About this recipe: The sweet, chewy filling of these fig-filled biscuits is made of dried figs, sultanas, almonds and cinnamon. A pinch of black pepper adds a secret something that truly makes these biscuits special.
Drizzle these biscuits with a simple icing sugar icing if desired. Simply combine icing sugar with a little bit of milk at a time until you get a thick drizzling consistency. Drizzle over cooled biscuits.
This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry . The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe . - 04 Nov 2003 (Review from Allrecipes US | Canada)
delicious and not difficult to make. i rolled four long strips, about 18x4 inches each, put filling along the center from end to end, then brought the long edges together and pinched to seal. i used a pizza cutter to cut cookies from each log. i got 52 cookies this way. my baking time was about 15 minutes. the tops did not come out brown, but they were not doughy at all. i used a simple sugar glaze of 1 1/2 cups confectioner's sugar, 2 TBS orange juice, and 1/4 tsp vanilla extract; and then put some pretty sprinkles on. - 18 Nov 2007 (Review from Allrecipes US | Canada)
A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the edges. - 21 Dec 2006 (Review from Allrecipes US | Canada)