I have been protecting a recipe for Italian Fig Cookies for a few years now. I love figs. Love them.
I could not resist a big bag of dried figs at Costco last month, so these cookies got put on the burner to make again. Actually, the recipe is called St. Joseph’s Fig Cookies. I saw Lidia Bastianich demonstrate them one year on her PBS show and she of course sold them as the most tasty and authentic little Sicilian cookies ever. It just took me a couple of years to get around to it.
O. M. G. What a mess! Remember how I devised a way to make truffles without touching them? That’s because I can’t stand having dough and sticky on my hands. Eeek. So uncomfortable, not to mention unsanitary. Impossible with these. The dough is sticky and must be rolled between parchment (omen #1), and the filling of fig is sticky and has to be rolled into a log (omen#2). I swear I read through the recipe, but for some reason I totally missed the omens.
At least they taste fabulous. (Even saved back a dozen in the freezer to be enjoyed later).
I am just saying I will buy them from an Italian bakery from now on. I have a feeling Lidia will too because the recipe that I printed in December of 2012 is not on her website anymore. Just saying.
It reminds me of a recent episode of America’s Test Kitchen where they demonstrated the proper way to make baguettes. Yeah, I get that they are complete-anal-retentive-catholic-school-nuns about how to do things right, but usually, I can get on board. But not with this. Ridiculous amount of idiotic details for the home cook. The exact reason that the French don’t even make their own baguettes; they buy them at the bakery on the way home from work. Smart. Very smart.
Some things are better left to the professionals.
What’s yours? Anything you suffered to make and now will never do again? Tell me in the comments.