Introduction:
Cuccidati (also known as Italian Fig Cookies) are a traditional Sicilian treat that is often enjoyed during Christmas but is delicious all year round. These cookies are filled with a sweet, spiced fig filling made with dried figs, raisins, nuts, and a touch of liqueur, wrapped in a buttery pastry dough, and topped with a simple glaze and festive sprinkles. They’re perfect for holiday gatherings or as a homemade gift. Each bite offers a delightful combination of textures and flavors: sweet, nutty, spiced, and citrusy, with a tender cookie dough encasing the rich filling.
This recipe makes about 48 cookies, so you’ll have plenty to share—or enjoy all by yourself!
Ingredients:
For the Fig Filling:
- 14 ounces dried figs
- 1 cup raisins (130 grams)
- 1 cup almonds (145 grams)
- 1 cup walnuts (110 grams)
- 1/2 cup honey
- 1/4 cup liqueur (such as brandy, bourbon, or marsala)
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
For the Pastry Dough:
- 3 cups all-purpose flour (440 grams)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed (2 sticks)
- 2 large eggs
For the Glaze:
- 1 1/2 cups powdered sugar (168 grams)
- 3 tablespoons milk (2% or whole)
- Sprinkles for decorating
Equipment:
- Food processor with blade attachment
- Baking sheet
- Rolling pin
- Bench scraper or sharp knife
Preparation:
Step 1: Prepare the Fig Filling
In a food processor fitted with the blade attachment, combine the dried figs, raisins, almonds, and walnuts. Pulse until the ingredients are finely diced and form a coarse mixture.
Next, add the honey, liqueur (such as brandy or marsala), orange zest, cinnamon, and ground cloves to the processor. Pulse again until everything is fully combined and forms a thick paste. Remove the fig filling mixture and set it aside. If you’re making the filling in advance, cover and refrigerate until ready to use.
Step 2: Make the Pastry Dough
Rinse and dry the food processor bowl, then add the flour, granulated sugar, baking powder, and salt. Pulse a few times to combine these dry ingredients.
Add the cold cubed butter and eggs to the flour mixture, then pulse until the mixture comes together and forms a dough. You may need to scrape down the sides of the food processor bowl a few times to ensure the butter is fully incorporated.
Turn the dough out onto a lightly floured surface. Divide it into two equal pieces and shape each portion into a disc. Wrap the dough discs in plastic wrap and refrigerate for at least an hour (or up to overnight) to allow the dough to firm up.
Step 3: Assembling the Cuccidati
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Once the dough is chilled, take one disc out of the refrigerator and cut it in half to create two smaller portions (leaving the other pieces in the fridge). On a lightly floured surface, roll out one section of dough into a rectangle, roughly 5 inches by 14 inches. Make sure the dough is even and about 1/8-inch thick.
Divide the fig filling into four equal parts. Shape one part of the filling into a long log that matches the length of the dough rectangle. Place the filling along the bottom edge of the dough.
Dampen the opposite edge of the dough with a little water. Gently roll the dough over the fig filling, starting from the bottom and sealing it by pressing the dampened edge to the dough. You should now have a long dough log with fig filling inside.
Using a bench scraper or sharp knife, cut the log into 1-inch pieces. Place the pieces about 1 inch apart on the prepared baking sheet. Repeat this process with the remaining dough and filling.
Step 4: Bake the Cuccidati
Bake the cookies in the preheated oven on the center rack for 15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Glaze and Decorate
To make the glaze, whisk together the powdered sugar and milk in a small bowl until smooth and thick. If the glaze is too thin, add a little more powdered sugar; if it’s too thick, add a little more milk.
Once the cookies have cooled, dip the top of each cookie into the glaze, letting any excess drip off. Place the glazed cookies on a wire rack and immediately sprinkle them with colorful sprinkles while the glaze is still wet. Allow the cookies to set for about 15 minutes until the glaze hardens.
Cooking Note:
- The fig filling can be made up to three days in advance. Just be sure to store it in the refrigerator until you are ready to use it.
- If you don’t have a food processor, you can chop the filling ingredients finely by hand and mix the filling with a spoon.
Serving Suggestions:
These Cuccidati Italian Fig Cookies are perfect for serving with coffee, tea, or as part of a festive holiday dessert spread. You can enjoy them as a sweet snack, gift them to friends and family, or include them in a Christmas cookie exchange. The colorful sprinkles and sweet glaze make them look as festive as they are delicious!
