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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Italian Fig Cookies aka Cucidati (Gluten/Grain/Egg/Dairy Free)

Italian Fig Cookies aka Cucidati (Gluten/Grain/Egg/Dairy Free)

These traditional Italian cookies are super popular and perfect! Though a little time consuming to make, they are 100%  worth it. The almond extract in the frosting adds a lovely depth of flavor.

I made these this year to surprise my sicilian family at christmas as word on the street is that my great great grandmother off the boat from Italy made these every year. I can't wait for them to try them- as they turned out absolutely PERFECT. I think they now may be my favorite christmas cookie.

Serving Size: 6 1/2 dozen 1x1" cookies

Ingredients

Fig Filling:

·      1/2 lb. fresh or dried figs (stems removed)

·      1/8 cup + plus 1 tbsp orange juice

·      1 tbsp honey or agave or coconut nectar

Dough:

·      2 Cups Blanched Almond Flour

·      2 Cups Tapioca Flour

·      4 TBS Butter (dairy or nondairy)

·      1/2 Cup honey or agave or coconut nectar

·      1 Tsp. Vanilla Extract

·      1/4 Tsp. Baking Powder

·      1/4 Tsp. Sea Salt

Frosting:

·      1 cup organic powdered sugar or powdered honey or powdered xylitol

·      1/2 tsp almond extract or vanilla extract

·      1 tbsp water

·      Rainbow sprinkles for sprinkling (optional)

Instructions

1.    Make the fig filling first.

2.    Add all filling ingredients to a food processor and process until very smooth, sticky, and thick.

3.    Transfer to another bowl and set aside.

4.    Preheat oven to 325 degrees.

5.    Combine all dough ingredients in a food processor until they come together to a smooth dough.

6.    Divide dough in fourths- and roll each section between 2 sheets of parchment paper to prevent sticking.

7.    Roll into a rectangle 3.5" wide, 16" long, and 1/8" thick. Use a sharp knife to trim uneven edges.

8.    Spoon 4 1/2 tbsp fig filling down the center of the of the dough.

9.    Use the parchment paper to help turn the dough over onto itself and cover the fig filling. Roll like a sushi roll to seal the dough together.

10.  Use a sharp knife to cut the roll into 1x1" pieces.

11.  Place on a parchment lined baking sheet (you will likely need 2 baking sheets).

12.  Repeat process with the remainder of the dough and filling.

13.  Bake for 17 minutes.

14.  After the cookies have cooled a bit, mix frosting ingredients together and brush on top of cookies, and sprinkle with sprinkles! Let frosting set.

Notes

This is a long process, so feel free to keep the dough in a sealed plastic bag or container while you are filling and rolling so the dough does not dry out. To save time, make the cookies double the size. This will yield 3 dozen cookies.

Everyone measures a cup of flour different- so if you find you aren't ending up with a super smooth sticky dough- feel free to drizzle in a little more honey until you get the perfect textured dough.

 

 

 

 

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