Name: Cuccidati
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 2 c. (240 g.) all-purpose flour -; 1/3 c. (66 g.) granulated sugar -; 1 tsp. finely grated lemon zest -; 1/2 tsp. baking powder -; 1/2 tsp. kosher salt -; 1/2 c. (113 g.; 1 stick) unsalted butter, chilled and cut into small cubes -; 1 large egg -; 1 tbsp. whole milk -; 1 1/4 c. dried figs (about 7 oz.), stemmed and cut into quarters -; 1/2 c. dried dates (3 oz.; about 6), pitted -; 1/3 c. honey -; 2 tbsp. brandy -; 2 tbsp. finely grated orange zest -; 2 tsp. fresh orange juice -; 1/2 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 1/4 tsp. ground cloves -; 1/4 tsp. ground nutmeg -; 1 c. toasted walnuts -; All-purpose flour, for surface -; 1 c. powdered sugar -; 2 tbsp. (or more) fresh lemon juice -; 1/4 c. nonpareils -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cuccidati

1. 2 c. (240 g.) all-purpose flour -

2. 1/3 c. (66 g.) granulated sugar -

3. 1 tsp. finely grated lemon zest -

4. 1/2 tsp. baking powder -

5. 1/2 tsp. kosher salt -

6. 1/2 c. (113 g.; 1 stick) unsalted butter, chilled and cut into small cubes -

7. 1 large egg -

8. 1 tbsp. whole milk -

9. 1 1/4 c. dried figs (about 7 oz.), stemmed and cut into quarters -

10. 1/2 c. dried dates (3 oz.; about 6), pitted -

11. 1/3 c. honey -

12. 2 tbsp. brandy -

13. 2 tbsp. finely grated orange zest -

14. 2 tsp. fresh orange juice -

15. 1/2 tsp. ground cinnamon -

16. 1/2 tsp. kosher salt -

17. 1/4 tsp. ground cloves -

18. 1/4 tsp. ground nutmeg -

19. 1 c. toasted walnuts -

20. All-purpose flour, for surface -

21. 1 c. powdered sugar -

22. 2 tbsp. (or more) fresh lemon juice -

23. 1/4 c. nonpareils -

How to cook deliciously - Cuccidati

1. Stage

In a food processor, pulse flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add butter and pulse until mixture resembles coarse bread crumbs. Add egg and milk and pulse just until mixture holds together when squeezed with your fingers.

2. Stage

Line a work surface with a large piece of plastic wrap. Turn out dough onto plastic wrap and knead 2 to 3 times to form a flat disk. Wrap in plastic and refrigerate until firm, at least 1 hour.

3. Stage

Make Ahead: Dough can be made 3 days ahead. Keep refrigerated.

4. Stage

In food processor, process figs, dates, honey, brandy, orange zest, orange juice, cinnamon, salt, cloves, and nutmeg until a thick paste forms. Add walnuts and process until mostly incorporated with a few chunky nut pieces remaining.

5. Stage

Transfer filling to a medium bowl and refrigerate until firm, at least 45 minutes.

6. Stage

Make Ahead: Filling can be made 3 days ahead. Transfer to an airtight container and keep refrigerated.

7. Stage

Preheat oven to 350° and line 2 baking sheets with parchment paper. Divide dough in half; rewrap one half and return to refrigerator.

8. Stage

On a lightly floured surface, roll out dough to a 10"-by-8" rectangle. Cut in half lengthwise to yield 2 (10"-by-4") strips. (Dough will be slightly sticky; you can roll out between 2 sheets of plastic wrap or parchment paper, if desired.)

9. Stage

Spread 1/2 cup filling down the center of a strip, making sure filling is evenly distributed and goes right to the edges of dough. Fold one long side of dough strip over filling, then continue to roll strip over so dough encloses filling in a long log. Repeat with second dough strip and another 1/2 cup filling, then cut each log into 8 pieces. Arrange pieces on prepared baking sheets.

10. Stage

Bake until light golden brown around the edges and tops are dry, 13 to 17 minutes. Transfer cookies to a wire rack and let cool completely. Repeat with remaining dough and filling.

11. Stage

In a small bowl, stir powdered sugar and lemon juice. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a smooth, pourable consistency.

12. Stage

Spoon glaze over cooled cookies and sprinkle with nonpareils.