These Italian biscuits of chocolate figs, also known as buccllated or cook, are made with a mixture of buttery pastry, sweet fig and stuffed with almonds with hints of hot cinnamon and rich chocolate chips!
These Italian chocolate fig biscuits are another version of Italian biscuits, also called cookddaes or cook or buccellati. They are popular Sicilian Christmas figraio biscuits and each family has its own version!
For this variation of the Sicilian classic I used a shortcrust butcutic pastry shop, so I filled it with an appointment with notes of hot cinnamon, almonds and rich chocolate chips.
After cooking, the bundle of Italian fig biscuits is then sprinkled with icing sugar for a sweet treatment perfect for the trays for biscuits or gifts to friends and neighbors!
Because I love this recipe
- Traditional Buccellati Recipe: A plate of Italian Christmas biscuits is not complete without a certain variation of this Italian fig biscuit. Over time, families have gathered to make this dessert!
- Versatile: Modeling the biscuit in a large buccellato ring cake, make individual biscuits, shape them in an “x” or “bow” or even half-moving or small trunks. Add the orange or lemon to the filling or try a different nut!
Note ingredients
- Biscuit dough: For the shortcut pasta you will need flour, baking soda, icing sugar, salty butter, egg yolks and vanilla.
- Figs: I used about 8-9 figs.
- Mini drops of chocolate: I used semi-sweet chocolate chips but you can use chopped dark chocolate if preferred.
- Chopped almonds: This is a traditional ingredient but you can use hazelnuts or another nut if you prefer. Road the walnuts for an additional flavor.
- Egg washing: A washing of eggs with egg white and water helps to seal the dough of pasta around the filling.
How to prepare Italian chocolate fig biscuits
To start, prepare the dough by combining flour, baking soda, icing sugar and salt in a bowl, then add the yolks, butter and vanilla. Mix with plates to form a compact dough. Move the dough on a flat surface and shapes a pasta ball. Wrap it in plastic and in the refrigerator.
In a small pot above the stove, do the deposit. Add the figs, brown sugar, cinnamon and water, then cook over low heat, stirring occasionally until the figs are soft, then crush with a fork to make a pasta or move to a robot from Kitchen and mix until smooth.
Remove the dough of pasta from the refrigerator, then roll out the dough on a slightly floured flat surface or between two sheets of parchment paper, make cuts with a round cutting cutter. Place some fig mixture in the middle of the rounds, top with a few drops of chocolate, crumbs of biscuits and some chopped almonds.
Brush the edge of the round biscuit with the egg washing mixture and add with another cut biscuit. Seal the edges with your fingers then with a fork immersed in flour.
Place the biscuit packages on a baking sheet lined with parchment paper, brush the milk and cook until golden brown. Cool the chocolate fig biscuits on the pan, then move to a wire rack to cool completely. Powder with icing sugar before serving!
Variations
Buccellati Sicilian varies from one family to another, here are some fun variations for the filling you may want to try!
- Nuts: Exchange almonds for hazelnuts, pine nuts, pistachios or another chosen nut.
- Zest: The addition of orange zest or lemon range is popular in this sweet surprise.
- Spices: In addition to the cinnamon, add a little film and cloves.
- Additional components: Raisins, candied citrus fruits, peach jam, jam or apricot jam.
- Alcohol: A splash by Marsala or Rum would add a unique flavor.
Suggestions for recipes
- Add some holes or cut a shape in the upper piece of pasta. This is a fun way to view the filling inside the chocolate fig biscuits!
- Create the dough up to 3 days in advance and the filling of a week in advance. Keep both covered separated covers in the refrigerator.
- Instead of sprinkling with icing sugar, add a favorite glaze and splashes!
- Some recipes jump the reconstruction of the filling of fig and mix only the ingredients in a food processor. I find the less smooth plot, but you could appreciate the plot.
- Keep the Italian chocolate fig biscuits in a hermetic container at room temperature up to a week or in the freezer for a maximum of 3 months. Add a layer of parchment paper between each biscuit to avoid the attack.
