Ingredients with Measurements:
- For the dough:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1 cup raisins
- 1 cup almonds, chopped
- 1/2 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup apricot preserves
- For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon apricot preserves
- 1 tablespoon milk
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
3. Add the cold butter and pulse until the mixture resembles coarse sand.
4. In a small bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the egg mixture to the food processor and pulse until the dough comes together.
6. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
7. Divide the dough into 4 equal parts and roll each part into a rectangle about 1/4 inch thick.
8. In a separate bowl, mix together the chopped figs, raisins, almonds, honey, cinnamon, nutmeg, allspice, cloves, and salt.
9. Spread the filling evenly over each rectangle of dough, leaving a 1/2 inch border around the edges.
10. Roll up each rectangle tightly, starting from the long side. Pinch the edges to seal.
11. Place the rolls seam-side down on a baking sheet lined with parchment paper.
12. Bake for 25-30 minutes, or until golden brown.
13. While the cucidati are baking, make the glaze by whisking together the powdered sugar, apricot preserves, and milk in a small bowl.
14. When the cucidati are done, remove them from the oven and let cool for 5 minutes.
15. Brush the apricot preserves over the top of each roll.
16. Drizzle the glaze over the top of each roll.
17. Let the cucidati cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 4 rolls, about 12 servings
Nutritional information:
Calories per serving: 280
Total fat: 11g
Saturated fat: 4g
Cholesterol: 40mg
Sodium: 100mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugars: 26g
Protein: 4g
Substitutions for ingredients:
- You can use any type of dried fruit or nut in the filling, such as dates, prunes, walnuts, or pecans.
- Instead of honey, you can use maple syrup or agave nectar.
- If you don't have apricot preserves, you can use any other type of fruit preserves or jam.
Variations:
- You can add a tablespoon of orange zest to the dough for a citrusy flavor.
- You can sprinkle some coarse sugar on top of the glaze for extra sweetness and texture.
- You can add a tablespoon of brandy or rum to the filling for a boozy kick.
Tips and tricks:
- Make sure the butter is cold when you add it to the food processor, as this will help create a flaky dough.
- Don't overfill the cucidati with the filling, or they may burst open during baking.
- Use a sharp knife to slice the cucidati, as they can be a bit sticky.
Storage instructions:
- Store the cucidati in an airtight container at room temperature for up to 1 week.
- You can also freeze the cucidati for up to 3 months. Thaw at room temperature before serving.
Reheating instructions:
- To reheat the cucidati, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Arrange the sliced cucidati on a platter and dust with powdered sugar.
- Serve the cucidati with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped almonds or pistachios
- Fresh mint leaves
- Dried apricots or figs
Pairings:
- Coffee or tea
- Sweet dessert wine, such as Moscato or Port
Suggested side dishes:
- Fresh fruit salad
- Cheese plate with crackers and nuts
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the filling is too sticky, add a tablespoon of flour at a time until it thickens.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cucidati in an airtight container to prevent contamination.
Food history:
- Cucidati are a traditional Italian cookie that originated in Sicily.
- They are typically served during the Christmas season and are often filled with dried fruit and nuts.
Flavor profiles:
- The cucidati have a sweet and nutty flavor, with hints of cinnamon, nutmeg, and cloves.
- The apricot glaze adds a fruity and tangy note to the cookies.
Serving suggestions:
- Serve the cucidati as a dessert or snack.
- They are also great for holiday gift-giving.
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Region: Italian