Sicilian Dried Fruit And Nut Bars (Cuccidati)

Name: Sicilian Dried Fruit And Nut Bars (Cuccidati)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 1 cup dried figs, stems removed; 1/2 cup each dried apricots, raisins, and orange juice; 1/3 cup each toasted slivered almonds and toasted walnuts; 1/4 cup corn syrup; 1/2 teaspoon each vanilla extract and cinnamon; Zest of 1 lemon; DOUGH; 1/3 cup sugar; 1/2 cup butter, softened; 1 large egg; 1/4 teaspoon vanilla extract; 1/3 cup milk; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 2 1/4 cups plus 2 tbsp. flour; ICING; 1 1/2 cups powdered sugar; 1 1/2 tablespoons lemon juice

Servings: persons

FILLING
1 cup dried figs, stems removed
1/2 cup each dried apricots, raisins, and orange juice
1/3 cup each toasted slivered almonds and toasted walnuts
1/4 cup corn syrup
1/2 teaspoon each vanilla extract and cinnamon
Zest of 1 lemon
DOUGH
1/3 cup sugar
1/2 cup butter, softened
1 large egg
1/4 teaspoon vanilla extract
1/3 cup milk
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/4 cups plus 2 tbsp. flour
ICING
1 1/2 cups powdered sugar
1 1/2 tablespoons lemon juice

1
Make filling: Whirl all ingredients in a food processor until fairly smooth, about 3 minutes.
2
Preheat oven to 350u00b0. Make dough: In a large bowl, beat sugar and butter with a mixer until smooth. Beat in egg, vanilla, and milk. Add salt, baking powder, and flour and beat on low speed until well blended, scraping bowl as needed. Dough will be soft.
3
Divide dough in thirds. Roll each portion between sheets of parchment paper into a 5- by 15-in. rectangle. As made, stack and freeze rectangles on a baking sheet until dough is firm enough to hold its shape, about 15 minutes.
4
Spread 2/3 cup filling down center of a dough rectangle, leaving 1 1/2 in. uncovered on each long side. Using parchment, fold 1 long side of dough over filling, then fold other long side on top. Press lightly to seal; turn packet over. Cut on a diagonal to make 1-in.-wide pieces. Transfer to ungreased baking sheets, setting slightly apart. Repeat to make remaining cookies.
5
Bake until cookies are lightly browned, about 25 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
6
Make icing: Stir powdered sugar, lemon juice, and about 1 tbsp. water (enough for a fairly thick consistency) in a bowl until smooth. Spread or drizzle tops of cookies with icing.
7
Make ahead: Up to 3 days, stored airtight.
8
Note: Nutritional analysis is per cookie.

838

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FILLING, 1 cup dried figs, stems removed, 1/2 cup each dried apricots, raisins, and orange juice, 1/3 cup each toasted slivered almonds and toasted walnuts, and more.

Yes, Sicilian Dried Fruit And Nut Bars (Cuccidati) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!