Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 ½ 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	2	lbs	dried	671.3175	173.9982	6.8039	2.7216
cinnamon	1	tablespoon		-	-	-	-
honey	4	tablespoons		-	-	-	-
orange zest	2	tablespoons		11.64	3.0	0.18	0.024
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
purpose flour	5	cups		-	-	-	-
vegetable shortening	3/4	cup		1383.75	0.0	0.0	153.75
sugar	3/4	cup		604.485	151.197	0.0	0.0
water	1 -2	cup		0.0	0.0	0.0	0.0
almond extract	2	drops		-	-	-	-
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
sugar	2	cups	powdered	933.6	239.44799999999998	0.0	0.0
non pareils	1/4	cup	colored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.