Italian fig cookie question

dogsnus said:

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 compare:

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
3/2 cup (50 gr) raisins
4/2 cup (30 gr) candied orange, diced
5/2 cup (50 gr) almonds, finely chopped 3 oz (85 gr) semi-sweet chocolate, cut into small dice
6/3 cup (100 gr) apricot preserve 3 tablespoons dark rum 1 teaspoon cinnamon powder
7/2 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.

anna maria <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

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

Quoted message said:

in my step-by-step newsletter in 2-3 weeks.

Thank you again. That's a wonderful recipe.

Terri

dogsnus said:

anna maria <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

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

Quoted message said:

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

anna maria <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

dogsnus said:

anna maria <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

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

Quoted message said:

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.

No need,Anna. I parsed it okay.

Quoted message said:

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.

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

dogsnus said:

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