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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
INGREDIENTS FOR THE DOUGH
3 + 3/4 CUPS ALL PURPOSE FLOUR
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1/3 CUP GRANULATED SUGAR
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1/4 CUP + 1 TBLESPOON UNSALTED BUTTER
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1 TEASPOON BAKING POWDER
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1 TEASPOON VANILLA EXTRACT
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1/2 CUP MILK
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INGREDIENTS FOR THE FILLING
5 OZ. DRY FIGS, CUT THE STALK OFF
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3 OZ. PEALED ALMONDS
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4 TEASPOONS HONEY
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1 TO 2 TEASPOONS CINNAMON
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RIND OF ONE LEMON, GRATED
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3 TBLSPOONS RUM
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RECIPE
HEAT OVEN AT 350°F
PLACE ALL INGREDIENTS FOR THE FILLING IN A MIXER AND CHOP, IF THE MIXTURE IS TOO DRY ADD WATER
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THE FIG MIXTURE SHOULD BE SOFT BUT NOT LIQUID. SET A SIDE
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IN A LARGE BOWL, PLACE ALL DRY INGREDIENTS AND THE BUTTER, MIX
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ADD THE WET INGREDIENTS A LITTLE AT A TIME, KEEP ON MIXING
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FORM A BALL AND PLACE IN THE REFRIGERATOR, COVERED, FOR ABOUT ONE HOUR
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START TO PRE-HEAT THE OVEN. USING A ROLLING PIN, OVER A FLOURED SURFACE, ROLL THE DOUGH IN A RECTANGLE ABOUT 12 INC. ACROSS
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CUT THE DOUGH IN 2 INC. HIGH AND 6 INC. LONG.
PUT THE FILLING OVER THE STRIPS OF DOUGH |
ROLL THE DOUGH UP OVER THE SIDES OF THE FILLING
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FORM A CIRCLE AND MAKE LITTLE CUTS ON THE TOP OF THE CIRCLES. PLACE THE COOKIES ON A COOKIE SHEET WITH PARCHMENT PAPER. BAKE IN A PRE-HEATED OVEN FOR ABOUT 20-25 MINUTES OR UNTIL READY
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ENJOY YOUR CUDDUREDDI WITH POWDERED SUGAR, CIAO
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