Cuciadate (Italian Fig Rolls)

Ingredients:

For the Filling:
250g dried figs, chopped
150g maraschino cherries, chopped
60g pecan nuts (or walnuts), chopped
4 tbsp Amaretto liqueur

For the Dough:
500g plain flour
1/4 tsp baking powder
100g sugar
150g butter
2 eggs, beaten
1 tbsp vanilla extract
4 tbsp milk

For the Icing:
icing sugar or powdered sugar
water or lemon juice

Method:

Combine the figs, cherries, pecan nuts and Amaretto in a blender and process until smooth. Pour into a bowl and set aside.

Mix together the flour, baking powder and sugar in a large bowl. Dice the butter, add to the flour and rub in with your fingertips until the mixture resembles fine crumbs.

Add the eggs, vanilla and milk, mixing well until the ingredients come together as a dough. Divide the dough into four pieces, and working with each piece in turn on a floured work surface.

Roll out to about 5mm thick and cut into 5 x 10cm rectangles. Place a teaspoonful of the filling mixture onto each rectangle then take one of the short ends and fold to enclose the filling within the dough.

Ensure that the seam is sealed, then set the cuciadate seam side down on a baking tray. Repeat this process until all the dough has been used up.

Transfer the biscuits to an oven pre-heated to 170°C and bake for about 20 minutes, or until lightly browned and cooked through.

Remove from the oven, allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.

When the biscuits are cold, make the icing.

Sift about 200g icing sugar into a bowl. Add water or lemon juice (or a mix) by the teaspoon, mixing until you have a spreadable and smooth icing.

Use this to cover the top of the biscuits (you can add sprinkles if desired). Allow the icing to harden before storing or serving.

They will last up to 3 weeks in air-tight tins and make great Christmas treats or gifts.