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Buccellati

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Buccellati Recipe

Sicily's best-known Christmas cookie, these citrus-spiked, date-filled morsels gather many of the Mediterranean's flavors into one festive, flavorful package.

At a glance

Prep
Bake
Total
Yield
30 cookies
Nutrition information

Ingredients

Choose your measure:

Dough

  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon grated lemon rind (zest)
  • 2 tablespoons milk

Filling

  • 3/4 cup diced dried figs
  • 2 tablespoons rum
  • 2 tablespoons fresh orange juice
  • 1/3 cup honey
  • 1/2 cup chopped dates
  • 1/4 cup candied citron or candied mixed peel
  • 1 cup toasted almond flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • grated rind (zest) of 1 lemon and 1 orange
  • 1 cup blanched, toasted hazelnuts, chopped

Icing

  • 1 1/2 cups confectioners' sugar
  • grated rind (zest) of 1 lemon
  • 2 to 3 teaspoons fresh lemon juice
  • white nonpareils, for sprinkling

Instructions

  1. To make the dough: In a large bowl, combine the flour, butter, sugar, baking powder, and salt until crumbly. Stir in the eggs, lemon zest, and milk, and mix until a smooth dough forms. Pat into a slab 1/2" thick, wrap, and chill for 1 hour.
  2. To make the filling: Place all of the ingredients except the hazelnuts in the bowl of a food processor and process until fairly smooth. Add the chopped hazelnuts, pulse three or four times, and transfer to a bowl. Cover and refrigerate for 1 hour.
  3. To assemble: Preheat the oven to 350°F. Line two baking sheets with parchment, or lightly grease.
  4. Divide the dough into six rectangular pieces. Work with one piece at a time; return the rest to the refrigerator until needed. Roll each piece of dough into a 3" x 20" strip, 1/8" thick. Take a scant 1/2 cup of the filling and roll it into a log 1/2 ̋ in diameter (greasing your hands first will make this easier). Place along the long edge of the rectangle and roll the dough into a log to enclose the filling. Brush the edge with a little water and pinch the seam closed. Place seam side down, then lightly roll your pin over the log to flatten it a little.
  5. Cut each log into five 4" long pieces. Cut horizontal slits halfway through each piece, and bend into a wreath shape (see photo up above). Transfer the cookies to the prepared baking sheets. Repeat with the remaining dough and filling until all is used.
  6. To bake: Bake the cookies for 20 minutes, until barely golden. Remove them from the oven and cool on a rack.
  7. To make the icing: Whisk the ingredients together and drizzle over the cooled cookies. Sprinkle with nonpareils before the icing sets.
  8. Store at room temperature in an airtight container for up to 3 weeks.

Nutrition Information

  • Serving Size 1 cookie, 42g
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 164
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 21mg
  • Sodium 48mg
  • Total Carbohydrate 22g
  • Dietary Fiber 2g
  • Sugars 11g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.