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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Filling: Coarsely chop chocolate in processor or food grinder. | 2. Add all dried fruit and orange peel and chop finely. | 3. Blend in honey and spices. | 4. Refrigerate in airtight container 2 hours (can be stored up to 2 weeks). | 5. For pastry: Cream butter and sugar with electric mixer. | 6. Beat in egg and lemon peel. | 7. Mix in flour and baking powder until smooth dough forms. | 8. Wrap with plastic. | 9. Cover and refrigerate at least 1 hour or overnight. | 10. Preheat oven to 375 degrees F. | 11. Divide pastry and filling into thirds. | 12. Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip. | 13. Trim edges. | 14. Form one portion of filling into 13-inch rope. | 15. Arrange on top of pastry 1 inch from long edge. | 16. Fold far edge of pastry over filling. | 17. Brush with water and fold up near edge to enclose filing. | 18. Pinch edges to seal. | 19. Cut pastry diagonally into 1-inch pieces. | 20. Arrange seam side down on ungreased baking sheets, spacing 1 inch apart. | 21. Repeat with remaining dough. | 22. Bake until cookies are golden, about 14 minutes. | 23. Cool completely on racks. | 24. Store cookies in airtight container. | 25. Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it. | 26. (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips. | 27. Boil with 6 cups water in heavy large saucepan 10 minutes. | 28. Drain. | 29. Repeat with 6 cups fresh water. | 30. Drain well. | 31. Combine 1 1/4 cups water, sugar and honey in same saucepan. | 32. Heat over low heat, swirling pan occasionally, until sugar dissolves. | 33. Increase heat and bring to a boil. | 34. Mix in peel. | 35. Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes. | 36. Cool in colander, stirring occasionally. | 37. Store in airtight container (can be refrigerated up to 2 weeks). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	2	ounces	semisweet	32.8854	5.3694	1.168	0.8165
fig	2	ounces	stemmed halved dried	41.9572	10.8749	0.4252	0.1701
raisin	2	ounces		171.2309	45.086999999999996	1.9221	0.2608
pear half	2	ounces	dried	50.4333	0.0	11.22	0.2833
honey	1/4	cup		-	-	-	-
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
cinnamon	1/8	teaspoon		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
purpose flour	1 1/4	1/4		50.4333	0.0	11.22	0.2833
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
orange	4			345.92	86.48	6.9184	0.8832
water	12	cups		0.0	0.0	0.0	0.0
water	1 3/4	3/4		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		201.495	50.398999999999994	0.0	0.0
honey	1/2	cup		-	-	-	-

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