Cucidati I
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Dried Fig1 cup
Golden Raisins1 cup
Currants1 cup
Candied Orange Peel1 cup
Toasted Pine Nuts1 cup
Apricot Preserve1 tsp
Ground Cinnamon1 tsp
Ground Cloves3.333333 cups
All-Purpose Flour1 cup
White Sugar1 tsp
Baking Powder3 cup
Lard2
Eggs1 cup
Milk1
Egg1 pinch
SaltDirections:
1
FOR THE FILLING: Stem the figs and quarter them
2
Place in a bowl and cover with boiling water; steep 10 minutes
3
Drain and chop coarsely in the food processor
4
Combine with yellow raisins, currants, candied orange peel, toasted sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant espresso coffee, cinnamon, and cloves
5
To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days
6
FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix
7
Rub in the lard finely, leaving the mixture powdery
8
Beat 2 eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough
9
Turn the dough out on a lightly floured surface and knead lightly a few times
10
Wrap the dough in plastic and chill
11
Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long
12
Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide
13
Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough
14
Bring up the dough around the filling and pinch to seal
15
Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths
16
Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage
17
Pull and twist gently, holding the sausage at each end to open the slashes
18
Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes
19
Make an egg wash by beating the egg and salt together with a fork until it is loose
20
Paint each shape with the egg wash
21
Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color
22
Cool, dust with confectioners' sugar and store in tins, between layers of wax paper