Cucumbers of Casalinga

Ingredients for 1 servings:

• 500 g flour
• 150 g lard
• 150 g sugar
• 125 ml Marsala
• 2 eggs
• 1 lemon(s), peel
• 5 g ammonium bicarbonate
• 1 pinch of salt
• 1 pinch of cinnamon
• 300 g raisins
• 200 g ground almonds
• 150 g fig(s), dried
• 150 g sugar
• 100 g chocolate (chocolate drops)
• 100 ml water
• 50 g cocoa powder
• 50 g pine nuts, chopped
• 50 g chopped pistachios
• 50 g pumpkin flesh, diced
• 1 lemon(s), peel
• 1 tsp cinnamon
• 1 egg yolk, for brushing the edges
• some powdered sugar for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Italian cookies in the style of a housewife

For the dough, put all the solid ingredients in a bowl and mix well. Gradually add the Marsala and continue kneading until a smooth dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. For the filling, chop the figs and place them in a saucepan with the raisins, almonds, sugar, cocoa, pine nuts, pistachios, lemon zest, cinnamon, and water. Let it simmer for about 10 minutes. Let the mixture cool, then stir in the pumpkin and chocolate chips. Roll out the dough on a floured surface and cut out circles using a glass or cup. Drop some of the mixture onto the dough with a teaspoon, brush the edges with egg yolk, and place a second sheet of dough on top, pressing down firmly. Place the cookies on a baking sheet lined with baking paper and bake in an oven preheated to 180°C for about 20 minutes. Remove from the oven, let cool and dust with icing sugar, for example.