Sicilian Christmas Cookies, known as Buccellati, are a delightful treat filled with rich flavors and textures that celebrate the holiday spirit. With a combination of dried fruits, nuts, and a sweet pastry, these cookies embody the festive spirit of Sicily. They are not only delicious but also carry cultural significance, making them a beloved dessert during the holiday season. Let’s dive into the recipe and create your own batch of these mouth-watering cookies!
Ingredients
- 5 dried figs
- 50 g shelled walnuts (1.8 oz)
- 50 g almonds (1.8 oz)
- 40 g dark chocolate (1.4 oz)
- 30 g raisins (1 oz)
- 1 teaspoon bitter cocoa
- 60 g orange or peach jam (2.1 oz)
- 60 g acacia honey (2.1 oz)
- 50 to 60 g sugar (1.8 to 2.1 oz)
- 250 g all purpose flour (8.8 oz)
- 1 egg
- 60 g sugar (2.1 oz)
- 70 g brown sugar (2.5 oz)
- About 80 g lard or butter (2.8 oz)
- Milk as needed
- 1/2 teaspoon baking powder
- A pinch of food grade ammonia
- Powdered sugar for dusting
Directions
Prepare the filling:
- Soak the raisins and dried figs in warm water to rehydrate them for about 30 minutes.
- Chop the rehydrated figs into small pieces and place them in a mixing bowl.
- Add the rehydrated raisins, chopped almonds, and walnuts to the bowl.
- Chop the dark chocolate into small chunks and add it to the bowl.
- Incorporate the bitter cocoa, honey, sugar, and jam into the mixture.
- Mix everything well until fully combined, setting aside for later.
Prepare the shortcrust pastry:
- In a food processor, combine the all-purpose flour, egg, sugar, brown sugar, lard or butter, baking powder, and a pinch of food-grade ammonia.
- Process the mixture until a dough forms. If it’s too dry, add milk gradually until the dough holds together.
- Wrap the dough in cling film and refrigerate for at least one hour.
- Once the dough has rested, roll it out on a floured surface to achieve a rectangle about 3 mm (1/8 inch) thick.
- Spread the prepared fig and nut filling evenly over the dough rectangle.
- Carefully roll up the dough from one long side to form a log and pinch the ends to seal.
- Cut the log into slices approximately 2 to 3 cm (about 1 inch) thick.
- Arrange the buccellati slices on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes, or until the pastry is golden.
- Remove from the oven and allow them to cool completely. Once cooled, generously dust the buccellati with powdered sugar before serving.
Prep time: 1 hour (plus resting)
Cook time: 20 minutes
Total time: 1 hour 20 minutes
Servings: 20 cookies
Nutrition: Approximately 135 calories per cookie (this is a rough estimate and can vary).
How to serve
Sicilian Christmas Cookies are best enjoyed fresh but can also be stored in an airtight container for up to a week. Serve them as a delightful dessert during your holiday gatherings or alongside a warm cup of coffee or tea. For a festive touch, you can add a sprinkle of additional powdered sugar before serving.
FAQs
1. Can I use other dried fruits in the filling?
Yes, you can substitute dried figs or raisins with other fruits such as dried apricots or dates for varied flavors.
2. How should I store the cookies?
Store the cookies in an airtight container at room temperature to keep them fresh for about a week.
3. Can I freeze Sicilian Christmas Cookies?
Yes, you can freeze the cookies for up to three months. Make sure to place them in a freezer-safe container or bag to prevent freezer burn.