339097 Wed Nov 01 20:13:37 -0800 2006 69 31 Home Cooking 0 1989224 I am looking for a recipe for an Italian (from Sicily, I think) Christmas cookie recipe. The cookie is made from a very hard dough, kind of like biscotti dough. It is a basic dough with cinnamon. The dough is rolled into a long strip and then intricately twisted round and round to form a wagon wheel. Onto this round wheel is pressed flat pieces of dough (which would almost look like hubcaps). The baked cookies are crisp and hard - you can break pieces off for dipping in coffee or wine. I know this sounds unusual, but it is the only way I can describe the cookie. The cookies are delicious with coffee, but also very good with vin santo or other sweet wine after a meal. I have had them many times - used to be able to buy them at a bakery (Tre Maria) in Toronto, but they are no longer available there - very labour intensive. Any help would be appreciated. thanks. Wed Nov 01 20:13:37 -0800 2006 50437 tartetatin 1 1989665 http://www.CiaoItalia.com/ the website of Mary Ann Esposito is a beautifdul website with recipes from her TV show on PBS and a page of hundreds of Italian Cookies of all kinds. Wed Nov 01 22:23:39 -0800 2006 1989224 10838 Fleur 2 2674265 Susamielli: These are traditional Neapolitan Christmas cookies, and are S-shaped. For two possible reasons: First, in the past they were called sesamielli, and covered with sesame seeds. Second, they were (and are) called Sapienze, because they were made by nuns of the Monastero della Sapienza. INGREDIENTS: 2 1/2 cups (250 g) flour 9 ounces (250 grams, or about a cup) good honey 1/2 cup (100 g) sugar 1/4 pound (100 g) chopped almonds Diced candied orange peel, melon peel, and citron A mixture of ground cinnamon, cloves, and nutmeg A pinch of bicarbonate PREPARATION: Combine the almonds, citron, orange peel, and melon peel with the flour, and then heat the honey over a gentle flame. Meanwhile, make a mound of the flour and scoop a well into it, and preheat your oven to 340 F (170 C). As soon as the honey has heated and become liquid stir it into the flour, together with a pinch of bicarbonate and a teaspoon of the mixed spices, and work the dough until it is smooth and uniform. Roll the dough out into a 3/4-inch (2 cm) thick snake. Cut it into sections about 8 inches long and shape them into an S shape, pressing on them gently to flatten them slightly, and arrange them on a greased and floured cookie sheet. Bake then 15-20 minutes. Cool them on a rack, and they're done. Several Notes: Susamielli are dipping cookies, and come out quite hard -- a Neapolitan site says a prova di denti, which roughly translates as impervious to teeth. You'll want to dip them in either a sweet dessert wine, coffee, or a caffelatte. Sapienze, the Susamielli made by the nuns of the Convento della Sapienza, are dotted with whole almonds. Susamielli taste wonderful but eating them takes work, and because of this Neapolitans will call a serious, standoffish person who has a hard time socializing a Susamiello. Tue Jun 19 11:40:21 -0700 2007 1989665 106447 Sticks 1 1989922 I wonder if your little cookie might be a biscotti. They seem like they fit your descriptions. Here is a cinnamon sugar biscotti recipe. Have a look at it. If it is not it, I will ask around. It is the intricate twisting that has me stumped. 2 cups all purpose flour 2 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1 cup plus 3 tablespoons sugar 6 tablespoons (3/4 stick) unsalted butter, room temperature 2 large eggs 1 large egg yolk 1 teaspoon vanilla extract Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients. Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. Wed Nov 01 23:56:31 -0800 2006 1989224 49665 Wanda Fuca 2 1990564 Re-read the description, it's more like some kind of Christmas wreath sculpted from cookie dough. You couldn't make that out of biscotti dough since it's not mallable between the first and second baking. Thu Nov 02 04:02:03 -0800 2006 1989922 11369 Robert Lauriston 3 1991862 Is there a reason a log or disk cannot be manipulated before the first bake? Nope. There is NO LAW saying that. If it were me and I was trying to duplicate something I loved I would give it a go. I would play with the dough and the oven temperatures to see what I could do with it. I think I would call it getting creative. Thu Nov 02 18:13:21 -0800 2006 1990564 49665 Wanda Fuca 4 1992065 This sort of cookie sculpture requires a dense, slightly sticky dough that you can mold like clay. The biscotti recipes I've used make dough that's too soft for that kind of handling--I thought that's what you meant by "the intricate twisting has me stumped." Thu Nov 02 19:04:13 -0800 2006 1991862 11369 Robert Lauriston 2 2068117 Could this possibly be an Italian Love Knot? Here is the website with the recipe: http://www.italiansrus.com/recipes/loveknots.htm Mon Dec 04 15:39:47 -0800 2006 1989922 57535 jaynev68 3 2068209 My aunts made this recipe with anise extract in the glaze. It was the source of a favorite childhood joke: What are these cookies? They're knot cookies. If they're not cookies, then what are they? Sorry- I got carried away! But try the anise. Mon Dec 04 16:04:44 -0800 2006 2068117 19365 eimac 4 4105463 I think what you are referring to are Engenetta. They are hard cookies -- very crumbly -- with a glaze on top with little candy dots sprinkled on. They were my mother's favorite, and I haven't made them in years, though I did find a version in a bakery on Arthur Avenue in the Bronx. It is an unusual cookie recipe because it contains so much baking powder and you actually have to knead the dough. The cookie is somewhat hard but also crumbly. You could make any shape you want with it. Here is the recipe I got many years ago from one of my mother's ancient cousins: Engenetta 4 cups flour 1/4 lb. butter 6 tsp of baking powder orange or anise flavor 1 cup of sugar. Mix sugar & eggs. Cream in melted butter. Add flour and balance of ingredients. Knead until dough is pliable. Roll into ropes and make ropes into crossed circles. Bake at 325 degrees until lightly browned. Ice with a mixture of confectioner's sugar and wither lemon or orange juice. Sprinkle with colored dots. Wed Oct 15 06:08:57 -0700 2008 2068209 34558 roxlet 5 5097264 I noticed that eggs are needed for this cookie -no mention of how many eggs. thanks Mon Oct 12 11:01:08 -0700 2009 4105463 1107990 ginflego 6 5148378 Oops, sorry for that, but I am in Cairo and the recipe is in NY, so the number of eggs will have to wait until mid-December! Mon Nov 02 04:15:25 -0800 2009 5097264 34558 roxlet 2 3541514 FWIW, Wanda, what you (and almost everybody in the States) know as biscotti are, I believe, called cantucci (or cantuccini) in Italy. Biscotti is a very generic term that could refer to lots of cookies. Sat Mar 29 17:16:12 -0700 2008 1989922 21787 Dmnkly 1 1990134 If it's a Sicilian cookie, I'd be very surprised if it had butter in it. Thu Nov 02 01:16:53 -0800 2006 1989224 14610 bropaul 2 3160957 Hi, my family is from Caserta around Naples and Calabria (father's side) Mother's side - up North a little more. This Italian Love Knot (Tarilli) Recipe is from my grandmother on my father's side. It is very simple and bropaul is correct, she didn't use any butter-maybe a little wine. I lost her exact recipe but found this one and it is very close. Of course we double and triple it. 1/4 cup olive oil 4 cups flour 6 eggs (make a well and add slowly) 1/8 teaspoon baking powder little wine , little milk Let rise a little while. Take a piece of dough, roll like a pencil, make a loose knot. Bake til bottom is brown 350. Dough should stick to hands a little (put flour on hands) For the frosting Milk and Powdered Sugar and glaze. They are simple and delicious with coffee. Wed Nov 28 05:36:15 -0800 2007 1990134 146133 jarcuri7 1 1990481 thanks for the information. I might try your recipe for cinnamon sugar biscotti and then attempt to form the dough into my crazy cookie shapes. wish me luck! Thu Nov 02 03:27:09 -0800 2006 1989224 50437 tartetatin 2 1991870 Good luck! A true chowhound... if it works can you post it? I might give it