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August 17, 2019 1 min read

These cookies were inspired by popular Sicilian fig-filled holiday cookies called cucidati (also called, meaning “little bracelets”). 

Yield: 8 large cookies
Prep Time: 15 minutes
Cook Time: 25 minutes
Recipe Type: Dessert, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Italian

Ingredients:

Filling
  • 2 packets Tulia Mighty Date Supersnack (or the flavor of your choice)
  • ½ cup almond meal
  • 1/3 cup walnuts, chopped
  • Zests of 1 lemon and 1 orange
    • Dough
    • 1 ¼ cup all-purpose flour
    • 1 tablespoon cornstarch
    • ¼ teaspoon baking powder
    • 1 ½ tablespoons olive oil
    • ¼ cup coconut oil or vegan butter
    • ½ cup non-dairy milk
    • 1 teaspoon vanilla extract
    • 3 tablespoons maple syrup or another sweeter or choice
    Garnish
    • 2 tablespoons sesame seeds

Preparation:

1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Line a baking sheet with parchment paper (or with a silicon baking mat). 
2. In a bowl, mix the filling ingredients until smooth. Divide in half and roll it out into two 12-inch by 1 ½ -inch logs; set aside.
3. In a large bowl, combine all dough ingredients and knead to a soft dough. Roll it out to 12 inch by 8-inch rectangle. Cut in half lengthwise and place the filling on the long side edge of each rectangle. 
4. Roll up the dough to enclose the filling and cut each log into four 3-inch long pieces. Cut 5 slits halfway through each cookie (as seen in the photo) and slightly curve to fan out. 
4. Place on the baking sheet and bake for about 20-25 minutes or until golden brown. 
4. Transfer the cookies to a wire rack and cool to a room temperature. Store in an airtight container for up to a week.