Rolled Fig Biscuits

    (32)
    1 hour 15 minutes

    This is a delicious fig biscuit recipe which my grandmother brought over from Italy. It's a big of work to make but the results are well worth it.


    26 people made this

    Ingredients
    Serves: 60 

    • 500g copha
    • 3 cups (660g) white sugar
    • 6 eggs
    • 8 cups (1kg) plain flour
    • 7 teaspoons baking powder
    • 2 tablespoons vanilla essence
    • 1 pinch salt
    • 2 cups (500ml) milk
    • 2kg dried figs
    • 1kg raisins
    • 2 teaspoons ground cinnamon
    • 1/2 cup white sugar
    • 1 whole orange, with peel
    • 1 small apple
    • 1 1/2 cups chopped pecans
    • 1 cup (250ml) water

    Directions
    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. To Make Dough: Cream sugar and copha. Add eggs, vanilla and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
    2. To Make Filling: Cut up figs, orange and apple into small pieces (It is easier to grind this way). Grind figs, raisins, orange and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired (I do not use the water, the juice from the apple and orange are enough).
    3. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY!
    4. Preheat oven to 190 degrees C.
    5. Roll out some dough fairly thinly. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length using a diagonal cut. Make small diagonal slits in the sides of the biscuits. Bake on ungreased baking tray for 10-15 minutes.

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    Reviews and Ratings
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    (32)

    Reviews in English (29)

    by
    90

    This is an excellent recipe for a traditional Sicilian Christmas cookie. Almost all Americans with grandparents from Sicily are thoroughly familiar with this fig cookie. In the dialect of my paternal grandparents these cookies were known as "uccidati". In Italian they are normally called "cuccidati". Some use the word "buccellati" A plethora of recipes for Italian fig cookies can be found by googling "cuccidati cookies" and "buccellati cookies". My wife of Scotch-Irish heritage went out of her way to master the baking of cuccidati each Christmas - she soon realized how much I considered them to be a part of my traditional Christmas.  -  03 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    68

    This recipe makes tasty cookies, but the quantity estimate is way way off. I made a quarter-batch and it produced 41 cookies that were probably twice the size of Fig Newtons. In order for a full batch to make the estimated 4-5 dozen cookies, they would need to be probably four times the size of Fig Newtons. Maybe that's what you're going for, but I think that's a mammoth wad of fig goo. I also think the dough-to-filling ratio is a bit off. I would probably use 2/3 as much filling next time. Still, this recipe was spot-on in terms of making tasty fig-filled cookies. The raisins and apple add a nice sweetness to the dried figs without interfering with the flavor. Be careful not to overdo the orange.  -  03 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    55

    These cookies are quite good! I am a big fan of Fig Newtons, and I would prefer these to the Newtons any day! The only complaint I have though is that the dough definitely has a shortening flavor to it that I can't really get used to. Perhaps I'm just a purist in these situations, but I still think that using real butter in baked items such as these is still the best way to go...and somebody has yet to prove to me otherwise! I think I will try making these cookies again using butter instead of shortening to see how it turns out.  -  15 Dec 2000  (Review from Allrecipes USA and Canada)

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