Updated! Cucidati Sicilian Christmas Cookies

Directions

• Dump the flour on a board and make a large well in the center. Make sure the rim of the well is thick enough so the egg stays in the center. Pour the sugar and salt into the well and then add the butter and vanilla. Lastly, crack the egg into the butter. Using your fingers, smoosh together the egg, sugar, vanilla, and butter until well mixed. Little by little, begin incorporating the flour into the center and, still using your fingers, press the flour into the butter/sugar/egg mixture. Continue to gather the flour into the mixture until it is all incorporated. Take your time and go gently because it will allow the egg and butter to hydrate the flour, thus making a soft dough. Take your time and gently press, do not knead, until a uniform dough is formed. Again, don’t overwork the dough.
• Divide the dough into 4 even pieces, shape each into a log shape and refrigerate at least 30 minutes or overnight.

• For the filling: Using a food processor, pulse almonds and then figs to form a coarse mixture. In a saucepan, add the processed almonds and figs, then the raisins, honey, and cinnamon and stir until well blended. Turn the burner on low and add the cocoa powder. Heat very slowly, stirring constantly until the mixture forms a thick paste. Careful to keep the heat on very low. Remove from heat, scoop into a bowl, and let cool.
• To make the cookies: Place one of the pieces of dough on a well-floured board, and roll out to about 13 inches long and 4 inches wide.
• Place a cylinder of filling onto the center of the piece of dough and roll it up like a hot dog in a bun. Seal the edges by spreading a bit of water along the edge and gently pressing the edge of the dough to seal. Brush with egg wash, or If using frosting, wait until after the cookies are baked and cooled.
• Using a sharp knife, cut the dough-covered log into 1-inch pieces. You might need to clean off the knife now and then as some of the filling might stick to the side of the knife.
• Place the Cucidati on a greased or parchment-lined cookie sheet.
• Bake at 350 F for 20 minutes or until golden. To make the icing: In a small bowl, add 1 cup powdered sugar. Then a bit at a time, add 2-3 Tablespoons of milk. Whisk until a smooth icing is formed. It should be the consistency of thin pancake batter. Substitutions: Replace one Tablespoon of milk with the liqueur of your choice, for example, Luxardo, Cointreau, or Limoncello. Cucidati will keep in an airtight container for several days. Buon Appetito and Happy Holidays to you and yours! Buon natale!