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


  1. In a food processor, pulse together flour, sugar, baking powder and salt.
  2. Add butter; pulse until in fine crumbs.
  3. Add eggs; pulse just until dough comes together.
  4. Divide dough into quarters; flatten into discs.
  5. Wrap each in plastic wrap and refrigerate for 30 minutes.


  1. In food processor , finely chop together figs, raisins, orange peel, almonds, rum, lemon rind, cinnamon and cloves.  Set aside.
  2. 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.
  3. Bring sides of dough up over filling and pinch edges together to seal; gently roll into log.
  4. Place log, seam side down, on cutting board; cut diagonally into 1-inch thick slices.
  5. 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.
  6. Remove on racks and let cool completely.

Cooies can be frozen in an airtight container for 2 weeks.


  1. In a bowl, combine icing sugar, milk and vanilla.  Spread scant 1/2 tsp over each cookie; top with a few sprinkle. 
  2. 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

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