Sicilian Buccellati Cookies | Cruise Scoop

Ingredients

• 500 grams (4 cups) all-purpose flour
• 100 grams (½ cup) sugar
• 125 grams (4.4 oz) lard or butter
• 2 eggs
• ½ tsp vanilla
• 8 grams (1 tsp) ammonium bicarbonate or baking powder
• 30 ml (⅛ cup) milk, or as needed
• 300 grams (2 cups) dried figs, minced
• 100 grams (1 cup) walnuts, toasted and finely chopped
• 130 grams (1 cup) almonds, toasted and finely chopped
• 70 grams (½ cup) pistachios, toasted and finely chopped (all nuts should be toasted at 350F for 8-10 min and cooled)
• 200 grams (8 oz jar) orange or tangerine marmalade
• 300 ml (1 ¼ cups) mosto cotto, or ½ cup molasses thinned with white wine
• 320 grams (2 cups) confectioners sugar
• Juice of 1-2 lemons