a whirl. Thu Nov 02 18:14:26 -0800 2006 1990481 49665 Wanda Fuca 1 1992404 Oh Lordy I think I have found it... at least I think I have. I am so excited!! I think they are called infasciadedde. Here are several sites providing recipes for it: http://www.nickmalgieri.com/recipes/infasciadedde.html http://xinyang-recipe.blogspot.com/2002/09/infasciadedde-sicilian-twisted-cookies.html http://www.aristaskitchen.com/tip.php?tipid=220&PHPSESSID=cf69fc490c00889d424a30bca04f31cc I know... overly excited. Yippy! Thu Nov 02 20:36:24 -0800 2006 1989224 49665 Wanda Fuca 2 1992563 Wow, that is an obscure one. Something's missing from that second recipe, and the third looks like an uncredited ripoff of the first. Thu Nov 02 21:24:09 -0800 2006 1992404 11369 Robert Lauriston 3 1993056 Gasp! It does look like a ripoff! Fri Nov 03 00:08:41 -0800 2006 1992563 49665 Wanda Fuca 2 3161205 I can say one thing about the first recipe. Whether or not it's the exact one you're looking for, if it's from Nick Malgieri it WILL work. Good luck. Wed Nov 28 07:28:31 -0800 2007 1992404 25244 rockycat 3 3242100 I tried his recipe for Alfajores cookies and didn't like it at all. It used over a cup of cornstarch and you could taste it! Fri Dec 28 06:09:30 -0800 2007 3161205 11097 coll 3 3242467 I agree I have a recipe for Nick Malgieri's low fat brownies and they are amazing! Fri Dec 28 08:43:15 -0800 2007 3161205 138472 maplesugar 4 3243189 I guess I got his one junky recipe! Fri Dec 28 13:03:24 -0800 2007 3242467 11097 coll 1 1993207 Oh Wanda Fuca, I wish that was the cookie, but it is not. Sadly, I have spent too many hours searching cookie websites myself and have found almost every Italian cookie on the planet except the one that I want. Anyway, I have been inspired by you to go ahead and just try to make it. I am a pretty good baker and think I can make a dough close to the consistency I think I need for these cookies. I will keep looking though and will keep you posted. Fri Nov 03 01:08:09 -0800 2006 1989224 50437 tartetatin 2 2109328 I think I know the cookie you are talking about, my in laws used to make them and I have been searching for the recipe myself. I would be so grateful if you would pass it on if you find it. I am going to try to contact someone in the family to see if they have it. Will be back in touch. If I am correct they almost have the texture of a chinese noodle (the ones that are about 1/2 inch wide). The cookies are rolled out long, crimped on the edges (sometimes). They are then coiled around to about a 3 inch circle and covered in cinnamon. Mon Dec 18 15:49:40 -0800 2006 1993207 60487 Silver12804 1 1993264 Did you happen to talk with anyone at Tre Mari in Toronto who might know the name of the cookie? How long ago was it that they made it? Fri Nov 03 01:32:32 -0800 2006 1989224 16301 Non Cognomina 1 1993286 I did talk to Tre Mari bakery a few years ago, but they gave me the name of a different cookie, which was called cuccidati (sp?). These are cookies from Sicily, but they have a date filling and are not the same cookie at all. I think that these (my) cookies at Tre Mari may have been made by someone outside of the bakery - they are very time consuming and specialized. The last time I bought the cookies was about 2 years ago. I think I will try calling them again and ask if someone might know the name or have the recipe. Fri Nov 03 01:44:33 -0800 2006 1989224 50437 tartetatin 2 1993287 Sounds like a great plan! Good luck, and do let us know what you find out! Fri Nov 03 01:46:02 -0800 2006 1993286 16301 Non Cognomina 1 2109405 it sounds like taralli (savory version), sometimes called vanilla biscuits (sweet version). They are basically a hard biscuit type cookie you dunk in tea or coffee. Generally, it's a breadstick like savory biscuit flavored with fennel or black pepper and ring shaped. I usually get them from a local bakery (here in Brooklyn, NY - Moretti's on Ave N). They make a version that is two strands of dough twisted together then formed into a ring, then decorated with whole almonds. It looks kind of like a