Cuccidati
This Sicilian sweet, often served at Christmas, reflects the influences of the many ethnic groups that have passed through or dominated this island in the Mediterranean. The filling has notes of North Africa and the Middle East in the dates or figs (or both), along with raisins, cinnamon, orange, pistachios and almond that can be included in the mixture. This version comes from Bon Appetit, but don't be afraid to use other mixtures you might use for homentashen or other filled cookies.
Here's a delicious homentash filling, and a recipe for charoset that will work will with this dough.
Yield: 24 cuccidati
Ingredients for the Dough
1/3 cup (67 g) granulated sugar
1 tsp. baking powder
1/2 tsp. table salt or 1/4 tsp. kosher salt
2 cups (250 g) all-purpose flour, plus more for surface
1/2 cup (1 stick or 125 grams) chilled unsalted butter, cut into pieces
2 large eggs
Ingredients for the Filling
1 1/3 cups chopped dried figs
2 tablespoons chopped dried apricots
2 tablespoons raisins
2 tablespoons chopped raw almonds
2 tablespoons chopped raw pistachios
2 tablespoons orange marmalade
2 teaspoons honey
1 teaspoon finely grated orange zest (optional)
1/2 teaspoon instant espresso powder (optional)
1/4 teaspoon ground cinnamon
Ingredients for rolling out the dough and decorating the baked cookies:
All-purpose flour (for surface)
1 - 1 1/2cup (110 g) powdered sugar
1 - 2 tablespoons fresh lemon juice
Multi-colored nonpareils, sprinkles, chopped pistachios, and/or finely grated lemon zest (for decorating; optional)
Method for the Dough
In a food processor, pulse the granulated sugar, baking powder, salt, and 2 cups (250 g) flour to combine.
Add the butter and process until the mixture is the consistency of wet sand, 10–15 seconds.
Add the eggs and pulse until a ball of dough forms.
Turn the dough out onto a lightly floured surface and form into a fat cylinder. Wrap in plastic and chill at least 1 hour.
Note: The dough can be made 2 days ahead. Keep chilled.
Method for the Filling
In a food processor, pulse the figs, apricots, raisins, almonds, pistachios, marmalade, honey, orange zest (if using), espresso powder (if using), and cinnamon in until finely chopped but not puréed. Set aside until ready to roll into the dough.
Method for the Assembly
Place a rack in middle of oven; preheat to 350°.
Unwrap the dough and roll out on a lightly floured surface to a rectangle slightly larger than 10"x8". (If the dough cracks around the edges, just push it together; it’s quite forgiving.) Rotate the dough so a long side is nearest to you, dusting with more flour if needed. Trim dough to measure 10"x8", then halve lengthwise to make two 10x4" rectangles. Cover the half you put aside with a towel or plastic wrap to keep it from drying.
Using wet hands, roll half of filling into a 10" cylinder and arrange down length of one rectangle of dough. Fold the long side of the dough nearest to you over the filling and roll up to encase the filling; gently press the seam to seal.
Roll the log seam side down and rock back and forth to secure. Trim the ends. Slice the log in half crosswise, then slice each half into 1"-thick rounds (you should have 4 or 5 rounds each).
Place the rounds on a greased or parchment-lined baking sheet, spacing about 1/2" apart (the cookies won’t spread much). Repeat the process with the second rectangle of dough and the remaining filling. Arrange on the baking sheet.
Bake the cookies until pale golden underneath and firm, 17–22 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
In a small bowl, whisk the powdered sugar and 1 tablespoon lemon juice, tasting before adding more, until smooth. The icing should be thick but pourable (slightly thicker than heavy cream); thin with water if needed.
Set the wire rack with cookies over a baking sheet. Drizzle the icing over the cookies and immediately sprinkle with nonpareils, sprinkles, pistachios, and/or lemon zest as desired. Let cookies sit until the icing is set, 10–15 minutes.
