Preheat the oven to 350ºF/180ºC. Spread out hazelnuts onto a baking tray. Toast for 10 minutes until nutty and the skins are starting to split. Remove and rub the skins with a towel to remove.
Spread out almond and walnuts on another baking sheet and toast for 10 minutes.
Figs need to be soft. If they seem dry, cover with boiling water. Check after 5 minutes. If ready, remove and pat dry with paper towel. Snip off the hard stems and cut in half.
Process hazelnuts, almonds and walnuts in food processor by pulsing a few times until just starting to chop. Add figs and raisins, zests, marmalade, honey, Marsala wine and cinnamon and process until finely chopped and a thick consistency.
Refrigerate overnight or up to 3 days.
To make dough
Beat butter with electric mixer until soft. Gradually add sugar, beating well.
Add in eggs and egg yolk one at a time beating well after each addition.
Sift in flour, baking powder and salt. Mix until just combine. Divide into four disks, wrap each in plastic wrap and refrigerate overnight or up to 3 days.
Preheat oven to 350ºF/180°C. Line two baking trays with non stick paper
Working with 1 disc at a time, roll out dough to a 12in x 7in (30cm x 17cm)rectangle. Trim edges and cut in half lengthwise.
Divide filling into 8 portions. Using moistened hands, take one portion and roll into a log 12in/30cm long. Place on strip of dough. Repeat for the second strip of dough
Fold dough over to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.
Using a floured knife, cut each fruit-filled log into 6 pieces. Make two, evenly spaced slits on one long side of each cookie. Shape cuccidati gently to fan out slits.
Place on prepared trays. Bake for 25-30 minutes or until golden brown. Transfer to a wire rack to cool.
To glaze
Whisk egg white and the lemon juice in a medium bowl. Gradually add powdered sugar until combined. The glaze should have a thick consistency.
Immediately drizzle cuccidati with glaze and scatter with colored sprinkles, to decorate.
Notes
Tips for success
Spread out the preparation of the filling, dough and baking over 3 days.
Remove the dough an hour or two before you’re ready to shape the cuccidati.
The dough needs to be at cool room temperature. Put it back in the fridge if it gets too soft.
If the glaze doesn’t set because your kitchen is too cold or humid, the cookies can be dried in a barely warm oven (85ºF/30ºC). This could take anywhere from 15 minutes to an hour. Just keep checking.
Read the post fully for more suggestions for “Variations” and “FAQ’s”.Recipe adapted from A Baker's Odyssey by Greg Patent.