Ingredients
For the Dough:
- 4 cups all-purpose flour (spooned and leveled)
- 1 cup superfine sugar
- 17 tablespoons cold unsalted butter, cubed
- 2 large eggs
- 1/2 teaspoon baking powder
- Zest of 1 orange
- Pinch of salt
For the Filling:
- 2 cups dried figs
- 2/3 cup raisins
- 1/3 cup candied orange peel
- 1/4 cup pine nuts
- 1/4 cup almonds
- 1/2 cup walnuts
- 1/3 cup orange marmalade
- 1 tablespoon Marsala wine
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- Pinch of salt
For the Icing:
- 1 cup powdered sugar
- 1 large egg white
- 1 teaspoon lemon juice
- Sprinkles (optional)
Instructions
- Make the Dough: In a large bowl, combine flour, sugar, baking powder, salt, and orange zest. Cut in cold butter until the mixture resembles breadcrumbs. Stir in eggs and knead into a smooth dough. Divide in half, wrap in plastic, and chill for 30 minutes.
- Make the Filling: Soak figs in warm water for 30 minutes, then drain and pat dry. In a food processor, pulse nuts, cocoa, cinnamon, and salt to large crumbs. Add figs, raisins, candied peel, marmalade, and Marsala, blending until smooth. Combine with the nut mixture.
- Preheat oven to 350°F. Roll one portion of dough into an 8×13-inch rectangle. Place half the filling along the edge and roll into a log, sealing the seam. Slice into 1-inch cookies and place on a parchment-lined baking sheet.
- Bake for 20 minutes. Repeat with remaining dough and filling. Cool on a wire rack.
- Make the Icing: Whisk egg white, lemon juice, and powdered sugar until glossy. Dip cookies and top with sprinkles. Let set for 2 hours.
Attribution: This traditional Sicilian cookie is my husband’s Nonna’s holiday specialty. It’s a family favorite!