Low Carb Cuccidati

5 from 1 vote

Prep Time 30

Cook Time 15

Servings cookies

Calories 91kcal

Add the prunes, raisins, figs, Allulose and water to a small saucepan and bring to a boil. Simmer for just a few minutes until prunes are plump. Turn heat off and add rum, salt, vanilla, orange zest, and cinnamon to the hot water. Stir to combine.
Pour mixture into a food processor. Add walnuts. Process until smooth like a thick jam. Cool. Place in an airtight container and refrigerate 3 -4 hours or overnight if possible is best.

In a stand mixer with the paddle attachment or large bowl, add the wet ingredients; the butter, sweetener, egg, heavy cream, and vanilla extract. Beat until smooth.
Whisk together the almond flour, whey, salt, baking powder and baking soda. Pour half the flour mixture into the stand mixer and blend to combine. Pour in the remaining dry ingredients and mix until dough forms.
Place a piece of plastic wrap on your surface. Divide the dough in half. Place dough in the center of the wrap, fold over to form a ball and refrigerate for one hour. Do the same with the second piece of dough.

Preheat oven to 400 degrees F. Lay parchment paper onto a large baking sheet pan. Set aside
Remove one chilled dough from plastic wrap and place onto another piece parchment paper on your work surface. Place a second piece of parchment paper over the dough, flatten dough slightly with hands, then use a rolling pin to make a rectangle shape 16 by 6 inches. You can also use a lightly floured surface if you prefer.
Spoon half of the filling mixture onto the center of the rectangle. Use the parchment paper, the long side facing you to lift the dough and fold over toward the filling, away from you. Roll once again folding dough over the fig jam and sealing together.
Lift parchment paper with dough and roll over, seam side down, onto your parchment lined baking sheet pan.
Bake for 12-14 minutes in the middle shelf of your oven until edges are golden brown. Cool completely on cookie sheet pan before slicing on the diagonal. You should be able to make 16 cookies from one half of the dough.
Repeat this process with the remaining chilled dough and filling.
Once the cookies have been cooled and been sliced, dust with low carb confectioners sweetener or top with icing if you prefer.
Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.

6 g net carbs for 1 cookie

This recipe was first published in December 2021.