Sicilian Fig Cookies - YUM!
- Thread starter PapaFig
- Start date
TorontoJoe
Administrator
These are a staple in my home
They're knee-buckling good.... Now I need to go get one that I froze to save.....
They should not have chocolate though... It's fig and raisin.
TorontoJoe
Administrator
I'll post a proper Parlemitano recipe this weekend....I think I already posted it... but I'll look.
If you're into deep south Italian soul food... remind me and we can talk Arancini
If you're into deep south Italian soul food... remind me and we can talk Arancini
TorontoJoe
Administrator
I did post them before on another thread. My mothers recipe
Cuccidati
-Dough
4 cups pastry flour
1/2 stick lard (or shortening)
2 eggs
1 cup sugar
2 tablespoons baking powder
Lemon zest
Vanilla
3 tablespoons milk
make the dough and then roll into balls and flatten them and then stuff with the filling then and fold over and pinch the edges
:
the filling has to be cooked on stove top a little bit with a touch of water just to soften
-Filling
Dried figs cut up
Raisins
Bit of sugar to taste
Cinnamon
Lemon zest
Into oven heated to 175 (350F) for 10-15 minutes
-After
Drizzle with icing sugar lemon juice mix (very little lemon juice. Barely liquid)
Add sprinkles
-Enjoy!
Cuccidati
-Dough
4 cups pastry flour
1/2 stick lard (or shortening)
2 eggs
1 cup sugar
2 tablespoons baking powder
Lemon zest
Vanilla
3 tablespoons milk
make the dough and then roll into balls and flatten them and then stuff with the filling then and fold over and pinch the edges
:
the filling has to be cooked on stove top a little bit with a touch of water just to soften
-Filling
Dried figs cut up
Raisins
Bit of sugar to taste
Cinnamon
Lemon zest
Into oven heated to 175 (350F) for 10-15 minutes
-After
Drizzle with icing sugar lemon juice mix (very little lemon juice. Barely liquid)
Add sprinkles
-Enjoy!
goodnessatlanta
Well-known member
This is yummy. Thank you for sharing.
bushdoctor82
Well-known member
This post and your previous post with pictures are giving me an idea for Easter. We typically make (sometimes buy) a variety of pierogies for Easter Dinner, including lekvar. It seems nobody under the age of 75 cares for them, but if I substitute lekvar with figs…
TorontoJoe
Administrator
We make these at Easter. I couldn’t find an English video. Called “pupi con l'uovo”. Egg Puppets…. Loses something in translation
Thank you for sharing!!!
Figgerlickinggood
Well-known member
looks delicious. guess we should see a picture of you and your family holding them up real soon thenWe make these at Easter. I couldn’t find an English video. Called “pupi con l'uovo”. Egg Puppets…. Loses something in translation
4evercurious
Well-known member
I have seen dates and raisins used in the family, but I am pretty sure raisins are the more traditional. The ones I baked as a girl were definitely for St. Joseph's feast day, which is March 19th, so definitely Springtime and around Easter. Some for the alter and the rest for us!
TorontoJoe
Administrator
Are you talking Sicilan tradition? Both raisin and fig were a staple for us.
I make cuccidatti every chance i get..... now only when my neice visits. she is the keeper of our baking culture.
I make cuccidatti every chance i get..... now only when my neice visits. she is the keeper of our baking culture.
Figgerlickinggood
Well-known member
Joe just two questions, how much figs and how much raisins? 1 cup, 2cups etc. equal amounts each or more of one than the other?
TorontoJoe
Administrator
If I recall, it's roughly 2 parts dried figs to 1 part dark raisins by volume. So 2 cups fig 1 cup raisin etc...
Also, you can make a big batch. These freeze very well.
Figgerlickinggood
Well-known member
Grazie Grazie
TorontoJoe
Administrator
Oops! I’m sorry. It got it backwards. It’s actually 2 rasin and one fig.
TorontoJoe
Administrator
I like to go a bit heavier on the fig though
4evercurious
Well-known member
Yes, absolutely! My Creole grandfather did business with Sicilian folks back home before either of our groups were particularly viewed favorably. As a result, he loved to take my grandmother throughout Italy and onto the island every few years. I get my love of regional Italian cuisines, wines, and opera from them. I am planning a trip next year!