Recipe Talk

Nana's sicilian fig cookies

Categories: None

Yield: 1 Servings

2 1/2 cup All-purpose flour

1/3 cup Granulated sugar

3/8 teaspoon Baking powder

1/2 teaspoon Salt

1/2 cup (8 tbsps.) chilled vegetable shortening

2 Eggs

1/4 cup Milk

2 cup (about 12 oz.) Calimyrna figs; stems removed

1/2 cup Raisins

1/3 cup Slivered almonds

1/4 cup Granulated sugar

1/4 teaspoon Ground cinnamon

1 teaspoon Grated lemon zest

1 pinch Freshly ground black pepper

1/4 cup Orange juice

1 1/2 cup Confectioners' sugar

2 tablespoon Milk; (up to 3)

1/4 teaspoon Vanilla extract

Colored sprinkles

DOUGH FILLING ICING In food processor or by hand, mix together flour, sugar, baking powder, and salt. Distribute shortening over flour and pulse or cut in until mixture resembles fine crumbs. Whisk eggs with milk, then pour through feed tube with motor running or stir in by hand. Mix just until dough begins to clump together. Place dough on a large sheet of plastic wrap, flatten to about a 6-inch square, then wrap and refrigerate at least 30 minutes or up to 2 days, or freeze up to 2 weeks. To make filling: Place figs, raisins, almonds, sugar, cinnamon, zest, and pepper in work bowl of food processor. Process until fruits and nuts are very finely chopped. With motor running, add orange juice through feed tube and process only until blended. Filling will be moist and sticky. (Can be used immediately or refrigerated up to 2 days. Return to room temperature before using.) Preheat oven to 350oF. Lightly grease 2 large baking sheets. Divide dough in 4 parts and work with one at a time, keeping remainder refrigerated. Divide filling into 4 parts. On a lightly floured surface, roll dough to a 4-x 14-inch rectangle. (Don't worry if edges are ragged.) Use your hands to distribute 1/4 of filling in a 1-inch strip down center of dough. Use a spatula to help roll long sides of dough over center to enclose filling. Moisten fingers to press down seam. Use a sharp knife to cut filled dough roll into 1-inch diagonal slices. Place slices inverted so side seam is down, about 1-inch apart on baking sheets. Repeat with remaining dough and filling. Bake 18 to 20 minutes until bottoms are pale golden, and dough is very lightly colored. Dough should not brown. Cool on racks. To make icing: Whisk confections' sugar with 2 tablespoons milk and vanilla to make a thick drizzling consistency. If necessary, add milk by 1/2 teaspoonful. Drizzle tops of cookies liberally with icing, then quickly cover with colored sprinkles before icing sets. Let icing set at least 1 hour. Store tightly covered up to 5 days.(Cookies can be frozen up to 2 weeks.) Makes about 4 dozen.

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CASSATA SICILIANA (Sicilian Ricotta Cake)

Ingredients

1 pint whole-milk ricotta cheese

1 cup sugar

2 cup semisweet chocolate chips

30 ladyfingers

2 cup Marsala wine

3 egg whites

3/4 cup vanilla-flavored confectioners' sugar

1 tablespoon fresh lemon juice

Chocolate covered orange peels

2 cup mixed candied fruit

Preparation

1. Beat ricotta with sugar until creamy and light. Stir in chocolate chips.

2. Line bottom of 10-inch shallow souffle dish with half the ladyfingers and sprinkle with half the Marsala. Spread ricotta mixture over them; cover with remaining ladyfingers and sprinkle with remaining Marsala.

3. Beat egg whites until stiff. Add vanilla-flavored confectioners' sugar and lemon juice and beat just to combine. Cook in a double boiler, stirring constantly, until mixture starts to thicken, about 3 to 4 minutes. Pour over the cake and flatten evenly with spatula. Garnish with orange rinds and dried fruit arranged to look like flowers. Refrigerate until ready to serve. Serves 6.