@blackskullsreaper: Cucuzza marmalade. 2 lbs of cubed cucuzza 4 cups granulated sugar 1 tablespoon lemon juice Peel and remove seeds from the cucuzza. Dice and weigh it. Place in a heavy saucepan with the sugar and lemon juice. Cook over medium heat for one hour. Stirring often with a wooden spoon. Purée with an immersion blender to your liking. You can leave it chunky if you like. Or pulse using a food processor. Pour into sterilized jars. This jam is a traditional filling for almond cookies. I'm calling my zie/aunts in Sicily to see if they remember the cookie recipe. I tried using one of my mamma's cookie dough recipe with the jam filling. It was good but not as I remember them. I'll try again. Ciao, have a good day. Rose Marie *I found the Cookie dough recipe on line. https://www.dolcisiciliani.net/ricette/cucchiteddi-di-sciacca/ Cookie dough 17.5 ounces of almond flour 14 ounces powdered sugar 3 1/2 ounces "00" flour 3-4 egg whites ***approximate weight. Mix dry ingredients and add 3 whites and add enough of the fourth egg white to form a smooth dough. Wrap in plastic wrap and let rest in the refrigerator overnight. Roll into strips and add filling leaving space in between, cover with another strip of dough. Cut and roll to shape the cookies. ( like you were making ravioli) bake At 325. Cool and ice with a thick powdered sugar frosting.