Tips:
- You can store the cookies in an airtight container for up to a week.
- If you prefer a less sweet glaze, reduce the powdered sugar and add a bit more milk for a thinner coating.
- To customize the flavor, try adding a little anise extract or almond extract to the filling for a unique twist.
Prep Time:
- 45 minutes
Cooking Time:
- 15 minutes
Total Time:
- 1 hour
Nutritional Information: (Per serving, based on 48 cookies)
- Calories: 140
- Protein: 2g
- Sodium: 45mg
Conclusion:
These Cuccidati Italian Fig Cookies bring together the rich flavors of dried figs, sweet raisins, and crunchy nuts, all wrapped in a tender, buttery pastry and finished with a festive glaze and sprinkles. This traditional Sicilian cookie is not only perfect for the holiday season but is also a delightful year-round treat. Whether you make them for a special occasion or just to enjoy with your family, this recipe is sure to become a favorite!
Print
Cuccidati Italian Fig Cookies Recipe
- Total Time: 1 hour
Ingredients
For the Fig Filling:
- 14 ounces dried figs
- 1 cup raisins (130 grams)
- 1 cup almonds (145 grams)
- 1 cup walnuts (110 grams)
- 1/2 cup honey
- 1/4 cup liqueur (such as brandy, bourbon, or marsala)
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
For the Pastry Dough:
- 3 cups all-purpose flour (440 grams)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed (2 sticks)
- 2 large eggs
For the Glaze:
- 1 1/2 cups powdered sugar (168 grams)
- 3 tablespoons milk (2% or whole)
- Sprinkles for decorating
Equipment:
- Food processor with blade attachment
- Baking sheet
- Rolling pin
- Bench scraper or sharp knife
Instructions
Step 1: Prepare the Fig Filling
In a food processor fitted with the blade attachment, combine the dried figs, raisins, almonds, and walnuts. Pulse until the ingredients are finely diced and form a coarse mixture.
Next, add the honey, liqueur (such as brandy or marsala), orange zest, cinnamon, and ground cloves to the processor. Pulse again until everything is fully combined and forms a thick paste. Remove the fig filling mixture and set it aside. If you’re making the filling in advance, cover and refrigerate until ready to use.
Step 2: Make the Pastry Dough
Rinse and dry the food processor bowl, then add the flour, granulated sugar, baking powder, and salt. Pulse a few times to combine these dry ingredients.
Add the cold cubed butter and eggs to the flour mixture, then pulse until the mixture comes together and forms a dough. You may need to scrape down the sides of the food processor bowl a few times to ensure the butter is fully incorporated.
Turn the dough out onto a lightly floured surface. Divide it into two equal pieces and shape each portion into a disc. Wrap the dough discs in plastic wrap and refrigerate for at least an hour (or up to overnight) to allow the dough to firm up.
Step 3: Assembling the Cuccidati
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Once the dough is chilled, take one disc out of the refrigerator and cut it in half to create two smaller portions (leaving the other pieces in the fridge). On a lightly floured surface, roll out one section of dough into a rectangle, roughly 5 inches by 14 inches. Make sure the dough is even and about 1/8-inch thick.
Divide the fig filling into four equal parts. Shape one part of the filling into a long log that matches the length of the dough rectangle. Place the filling along the bottom edge of the dough.
Dampen the opposite edge of the dough with a little water. Gently roll the dough over the fig filling, starting from the bottom and sealing it by pressing the dampened edge to the dough. You should now have a long dough log with fig filling inside.
Using a bench scraper or sharp knife, cut the log into 1-inch pieces. Place the pieces about 1 inch apart on the prepared baking sheet. Repeat this process with the remaining dough and filling.
Step 4: Bake the Cuccidati
Bake the cookies in the preheated oven on the center rack for 15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Glaze and Decorate
To make the glaze, whisk together the powdered sugar and milk in a small bowl until smooth and thick. If the glaze is too thin, add a little more powdered sugar; if it’s too thick, add a little more milk.
Once the cookies have cooled, dip the top of each cookie into the glaze, letting any excess drip off. Place the glazed cookies on a wire rack and immediately sprinkle them with colorful sprinkles while the glaze is still wet. Allow the cookies to set for about 15 minutes until the glaze hardens.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 140
- Sodium: 45mg
- Protein: 2g