decorated donkey cart wheel. My grandmother's version was a little bit sweet. She would flavor the dough with either fennel, anise, cinnamon or orange blossom or lemon. They were shaped like a ring or an 'S.' She sometimes iced them with powder sugar icing flavored with lemon (for lemon drops) or vanilla. For holidays she color the icing seasonal colors and use sprinkles. Mon Dec 18 16:15:15 -0800 2006 1989224 27715 shindiganna 2 2118499 Here is my grandmother's recipe. It makes 7-8 dozen For cinnamon flavor in things like cassata cake she used 'canela oil.' I imagine that would work well in this recipe. S Cookies 2 C crisco (i use butter) 1 C sugar 6 eggs 2 tsp vanilla 6 C flour 10 t baking powder (I use about 6t) Cream butter, sugar, vanilla and eggs. Stir together flour and baking powder then add flour by handfuls. Shape as desired, bake at 400 for 20 minutes Use milk, vanilla & confectioner's sugar for icing for sesame- roll in milk then sesame seeds before baking Thu Dec 21 02:48:40 -0800 2006 2109405 27715 shindiganna 1 2137618 I made 1/4 batch of these last week using a vegetarian no trans-fat shortening. The dough is pretty durable, with the consistency of clay. It freezes well. I made twisted wreath shapes (roll into a snake, fold over, twist then form a circle) and rings. I used blanched almonds to stud the wreaths, but alas, they did not stick very well. Regular almonds worked better. Flavored some with vanilla, some with almond. Made a glaze with vanilla, powdered sugar and a bit of water. This helped to keep the cookie fresh and hold them together, as they are a bit delicate after baking. As you can imagine, the icing was very beige. If anyone tries the recipe, please let me know the results. Fri Dec 29 20:09:46 -0800 2006 1989224 27715 shindiganna 1 2398294 is it called cartellate? i kind of stumbled on the recipe and it sounds like what you are describing but i really don't know. never had them before...check out the link, it has a pic: http://www.laterradipuglia.it/ing/cartellate.htm good luck! Sun Mar 18 18:33:14 -0700 2007 1989224 83954 beamer1987 1 2736724 OK. I know exactly what cookie this is because I too have been going crazy trying to get the recipe. You described the cookie better than I ever could have tartetatin. I'm pretty sure they're fried and not baked A new bakery in Vaughan sells them (Gelato, Gelato in Woodbridge, Ont.). I asked the owner what they're called....are you ready for this...it's pronounced "Cutriridri" and you are right -- they are Sicilian. I'm hoping that someone out there has the recipe so I can make a batch. I think they're great!! Thx Tue Jul 10 13:15:28 -0700 2007 1989224 110931 lovetobake 1 2872387 I know exactly what these are! I can't remember the name however they are made out of the same dough as cannoli shells. I make those strips after I am done with making the cannoli shells (left over scrapes, not to throw out perfectly good dough). The dough is very simple to make this is my sister in law from Sicily's receipe, I made these with her while I was there last summer. In her receipe she used butter, when I made them here (San Diego) they turned out good but I thought I would make them similar to how my mom made them and she used Crisco so I used butter flavored Crisco instead and they turned out MARVELOUS!! So the reciepe goes like this: 1 kilo of fine flour (00 flour) 180 grams of Butter Crisco 150 grams of sugar Asti Spumante or your choice of Spumante Using some type of a large flat surface place the flour on the surface like a mound add and mix togther the sugar with your hands, cut in the crisco and with your hands incorporate the flour mixture and crisco togther by cuping mixture in your hands and rubbing your hands togther do that until it is well incorporated. Once that is done make a well in the center of the mixture and add the spumante add it in like about a cup at a time, as you pour the spumante incorporate the flour/crisco mixture together you will see if you need to add more spumante, you need to work it until it forms into a dough the