Cucidati II Recipe - Allrecipes.com
Cucidati II Recipe
  • READY IN hrs

Cucidati II

Recipe by  

"This takes some time to prepare, but is well worth the work. I looked years for this recipe for my father-in-law. After many tries, I found the one that reminded him of his grandmother's Christmas cookies."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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  • PREP

    1 hr
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.
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Reviews More Reviews

Dec 12, 2002

Better than my mother's recipe. The dough handles very easily, although I had to make a double batch of dough to accomodate all the filling.

 
Oct 28, 2007

This is a great recipe.but I found that there was to much filling for the dough so double the dough recipe I searched for years for this recipe for my mom because her grand mother used to make them but had no written recipe unfortunately my mother passed away before I could make them for her-Now I make them every Christmas for my family and friends I make hundreds of them there is just one thing I change Instead of rolling them in logs I cut out rounds or trees or stars place filling in the center and place another shape on top and crimp edges That was how my mother remembered my great grandmother making them. Then I make a icing glaze and brush the baked and cooled cookies sprinkle with colored Jimmies to make them festive

 
Aug 22, 2011

I have made this twice now, excellent recipe. 4 stars only because I had to make another 1/2 batch of dough. I subbed 1/2 cup unsweetened cocoa pwder for the chips-the texture and taste was better for us. These freeze great and taste better the longer they sit

 
Dec 19, 2004

Great recipe. My father is 100% Italian and he said these are just as good as his mothers. I had to double the dough but no bid deal. Also, 8 minutes in my oven was perfect.

 
Jan 06, 2008

a great recipe. I chilled the pasta after it was prepared and easier to work with. the second time I double the pasta recipe as to use the filling. brought back many happy memories. consigliatissimo!!!!

 
Dec 17, 2007

Just like my grandmother from Sicilys recipe. The beauty of this recipe is that you can substitute raisins with currants etc etc. I added a heaping cup of extra strong hot coffee to the recipe. One problem- I hade to quadruple the dough amount. How thick are you making things. Also, cucidati is Sicilian for bracelet.

 
Oct 08, 2008

Delicious! The obly thing: It makes double the filling, so you either need to cut the filling in half or make double the dough. Thanks for a great recipie!

 
Mar 25, 2008

Yum. I dislike ratings from reviewers that chance recipes, however this is the perfect recipe to alter - and I'm sure it would be yummy as written... so, 5 stars is called for here. This was exactly the sort of filled cookie recipe I was looking for to use up dried figs. I didn't have all the called for innards the first batch, and I've now made these three times - each batch with different stuffing. I live in Italy now, so there are scads of dried figs during the winter. I always used the figs, but I find I have to chop them with a knife before I put them in the processor with the other ingredients. They are so stiff and sticky that they just create a jam before the blade has made three complete revolutions. I don't measure, so it's figs, something jammie like apricot or orange marmalaide (we have bitter orange here, and that's wonderful), honey (maybe 1/4 cup), orange juice (or our orange, lemon, carrot - just a splash), maybe some craisins or raisins, dried apricots, walnuts or pecans. I pulse everything, but it stays chunky. Add it in the proper stages so that none of it really gets pasty. Also, I don't use the whole amount of sugar in the dough, and I use butter vice some other anything called shortening. I roll the dough out in a large rectangle, about 12 inches wide by however long it needs to be to be about 1/4 inch thick. I cut three strips 4 inches wide, divide the filling by three, lay 1/3 down the center of each of the strips of dough, then I just ra

 

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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