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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 60 MIN COOKING TIME: 20 MIN SERVINGS: 8 COST: MEDIUM
INGREDIENTS FOR THE SHORTBREAD DOUGH:
3 + 3/4 CUPS (500 GR.) ALL PURPOSE FLOUR
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3/4 CUP (150 GR.)GRANULATED SUGAR
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1/2 CUP + 1 TBSPOON (130 GR.) UNSALTED BUTTER
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2 EGGS
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1 TBLSPOON BACKING POWDER
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PINC OF SALT
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1/4 CUP MILK
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1 TEASPOON VANILLA EXTRACT
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INGREDIENTS FOR FILLING:
10 OZ. DRY FIGS
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4 OZ. ALMONDS
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4 OZ. WALNUTS
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3 OZ. RAISINS
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3 OZ. PISTACHIOS
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3 OZ. DARK CHOCOLATE
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2 TBLSPOONS ORANGE JELLY
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2 TBLSPOONS MARSALA WINE
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1 TEASPOON GROUND CINNAMON
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INGREDIENTS FOR THE GLAZE:
5 OZ. POWDERED SUGAR
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2 TEASPOONS WATER + 1 TEASPOON FRESH LEMON JUICE
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COLORED LITTLE CONFETTI
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RECIPE
START TO PREPARE THE SICILIAN SHORTBREAD:
IN A LARGE BOWL PLACE THE FLOUR, SUGAR, BAKING POWDER AND SALT. ADD THE BUTTER AND AMALGAMATE THE INGREDIENTS PINCHING THE BUTTER WITH THE FLOUR UNTIL IT WILL RESEMBLE VERY FINE CRUMBS (YOU CAN DO IT BY HAND OR WITH AN ELECRIC MIXER). ADD ONE AGG AT A TIME, PINCHING THE DOUGH AFTER EACH ADDITION. ADD THE MILK AND VANILLA EXTRACT AND KEEP ON WORKING THE DOUGH UNTIL IT FORM BIGGER CRUMBS AND YOU CAN SHAPE IT INTO A BALL. COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR ONE HOUR
START THE FILLING:
FINELY CHOP THE FIGS, WALNUTS ALMONDS AND CHOCOLATE.
IN A LARGE BOWL PUT ALL INGREDIENTS AND MIX, COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR AN HOUR.
START TO ASSEMBLE THE COOKIES:
TURN THE OVEN ON AT 350°F.
WITH A ROLLING PIN, ROLL THE SHORTBREAD DOUGH ON A FLOURED SURFACE IN A RECTANGLE SHAPE (YOU CAN DECIDE HOW BIG OR SMALL TO MAKE YOUR CUCCIDDATI, IT ALL DEPENDS ON HOW BIG OR SMALL YOU MAKE YOUR RECTANGLES).
PLACE THE FILLING IN THE CENTER OF YOUR RECTANGLE AND FOLD THE SIDES OVER AND SEAL THEM ON THE TOP OF THE FILLING. USING A SERRATED KNIFE, CUT THE CUCCIDDATI, ABOUT 1 1/2 INCHES THICK. PLACE THE COOKIES ON A BAKING SHEET COVERED WITH PARCHMENT PAPER AND PLACE IN THE PREHEATED OVEN FOR 15-20 MINUTES OR UNTIL COOKED. TAKE THEM OUT OF THE OVEN AND LET COOL COMPLETELY.
PREPARE THE GLAZE:
IN A MEDIUM BOWL PLACE THE POWDERED SUGAR AND SOME OF THE WATER AND LEMON JUICE. STIR THE INGREDIENTS TO FORM THE GLAZE TO THE DESIRED CONSISTENCY BY ADDING MORE LIQUID.
DECORATE THE COOKIES WITH THE GLAZE AND THE LITTLE COLORED CONFETTI.
BUON APPETITO!!
IN A LARGE BOWL PLACE THE FLOUR, SUGAR, BAKING POWDER AND SALT. ADD THE BUTTER AND AMALGAMATE THE INGREDIENTS PINCHING THE BUTTER WITH THE FLOUR UNTIL IT WILL RESEMBLE VERY FINE CRUMBS (YOU CAN DO IT BY HAND OR WITH AN ELECRIC MIXER). ADD ONE AGG AT A TIME, PINCHING THE DOUGH AFTER EACH ADDITION. ADD THE MILK AND VANILLA EXTRACT AND KEEP ON WORKING THE DOUGH UNTIL IT FORM BIGGER CRUMBS AND YOU CAN SHAPE IT INTO A BALL. COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR ONE HOUR
START THE FILLING:
FINELY CHOP THE FIGS, WALNUTS ALMONDS AND CHOCOLATE.
IN A LARGE BOWL PUT ALL INGREDIENTS AND MIX, COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR AN HOUR.
START TO ASSEMBLE THE COOKIES:
TURN THE OVEN ON AT 350°F.
WITH A ROLLING PIN, ROLL THE SHORTBREAD DOUGH ON A FLOURED SURFACE IN A RECTANGLE SHAPE (YOU CAN DECIDE HOW BIG OR SMALL TO MAKE YOUR CUCCIDDATI, IT ALL DEPENDS ON HOW BIG OR SMALL YOU MAKE YOUR RECTANGLES).
PLACE THE FILLING IN THE CENTER OF YOUR RECTANGLE AND FOLD THE SIDES OVER AND SEAL THEM ON THE TOP OF THE FILLING. USING A SERRATED KNIFE, CUT THE CUCCIDDATI, ABOUT 1 1/2 INCHES THICK. PLACE THE COOKIES ON A BAKING SHEET COVERED WITH PARCHMENT PAPER AND PLACE IN THE PREHEATED OVEN FOR 15-20 MINUTES OR UNTIL COOKED. TAKE THEM OUT OF THE OVEN AND LET COOL COMPLETELY.
PREPARE THE GLAZE:
IN A MEDIUM BOWL PLACE THE POWDERED SUGAR AND SOME OF THE WATER AND LEMON JUICE. STIR THE INGREDIENTS TO FORM THE GLAZE TO THE DESIRED CONSISTENCY BY ADDING MORE LIQUID.
DECORATE THE COOKIES WITH THE GLAZE AND THE LITTLE COLORED CONFETTI.
BUON APPETITO!!
