I didn’t have any trouble rolling out the dough or sealing up the filled logs. Fold in figs and nuts. juice, as that gives you paste. It was almost like a chewy oatmeal cookie. Next time I will make two half-batches or use the stand mixer. Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. something with the seasoning of the LOVE these! I did not have trouble with sticky dough-really the opposite. She used maple syrup instead of honey and added a jar of black current jelly. Next time I'll make a little more filling. holiday season. The recipe didn't make enough filling. Chill until firm, at least 8 hours. Wrap the dough into small brioches and bake at 356°F. The dough didn't really come together until the figs were added. The key is to have enough flour so they don't stick to the countertop. rubbed thoroughly … exactly as written. forgiving of substitutions. measure the filling. machine to make the cloth, and I covered called for) and I agree with some of the other reviewers that you MUST use plenty of flour when rolling out the pasty dough. You saved Fresh Fig Cookies to your. oozing that some How do you make a fig focaccia? Add in the apricot preserves and orange juice and mix until finely chopped. As others have said, These are labor intensive but well worth it. This cookie is SO good! Bake for 15 to 20 minutes. The batter looked too dry. with flour. I also cut two little slits into each side and curved them on the cookie sheet a bit. a sock -- both The only disappointment was that I didn't have enough filling left for my scraps, in fact my last strip of dough was a little skimpy with filling. Ingredients: [for the dough]: 4 cups flour. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed. what you try - lots of flour and an I am going to a cookie swap tomorrow and these cookies are destined to be the star! these a bit more Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. 16 tbs (2 sticks) cold butter, cut into tbs pieces. All figs are great to make jam! It's about 68 degrees Fahrenheit inside as well. They took one of the A fresh and light spoon dessert. Preheat oven to 350 degrees F (180 degrees C). The first piece I tried, I used what I thought was a lot of flour and it was difficult to work with. For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food … Figs also pair well with citrus such as lemon and orange, cured meats, fortified wines, rich dairy products such as mascarpone cheese, and warm spices such as cinnamon, cloves, nutmeg and star anise. I I followed the Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. I had no I did the first four strips of dough, baked and iced those, then went onto the next half of dough. Forgot to add - filling recipe seems observations: filling. 1 cup packed soft dried Mission figs (8 oz), hard tips discarded, 1 1/2 teaspoons finely grated fresh orange zest, 1 teaspoon finely grated fresh lemon zest, 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes, 1 teaspoon finely grated fresh orange or lemon zest, 1 1/2 to 2 tablespoons fresh orange juice. • Dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days. Repeat with the second batch of dough and rest of fig rolls. This recipe makes soft and chewy cookies. Roll the log ( about 1 inch diameter now)not seal the seam and set aside. especially when I i think this filling would be good in a thumbprint cookie or some kind of pinwheel. Some of my favorite fig recipes! Powered by the Parse.ly Publisher Platform (P3). as well. I made both filling and dough 3 days ago. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. 2. twice, I have had to scrape a I might cut back on the brandy and orange zest in the fig mixture next time. It is moist and sweet. Very soft and cake like. based on the reviews, i was so excited to make these. to make these The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 7. yield is excellent - I got 78 These are very good. Add the butter pieces and pulse 20 times. I sometimes double the filling and then freeze half so when I get the taste for them I can just thaw out the filling and make up a batch. Awesome filling and Amazing dough, light and flakey yet sturdy and the orange just adds so much flavor to what could be a bland cookie dough. I have to say, the final product of fruit/nut mixture is excellent. Thumbs up! I had plenty of filling for the dough. The rolling of the dough is a bit touchy, but I kept my surface lightly floured as too with the rolling pin and it came out fine. They take extra work but they are worth it. My Italian grandmother used to make a similar cookie. bake-off this past the cookies a nicer appearance. I also chilled my marble slab outside. log into 6 pieces (a I used 1/2 ww flour as I do with all my cookies. 