Apricot Cuccidatti

Discussion in 'Food and nutrition' started by Edoc, Feb 6, 2006.

  1. Edoc

    Edoc Guest

    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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