 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
|
Another traditional Italian/Sicilian fig cookie that is to die for! Ingredients:
1/4 cup shortening |
1 cup granulated sugar |
2 eggs |
2 tablespoons heavy cream |
1 teaspoon vanilla extract |
1 teaspoon anise |
2-1/2 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup raisins |
1/2 cup figs |
1/2 cup dates |
1/2 cup sugar |
1/2 cup water |
2 tablespoons fresh lemon juice |
Directions:
1. For the fig filling:
2. Grind together the raisins, figs and dates.
3. Place in a saucepan and add 1/2 cup sugar, 1/2 cup water, and the fresh lemon juice.
4. Stirring constantly, cook on medium-low heat until thickened (about 5-10 minutes).
5. Let cool to room temperature.
6. For the dough:
7. In a large mixing bowl, cream together the shortening and one cup of sugar.
8. Add the eggs one at a time, and mix thoroughly.
9. Stir in the heavy cream, vanilla and anise.
10. In a separate bowl, mix together the flour, baking soda and salt.
11. Gradually add the flour mixture to the cream mixture.
12. Once combined, wrap dough in waxed paper and chill in refrigerator for several hours or overnight.
13. To assemble Buccellati:
14. Preheat the oven to 400 degrees.
15. On a floured board, roll out the dough as thinly as possible into a long, narrow rectangle.
16. Spread the fig mixture over the dough, and seal the ends so that you have a long tube.
17. Make little cuts diagonally across the sausages to allow the filling to peek through when it's cooked.
18. Cut into small pieces, place onto greased baking sheets, and bake for 8-10 minutes until lightly browned.
19. Cool on wire rack.
20. Decorate with royal icing and red and green sugar.
|
|