recipe needed--Cuccidati
#12
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Hope these help.
http://www.foodnetwork.com/recipes/g...ipe/index.html
http://www.food.com/recipe/cuccidati...cookies-125801
http://www.foodnetwork.com/recipes/g...ipe/index.html
http://www.food.com/recipe/cuccidati...cookies-125801
Originally Posted by KimmieH
Does anyone have a really good/authentic/family recipe for Cuccidati? (Italian Fig Bars)??
My grandmother (from Scicilly) made the best ones...and of course she didnt use a recipe..and regretfully I never watched or wrote it down before she passed away.
I can google search a bunch...but just wondering if you have one that you swear by..or your family recipe you would be willing to share?
My kids want to bring back the tradition of her cookies...!
Thanks so much
Kim
My grandmother (from Scicilly) made the best ones...and of course she didnt use a recipe..and regretfully I never watched or wrote it down before she passed away.
I can google search a bunch...but just wondering if you have one that you swear by..or your family recipe you would be willing to share?
My kids want to bring back the tradition of her cookies...!
Thanks so much
Kim
#15
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would love it tella! let me know if you find it
Originally Posted by tellabella
I have a cookie that has figs in it a couple of years ago...it is not a bar though...you cut out circles, put a filling of figs, etc in it and seal it up like a little half moon...let me know if you would like it and I will see if I can dig it up...
#16
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Originally Posted by KimmieH
would love it tella! let me know if you find it
Originally Posted by tellabella
I have a cookie that has figs in it a couple of years ago...it is not a bar though...you cut out circles, put a filling of figs, etc in it and seal it up like a little half moon...let me know if you would like it and I will see if I can dig it up...
#17
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Well this taste of home one is what i went with.......delish! just like grandmas :) its a keeper & going in my special book!
What a coincidence. I receive Taste of Home newsletter and that was the feature recipe for today. If you can't get it from the site let me know and I will email to you.
Originally Posted by bobbie1
Originally Posted by KimmieH
Does anyone have a really good/authentic/family recipe for Cuccidati? (Italian Fig Bars)??
My grandmother (from Scicilly) made the best ones...and of course she didnt use a recipe..and regretfully I never watched or wrote it down before she passed away.
I can google search a bunch...but just wondering if you have one that you swear by..or your family recipe you would be willing to share?
My kids want to bring back the tradition of her cookies...!
Thanks so much
Kim
My grandmother (from Scicilly) made the best ones...and of course she didnt use a recipe..and regretfully I never watched or wrote it down before she passed away.
I can google search a bunch...but just wondering if you have one that you swear by..or your family recipe you would be willing to share?
My kids want to bring back the tradition of her cookies...!
Thanks so much
Kim
What a coincidence. I receive Taste of Home newsletter and that was the feature recipe for today. If you can't get it from the site let me know and I will email to you.
#18
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Location: new york state
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Cuccidati Cookies
For the filling:
2 large oranges (use entire orange)
2 cups golden raisins
2 cups cran-raisins
1 1/2 cups dried apricots
1 1/2 cups dried pineapple
6 to 10 dried figs (soaked overnight in water)
2 cups nuts: pecans, almonds, walnuts
2 cups of brandy, whiskey or combination
For the pastry:
5 cups flour
1 teaspoon salt
1 3/4 cup butter, chilled and cut into pieces
6 ounces cream cheese, chilled and cut into pieces
2/3 cup ice water
For filling, grind together the fruits and nuts. You can also add any other dried fruit you like. Add liquor, mix and refrigerate, covered. (Please note that I prepare this filling up to 1 week prior to baking. The longer the filling sits, the better it tastes.)
For pastry, sift together dry ingredients first and then add butter and cream cheese. Cut into flour. The mixture will resemble cornmeal in texture. Next add ice water. Mix gently until the dough can be formed into a ball. Set aside, cover and chill.
When ready to bake, preheat oven to 350. Roll out dough into a rectangle.
Take filling and spoon into pastry bag. Squeeze filling the length of dough, in a line about two inches from long edge. Fold dough over filling, then cut with pastry wheel to seal edge, and cut into small segments 2 to 2 1/2 inches long, sealing edges with pastry wheel during cutting.
Repeat. One rectangle of dough will make three or four strips of cookies, depending on how thick the bead of filling.
Bake at 350 degrees for 15-18 minutes until golden brown.
Frost with a powered sugar and milk frosting. (2 cups confectionary sugar whipped with1/3 cup milk and a tablespoon softened butter.)
Yield: About six dozen.
agalarneau
For the filling:
2 large oranges (use entire orange)
2 cups golden raisins
2 cups cran-raisins
1 1/2 cups dried apricots
1 1/2 cups dried pineapple
6 to 10 dried figs (soaked overnight in water)
2 cups nuts: pecans, almonds, walnuts
2 cups of brandy, whiskey or combination
For the pastry:
5 cups flour
1 teaspoon salt
1 3/4 cup butter, chilled and cut into pieces
6 ounces cream cheese, chilled and cut into pieces
2/3 cup ice water
For filling, grind together the fruits and nuts. You can also add any other dried fruit you like. Add liquor, mix and refrigerate, covered. (Please note that I prepare this filling up to 1 week prior to baking. The longer the filling sits, the better it tastes.)
For pastry, sift together dry ingredients first and then add butter and cream cheese. Cut into flour. The mixture will resemble cornmeal in texture. Next add ice water. Mix gently until the dough can be formed into a ball. Set aside, cover and chill.
When ready to bake, preheat oven to 350. Roll out dough into a rectangle.
Take filling and spoon into pastry bag. Squeeze filling the length of dough, in a line about two inches from long edge. Fold dough over filling, then cut with pastry wheel to seal edge, and cut into small segments 2 to 2 1/2 inches long, sealing edges with pastry wheel during cutting.
Repeat. One rectangle of dough will make three or four strips of cookies, depending on how thick the bead of filling.
Bake at 350 degrees for 15-18 minutes until golden brown.
Frost with a powered sugar and milk frosting. (2 cups confectionary sugar whipped with1/3 cup milk and a tablespoon softened butter.)
Yield: About six dozen.
agalarneau
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