Cucidati Recipe

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Cucidati

• 2 eggs
• 1/4 c candied orange peel
• 1/4 c currants
• 3 1/3 c all-purpose flour
• 1/3 c confectioners' sugar for decoration
• 1 pinch salt
• 1/4 c golden raisins
• 1/3 c apricot preserves
• 1/4 tsp ground cloves
• 1/4 c toasted & sliced almonds
• 1/3 c milk
• 1/4 c toasted pine nuts
• 2 c dried figs
• 1 tsp baking powder
• 3/4 c lard
• 1/2 tsp ground cinnamon
• 1 c white sugar
• 1 egg
• 2 (1 oz) squares bittersweet chocolate, sliced
• 1 tsp instant coffee granules
• 1/4 c dark rum

• Step #1 FOR THE FILLING: Stem the figs & quarter them.
• Step #2 Place in a bowl & cover with boiling water; steep 10 mins.
• Step #3 Drain & chop coarsely in the food processor/blender.
• Step #4 Combine with yellow raisins, rum, apricot preserves, currants, candied orange peel, toasted sliced almonds, instant espresso coffee, toasted pine nuts, cinnamon, bittersweet chocolate, & cloves.
• Step #5 To prepare in advance, cover tightly with plastic wrap & keep at a cool room temperature or in the refrigerator up to 3 days.
• Step #6 FOR THE DOUGH: Combine the flour, sugar & baking powder in a bowl & stir this to mix.
• Step #7 Rub in the lard finely, leaving the mixture powdery.
• Step #8 Beat 2 eggs & milk to mix in a small bowl & stir in theto the flour mixture to form a dough.
• Step #9 Turn the dough out on a lightly floured surface & knead lightly a few times.
• Step #10 Wrap the dough in plastic & chill.
• Step #11 Divide the dough into 12 pieces & roll each into a cylinder about 12 inches long.
• Step #12 Flour the surface & the dough lightly & roll it into a rectangle about 14 inches long & 3 inches wide.
• Step #13 Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough.
• Step #14 Bring up the dough around the filling & pinch to seal.
• Step #15 Turn the filled sausage of dough over so that the seam is on the bottom & cut it into 3 1/2- to 4-inch lengths.
• Step #16 Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage.
• Step #17 Pull & twist carefully, holding the sausage at each end to open the slashes.
• Step #18 Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes.
• Step #19 Make an egg wash by beating the egg & salt together with a fork until it is loose.
• Step #20 Paint each shape with the egg wash.
• Step #21 Bake at 350 degrees F (180 degrees C) for about 20 mins, or until they are a light golden color.
• Step #22 Cool, dust with confectioners' sugar & store this in tins, between layers of wax paper.
• Step #23 .
• Enjoy the Cucidati I recipe

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