Fiatunas Italian Cookies
FOR THE FILLING:
1/2 can ceci beans (garbanzo beans/chick peas), drained
2 tablespoons preserves or jam
2 tablespoon sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons flour
1 1/2 teaspoons whiskey (optional)
FOR THE COOKIES:
5 cups flour
1 cup white wine
1 cup oil
egg wash
FOR THE GLAZE:
3/4 cup confectioner’s sugar
1 tablespoon water (approximately)
TO MAKE THE FILLING:
Mash ceci and mix with all other ingredients for the filling OR place all ingredient for the filling in a food processor and chop and mix at the same time.
TO MAKE THE COOKIES:
Place flour in mixing bowl; add wine and oil and stir with wooden spoon, then with hands to form a firm dough.
Divide dough in half. Roll out hals of dough to a 7x15-inch rectangle. Trim irregular edges off.
Cut sheet of dough into 2 1/2-inch squares.
Place about 1/2 teaspoon filling in center of square. Egg wash inside of edges.
Fold dough over filling to form a triangle and seal edges.
Egg wash tops.
Bake at 375 degrees F for about 15 minutes until lightly browned. Cookies will open up a little as they bake,
showing some of the filling. This enhances their appearance.
TO MAKE THE GLAZE:
Mix together confectioners sugar and water. Make sure consistency is just thick enough to drizzle from a fork and drizzle over baked, cooled cookies. (If too thin, add more confectioner’s sugar. If too thick, add a little water.)
Makes 50 cookies
Source: “The Italian Bakery” by Lee Mangione Cirillo