consistancy should be like clay. After working the dough make it into a log you can either wrap it in plastic wrap and put it in the fridge and make them later or roll it out w/a rolling pin or use one of those pasta rollers with the handle or an electric one. If rolling it with a pin make sure it the dough is thin enough, if you use a pasta roller you need to fold and roll it out a few times on a last notch and then run it through 2nd or 3rd notch. Then when the dough is rolled out you can use a knif or one of those zig zag wheel hand rollers or what ever they are called to cut them into strips, them fry them in hot oil, I like using Corn oil for that. After frying them place into paper towels to drain oil and then sprinkle with cinnamon and sugar. I use this receipe to make desert ravioli's and then I use the left over scrapes to make these fried strips. You can divide the receipe in half, cause it will make a lot of strips more then you probably want to make. I hope that is what you were looking for! Let me know! Wed Aug 22 23:14:52 -0700 2007 1989224 121445 Angela G. 2 5148381 I believe Ada Boni calls these Cenci or Lover's Knots. Mon Nov 02 04:18:46 -0800 2009 2872387 34558 roxlet 1 3127142 I was at a wedding in Kansas City a few weeks ago, they serve loads of cookies...I believe the cookies that you are talking about are called Razani (sp?) I can get the recipe from the Bride. They didn't make them, they had to purchase them...$10 a lb. Well worth it to me. They are really good. The Bride told me they are very labor intense. She said it takes 3 days to make. The ones we had, had a very mild anise taste, were very hard and not overly sweet. Great 'dunkin' cookies'. Thu Nov 15 07:53:34 -0800 2007 1989224 143139 jeanie1653 2 3540911 I am looking for a ravasani cookie receipe. Can you ask your freind where she bought her cookies? I live in Kansas City Thanks Sat Mar 29 13:16:39 -0700 2008 3127142 179025 pampered3d 1 3146392 this cookie sounds like a ciambelline, but the design sounds much different, however the dough is similiar and its often drank or dunked into red wine. There are all sorts of sifferent Ciambelline ( made with lemon, peppercorn, or simply just sugar ) but pherhaps this is a jazzed up version made intricately for the holidays? check out the recipe and see if it sounds close. http://www.dineitalian.net/indexcucini.html ( scroll down for the recipe) Wed Nov 21 14:31:10 -0800 2007 1989224 144745 bonobella 1 3161299 Did you ever get your recipe? One of the suggestions below mentions a Nick Malgieri recipe, which got me to thinking that I might be able to get in touch with him directly and ask. And by the way, as said by another poster, his recipes do work. Wed Nov 28 08:03:00 -0800 2007 1989224 117292 Shayna Madel 1 3240626 I think you are referring to a hard dunking cookie which I can say in Italian but not sure of the spelling. Here goes... sounds like bichedell or pichetell. Let me know if that helps Thu Dec 27 13:18:56 -0800 2007 1989224 152778 criccardi 1 3242397 In the Slowfood Dolci book, there is a recipe, with a picture for a cookie called "Cuddrireddra" It is ring shaped, with a twisted layer under and a snake/flat ring on top. This sounds very much like it could be your recipe, or similar. The book says its from Delia, a farm town SW of Caltanissetta and made generally during carneval period - the name means "coroncina" in the sicilian dialect. the dough is made with farina di grano duro tipo 0, baking powder, strutto, sugar, a fresh egg and red wine; "its all perfumed with cannella (cinnamon) and citrus peel. If you read italian, I will post the instructions for forming the thing. Fri Dec 28 08:20:17 -0800 2007 1989224 11130 jen kalb 2 4103678 Oh my gosh, jen kalb - this is the cookie. Thank you so much. I had long lost hope for this cookie and hadn't looked at the post for more than a year. I hope you are still around and would be able to post the recipe in italian (not very good at reading it, but I will try). thank you and thanks to everyone who responded to my request two years ago!! Tue