CUCIDATI - FIG-FILLED COOKIES

CUCIDATI - FIG-FILLED COOKIES Pasta Frolla: 4 cups all-purpose flour 2/3 cup sugar 1 teaspoon baking powder 1 teaspoon salt 2 sticks cold unsalted butter, cut in small pieces 4 large eggs

Fig Filling: 1 12 oz jar (about 2 cups) dried Calimyrna figs 1/2 cup raisins, currants or chopped dates 1/3 cup candied orange peel, minced 1/3 cup whole almonds, chopped 3 oz semi-sweet chocolate mini chips 1/3 cup apricot preserves 3 tablespoons Myers rum 1 teaspoon instant coffee espresso coffee granules 1/2 teaspoon cinnamon 1/4 teaspoon cloves

Egg Glaze: 1 large egg, well beaten pinch of salt nonpareils

Line several baking sheets with parchment paper. To make the dough, in a food processor, combine flour, sugar, baking powder, and salt. Pulse several times. Add the butter and mix until powdery. Add eggs; pulse til a ball forms. Shape dough, using lightly floured hands, into a 1-inch thick square and wrap in plastic wrap. Refrigerate.

To make the filling, wash figs, remove stems and dice. Place the figs in a large pyrex measuring cup and cover with water. Microwave until boiling, then allow to sit in hot water for 15 minutes; drain and allow to cool.

Mix cooled figs with remaining filling ingredients. Process in food processor until fine; remove from food processor and set aside.

Preheat to 350°F.

On a lightly floured work surface, roll dough into a log shape. Slice into twelve pieces.

Flatten each into a rectangle 3x12-inches long. Brush with egg wash on each piece; place 1/2 cup filling evenly over the strip of dough. Form the dough around the filling, enclosing it. Pinch together the edges of the dough firmly to seal. Using your hands, gently roll the filled log of dough between your palms until it reaches a 15-inch length. Slice this length into 3-inch pieces.

Using the point of a sharp knife or razor to slash six or eight diagonal cuts into the top of each filled dough piece.

Arrange cookies on baking sheet, 1 1/2 inches apart. Shape each cookie into a curved horseshoe shape. Brush with egg wash and sprinkle lightly with nonpareils.

Bake until the cookies are lightly golden in color (about 20 minutes) then cool on wire racks, or until they are a light golden color. Cool on wire racks.

Cool completely, then store in an airtight container or wrap tightly and freeze.

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