How to make it

  • For the fig filling:
  • Grind together the raisins, figs and dates.
  • Place in a saucepan and add 1/2 cup sugar, 1/2 cup water, and the fresh lemon juice.
  • Stirring constantly, cook on medium-low heat until thickened (about 5-10 minutes).
  • Let cool to room temperature.
  • For the dough:
  • In a large mixing bowl, cream together the shortening and one cup of sugar.
  • Add the eggs one at a time, and mix thoroughly.
  • Stir in the heavy cream, vanilla and anise.
  • In a separate bowl, mix together the flour, baking soda and salt.
  • Gradually add the flour mixture to the cream mixture.
  • Once combined, wrap dough in waxed paper and chill in refrigerator for several hours or overnight.
  • To assemble Buccellati:
  • Preheat the oven to 400 degrees.
  • On a floured board, roll out the dough as thinly as possible into a long, narrow rectangle.
  • Spread the fig mixture over the dough, and seal the ends so that you have a long tube.
  • Make little cuts diagonally across the "sausages" to allow the filling to peek through when it's cooked.
  • Cut into small pieces, place onto greased baking sheets, and bake for 8-10 minutes until lightly browned.
  • Cool on wire rack.
  • Decorate with royal icing and red and green sugar.

Reviews & Comments 1

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    " It was excellent "
    juliecake ate it and said...
    Absolute heaven! I just can't get enough of those delightful figs! Thanks so much for sharing this fabulous recipe! j
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