Oct 14 11:29:24 -0700 2008 3242397 50437 tartetatin 3 4103724 so glad you checked - I will do, as best as I can - its hard for me to paraphrase italian, and slowfood instructions are rather vague. check back in a couple of days, ok? Tue Oct 14 11:43:25 -0700 2008 4103678 11130 jen kalb 4 4105364 Thanks jen. don't worry if you don't have time or patience for this. Now that I finally have the name of the cookie, I have searched and found several recipes and articles in english- very interesting as I am into artisinal foods that are becoming lost over time. Most of the "recipes" I have found show the method, but do not include amounts of ingredients. I will probably just have to work with the dough until I find the right amts/consistency. Does your recipe include amounts/quantities of ingredients? I would love it if it does. thanks again for your help. Wed Oct 15 04:35:18 -0700 2008 4103724 50437 tartetatin 5 4307346 I would love to have the recipe for Cuddrireddra, I have had them before and loved them. I have done numerous website searches and can not find the recipe. I was hoping you had it or someone out there has it. Thanks heylids Thu Jan 08 09:11:18 -0800 2009 4105364 219561 heylids 5 4344044 the recipe in the Slowfood Dolci book just has the ingredients and method, not the amounts. very frustrating - why do they go that far and no farther??? Wed Jan 21 07:25:12 -0800 2009 4105364 11130 jen kalb 5 5148316 I am just wondering if you ever found the recipe you were looking for? By the way do you have any siciian cookies recipes you can share with me. Thanks Mon Nov 02 01:19:37 -0800 2009 4105364 1120994 baker7 1 4104333 I know exactly the cookies you're looking for. Have no idea of the spelling but a good italian friend calls them: Spelled phonetically only - ta-doll-e That pronunciation should get you what you want in an italian bakery lol Tue Oct 14 15:28:10 -0700 2008 1989224 228855 jerzzy 1 4343757 I too am looking for an italian cookie recipe. It has a firm dry cookie dopugh on the outside and rolled up jelly roll style around a chocolate nut filling. I have the right combo for the filling but I am having a tough time with the dough. Can you help me please???? THanks you! Wed Jan 21 05:19:09 -0800 2009 1989224 258542 luv2bake09 1 5016527 I am not familiar with the cookie that everyone is discussing. I am looking for a different Italian cookie recipe that's hard to find. My mother used to make them at Easter and traditionally they were made in the shape of a horse for the boys. They were hard with nuts and honey. She used to cut them like biscotti. I don't know how to properly spell their name but it sounds like "Pastamonde". Has anyone out there ever heard of these cookies? I also remember that they had an ingredient that my aunt used to sent to my mom from Italy-she couldn't get it here. I'd appreciate it if anyone has come across this recipe. Thanks Wed Sep 09 10:46:21 -0700 2009 1989224 1107990 ginflego 2 5016553 Cavallo di Pasqua? I can't find any English-language recipes that use honey. http://www.cookaround.com/yabbse1/showthread.php?t=117125 http://www.gennarino.org/forum/viewtopic.php?f=12&t=2505 http://www.epicurious.com/recipes/member/views/PUPA-CAVALLO-DI-PASQUA-1235390 Wed Sep 09 10:56:41 -0700 2009 5016527 11369 Robert Lauriston 3 5061416 Thanks for the above links. I'm not sure if these are the cookies but sounds pretty close. I am going to try them out. Sun Sep 27 06:53:44 -0700 2009 5016553 1107990 ginflego 4 5061641 I am Italian but I did not understand what you're talking about, if you describe them better, perhaps I can help you... Sun Sep 27 08:54:40 -0700 2009 5061416 244244 cosmopolita 5 5083230 the cookie reci[e that I've been asking about is made at Easter in the shape of a horse (for boys). It is called "Pastamonde" or sounds like that. I checked out the links above with some positive results but if you have any other ideas let me know. thanks Tue Oct 06 12:12:19 -0700 2009 5061641 1107990 ginflego 1 5149187 By the way, I live in Toronto and there is a bakery that sells them around