BUCCELLATI - Sicilian Christmas Cookies

Cookies unit 40 / 45 

Ingredients 

For the biscuits:

  • 500 gr Soft Flour type 0 Bio

  • 110 gr fat, strutto 

  • 120 gr Brown sugar 

  • 1 tsp of Vanilla pod 

  • 10 gr of dried Yeast for desserts

  • 1 unit of organic Lemon zest 

  • 230 gr approx of mineral Water

For the filling:

  • 1 unit of 266 ml Marmalade jam (I used a very thick, jelly, Blood Orange jam)

  • 100 gr of Dark Black Chocolate (70%)

  • 125 gr of dried Figs

  • 120 gr of a mixture of Pistachio / Almonds and Hazelnuts 

For the glaze:

  • 1 Large Egg white 

  • 250 gr of icing Sugar

For the decor:

  • 1 to 2 tablespoons colored sprinkles (optional)

  • 1 to 2 tablespoons of crushed pistachio 

METHOD:

  • Rub the fat into the flour mixture (or pulse in a food processor) until it resembles breadcrumbs. Add the rest of the other ingredients and combine them all together before adding the cold water, a little at a time, until it comes together. Cover them under a ceramic bowl to rest at least until you prepare the filling.

  • Chop the dark chocolate finely and place the mixture of nuts in the food processor - but leave them a little rough; don't go so far as to turn this into a paste too. Add to the chopped figs, along with the rest of the filling ingredients. Combine well with marmalade jam and chill in the fridge for 30 mins

  • To assemble: Cut the dough like you would cut 4 smaller portions and work one portion at a time (keeping the others covered). Roll out the dough on a lightly floured surface like you would roll pasta dough trying to give a long rectangle shape, no more than 2 mm thick and cut them into a 4 by 5 fingers length. Place the filling at the beginning of the rectangle, thin log shape. Roll the pastry around it to enclose completely, overlapping the dough just a little bit. With your hands seal the edges and tighten and lengthen the log ever so slightly. Cut the log with diagonal cuts. 

  • Prepare a baking sheet lined with baking paper. Place cookies on a baking sheet and bake at 180º C for about 15 to 20 minutes, or until the pastry is just beginning to turn golden (you know your oven best!). Remove from the oven and let cool.

  • In the meantime, prepare the glaze (if using). With an electric fork, beat the white until they become frothy and thick. Pour the amount of sugar into a sifter and add it all into the mixture. Then with a fork OR spatula mix it until perfectly smooth. Spoon or brush the glaze over the tops of the cookies and put them back in the oven for 5 mins or until the glaze feels dry and set. Remove them from the oven and decorate them with a pinch of chopped pistachios or colored sprinkles by helping yourself with a bit of water. 

This is a revisited version, tell me if you like them!

FULL VIDEO HERE

Don’t forget to share, like and comment it and mainly make your own. I can’t wait to see your delicious creations!


A Taste Of SicilyAlessandra LauriaA Taste Of Sicily, Cookies, Christmas, Dough