Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup pitted dates, chopped
- 1/2 cup shredded coconut
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a soft dough forms.
6. Stir in the chopped dates and shredded coconut.
7. Divide the dough in half and shape each half into a log about 12 inches long.
8. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a sharp knife, slice the logs into 1/2-inch-thick rounds.
12. Place the rounds back on the baking sheet and bake for an additional 10-12 minutes, or until lightly golden.
13. Remove from the oven and let cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 8g
Protein: 2g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
- You can use any type of dried fruit instead of dates, such as raisins or cranberries.
- If you don't like coconut, you can omit it or replace it with chopped nuts.
Variations:
- Add a teaspoon of cinnamon or ginger to the dough for a spiced version.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Replace the dates with figs or prunes for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too sticky, dust your hands with flour before shaping it into logs.
- Let the cookies cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle some chopped nuts or coconut flakes over the cookies for added texture.
Pairings:
Serve the cookies with a cup of tea or coffee for a cozy snack.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the cookies are too hard, you may have overbaked them. Reduce the baking time next time.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies properly to prevent foodborne illness.
Food history:
Buccellato is a traditional Italian sweet bread that originated in Tuscany. It is usually made with raisins, anise, and other dried fruits.
Flavor profiles:
These cookies are sweet and nutty, with a chewy texture from the dates and a hint of tropical flavor from the coconut.
Serving suggestions:
Serve these cookies as a dessert or snack with a cup of tea or coffee.
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Region: Italian