Saturday, February 25, 2012


I  came across these after my first trip to Sicily where I bought a cookbook that has a version of that produces one huge ring that looks like these on steroids.  Looking online for other recipes and more info, I discovered that a smaller version exsited and have been making them each year since.  
Confession: I don't roll the dough out and cut rectangles.  I take about 1 tablespoon of dough, roll into a "snake" and roll that into a rectangle.  But do as you wish...


12 oz figs
> 1/2 cup raisins
> 1/2 cup toasted almonds
> 1/2 cup toasted walnuts
> 2 tablespoons finely chopped orange peel
> 1 teaspoon ground cinnamon
> 1 teaspoon ground cloves
> 4 oz semisweet chocolate, chopped
> 1 cup honey
> 1/2 cup Marsala
> 5 cups flour
> 3/4 cup sugar
> 3/4 cup shortening or lard
> 6 tablespoons butter
> 2 eggs
> 2 egg yolks
> 3/4 cup white wine
> 1 cup powdered sugar
> 2 tablespoons lemon juice
> Colored candied sprinkles 
> Chop fruits and nuts and add spices, chocolate, honey and
> Marsala and let stand overnight in the refrigerator.
> Mix flour and sugar and cut in fats.  Add eggs, yolks,
> wine and mix until incorporated.  Wrap in plastic and
> refrigerate for a few hours or overnight.
> Roll out dough about 1/8-inch thick and cut into rectangles 6x2.5 inches.

> Place some of the filling down the middle of  each and close it pinching the
> edges.  Join ends together to make a circle.  Snip
> cuts half way through in several places.
> Bake on greased (or parchment paper covered) baking sheets
> in 375F oven for 
> 20 minutes.
> Let cool on rack.
> Make an icing of the powdered sugar and lemon juice and
> brush on each cookie followed immediately with sprinkles.

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