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Cucciddatini - Sicilian Christmas Cookies

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Created by francesca, Date Added: Thursday, 13 January 2011
Average User Rating (out of 4)vote imagevote imagevote image / 4 2 Users Voted

Buccellato, in dialect "cucciddatu" is a traditional dessert for the Christmas period prepared throughout the island and became a cornerstone of Sicilian cuisine. Usually in the form of ring is also packaged in smaller forms: cucciddatini, stuffed cookies. The ingredients, may vary from place to place, consisting of four different things: dried figs, almonds, walnuts, hazelnuts and pistachios. In addition, the combination with other products such as lemon, orange, cinnamon, vanilla and honey give this dessert a place of honor among the others and marks a contrast with the traditional panettone and pandoro which originated in northern Italy.

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Key Ingredients
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  • 17.5 Oz (500gr) of flour 00
  • 5.30 Oz (150gr) of sugar
  • 5.30 Oz (150gr) of margarine
  • 0,17 Oz (5gr) of Baking Powder
  • 4-6 tablespoons honey
  • 14.10 Oz (400 gr) of dried figs
  • 1.76 Oz (50 gr) almonds, peeled and coarsely chopped
  • 1.76 Oz (50 gr) chopped walnuts
  • 1.76 Oz (50 gr) of roasted hazelnuts, coarsely chopped
  • 1.76 Oz (50 gr) pistachios
  • 1.76 Oz (50 gr) of dark chocolate
  • A packet of vanilla
  • Zest of one lemon
  • Zest of one orange
  • A small stick of cinnamon powder
  • 3-4 teaspoons of cloves very finely divided
  • tiny coloured sugar balls
  • Powdered sugar
  • 2-3 tablespoons Marsala



  1. For the stuffing:
  2. Place figs in a bowl with marsala and chop them with a food processor, then cover with plastic wrap and set aside.
  3. Coarsely chop almonds, walnuts, hazelnuts and pistachios.
  4. Add the lemon and orange zest, cinnamon and cloves minced well.
  5. Add the figs in a saucepan and mix 2-3-tablespoons of honey.
  6. Cook it for a few minutes, incorporating a couple of tablespoons of water.
  7. When the filling gets very cold, add chocolate into small pieces and set aside.
  8. Prepare the dough
  9. Mix flour with sugar, margarine, 2-3 tablespoons of honey, vanilla, baking powder and water as much as necessary to obtain a homogeneous and consistent mixture.
  10. Wrap the dough in plastic film and let rest in refrigerator for about 30 minutes.
  11. Roll out the dough, but  not too thin and cut into rectangles of 4 x 2 inches
  12. Put a spoonful of filling in the center of each rectangle and wrap the dough around itself to form the rolls.
  13. Score the surface in 2 - 3 points and bend slightly each piece like an arch (if you wish, you may not bend).
  14. Put the tiny coloured balls on a plate and lay the cucciddatini from the top, so they will remain stuck.
  15. Put the cucciddatini on a baking sheet lined with parchment paper and bake at 390°F (200celsius) for 30-40 minutes.
  16. Let cool and then sprinkle with powdered sugar.

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Review by Mary2 , Saturday, 22 February 2014 vote image
Don't understand the instructions. Do you cook the figs with everything else?
Review by rossella rago , Wednesday, 22 October 2014 vote imagevote imagevote imagevote image
Yes the the instructions do say to cook the figs with everything else. :)

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