🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Soak the dried figs in warm water for about 20 minutes, then roughly chop or crush them into a rustic paste.

2. 2

   In a bowl, combine the figs with toasted and chopped almonds and walnuts, orange marmalade, honey, cinnamon, chopped dark chocolate, cocoa powder, and soaked sultanas. Mix well and chill in the fridge to meld flavours.

3. 3

   To make the pastry, mix the plain flour, caster sugar, baking powder, and baking ammonia together. Add the lard, egg yolk, milk, and pinch of salt, kneading gently until you have a smooth dough. Divide into two portions, wrap in cling film, and chill in the fridge for at least 6 hours, preferably overnight.

4. 4

   Roll out the pastry to about 5mm thick and cut into 10cm discs.

5. 5

   Place a teaspoon of the fig mixture in the centre of each disc, fold over to form a half-moon, and press the edges together firmly. Make small decorative slits on the top of each biscuit.

6. 6

   Arrange the Cuḍḍureḍḍi on a baking tray lined with parchment and bake in a preheated oven at 180°C for around 20 minutes, until lovely and golden.

7. 7

   For the glaze, whisk the egg white with lemon juice and a pinch of salt, then gradually beat in the icing sugar until smooth and glossy.

8. 8

   Brush the glaze over the cooled biscuits and decorate with colourful sprinkles. Leave to set before serving.