Buccellati are typical Sicilian Christmas desserts.
Long ago, it was one of the occasions to gather together adults and children in the kitchen to get everyone involved in the preparation of these biscuits that fill the house with an unmistakable festive scent.
There are several variations of the recipe, especially regarding the filling using dried figs enriched with additional dried fruits, candied fruit, orange peel, spices and for those who want, chocolate.
The preparation requires a bit of time and a bit of patience, using ingredients that are unfortunately rare in our homes these days.
But if we managed to do it, you can try it too!
INGREDIENTS
FOR THE SHORTCRUST PASTRY:
500g 00 Flour
200g Sugar
180g Lard/Crisco
2 Eggs
5g powdered yeast for pastries
a splash of Vanilla extract
a pinch of salt
a splash of milk if necessary
FOR THE FILLING:
600g dried figs
100g orange or mandarin marmellata
50g raisins
30g candied orange peel
50g chopped toasted walnuts
50g chopped toasted almonds
30g Marsala wine
1t. ground cinnamon
optional pinch of nutmeg
optional chopped dark chocolate pieces
FOR THE ICING AND DECORATIONS:
300g powdered sugar
Whisked together with some cold water to get your preferred thickness.
Colored sugar sprinkles for decorating after the icing goes on
PROCESS
We recommend getting started with the filling first, so it has time to rest a bit.
First, soak the raisins in a glass with the Marsala for about 15 minutes.
In the meantime, blanch the dried figs in boiling water for about 3 minutes and leave them to drain on a cloth.
Once dry, blend the figs in a food processor for a few minutes.
Chop the toasted almonds, walnuts and candied orange peel.
In a bowl, combine the blended figs, the drained raisins (taking care to leave the Marsala aside), the chopped dried and candied fruit, the mandarin/orange marmalade of your choice and the spices.
We prefer to add only cinnamon, but some also add nutmeg and possibly dark chocolate cut into small pieces.
Add the Marsala and mix the mixture, which you will then transfer to the refrigerator for a few hours.
For the dough, start with the flour and cold lard that you will work with the paddle attachment in a stand mixer.
Then add the sugar, yeast and finally the eggs.
If necessary, add a little splash of milk.
Work the dough well until you obtain a smooth mixture and transfer to the fridge for a few hours.
After the resting time, roll out the shortcrust pastry on a cutting board in the shape of a rectangle that is not too thick.
Take the filling and place it in the center of the pastry to form a cylinder and close the cylinder with the two sides of the pastry to obtain a filled shortcrust pastry roll.
Then proceed to cut the roll into slices of about 4cm/1.5in and place them on a parchment paper-lined baking tray.
Bake for about 30 minutes at 180°C/355°F and leave to cool.
Finish the preparation with a glaze of icing sugar to embellish your biscuits and decorate them with sugar sprinkles as you like.
At this point all that remains is to enjoy the result of your laborious preparation. Happy Epiphany to everyone!