the christmas season. The bakery is by Vaughan Mills and is called Sicilia Bakery. They are exactly what you are discribing. I hope you enjoy them. Mon Nov 02 09:44:44 -0800 2009 1989224 1120994 baker7 1 5154175 Tartetatin, I know exactly what these cookies are. I had them years ago, they were made by an Italian Lady and they were wonderful. I myself have been trying to find the same recipe. I know that they are called cuddriereddra and have done a multitude of searches and am unable to find the recipe. I have found the ingred. used to make them but no accual recipe. I imagine they will need certain tools to make them also. Anyway, I was hoping if you ever find the recipe and technique, would you please send it to me, and if I find them I will send you the details. thank you Tue Nov 03 23:27:11 -0800 2009 1989224 219561 heylids 2 5167388 The cookie recipe you asked for are cucuidati. My mother in law, from Sicily, always made these , as I now do. My kids always loved them. I am looking for the Italian S cookie receipe . I have lost hers.The Cucuidates is below FIG COOKIES Cucuidates Italian Cookie dough, receipe below filling 1 lb. dried figs 1 lb. dates 1/2 C. nuts, ground fine 1/2 C. honey 1 t. cinnamon 1/4 t. pepper 1/4 C. lukewarm water grated rind of 1/2 orange Mix ingredients for filling and refrigerated for at least 2 days. Have at room temperature the day you bake. Make dough and refrigerate for easier handling. Roll part of dough into a rectangle 12 inches X 20 inches about 1/4 th inch thick. Spread on some of the fig mixture down the middle, fold one side over filling, fold second side over , overlapping into an oblong shape. Press down lightly, spreading with a little water to seal. Sprinkle brown sugar over top of cookies. Cut in slices about 3/4 to 1 inch wide. Lay on cookies sheets brown sugar side up. Bake at 375° 10 to 12 minutes.. ITALIAN COOKIES 5 C. flour 1/2 t. salt 1 1/4 C. sugar 6 eggs or 4 yolks and 3 eggs 1 C. Crisco 2 t. vanilla 5 or6 t. baking powder anise extract, if desired Mix first 5 ingredients like pie dough. Make a well in center add eggs and vanilla. (If stiff add a little milk.) Dough is for Cucuidates (omit anise) or sesame logs below Shape cookies into a rope cut into logs (about 11/2 inch long and thickness of small finger. Roll in mixture of egg white and water mixed together, then roll in toasted sesame seeds. (Can also make into round balls. Frost after they cool.) Bake at 375° till golden. Thanks Mon Nov 09 10:41:30 -0800 2009 5154175 1123037 mrsbill 3 5167416 Nope. Different cookie. Cucidati are the crescent-shaped fig cookies you mention. Cuddrireddre (plural) are the cinnamon-scented twisted wagon-wheel shaped Sicilian cookies to which the OP is referring. Mon Nov 09 10:51:39 -0800 2009 5167388 21787 Dmnkly 4 5169222 Yes, Dmnkly, you are right, they are the twisted wagon=wheel shaped does anyone have this recipe???? Mon Nov 09 21:59:31 -0800 2009 5167416 219561 heylids 3 5167755 My husband's aunt made S shaped cookies for holidays, they may have called them almond crescents but maybe that's my name for them. I almost feel like they actually did call them S shaped cookies, and I was so lazy that I started shaping them like crescents instead. Mostly ground almond and butter, if that sounds right, I have her recipe. Mon Nov 09 12:37:39 -0800 2009 5167388 11097 coll 2 5167553 Some vague recipes and photos, plus one commercial source: http://ilmondodiluvi.blogspot.com/2009/02/da-un-pettine-da-telaio.html http://www.lacuddrireddra.com/products.htm http://www.cookaround.com/yabbse1/showthread.php?t=30333 http://blog.giallozafferano.it/index.php/la-cuddrireddra-di-delia-dolce-tradizionale-siciliano/ http://books.google.com/books?id=tsjgAAAAMAAJ&q=cuddrireddra&dq=cuddrireddra&ei=S274SpzaBo6GlQTq-ojWBQ http://birefud.blogspot.com/2008/01/la-cuddrireddra-di-delia.html Mon Nov 09 11:35:10 -0800 2009 5154175 11369 Robert Lauriston 3 5168884 Maybe this: http://allthingsdolce.blogspot.com/2007/06/cuddrireddra-of-delia-sometimes-we.html The photos look like the cookies are formed in the