After my last emotional blog, it was time for something sweet. Some of you know my Italian roots and my love of cooking. From jarring my own sauce, making riceballs, and fresh pasta, here is an entry on my dessert ability. These are a Sicilian specialty called Cucidati, Italian fig cookies!
It starts with a 3-5 day marinade of cut up dry figs, orange marmalade, dark chocolate, raisins, and nuts.
A fresh dough is made, rolled flat and cut into squares that get stuffed, folded, and baked.
Add icing from confectionery sugar, and sprinkle on some colorful sprinkles.
You can eat them fresh, or they will stay good for weeks in a container. You could also freeze them and take out a few at a time.
The outside dough dries slightly hard like a linzer tart cookie, and the inside remains gooey and sweet.
Some recipes will vary, but mine comes from the roots of Palermo, Sicily.
Che Dolce'!
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