Origins of this Christmas treatment
Fico cookies such as Buccellatti or Cucidati come from the Region of Sicily in which the biscuits were made with two local products, Sicilian figs and almonds. Each family has its own variation of the recipe probably handed down from one generation to another!
These Christmas biscuits are also rooted in history, as highlighted by the Arabic influence of spices, almonds and figs used in biscuits combined with love for dried fruits that have been used in many ancient Roman pastries. Once a traditional Christmas gift, now you can find these desserts all year round in most regions!
Other Sicilian recipes to try
Therefore, nothing better a delicious Italian biscuit and these chocolate fig biscuits are just that! Enjoy.
For the biscuits dough
- 1½ cups Flour for all purposes
- ¼ teaspoon baking soda
- ½ cup + 2 ½ tablespoons icing sugar/icing (78 grams in total, if the recipe doubles, then double this amount)
- 1 pinch salt (if you use non -salted butter, use ¼ teaspoon of salt)
- 2 large egg yolks (ambient temperature)
- ½ cup + 1 ½ tablespoons butter (ambient temperature) (133 grams in total, if the recipe doubles, then double this amount)
- 1 teaspoon vanilla
FILLING
- 1 cup chopped dried figs (8-9 figs) 170 g
- 1½ spoons brown sugar
- ¼ -½ teaspoon cinnamon
- 3-4 spoons waterfall
- 2-3 spoons mini drops of semi sweet chocolate
- 1-2 spoons Crown of biscuits
- 1-2 spoons finely chopped almonds
Extra
- 1 large Egg white
- 1 table spoon waterfall
- 2 spoons milk
- 1-2 spoons powdered sugar
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In a bowl or a food processor, beat flour, baking soda, sugar and salt together, then add the yolks, butter and vanilla. Pulse or mix with the flakes dishes to form a compact dough. Move the dough on a flat surface and shapes a pasta ball. Wrap it in plastic and cool for about 30-60 minutes.
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In a small pot add the figs, sugar, cinnamon and water. Cook over low heat for about 5-10 minutes, stirring often until the figs are soft. Squish with a fork to form a slightly rough paste. You can also merge until smooth if you wish.
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In a small bowl beat together with white and water.
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Preheating of the oven at 350f (180 ° C). We cover a large sheet of biscuits with parchment paper.
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Remove the dough from the refrigerator. Roll the dough on a slightly floured flat surface or between two sheets of parchment paper to a thickness ⅛ “(or a little more often if you prefer), perform 26 cuts with a round cutting cutter (about 3 inches/7 cm).
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Place some fig mixture a little in the middle of 13 shots, on top with some drops of chocolate, crumbs of biscuits and some chopped almonds. Brush the edge of the round biscuit with the egg white mixture and add with a simple round biscuit. It seals the edges with the fingers then with the pliers of a fork (immerse it in the flour so that it does not stick to the dough). Place the biscuits on the prepared pan. Brush the biscuits with milk and cook for 12-15 minutes or until lightly golden. Leave to cool on the pan for 10 minutes, then move to a wire rack to cool completely. Sprinkle with icing sugar if you want before serving. Enjoy!
How long does the biscuit dough last in the fridge?
The biscuits dough will last up to 3 days wrapped in a plastic casing in the refrigerator. Some will insist on the fact that it is also a good idea to refrigerate the dough for biscuits for at least 12-24 hours before cooking, this creates a tastier biscuit.
How to keep them
The biscuits must be kept in an airtight container, can be kept at room temperature for a day or keep in the refrigerator for a maximum of 4 days. They can also be frozen in a safe container for freezer, with parchment paper between the layers. They will keep up to 6 months.
Calories: 203Kcal | Carbohydrates: 27G | Protein: 3G | Fat: 10G | Saturated fat: 5G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.3G | Cholesterol: 47mg | Sodium: 93mg | Potassium: 122mg | Fiber: 2G | Sugar: 13G | Vitamin A: 263Iu | Vitamin C: 0.1mg | Soccer: 34mg | Iron: 1mg | Phosphorus: 45mg
