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| I don’t consider myself a baker, using exact measurements is a difficult thing for me to do, as regular readers of my blog well know, but there are certain things I must bake every holiday season and one thing is Italian fig cookies or Cucidati, they’re truly a family favorite. |
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| I’ve posted them a few times before but since my blog chronicles my life in food I thought I’d share some recent pic’s of the day we made them. I say “we” because I never make them alone, always with family, we make a day of it, we start early, I usually always make a pot of soup or chili to eat for lunch because we go way beyond lunch time! I have a big dining room table, I clear everything off and cover it with wax paper, after they cool on racks they get placed there waiting to be frosted. |
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| There were four of us, we ended up making a little over 400, we started at 9:00am and ended at 4pm, not bad! We each took 100 plus for ourselves. |
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| We started off drinking coffee as we worked. |
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| But as the day went on we were sipping this! Have you tried? Dumante, it’s a pistachio liqueur, luxurious, smooth and might I add, it went very well with our cucidati taste testing! |
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| I love it so much I made a zabaione with it a couple of days later, a light boozy custard usually made with marsala wine, but I replaced it with Dumante Verdenoce. |
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| Here’s how you make it in case you happen to pick up a bottle. 1/4 cup of Dumante** 1/4 cup granulated sugar** 1/4 cup heavy cream** 3 egg yolks** Set up a pan of simmering water** place a heat safe bowl on top of the water filled with all the ingredients** whisk the mixture continuously over simmering water, not boiling.** cook until you get a consistency of a thin pudding with the internal temp of 145 degrees** remove and continue whisking until you reach room temperature** if it’s too thick add cream or water.** |
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| I make the same recipe every year for the fig cookies, it’s so similar to my mother-in laws except butter is replaced for the Crisco that she always used, here’s the link. We never made them in the form of X’s but rather like above. You can change up the nuts, sometimes I use walnuts instead, and in place of orange peels I find a good orange marmalade to work wonderfully, you could also replace whiskey for the rum. As I mentioned before we never put chocolate in ours but it’s optional. We always glaze them by using confectioners sugar mixed with water or milk, vanilla, and sometimes a little anise extract. Non- perils for sprinkling. |
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| Happy Holiday Baking! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
