43mg 4%
Sodium 198.82mg 37%
Potassium 611.16mg 58%
Total Carbs 58.78g 87%
Sugars 32.37g 576%
Dietary Fiber 3.23g 57%
Protein 4.35g 39%
Vitamin C 0.7mg 6%
Iron 0.7mg 19%
Calcium 61mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.3
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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