Cuccidati (Italian Fig Cookies)

prep time:: 1 hr
total time:: 10 hr

Makes 5 1/2 dozen cookies

katie

ingredients

For filling
1 cup packed soft dried Mission figs (8 oz), hard tips discarded
3/4 cup raisins (3 3/4 oz)
3/4 cup mild honey
1/4 cup brandy
1 1/2 teaspoons finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 cup whole almonds (4 oz), toasted and coarsely chopped
3/4 cup walnuts (3 oz), toasted and coarsely chopped
For pastry dough
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup whole milk
1 1/2 teaspoons vanilla
1 teaspoon finely grated fresh orange or lemon zest
For icing
1 cup confectioners sugar
1/2 teaspoon vanilla
1 1/2 to 2 tablespoons fresh orange juice
Garnish: multicolored nonpareils*

directions

1
Make filling:
2
Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
3
Make dough:
4
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
5
Form cookies:
6
Preheat oven to 350°F.
7
Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
8
Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
9
Make icing while first batch of cookies bake:
10
Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
11
Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
12
* Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).
13
Cooks’ notes:
14
. Filling can be made 1 week ahead and chilled, covered.
15
. Dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days.
16
. Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week