dogsnus wrote:

> What exactly is the desired consistency of the dough
> supposed to end up as?
> Bread-like or more sugar cookie like?
>
> I ended up putting it back into the fridge
> until I can figure this out, because
> it sure doesn't handle very well the way it is.
> It sticks too much and falls apart when I try to
> hand roll it over the filling.
>
> Terri

terri: after i do it i wrap it up and place it in the fridge while i
prepare the filling. when i am ready to prepare the cookies, if i see
that the dough warms too much i cut it in 10-12 pieces and i take out
one at the time to make the fig rolls. work it fast. if you heat the
dough will become inconsistent. BTW i am planning to publish this recipe
in my step-by-step newsletter in 2-3 weeks.

Ciao, Anna Maria


www.annamariavolpi.com


here is my recipe for you to compa

BUCCELLATI
(cucciddati)
fig cookies

for the dough
4 cups (560 gr) flour
2/3 cup (150 gr) sugar
1 teaspoon baking powder
1 teaspoon salt
16 tablespoons (220 gr) butter
4 eggs

for the filling
12 oz (340 gr) dried figs, finely diced
1/2 cup (50 gr) raisins
1/2 cup (30 gr) candied orange, diced
1/2 cup (50 gr) almonds, finely chopped
3 oz (85 gr) semi-sweet chocolate, cut into small dice
1/3 cup (100 gr) apricot preserve
3 tablespoons dark rum
1 teaspoon cinnamon powder
1/2 teaspoon cloves, ground

for the egg wash
2 eggs
pinch of salt

preparing the dough

Place the flour, sugar, baking powder, and salt in the bowl of a food
processor fitted
with a metal blade. Run the blade a few times to mix.
Add the butter to the bowl and pulse to combine.
Add the eggs, and run the blade until forming a consistent dough.
Transfer the dough to a floured work surface, and wrap in a plastic foil.
Place in the refrigerator.

preparing the filling

Place the figs in a saucepan, cover with water, and bring to a boil.
Drain thoroughly
and cool to room temperature.
In the bowl of a food processor fitted with a metal blade, combine the
figs, raisins,
candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and
cloves.
Pulse the blade until a smooth compound is obtained.

assembling the cookies

Preheat oven to 350 F (180 C).
Prepare the egg wash by beating the eggs with a pinch of salt.
Remove the dough from the refrigerator, and unwrap it on a floured work
surface.
Add a small quantity of flour. Knead the dough to make it soft and
smooth. Cut the dough into 10–12 pieces.
Flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
Brush the egg wash on the dough.
Place approximately 1/3 cup of filling in the center of the rectangle
lengthwise.
Take one edge of the dough and bring it over the filling to form a roll.
With the palm of your hands roll the cylinder to make it even.
Cut the roll into 4–5 pieces approximately 3–4 inch (8–10 cm) long. Set
them aside.
Continue forming the rolls until all the dough and the filling are used.
Using a sharp knife, cut 4–5 incisions on the surface of the rolls.
Transfer the rolls to 3 cookie pans lined with parchment paper. Brush
the surface of the buccellati with the remaining egg wash.
Bake for about 20 minutes or until golden. Transfer onto racks to cool.

dogsnus wrote:

> anna maria > wrote in
> :
>
>
>
>>terri: after i do it i wrap it up and place it in the fridge while i
>>prepare the filling. when i am ready to prepare the cookies, if i see
>>that the dough warms too much i cut it in 10-12 pieces and i take out
>>one at the time to make the fig rolls. work it fast. if you heat the
>>dough will become inconsistent.
>
>
> Thank you. So it appears I've got the consistency right and it
> is more like sugar cookie dough than bread dough.
>
>
> BTW i am planning to publish this recipe
>
>>in my step-by-step newsletter in 2-3 weeks.
>
> Thank you again. That's a wonderful recipe.
>
> Terri

i am sorry i didn't give you a direct answer to your question.
yes, the dough is definetly more like butter cookies.
if you want to see the step-by-step recipe check back my website around
mid january or enroll to my newsletter and i will announce the day of
publication.

ciao, anna maria


www.annamariavolpi.com

dogsnus wrote:


>
> Sounds fun.
> The next time I make these, I've got to concentrate
> on making them look like the ones my husband's Grandmother Conchetta
> used to make.
>
> I got the taste right as he remembers it, but not the right
> appearance.
> It was fun, but a bit more labor intensive than I anticipated.
>
>
> Terri

the appearance is kinda tricky if you don't see it done is difficult to
explain.
once you do the cookies they are like little "cannelloni" filled with
the fig paste. then you make 3-4 cuts on the surface transversally to
open them up. eventually you can give them a shape of a horseshoe, or
they can be cut at the 2 extremities to make like an "x" shape. that is
why i want to publish the pictures. even on my book the illustrations
are not enough.

you know what, send me an e-mail and i will send you some pics so you
don't have to wait until january.

ciao, anna maria


www.annamariavolpi.com