way the OP described the method, way back when the thread started. Unfortunately...no exact recipe on that site. :-( Mon Nov 09 18:58:19 -0800 2009 5167553 1104013 Normandie 3 5171948 Robert,,,,you have found the recipe.....I can't believe it, but you have found it, It is you third link listed,,,,,,cookaround.com.....if you look at the entire page, you will find the recipe is accually there!!!!!! it is all in italian, but the amounts in weight are there........I can't beleive it, I have been searching forever and there it is.,,,, CONGRATULATIONS, YOU ARE AMAZING!!!!!! Now let's make sure the origional person who posted this request accesses this info....AMAZING...THANK'S A TON Know the trick is to figure out how to form them well, the articule show it but not very well and also the translation from italian into english.....maybe some other amazing person can take on that task and post it for all of us to try..........once again,,,,great job!!! Tue Nov 10 22:50:50 -0800 2009 5167553 219561 heylids 4 5172073 Wow that olive oil is so green! I'd be saving it for special occasions myself. Wed Nov 11 02:34:48 -0800 2009 5171948 11097 coll 1 5171949 tartetatin, look at the top of this post, I have sent a message to Robert who has found the recipe,.....see my response to Robert for the details Tue Nov 10 22:53:00 -0800 2009 1989224 219561 heylids 1 5172834 Here's a rough translation. 3 kg durum wheat flour 1.5 kg sugar 9 tablespoons (cucchiai) of homemade dried and powdered orange peel 40 grams of cinnamon 15 eggs 300 ml of red wine 300 ml of lard ("we use EV olive oil") 3 packets of vanilla (optional) [I think this is equivalent to 3 tsp. extract] Place the board (spianatoia) slightly above the knee--it's less tiring to knead at this height. the sugar the cinnamon (and the vanilla) the orange peel mix the dry ingredients add the oil the wine the eggs blah blah blah blah blah knead until the dough forms a ball blah blah blah blah -- photos make this part clear immediately after shaping, fry at 170 C (340F), "if I'm not mistaken" fry until brown, about two minutes keep in a tightly sealed container [I think she's complaining that sometimes they get soft anyway] http://www.cookaround.com/yabbse1/showthread.php?t=30333 Wed Nov 11 09:32:59 -0800 2009 1989224 11369 Robert Lauriston 2 5174345 Robert, Thanks for the translation. I was hoping to find time to do it today, but that didn't happen. The quantities are incredible! I cant imagine how many pastries this makes. I think one point the author made that might be important is that the mixture does not come together quickly and that it remains at the crumb state for quite a while, until the sugar begins to dissolve which allows it to amalgamate. Wed Nov 11 17:54:09 -0800 2009 5172834 14610 bropaul 3 5175908 Yeah, the photos seem to indicate that. I meant to say "knead for a long time until the dough forms a ball." It reads like it might be a triple recipe. I'd try using 1/3 the quantities and kneading it in a KitchenAid with a dough hook. Thu Nov 12 10:04:06 -0800 2009 5174345 11369 Robert Lauriston 4 5197954 Hello all, Yes, I found the same recipe earlier this year that Robert found, - once I got the name of the cookie from Jen Kalb I just googled the name and got the recipe in Italian. I translated it using google too and it has been sitting in my favourite file for the past year. I am planning to make them for Christmas, as the Italian members of my extended family have always eaten them at that time. I am going to cut the recipe in thirds for the first time. I will try to knead by hand - might try my dough hook, but broke the motor of my kitchenaid once making croissants in it (Julia C. told me to do it!!). Kitchenaid did replace the entire unit for me though!! Thanks everyone for your help with this recipe. It took me two years to find it, but has been amazing getting to it. I will let you know how the cookies turn out. I don't have all of the gear that I need (see the cookaround site) , but I am going to improvise. Sat Nov 21 05:18:17 -0800 2009 5175908 50437 tartetatin