Sicilian Buccellati Cookies

500 grams (4 cups) all-purpose flour

100 grams (½ cup) sugar

125 grams (4.4 oz) lard or butter

2 eggs

½ tsp vanilla

8 grams (1 tsp) ammonium bicarbonate or baking powder

30 ml (⅛ cup) milk, or as needed

300 grams (2 cups) dried figs, minced

100 grams (1 cup) walnuts, toasted and finely chopped

130 grams (1 cup) almonds, toasted and finely chopped

70 grams (½ cup) pistachios, toasted and finely chopped (all nuts should be toasted at 350F for 8-10 min and cooled)

200 grams (8 oz jar) orange or tangerine marmalade 300 ml (1 ¼ cups)

mosto cotto, or ½ cup molasses thinned with white wine

320 grams (2 cups) confectioners sugar

Juice of 1-2 lemons

Colored sprinkles, for decoration

By hand or in a mixer, mix the dough ingredients together to obtain a soft, smooth dough similar to the one for fresh pasta. You should be able to knead and roll it on a work surface without it sticking. Wrap in plastic or parchment and place in the fridge for at least 30 minutes.

Roughly chop the toasted nuts and then transfer them to a food processor. Blend until fine. Pour out into a large bowl.

Mince the figs by hand and add to the bowl with the nuts. Add the orange marmalade and mosto cotto and mix well.

Pour into a large pan and cook over low-medium heat for a few minutes, constantly stirring, until the figs soften and the mixture thickens.  Tip out into another bowl or pan and allow to cool completely.

Preheat the oven to 180°C (350 ℉).

Working in pieces, roll the dough into a very thin rectangle, about 2-3 mm (¼ inch) thick.

Fill a pastry bag fitted with a wide tip with the fig filling.

At a distance of about two fingers from the dough’s edge, pipe a line of filling almost to the end, then fold the edge of the dough over to enclose the filling.

Gently roll the “rope” so the seam side is facing down and press to seal. Cut into 7 cm (3 inch) “ropes”. With the help of a bench scraper, move the cookies to the parchment lined baking sheet.

With a sharp paring knife or small scissors, make several angled slits, gently pulling the slits apart to open the cookie into a fan shape.

Repeat with the remaining dough and filling.

Bake until the cookies are slightly golden, about 20 minutes.

While the cookies cool, whisk together the confectioners sugar and enough lemon juice to achieve a smooth but thick consistency.

Once the cookies are completely cooled, dip them into the glaze and decorate with colored sprinkles.