This traditional Sicilian Christmas dessert is filled with dried figs, almonds and walnuts.
- 1 lb all-purpose flour
- 1 oz baking powder
- water to taste
- 1 lb dried figs
- 2 ½ oz almonds, peeled
- 2 ½ oz walnuts, peeled
- 2 ½ oz raisins
- 5 tablespoons honey
- cinnamon to taste
- 2 egg yolks
In a cup, mix the yeast with a little warm water.
Let rest for 5 minutes, then stir in the flour.
Eventually, add a little more water and knead the bread actively until you have a smooth, uniform dough.
Then, let the dough rise in a warm, dry place for a couple of hours.
In the meantime, soak the raisins in a cup of warm water to soften.
Once soft, drain them and transfer them to a bowl with the nuts, dried figs and almonds, all previously chopped finely.
Add a little cinnamon powder.
Then, stir in the honey and transfer everything into a pot.
Cook over low heat, stirring constantly.
Then remove from the heat and let cool.
Once the dough has risen, roll it out using a rolling pin or pasta machine.
You are looking to make 2 inch wide and 1/10 inch thick sheets.
Once the filling is cool, shape it into 1 ½ inch wide logs.
Place the filling on a sheet of dough and bring together the edges of the dough, wrapping the filling.
Then cut 8 inch long pieces and bring the ends of each piece together, forming a ring.
Use the tip of a knife to puncture the dough so that the hot air can escape during cooking.
Brush the dough with beaten egg yolks.
Place the rings on a baking sheet greased with butter or lined with parchment paper.
Bake in a 275° F oven for 30 minutes or until golden.
The “picciddati” can be serve both hot or at room-temperature.
Source and picture: Academia Barilla