Sicilian Buccellati

Published : 12-08-2017 23:09:52
Categories : Blog article



The buccellati are a typical Sicilian Christmas fig cookie but you can cook them through the year to enjoy the exquisite flavour! Buccellato is a very elaborated dessert and to make the preparation easier we suggest you use the fig jam rather than dried figs that need longer cooking time.

Ingredients for 30 buccellati

For the pastry:

500 g fine-ground flour

50 g sugar

150 g butter

2 eggs

5 g baker’s ammonia

1 baking powder

salt

milk

For the filling:

500 g fig jam

50 g dark chocolate

5 tablespoons walnut kernels

5 tablespoons almonds kernels

2 tablespoons marsala dessert-wine

3 tablespoons orange marmelade

1 spoon cinnamon

1 spoon honey

For the decorating:

2 whites eggs

icing sugar

cinnamon powder or chopped pistachios or colored sprinkles

 

Preparation:

Start making the filling. place the dark chocolate, almond and walnut in a mixer. When all ingredients are chopped, add the fig jam, orange marmalade, honey, cinnamon and marsala dessert-wine. Put the filling in a bowl and refrigerate it for a couple of hours.

In a food processor mix the flour, melted butter, sugar, baking powder, baker’s ammonia, salt and yolk egg previously beaten (but keep apart the whites!).

Combine the ingredients until the mixture comes together around the blade. If it is a bit sticky add a handful of flour until it becomes flexible and elastic and no longer sticks to the hands and board. If it is too dry add a bit of cold water or milka little at time until the dough is uniform and well blended.Wrap the dough in cling film and place it in the fridge for at least 1 hour, or even better overnight.

To assemble:

Cut the chilled dough into 4 or 6 smaller portions and work one portion at a time (keeping the others wrapped in plastic and chilled).

Flatten and roll out on a lightly floured surface into a long rectangle, no more than 5 cm thick. Place the filling along the middle of the rectangle lengthways in a long, thin log shape, no more than 2,5 cm wide. Roll the pastry around it to enclose completely, overlapping the dough just slightly. Trim off the extra pastry. Roll the log gently with the palms of your hands to seal the edges and tighten and lengthen the log ever so slightly. Cut the log (with diagonal cuts) into smaller single biscuits (approx 7 cms each) then using a kitchen knife cut into the side of the biscuits (small slices around the edges) until you can glimpse the filling.

Place the cookies on baking sheet and bake at 180º C for about 15 to 20 minutes, or until the pastry is just beginning to turn golden. Remove from the oven and let them cool.

In the meantime, prepare the glaze (if using). With a fork, beat the whites until they become frothy. Add the icing sugar until you have a smooth paste, the consistency of honey. Spoon or brush the glaze over the tops of the cookies and either leave as they are or top with cinnamon powder or a pinch of chopped pistachios or colored sprinkles.

Share this content