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Buccellati Cookies


Serving Size 18
Active Time:
~1 hour
Total Time:
~1 hour 18 minutes


Make dough

  • You can bake only 9 cookies at a time. Assemble full batch of 18 cookies. Bake first batch of 9, reserving remaining 9 in refrigerator.
  • In large bowl, stir together flour, granulated sugar and salt.
  • Using your hands, work butter into flour mixture until mixture resembles coarse sand.
  • Add egg and mix with hands until incorporated.
  • Add egg yolk, vanilla and lemon juice and mix with hands until loosely incorporated.
  • Transfer dough to lightly floured tabletop or cutting board and knead with hands until dough comes together, about 1 minute.
  • Wrap dough in plastic wrap and refrigerate for 1 hour.


Make filling

  • In medium saucepan over medium heat, stir together figs, walnuts, almonds, orange zest, cocoa powder, wine, honey and granulated sugar.
  • Cook, stirring occasionally, until most of liquid has evaporated and a thick paste forms, about 15 minutes.
  • Cool completely before forming cookies.


Assemble cookies

  • Pinch chilled dough into pieces the size of quarters.
  • Roll dough between hands to make uniform balls. On floured surface, using your palm, press dough balls into flat circles.
  • Place about 1 teaspoon filling in center of each dough circle.
  • Fold sides up to enclose filling in a tight package (like a dumpling).
  • Place 9 cookies, evenly spaced apart, in Zones 1, 2 and 3 of Brava metal tray.


Bake cookies

  • Press green button to begin preheating.
  • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.
  • When your food is done, transfer cookies to wire rack and cool completely.
  • Using fine-mesh sifter, dust cookies with confectioners’ sugar.
  • Store in an airtight container for up to 1 week.