For the dough, combine the flour, sugar, and baking powder in a bowl and stir to mix. Rub in the lard or butter finely, leaving the mixture powdery. Beat the eggs and
For the filling, stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in a food processor fitted with the metal blade. Combine with the remaining filling ingredients. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.
Divide the dough into 12 pieces and roll each into a cylinder about
Using a sharp paring knife or single-edged razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes. Transfer the cucidati as they are formed to paper-lined cookie sheets, curving them into wide horseshoe shapes. For the egg wash, whisk the egg and salt together and paint the cucidati, using a soft brush.
Store in tins between layers of wax paper.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.