10 July, 2015
Fig biscotto
Fig Cookie: The cookies are a favorite at Christmas and wedding celebrations of many Sicilian-American and Sicilian families. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant.
- 1 1/2 lbs flour
- 1 1/2 tbsp Baking powder
- 3/4 tbsp Vanilla Extract
- 5 lg eggs
- 1/2 lb Lard
- 1/2 lb sugar
- 1/8 cup Water
- 3/4 lbs Figs
- 1/4 lbs Raisins
- 1/4 lbs Dates, pitted
- 1/2 lbs Almonds
- 1/4 lbs Candied fruit
- 1 tsp Cinnamon
- 1/2 tsp Pepper
- 1 oz Anise
- 1/2 tsp salt
- 1/4 lbs Brown sugar
- 1 whole Orange
- 3 oz Maraschino cherries
- 1 1/2 cup Sprinkles
- 1 1/2 cup Confectioners' sugar
- 1/2 cup Orange juice
- Boil figs and raisins with the brown sugar in 2 cups of boiling water for 15 minutes, save water.
- Grind figs, dates and raisins with almonds and whole orange.
- Add citrus fruit, cinnamon, pepper, anise, salt and cut up cherries.
- Add liquid from fruit.
- Take mixture, place on plastic wrap and make a bullet. Make filling ahead of time and keep in refrigerator for a couple of days to cure.
- Mix all dry ingredients.
- Melt shortening (lard).
- Add beaten eggs, grated orange zest (rind) and rest of dry ingredients. (Mix in orange juice for water).
- Knead until you will have a dough ball.
- To make bars, roll out dough to the thickness of pie crust.
- Take some of the fig mixture out of the bullet and make a little bullet that will be used to transfer to the dough.
- Cut into strips 3" wide, add filling in center and roll dough over it, sealing edges.
- Cut into 2" bars.
- Bake in a 375 degree oven for 25 minutes.
- To make frosting use mixture of confectionery sugar.
- Squeeze orange juice.
- Mix orange juice with sugar, mix until you get good consistency.
- Dip cookies on one side.
- Add sprinkles.
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Nutrition Facts
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