These traditional Italian treats are little logs of tender, flaky crust that open up to reveal a sweet, chewy filling reminiscent of a fig newton. To prepare, first make the pastry crust and filling, allowing them to sit overnight. Then just put them together and bake.
I must warn, though…there are several steps to this recipe. Each is actually very easy, but it does require time and planning. It took maybe an hour or so to make the dough and filling, then another hour or two forming them (by myself! It’s faster with help), which I didn’t do until the next day. For one person shaping four dozen cookies by hand, I’d say that’s pretty good! It’s quite fun, though, a feat to be proud of, and definitely worth the effort. You’ll never go near the store-bought version again, I promise.