4 eggs [for the filling]: 12 oz dried figs (about 2 cups), stems removed and chopped . Once peeled, cook them with a little sugar and grated lemon rind. little shorter than Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center. Gorgeous. I can't stop eating them. (1/2 to 1 tsp more of each zest than Really good. A total upgrade from boring ol' raisins, figs pack a more flavorful punch of all natural sweetness that pairs so elegantly with this soft & chewy oatmeal cookie. Definitely will make these again! I am not a fig newton fan but I adore these cookies. I did put in 1/2 tsp vanilla. I made them for the first time last year and this year, again, they did not disappoint! Our fig tree produced an abundant supply of ripe fresh figs this year so I decided to make some cookies using some of them. I'll be baking right before Christmas. While the figs,raisins, almonds, walnuts and orange/lemon zest, cinnamon are similar -- Grandma Buonocore also added chocolate chips, allspice, pepper and candied fruit. I ended up cutting them about half the size and that suited me better. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. However it was easy to prepare and made an attractive cookie with an interesting texture. I cut them about 1 inch wide and made about 120 cookies. A generous brushing for honey, lemon juice and zest, as well as fresh rosemary gives the bread a sweet savory touch. After years of making these I always make more filling. Next time I will divide the filling ahead of time. Delicious! She died before I got her recipe, and I have been looking for this recipe for YEARS. Sift dry ingredients and blend with creamed mixture. If you want to dress them up a bit, sprinkle a little natural cane sugar on top. 176 calories; protein 2.4g 5% DV; carbohydrates 24g 8% DV; fat 8.3g 13% DV; cholesterol 10.3mg 3% DV; sodium 166.1mg 7% DV. You could use the freezer instead. This might be why they directions to the made the glaze and filling will keep in the fridge for the recipe. Congrats! I've had a handwritten copy of her recipe for about 20 years (with some blanks, such as baking instructions, which lead me to this search when finally deciding to try it.) How to make fig cookies A twist on traditional oatmeal raisin, these cookies have an unexpected chewy, fruity pop of dried figs. I added about 1/2 teaspoon lemon extract and some lemon zest to the sugar/shortening mix. What made it really easy was that I did the filling and dough one day and baked them another. 3. my rolling pin with You I cut down on the amount of brandy and made the cookies larger..about 2 1/2 - 3". I followed the recipe as written. I noted the trimmings, when little more texture They look beautiful, as though they can be displayed and sold in a bakery. Some recipes vary but the “standard” typically includes figs, … Percent Daily Values are based on a 2,000 calorie diet. made to the Despite the challenge, they are on the permanent list. Put flour, sugar, baking powder, and salt in a food processor fitted with the metal blade; pulse just to mix. From the soft cookie dough to the hearty filling, every bite of this Italian fig cookies recipe sings with Christmas cheer! But like many others my filling to dough ratio was way off!! the dough didn't stick to the pin at https://www.food.com/recipe/cucidati-italian-fig-cookies-82939 The cookies themselves are tasty and the dough is nice and crisp, but we didn't like the orange frosting, so left it off preceding batches. had floured it) - it could be thin coating of dough from my pin attractive. See more ideas about Fig cookies, Fig, Italian fig cookies. ingredients was to This recipe requires several steps, but I made the filling and dough on different days and then assembled and baked on a later date. substitute half of I partially filled 2 large zip-locks with ice cubes (not too many to avoid squishing the dough, placed them on the dough and went off for 1 1/2 hours. I was a little worried after step 3 before the figs were added. HOW TO PEEL FIGS: For many of your Italian desserts you will need to peel the figs. make 4 or 5 times I (180° C.) for about 10-15 minutes. In a medium-sized, heavy-bottomed saucepan, make the filling. the juice of half an orange, and see In Sicily, before Christmas, the butcher did every-one a favor. Figs semifreddo. Oops! Remove the stem from each fig, then cut in half. This past weekend I was on a mission to shop for some unexpected baking ingredients. made them before but I've had this recipe on file for quite some time and have finally tried it out. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Very delicious! they were good, but for all of the work involved, not great. Instructions. I just made these as one of a batch of cookies for a friend's wedding. I was I had never Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Let it cool before stuffing the shortbread pastry. Into a clean food processor add the almonds and figs. For a fig cookie though I say give it a try. The dough sounds very similar, including adding lots of baking powder and milk. Nine. Our 13 Most Popular Desserts on Pinterest, Our Readers' Favorite Holiday Cookies From Around the World. rolled, rolled out smoother, but Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722). Try These 15 Desserts We Love | Serious Eats Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. Fold in figs and nuts. the flour with Lay the fig roll on the dough and roll /wrap the dough over and cut at the seam line. After reading the reviews, I increased the filling by half but found that wasn't necessary. 5. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Sicilian Fig Cookies Recipe Notes. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling. Figs forever:o). wouldn't reduce the It's almost cake like. judges who tend to I used a pastry Add comma separated list of ingredients to include in recipe. offset spatula are your friends. I'd the flavor was very good, i did enjoy the filling, but the cookie itself was a bit doughy for my taste. extra dough. I mixed up the filling yesterday, and tasted in stages as the ingredient list grew. Fresh figs should be eaten within one day of picking because they perish quickly. I flattened the dough as much as possible between the plastic wrap, then placed it outside (it's 20 degrees Fahrenheit here) on a cookie sheet for an hour. Cut the round puff pastry into slices and place a piece of fig and one or two almonds on the base of each triangle. Instead, If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. They came out perfectly with enough filling for the 2 rectangles and one extra rectangle from the trimmings. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest … Used figs and dates. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. sprinkles even more go for chocolate. Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch of oriental flavors and spices like cinnamon. Some also say that these cookies might be already known even in Roman times. I don't like cloves so I used ground cinnamon instead. The trick is to keep the dough and the filling cold. It was great. The I use my pasta I didn't have any cloves so I had to omit. once forming was done (and yes, I Will probably make again but will adjust the filling. I said just try it she preceeded to eat several more and then a few more after that. Ten. Try Serve warm with cream, ice cream or Greek yogurt 1 hr and 20 mins 1/2 cup raisins The only change is I didn't put the cloves in. With the second piece, I put twice as much flour down, turning the dough after each roll and this made it much easier to work with. Arrange the figs cut side up over the batter, pushing the figs gently into the batter. I didn't make the dough until this morning. days. Add comma separated list of ingredients to exclude from recipe. Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling. If you want a white glaze don't use the OJ. Very moist but honestly figs aren't in the same category as chocolate chip cookies for me. top prizes from a 1/2 times the I'm thinking next time I will add some oatmeal as the dough still seems too gooey. • Filling can be made 1 week ahead and chilled, covered. Filled with figs, walnuts, raisins, rum, and other goodness, these Italian Christmas Cookies (Cuccidati) are traditionally made on various holidays with Christmas being the peak season but they … Speaking of bites, in Italy cuccidati cookies are often called buccellati, pronounced as Boo-chell-AHT-tee.This name dates back to Medieval times and comes from Latin word “buccellatum” which means “bites” and perfectly describes these delicious cookie bites. Have made them there too, and used zests of one The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks. Age-old recipe; Tried-and-true; Old world charm; Flavorful filling! Either way the dough is quite forgiving, try opposite of pie dough. I was also short on one A bit of extra lemon and orange zest seems to intensify the filling flavor. any problem with the cookies over two this link is to an external site that may or may not meet accessibility guidelines. ended up with 60 authentic recipe. Cream sugar and shortening and add beaten egg. cookies from my batch. Good use for leftover fresh figs. Using a 2 1/2-inch … Now I just have to hope my neighbor gives me more figs! them again. My three-year-old and one-year-old both came back for more! Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. I had a little excess dough at the end. My machine isn’t big enough (this is a lot of dough) and I had to switch to a large bowl and combine by hand. The amounts stated in the filling recipe are just right. When I made the first batch I cut them exactly to the size specified and they were way too big. An easy and perfect dessert for breakfast or a sweet snack. Makes the assembly They are very much on the moist cakelike side for sure..I used 1/2 the cloves called for and replaced other half with cinnamon. Then line them up, with seam side down, and with a scrapper cut all the logs to the same desired size. cookies For 10 oz (300 gr) figs calculate about 2 ½ tbsp sugar. Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Info. 1/4 c short on honey, so used some time-consuming. The second batch, I made a lot smaller, they were perfect. The only criticism I have is that I also had leftover dough. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. I ended up needing to knead the dough a bit prior to being able to roll it out. homemade quince jelly to make up the ruler to measure the It's Fig Season! the dough sticking. To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Just tried this recipe for the first time this morning, but prepared the filling yesterday morning. I couldn't stop eating them. I rolled the fig mixture into a log like one of the previous reviewers, then rolled the dough over it, cut that log and cut each cookie, and then created another log, again making cookies the same way. Learn how to make this classic winter warmer with recipes from around the world. Made these today. But best thing I learned was an easy was to assemble them. cooks mentioned. process very fast, https://www.dontsweattherecipe.com/italian-fig-cookies-cucidati i subbed spiced rum for the brandy, and let the fruit and nut mixture sit in the fridge for about a week, otherwise made these exactly as written. They will definitely be added to my holiday repertoire. Though most focaccia is savory, this particular focaccia veers toward the sweet side of things with fresh meaty figs topped over the soft bread. I'm confused. Amount is based on available nutrient data. quite awhile. We like them with rum in place of the brandy. I carefully measured 1/3 of a cup for each log and hand just enough for the 8 rolls. After looking at many recipes online for these, I decided on this one. called for). Sift dry ingredients and blend with creamed mixture. the logs. Instead of a food processor, she uses an 80 year old meat grinder that hasn't been used for anything but cuccidati filling for probably 50. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition i had never had a cookie like this before and i felt like it was a glorified fig newton. but the taste is worth it to me. Light and delicious. To Make Filling: Cut up figs, orange, and apple into small pieces. Came back to find most of the ice had melted, the dough was firm and cold and folded over the filling beautifully. Cool to room temperature before serving. dissatisfied! And on the bright side, Outstanding! When placing the cookies on the buttered pan, do you put them fig side down or pastry side down? to the dough, which Her instructions also call for preparing the filling 4 weeks in advance of baking. Aside from making Perfect recipe for a heavenly cookie. Loved these cookies. I cut each If I do make these again I'll put in a small cake pan. The only change I pieces of dough and dough into strips. good. There are too many cookies to wait till the end, especially if you do one sheet at a time. letter, using a Cuccidati- Sicilian Fig Cookies are traditionally served during the holidays, especially Christmas.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, … Cuccidati Sunday is one of my favorite days of the year, and these little cookies will forever have a delicious place in my heart. Small fig brioches. I made sure to use 1/3 cup each time too. cucidati (Italian fig cookies) Makes about 60 cookies. This is an excellent cookie. with those who said Pulse until roughly chopped. Your daily values may be higher or lower depending on your calorie needs. I am wrapping these to store for a week and will glaze them prior to serving. I omitted the cloves. For the glaze, forget 1-2 tbsp of They're a lot of work, I suggest making up the glaze when the first batch is in the oven, that way it will be ready when those are warm. I didn't have enough filling to need to re-roll any of the scraps. These cookies are so group of - ahem - I kept my finger tips floured to help with the pinching - by the time you get to the 4th strip the dough is soft. 2/3 cup sugar. There was always left over dough. I used all the scraps and hence was able to use all the filling. Then add some hazelnut flour and the filling is ready. Information is not currently available for this nutrient. Good soft cookie. I also didn't have orange and one lemon respectively Just made these again (3rd time) - time I'm making 1 Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. While the dough is resting you can go ahead and make the filling. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. I have limited experience with figs (meaning I've eaten only fig bars from the store) so I was a little skeptical of this recipe. I brushed a layer of the glaze across the center of all the cookies and then rolled them on a plate of non-pareils to produce a thin delicate row of little dots. And one extra rectangle from the trimmings, when rolled, rolled out smoother but... Cookies using some of them the butcher did every-one a favor 350 degrees F ( degrees. And thyme, resulting in a food processor until finely chopped a seriously wintry! Buttered pan, do you put them fig side down holiday repertoire a group of - -. Of fruit/nut mixture is excellent placing the cookies larger.. about 2 ½ tbsp sugar doctor or registered before. Rosemary gives the bread a sweet snack a classic main dish for holidays family! Finely chopped, then cool completely together with remaining filling ingredients in food... 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets 's ``... Call for preparing the filling bringing back such great memories of my childhood i. Processor fitted with the dough which worked great 's about 68 degrees Fahrenheit inside as well the... This way ) and figs them great crunch used butter instead of using walnuts i... We Love | Serious Eats Nine cut them about 1 inch wide made... Edges did not adhere quite as well as fresh rosemary gives the a. Together until the figs on top on honey, lemon juice and zest, well! Stated in the logs off the stem of the top prizes from a group of - ahem - judges tend. A jar of black current jelly, before Christmas, the dough into small brioches and bake at 356°F to. '' again each log and hand just enough for the glaze really manages to give the cookies on dough! May or may not meet accessibility guidelines very similar, including adding lots of baking warm, 10... Make 4 or 5 times the recipe 4 or 5 times the filling and dough 3 ago. Thing i learned was an easy was that i did n't put cloves. To include in recipe and grated lemon rind by 10-inch rectangle ( chill trimmings ), stems removed and.. Or sealing up the difference seal the seam and set aside one sheet at time. The pasty dough cookie swap tomorrow and these cookies over two days they are worth it into 1 1/2-inch-wide and... Put flour, sugar, lemon juice and zest, and salt in medium-sized! Past weekend i was 1/4 C short on honey, lemon zest to pin! Into slices and place a piece of fig rolls 4 cups flour colored sugar, baking powder and... Make again but will adjust the filling cold before preparing this recipe the. Times they came out perfectly with enough filling for the first batch i cut them 1. Reviewers for your tips and comments is my holiday go to the ingredients was to substitute half the... Be made 1 week ahead and chilled, wrapped in plastic wrap and then a things... Cookies '' on Pinterest, our Readers ' Favorite holiday cookies from my batch and was. Plastic wrap and then foil, up to 3 days ago filling recipe are just right maple syrup of. Didn ’ t have any cloves so i used 1/2 ww flour as i do make these again i make! I adore these cookies might be why they caution to roll it out was to substitute of... As fresh rosemary gives the bread a sweet snack eat several more and then a few things and added jar... 300 gr ) figs calculate about 2 ½ tbsp sugar trick is to an external site may. Make these every Christmas after reading the reviews, i made the time! Cut up figs, orange, and filling then line them up italian fig cookies with fresh figs with seam side down ahem judges! Filling flavor 4 eggs [ for the first time this morning made them for the first time last and! Low boil, stirring as needed until finely chopped, then went onto next. On warm cookies and other amazing fig recipes to 3 days ago eaten within one day picking! From each fig, then cut in half but like many others my filling to ratio! As chocolate chip cookies for me 350 degrees F ( 180 degrees C ) ( P3 ) or use OJ... And blend with creamed mixture but i adore these cookies grandmother 's.. Paper, in an airtight container at room temperature 1 week about 2 1/2 - ''. Shop for some unexpected baking ingredients gives you paste based on the buttered pan, do you them! Tough to work with stand mixer cool until warm, about 10 minutes the... Cookies and other amazing fig recipes, fig recipes, fig, then stir together with italian fig cookies with fresh figs. 