Buccellati di Monreale (Sicilian Fig Cookies)

Method

1. To make the Buccellati di Monreale, start with the dough. In a small saucepan, melt the lard with the milk, always making sure the mixture does not come to a boil. When the mixture is smooth, add the sugar and stir until it has completely dissolved. Turn off the heat and let the mixture cool completely.
2. While the mixture cools, beat the egg yolks in a large bowl, add the flour, the vanilla, the baking soda and a pinch of salt and mix until smooth.
3. Pour in the milk and lard mixture, now completely cool, in a thin stream and work it with your hands until you have a smooth, even dough. Shape it into the classic block, wrap it in plastic wrap and let it rest in the fridge for about half an hour.
4. While the dough rests in the fridge, make the filling. Finely chop the dried figs with a knife and, again with the knife, coarsely chop the almonds and walnuts.
   
5. Put everything in a bowl and add the orange marmalade, the lemon and mandarin zest, the candied squash, the Moscato, the chocolate flakes, a teaspoon of cloves and a teaspoon of ground cinnamon. Mix well to combine all the ingredients.
   
6. Take the dough and roll it out into a sheet about 5 millimeters (1/4 inch) thick. Cut fairly wide strips of dough, place the filling down the center along the whole length of each strip and close it by bringing the two edges of dough together. Cut the logs you have formed into pieces about 5 centimeters (2 inches) long.
   
7. Place each cookie on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (400 °F) for about 10-15 minutes, or until the cookies are golden.
   
8. Take them out of the oven and let them cool completely on a wire rack. Dust with powdered sugar as you like and finally serve the Buccellati di Monreale. Finally, remember to download our App with exclusive content and fewer ads!