Apricot Cuccidatti



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Edoc

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Apricot Cuccidatti

Crust
3 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2/3 cups sugar
2/3 cups Crisco
2 eggs
1/3 tablespoon vanilla
1/2 cup evaporated milk

Mix dry ingredients. Add shortening, beaten eggs, vanilla and milk. Mix
well and roll into strips. Spread filling (recipe below) and cover like
fig bars. Bake at 350 F about 10 minutes until golden brown. Cool and
frost with icing.

Filling
Grind together:
1 lb. dried apricots
1 lb. white (Calimyrna) figs
1/2 lb. toasted almonds
1/2 lb. toasted walnuts
1 small jar orange marmalade
1 cup honey
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/3 cup of your favorite sweet wine or vermouth

Icing
1/2 box powdered sugar
1 teaspoon vanilla
1/4 cube butter or margarine - melted
2 tablespoons milk

Beat together until smooth. Add a few drops of food coloring, if
desired. For a large family, triple the recipe.

Source: <http://www.zoria.com/recipe1.htm>

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