This recipe was very easy, in the sense that it went exactly as described in the book. You blend the filling in the food processor: figs, apricot jam, almonds, raisins, orange peel, and a little bit of chocolate...yummy. What did the original Sicilian bakers do without a Cuisinart? Big knives and lots of chopping? Mortar and pestle? I'm a big fan of dried fruit, so this was right up my alley.
|Dough and filling pieces before rolling|
I enjoyed the technique of rolling out flat strips of dough, and then wrapping them around the rolled out pieces of filling to get a long skinny roll of filled dough. I applaud whoever wrote these instructions (Dorie?), because I was actually able to follow them without watching the video, even down to the reminder to run a flat knife or spatula under the rolled out dough strip to make sure it didn't stick.
|Cookies before baking|
The end result is delicious - I think the filling is inspired, because of the combination of flavors. Maybe not the new favorite cookie for the kids in the household, due to the paltry amount of chocolate, but I definitely want to make these again.