Search
by Ingredient

Cucidati

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by carolann

YIELD

1 batch

PREP

40 min

COOK

30 min

READY

1 hrs

Ingredients

Filling
2 473
CUPS ML FIGS
dried *
¼ 59
¼ 59
CUP ML CURRANTS
¼ 59
¼ 59
CUP ML ALMONDS
sliced, toasted
¼ 59
CUP ML PINE NUTS
toasted
2 57.8
OUNCES ML/G CHOCOLATE, BITTERSWEET
chopped
79
¼ 59
CUP ML DARK RUM *
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
ground
Dough
3 ⅓ 789
1 237
CUP ML SUGAR
1 5
TEASPOON ML BAKING POWDER
12 1.8E+2
TABLESPOONS ML LARD
2 2
LARGE LARGE EGGS
79
CUP ML MILK

Directions

Stem the figs and quarter them.

Place in a bowl and cover with boiling water; steep 10 minutes.

Drain and chop coarsely in the food processor.

Combine with remaining ingredients.

To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.

Combine the flour, sugar and baking powder in a bowl and stir to mix.

Rub in the lard or butter finely, leaving the mixture powdery.

Beat the eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough.

Turn the dough out on a lightly floured surface and knead lightly a few times.

Wrap the dough in plastic and chill.

Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long.

Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide.

Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough.

Bring up the dough around the filling and pinch to seal.

Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3½- to 4-inch lengths.

Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage.

Pull and twist gently, holding the sausage at each end to open the slashes.

Transfer the Cucidati as they are formed to paper- lined cookie sheets, curving them into wide horseshoe shapes.

Make an egg wash by beating the egg and salt together with a fork until it is loose.

Paint each shape with the egg wash.

Bake the Cucidati in a preheated 350℉ (180℃) F oven about 20 minutes, or until they are a light golden color.

Cool, dust with confectioners’ sugar and store the Cucidati in tins, between layers of wax paper.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 1115 42% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 49mg 2%
Total Carbohydrate 49g 49%
Dietary Fiber 5g 20%
Sugars g
Protein 36g
Vitamin A 4% Vitamin C 22%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe