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1
Stem the figs and quarter them.
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2
Place in a bowl and cover with boiling water; steep 10 minutes.
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3
Drain and chop coarsely in the food processor.
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4
Combine with remaining ingredients.
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5
To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.
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6
Combine the flour, sugar and baking powder in a bowl and stir to mix.
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7
Rub in the lard or butter finely, leaving the mixture powdery.
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8
Beat the eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough.
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9
Turn the dough out on a lightly floured surface and knead lightly a few times.
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10
Wrap the dough in plastic and chill.
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11
Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long.
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12
Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide.
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13
Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough.
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14
Bring up the dough around the filling and pinch to seal.
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15
Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths.
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16
Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage.
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17
Pull and twist gently, holding the sausage at each end to open the slashes.
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18
Transfer the Cucidati as they are formed to paper- lined cookie sheets, curving them into wide horseshoe shapes.
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19
Make an egg wash by beating the egg and salt together with a fork until it is loose.
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20
Paint each shape with the egg wash.
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21
Bake the Cucidati in a preheated 350F (180C) F oven about 20 minutes, or until they are a light golden color.
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22
Cool, dust with confectioners' sugar and store the Cucidati in tins, between layers of wax paper.