This Sicilian sweet, often served at Christmas, reflects the influences of the many ethnic groups that have passed through or dominated this island in the Mediterranean. The filling has notes of North Africa and the Middle East in the dates or figs (or both), along with raisins, cinnamon, orange, pistachios and almond that can be included in the mixture. This version comes from Bon Appetit, but don't be afraid to use other mixtures you might use for homentashen or other filled cookies.
Here's a delicious homentash filling, and a recipe for charoset that will work will with this dough.
Yield: 24 cuccidati
Ingredients for the Dough
1/3 cup (67 g) granulated sugar
1 tsp. baking powder
1/2 tsp. table salt or 1/4 tsp. kosher salt
2 cups (250 g) all-purpose flour, plus more for surface
1/2 cup (1 stick or 125 grams) chilled unsalted butter, cut into pieces
2 large eggs
Ingredients for the Filling
1 1/3 cups chopped dried figs
2 tablespoons chopped dried apricots
2 tablespoons raisins
2 tablespoons chopped raw almonds
2 tablespoons chopped raw pistachios
2 tablespoons orange marmalade
2 teaspoons honey
1 teaspoon finely grated orange zest (optional)
1/2 teaspoon instant espresso powder (optional)
1/4 teaspoon ground cinnamon
Ingredients for rolling out the dough and decorating the baked cookies:
All-purpose flour (for surface)
1 - 1 1/2cup (110 g) powdered sugar
1 - 2 tablespoons fresh lemon juice
Multi-colored nonpareils, sprinkles, chopped pistachios, and/or finely grated lemon zest (for decorating; optional)
Method for the Dough
In a food processor, pulse the granulated sugar, baking powder, salt, and 2 cups (250 g) flour to combine.
Add the butter and process until the mixture is the consistency of wet sand, 10–15 seconds.
Add the eggs and pulse until a ball of dough forms.
Turn the dough out onto a lightly floured surface and form into a fat cylinder. Wrap in plastic and chill at least 1 hour.
Note: The dough can be made 2 days ahead. Keep chilled.
Method for the Filling
In a food processor, pulse the figs, apricots, raisins, almonds, pistachios, marmalade, honey, orange zest (if using), espresso powder (if using), and cinnamon in until finely chopped but not puréed. Set aside until ready to roll into the dough.
Method for the Assembly
Place a rack in middle of oven; preheat to 350°.
Unwrap the dough and roll out on a lightly floured surface to a rectangle slightly larger than 10"x8". (If the dough cracks around the edges, just push it together; it’s quite forgiving.) Rotate the dough so a long side is nearest to you, dusting with more flour if needed. Trim dough to measure 10"x8", then halve lengthwise to make two 10x4" rectangles. Cover the half you put aside with a towel or plastic wrap to keep it from drying.
Using wet hands, roll half of filling into a 10" cylinder and arrange down length of one rectangle of dough. Fold the long side of the dough nearest to you over the filling and roll up to encase the filling; gently press the seam to seal.
Roll the log seam side down and rock back and forth to secure. Trim the ends. Slice the log in half crosswise, then slice each half into 1"-thick rounds (you should have 4 or 5 rounds each).
Place the rounds on a greased or parchment-lined baking sheet, spacing about 1/2" apart (the cookies won’t spread much). Repeat the process with the second rectangle of dough and the remaining filling. Arrange on the baking sheet.
Bake the cookies until pale golden underneath and firm, 17–22 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
In a small bowl, whisk the powdered sugar and 1 tablespoon lemon juice, tasting before adding more, until smooth. The icing should be thick but pourable (slightly thicker than heavy cream); thin with water if needed.
Set the wire rack with cookies over a baking sheet. Drizzle the icing over the cookies and immediately sprinkle with nonpareils, sprinkles, pistachios, and/or lemon zest as desired. Let cookies sit until the icing is set, 10–15 minutes.