Blessing to you,
Petrali - Calabrian Fig CookiesPrint Pin Rate
- 300 g figs finely chopped
- 100 g sultanas
- 250 ml reduced wine refer to notes
- 125 ml strong black coffee
- 100 g sugar
- 150 g almonds toasted and finely chopped
- 150 g walnuts toasted and finely chopped
- 3 teaspoons cinnamon
- 100 g dark 70% chocolate
- Marsala to moisten
Pasta Frolla ( Pastry)
- 500 g flour
- 1 sachet of raising powder for cakes or 1 teaspoon of baking powder
- 100 g butter
- 200 g sugar
- 1 teaspoon vanilla extract
- grated rind of one lemon
- 3 eggs
To make filling
- Combine in a saucepan figs, sultanas, reduced wine, coffee and sugar. Heat gently and stir to combine and allow the fruits to plump and absorb the liquid. Cool. Add the remaining ingredients, adding Marsala if needed. Store in the refrigerator for at least 24 hours adding more Marsala if needed. Taste and add more sugar also if needed.
To make cookies
- Heat oven to 180C.
- In the food processor place flour, raising powder and butter. Pulse until crumbly. Adds sugar. Pulse to mix. Add vanilla, lemon rind and eggs. Pulse to combine. I needed a dash of sweet sherry to bring it all together but that might have just been the weather. Only add a drop of milk or sweet sherry if you need it.
- Roll the dough out to about 5mm thickness and cut circle of about 6 or 7 cm in diameter. Place a teaspoon of filling in the middle of the rounds, dampen the edges with water and fold to close. Place the semi circles on a baking sheet lined with baking paper. Bake in 180C oven until golden about 12-15 mins. Cool and coat the tops with melted dark chocolate and sprinkle with decorations of choice.
- I can't buy vin cotto so my cousin told me what she does. First take a one litre bottle of white wine, an apple, a pear, an orange, 50g sugar and a cinnamon stick. Put the whole lot (fruit is left whole) in a saucepan and simmer until reduced to about 250ml.