In-Season: Dried Fruit
As Michiana residents, we delight in the ever-changing seasons and the long list of seasonal produce we look forward to each year. Although there is not much produce to indulge in during the winter, w...
Cuccidati
Italian Fig Cookies
Makes about 50 cookies
These Italian cookies, traditionally served at Christmas time, originated in Sicily and are stuffed with dried figs, nuts and citrus. Similar to the American Fig Newton, a sticky fig center is wrapped in pastry and baked until golden. However, this version is packed with more exciting flavors and textures, and the rainbow sprinkles are festive any time of the year.
Filling
2 cups chopped dried figs, stems removed
1 cup dates, pitted and halved
½ cup raisins
Zest from 1 medium orange
¼ cup orange juice
½ cup chopped pecans
½ cup unsalted pistachios
2 tablespoons honey
½ teaspoon kosher salt
¼ cup Marsala wine
Dough
4 cups all-purpose flour
½ cup granulated sugar
2 tablespoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, chilled and cubed
¼ cup vegetable shortening
½ cup whole milk
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs, room temperature
Toppings
2 cups powdered sugar
¼ cup whole milk
Pinch of salt
Rainbow sprinkles
The day before baking, blend all the filling ingredients in a large food processor until a paste forms. Cover and refrigerate the filling overnight to let the flavors develop.
To make the dough, place the flour, sugar, baking powder and salt in a large bowl. Whisk to combine. Cut the cubed butter and shortening into the flour mixture with your hands or a pastry cutter until the pieces are pea-size or smaller. In a separate small bowl, whisk together the milk, extracts and eggs. Add the wet ingredients to the dry ingredients and lightly knead until the dough comes together. Do not overwork the dough. Form the dough into a disk, wrap in plastic, and place in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 375° and line 2 baking sheets with parchment paper. Cut the dough into 6 equal pieces. Place 1 piece of dough on a floured surface and roll out into a rectangle roughly 13 inches long, 5 inches wide and ⅛ inch thick. Trim the rough edges with a dough scraper to form a neat rectangle that is 12 inches long and 4 inches wide.
Scoop about 4 tablespoons of the filling in a log shape onto the left side of the rectangle, just to the side of the center line. Dampen the edge on the right side with water and fold the dough over from left to right, rocking the dough back and forth to seal the seam. The seam should be on the bottom. With a dough scraper or knife, cut the log diagonally into 1-inch pieces and place them on the prepared baking sheet with 1 to 2 inches between each piece. Continue this process with the remaining dough and filling.
Bake cookies in the preheated oven for 12 to 14 minutes. Transfer to a rack to cool completely. In a small bowl, whisk together the powdered sugar, milk and salt. Dip the top of each cooled cookie in the icing. Top with sprinkles and let the icing harden before storing in an airtight container at room temperature for 1 to 2 weeks.
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