BUCCELLATI - Sicilian Christmas Cookies
Cookies unit 40 / 45
Ingredients
For the biscuits:
500 gr Soft Flour type 0 Bio
110 gr fat, strutto
120 gr Brown sugar
1 tsp of Vanilla pod
10 gr of dried Yeast for desserts
1 unit of organic Lemon zest
230 gr approx of mineral Water
For the filling:
1 unit of 266 ml Marmalade jam (I used a very thick, jelly, Blood Orange jam)
100 gr of Dark Black Chocolate (70%)
125 gr of dried Figs
120 gr of a mixture of Pistachio / Almonds and Hazelnuts
For the glaze:
1 Large Egg white
250 gr of icing Sugar
For the decor:
1 to 2 tablespoons colored sprinkles (optional)
1 to 2 tablespoons of crushed pistachio
METHOD:
Rub the fat into the flour mixture (or pulse in a food processor) until it resembles breadcrumbs. Add the rest of the other ingredients and combine them all together before adding the cold water, a little at a time, until it comes together. Cover them under a ceramic bowl to rest at least until you prepare the filling.
Chop the dark chocolate finely and place the mixture of nuts in the food processor - but leave them a little rough; don't go so far as to turn this into a paste too. Add to the chopped figs, along with the rest of the filling ingredients. Combine well with marmalade jam and chill in the fridge for 30 mins
To assemble: Cut the dough like you would cut 4 smaller portions and work one portion at a time (keeping the others covered). Roll out the dough on a lightly floured surface like you would roll pasta dough trying to give a long rectangle shape, no more than 2 mm thick and cut them into a 4 by 5 fingers length. Place the filling at the beginning of the rectangle, thin log shape. Roll the pastry around it to enclose completely, overlapping the dough just a little bit. With your hands seal the edges and tighten and lengthen the log ever so slightly. Cut the log with diagonal cuts.
Prepare a baking sheet lined with baking paper. Place cookies on a baking sheet and bake at 180º C for about 15 to 20 minutes, or until the pastry is just beginning to turn golden (you know your oven best!). Remove from the oven and let cool.
In the meantime, prepare the glaze (if using). With an electric fork, beat the white until they become frothy and thick. Pour the amount of sugar into a sifter and add it all into the mixture. Then with a fork OR spatula mix it until perfectly smooth. Spoon or brush the glaze over the tops of the cookies and put them back in the oven for 5 mins or until the glaze feels dry and set. Remove them from the oven and decorate them with a pinch of chopped pistachios or colored sprinkles by helping yourself with a bit of water.
This is a revisited version, tell me if you like them!
FULL VIDEO HERE