Recipe

Dolce Di Fichi - Fig Cookies Recipe

	Deliathecrone / All my dishes 1 year, 7 months ago As a child, I called these Sweet Ravioli, and never could get the filling right when I started to try. This is Adriana's Recipe and it's perfect. Prep:15m Cook:30m Servings:30	Deliathecro
	different delicious traditional sicilian

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Ingredients

1 kg (2 1/4 pounds, 2 pound bags + 1 cup) the best flour

1 pound 10 ounces (650 grams) dried figs

1 3/4 cups (350 grams) sugar

11 ounces (375 grams) rendered lard

1/4 pound (100 grams) raisins

1/4 pound (100 grams) blanched toasted almonds

1 teaspoon vanilla extract or 1 packet vanillin

Some bitter chocolate

The zest of a lemon

The zest of an orange

The zest of a tangerine

1/2 cup espresso coffee

1 teaspoon honey

A handful of diavulicchi (colored sugar sprinkles)

Directions

Begin by preparing the filling:

Grind the figs, citrus zest and almonds together, then put them in a bowl and add to them the raisins, chocolate, coffee and honey. Mix well and let rest, covered.

Soften the lard by kneading a little hot water into it and combine it with the flour to obtain a dough, working in the sugar and vanilla too.

Roll out the dough and cut it into pieces large enough to be folded over balls of filling.

Once the filling is in the dough, take a sharp knife and trace zigzag geometric patterns in the dough, so that when the cookies bake the dough will pull back, revealing the filling below.

As soon as they are done, brush them with lightly beaten egg yolk and sprinkle them with diavulicchi, to heighten the chromatic effect.

Baking temperature of 360-degrees F (180-degrees C), bake them until light golden.

NOTE: the cooking time listed here is an ESTIMATE!!! Watch them carefully.

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