For dough
3 pounds flour
1 cup sugar
6 large eggs, beaten
1 1/2 teaspoons vanilla
2/4 pound lard
8 teaspoon baking powder
1 1/2 cups milk

For filling
1 cup walnuts, finely chopped
3 pounds figs, finely chopped
1 cup almonds, finely chopped
1 cup candied cherries, finely chopped
1 pound raisins

Cream lard and sugar together, add eggs, milk and vanilla, mix and gradually add flour with baking powder; knead and roll into sheets, then cut into 3 1/2-inch squares.

Mix almonds, walnuts, candied cherries, figs and raisins together well; place a tablespoon of the mixture on one half of each square of dough, fold over and seal together.

Bake on a cookie sheet lined with parchment paper in a 350 degrees F. for about 15 to 20 minutes.

This recipe was adapted from one in "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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