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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks. | 3. In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. | 4. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use. | 5. Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes. | 6. On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill. | 7. To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. | 8. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges. | 9. Traditionally, these are meant to make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies. | 10. Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes. | 11. Meanwhile make the Icing: In a bowl, whisk together all the ingredients. | 12. Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	8	ounces	chopped dried	167.829	43.4995	1.7009999999999998	0.6804
brandy	6	tablespoons		50.4333	0.0	11.22	0.2833
honey	1	jar		-	-	-	-
raisin	2	ounces		171.2309	45.086999999999996	1.9221	0.2608
date	2	ounces		159.8911	42.5412	1.3891	0.2211
cherry	2	ounces	dried	28.3495	6.9059	0.5670000000000001	0.1701
citron	2	ounces	candied	50.4333	0.0	11.22	0.2833
walnut	1	cup	toasted	1927.12	0.0	0.0	218.0
almond	1	cup	blanched toasted	1927.12	0.0	0.0	218.0
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	2	pinches	ground	0.7192	0.172	0.0157	0.0341
lemon	1		rind	1.2808	0.4116	0.0486	0.0132
orange	1		rind	1.7625	0.4406	0.0352	0.0045
purpose flour	2 1/2	cups		50.4333	0.0	11.22	0.2833
sugar	1/3	cup		268.66	67.1987	0.0	0.0
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	8	tablespoons	chilled cut	684.0	31.428	21.372	57.6
egg	3			214.5	1.08	18.84	14.265
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
confectioner ' sugar	1	cup		50.4333	0.0	11.22	0.2833
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
milk	1 -2	tablespoon		37.21	2.9158	1.9215	1.9947
sprinkle			colored	50.4333	0.0	11.22	0.2833

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