Sicilian Dried Fruit and Nut Bars (Cuccidati)

Name: Sicilian Dried Fruit and Nut Bars (Cuccidati)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 118 milliliters butter, softened; 59 milliliters corn syrup; 118 milliliters each dried apricots, raisins, and orange juice; 237 milliliters dried figs, stems removed; 1 large egg; 2 servings DOUGH; 532 milliliters flour; 2 Tbsps lemon juice; 1 Zest of lemon; 79 milliliters milk; 355 milliliters powdered sugar; 1 teaspoons salt; 79 milliliters each toasted slivered almonds and toasted walnuts; 79 milliliters sugar; 0 teaspoons vanilla extract; 1 teaspoons each vanilla extract and cinnamon

You can never have too many main course recipes, so give Sicilian Dried Fruit and Nut Bars (Cuccidati) a try. This recipe covers 44% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 2010 calories, 28g of protein, and 62g of fat per serving. This recipe serves 2. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up powdered sugar, apricots, milk, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Make filling: Whirl all ingredients in a food processor until fairly smooth, about 3 minutes.

Equipment you will use

Food Processor

Preheat oven to 35

Equipment you will use

Oven

Make dough: In a large bowl, beat sugar and butter with a mixer until smooth. Beat in egg, vanilla, and milk.

Ingredients you will need

Vanilla

Butter

Dough

Sugar

Milk

Egg

Equipment you will use

Blender

Bowl

Add salt, baking powder, and flour and beat on low speed until well blended, scraping bowl as needed. Dough will be soft.

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Divide dough in thirds.

Ingredients you will need

Dough

Roll each portion between sheets of parchment paper into a 5- by 15-in. rectangle. As made, stack and freeze rectangles on a baking sheet until dough is firm enough to hold its shape, about 15 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Spread 2/3 cup filling down center of a dough rectangle, leaving 1 1/2 in. uncovered on each long side. Using parchment, fold 1 long side of dough over filling, then fold other long side on top. Press lightly to seal; turn packet over.

Ingredients you will need

Spread