| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Sicilian |
Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Flour |
| 3 |
c |
Confectioners sugar |
| 2 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shortening |
| 2 |
|
Egg yolks |
| 2 |
ts |
Vanilla |
|
|
Cold water, as needed |
| 2 |
lb |
Dry figs |
| 1/4 |
c |
Brandy or sweet vermouth |
| 1 |
c |
Applesauce |
| 1 1/2 |
ts |
Orange rind, finely chopped |
| 3/4 |
c |
Raisins, chopped |
| 6 |
oz |
Chocolate bits |
| 1 |
ts |
Allspice |
| 3/4 |
c |
Candied citron, chopped |
| 1/2 |
c |
Toasted almonds, chopped |
| 1/4 |
c |
Dark molasses |
| 1/2 |
c |
Walnuts, chopped |
| 1/4 |
c |
Dates, chopped |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Vanilla or almond extract |
| 1/2 |
ct |
Confectioners sugar |
| 1 |
|
Egg white |
|
|
Juice of 1/2 lemon |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
DOUGH
FILLING
ICING
Prepare Dough:
Combine flour, confectioners sugar, baking powder, and salt. Cut in
shortening; add yolks and vanilla. Blend and knead. If a little dry, ass
cold water a tablespoon at a time to form a pliable dough. Cut into four
parts, knead each well, cover and let rest 1 hour.
Prepare Filling:
Immerse dry figs in hot water for about 5 minutes, drain, remove stem and
chop. Mix with all other filling ingredients and refrigerate 1-2 hours.
Prepare Icing:
Blend all ingredients together to form a soft icing.
Finish:
Roll out dough to a rectangular sheet to 1/8-1/4" thickness. Cut into
strips 4" wide. Place filling along edge of strip to about 1 1/2-2" to the
edge. Roll dough over to form a tube. Press edges together. Cut diagonally
into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do
not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until
golden in color. Spread icing on warm cookies; return cookies to oven for a
few minutes to set and dry icing.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
23, 1998
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