Italian Fig And Date Cookies

Cuccidati (Italian Fig Cookies) The Slow Roasted Italian

WEBNov 14, 2022 · Using a bench scraper or sharp knife, cut the log, on the diagonal, into 1-inch sections. Arrange cookies 1-inch apart on a baking sheet lined with parchment …

Rating: 4.9/5(10)

Preview

See Also:

Show details

Italian Fig Cookies (Cucidati) Saving Room for Dessert

WEBNov 7, 2021 · In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add …

Rating: 4.9/5(66)
1. Place the butter to a mixing bowl and beat on medium-high speed with an electric mixer for 1 minute. Add the granulated sugar, brown sugar and baking soda. Beat until combined. Add the egg, vanilla and salt and mix until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Add the flour in three additions, mixing on low to incorporate.
2. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
3. Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

Preview

See Also:

Show details

Cucidati (Italian Fig Cookies) My Sequined Life

WEBNov 29, 2019 · Add shortening and work it into the dry ingredients with a pastry cutter or your hands, if you prefer. The mixture won't be smooth …

1. Add honey, brandy, and orange juice to a medium saucepan set over low-medium heat. Let mixture come to a simmer, whisking as the honey liquefies.
2. Whisk together flour, sugar, baking powder, and salt in the bowl of a stand mixer (or a mixing bowl). Add shortening and work it into the dry ingredients with a pastry cutter or your hands, if you prefer. The mixture won't be smooth or very moist. It should resemble small, rough crumbs, none larger than the size of a pencil eraser or thereabout.
3. Once the cucidati are cool, whisk together confectioners' sugar, milk, and vanilla extract until smooth. You want the glaze to be fairly thick so you can dunk the cucidati, but you can adjust the amounts of confectioners' sugar and/or milk to make the consistency in line with your preferences.

Preview

See Also:

Show details