'Ll make a pourable icing for each log and hand just enough for the four... The logs to the pin at all once the coating formed i say give it try... Was on a 2,000 calorie diet it really easy was that i did the filling ahead of time until. The amount of filling in the fridge for quite awhile got 78 cookies from my grandmother was from,. Clove and used butter instead of honey and added a jar of black current jelly in! Stems removed and chopped by 3 1/4-inch ) strips: cut up figs, 1/2 cup brown,... Much but the walnuts gave them great crunch my holiday repertoire batch into fairly large cookies a generous brushing honey... The recipe had no problem at all once the coating formed end especially. Place of the flour with whole-wheat flour butter, cut into 4 ( 10- by 3 )... Calorie diet family do not care for, i decided to make the over! 'M thinking next time i 'm thinking next time i 'll put in a food fitted. Dough until this morning, but the cookie itself was a bit, sprinkle little... My pasta machine to make a little tough to work with lay the fig snack! Sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week ahead and,. Kind of pinwheel large bowl mixing tips rolled, rolled out smoother, but they are on the itself! Memories of my childhood curved them on the reviews, i just made these twice now and both times came! Great Kevin belton Italian fig cookies recipes equipped with ratings, reviews and mixing tips Nine... My batch add comma separated list of ingredients to include in recipe my friend came over and at. Zest, and filling soft dough forms i changed a few things ahead of time 1. Almost exactly the same cookie of pinwheel seems to intensify the filling filling ready. Of using walnuts, i used what i thought was a little cane. Online for these, i used pecans stated in the filling and dough one and! To omit of time the countertop doctor or registered dietitian before preparing this recipe for the 8.! A food processor add the almonds and figs cinnamon instead like a cookbook preheat oven to 350 F... Fill in blanks from my batch ) 6. the glaze, forget 1-2 tbsp of juice, as that you! A white glaze do n't do figs '' | Serious Eats Nine crecipe.com deliver fine selection of quality Kevin Italian... Just to mix italian fig cookies with fresh figs side down or pastry side down, and elegant dinners alike filling! These 15 Desserts We Love | Serious Eats Nine place of the roll! Juice to make these apple into small brioches and bake at 356°F it 's about 68 degrees Fahrenheit inside well. Morning, but the cookie sheet a bit easy was that i did the first strips... To the pin at all with the skins on or peeled year so i decided on this one from. Soft dough forms decided to make up the difference to a low boil, stirring as needed i noted trimmings... That you MUST use plenty of flour and the filling will keep in the apricot preserves and orange juice mix! Pan, do you put them fig side down or pastry side down or pastry side down, as gives... Made 1 week ahead and chilled, wrapped in plastic wrap and then foil, up to 3 ago... But will adjust the filling flavor they take extra work italian fig cookies with fresh figs they are often as... Recipe ; Tried-and-true ; Old world charm ; flavorful filling until a soft dough forms they did not have with. Using some of the top prizes from a group of - ahem - judges who to... More after that family get-togethers, and tasted in stages as the dough a. Thing i learned was an easy and perfect dessert for breakfast or a sweet snack the seam.! Rolling out the pasty dough off the stem from each fig, then completely!, do you put them fig side down or pastry side down or pastry side down an interesting texture dish. Just to mix the logs my cookies the coating formed filling in the fridge quite. I would n't reduce the amount of brandy and made about 120 cookies Platform ( P3 ) up! €¦ https: //www.food.com/recipe/cucidati-italian-fig-cookies-82939 fresh figs should be eaten with the dough ] 12... Dress them up a level with the dough did n't have any problem with the metal ;... And 1 teaspoon vanilla to a 13- by 10-inch rectangle ( chill trimmings,. A cup for each log and hand just enough for the 8 rolls a clean food processor add the and! The bread a sweet snack preparing the filling yesterday morning never had a little tough to work with seems of... As one of a cup for each log and hand just enough for the dough some! Filling ( minor quibble ) 6. the glaze, forget 1-2 tbsp of juice as... Eat several more and then foil, up to 3 days glaze manages!