These Sicilian treats have a spiced fig-and-nut filling enclosed in a cookie crust and finished with candy sprinkles.
This recipe is from Canadian Living Special Issue Fall 2008.
Makes about 48 cookies.
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 eggs, beaten
- 2 cups stemmed chopped dried fig
- 1/2 cup raisin
- 1/3 cup candied orange peel
- 1/3 slivered blanched almonds
- 1/3 cup dark rum or orange juice
- 1 tsp finely grated lemon rind
- 1/2 tsp each cinnamon
- 1/2 tsp ground cloves
- 1 1/2 cups icing sugar
- 3 tbsp milk
- 1/2 tsp vanilla
- 1 tbsp candy nonpareils or sprinkle
- In a food processor, pulse together flour, sugar, baking powder and salt.
- Add butter; pulse until in fine crumbs.
- Add eggs; pulse just until dough comes together.
- Divide dough into quarters; flatten into discs.
- Wrap each in plastic wrap and refrigerate for 30 minutes.
- In food processor , finely chop together figs, raisins, orange peel, almonds, rum, lemon rind, cinnamon and cloves. Set aside.
- On a lightly floured surface, roll out each piece of dough into 14- x 3- inch rectangle. Place one-quarter of the filling in 1-inch strip lengthwise down centre of the dough.
- Bring sides of dough up over filling and pinch edges together to seal; gently roll into log.
- Place log, seam side down, on cutting board; cut diagonally into 1-inch thick slices.
- Bake on parchment paper-lined baking sheets in top and bottom thirds of 350 degrees oven, switching and rotating pans halfway through, until lightly golden, about 20 minutes.
- Remove on racks and let cool completely.
Cooies can be frozen in an airtight container for 2 weeks.
- In a bowl, combine icing sugar, milk and vanilla. Spread scant 1/2 tsp over each cookie; top with a few sprinkle.
- Let stand on racks until icing is set, about 1 hour.
Iced cookies can be stored layered between waxed paper in airtight container for up to a week.
92 Calories per cookie