Cuccidati Recipe (Classic Italian Fig Cookies)

Cuccidati are the classic Italian Fig Cookies traditionally served at Christmas time. These traditional Sicilian fig cookies are a chewy and flavorful treat that’s great for the holidays! 

If you are looking for a classic Italian Christmas cookie recipe, this is it! Cuccidati are a delicious family recipe and one of the best treats to bring to your holiday gathering. 

For more traditional Italian Christmas recipes, don’t miss this Panforte di Siena, Torrone, or Pandolce Genovese. For another classic Italian cookie, you’ll love these Italian Walnut Cookies, Amaretti Morbidi or Italian Thumbprint Cookies filled with fig jam! 

You’ll Love Cuccidati Italian Fig Cookies

Sicilian Cuccidati are the essential Italian cookie to have around for the holidays and special occasions. With their nutty fruity texture and warming spices, these fig-stuffed cookies are sure to be a favorite holiday tradition for your family. 

The combination of flavors in this cookie is truly one of a kind. It’s one of those treats you’ll look forward to having for the holidays. 

While the ingredients and process for making Italian fig cookies may seem daunting, they are quite simple to put together. You’ll love that the filling and dough are make in the food processor and can be prepared ahead. 

Cuccidati Italian cookies are great to make ahead too. These classic Italian Christmas cookies can be made up to a month in advance. Freeze ahead with great results. 

This cookies are great for any occasion. You can change up the sprinkles on top and serve them year round for special occasions. 

So, if you love unique and traditional holiday treats, be sure to give these Cuccidati cookies a try. One bite and they’re sure to become a new favorite cookie in your household! 

Cuccidati Fig Filling Ingredients

• Dried Figs: you can find the dried Mission figs used in this recipe in most grocery stores. If you can only find very dry figs, soak them in hot water and drain before using. Fresh figs cannot be used here.
• Raisins: I use regular raisins. Golden raisins work too. Feel free to experiment with other dried fruit as well. 
• Almonds: use whole salted or unsalted almonds. Hazelnuts or pecans are a good substitute. 
• Walnuts: use halved walnuts in combination with any other desired nuts. 

• Honey: pourable honey will help to bind the fig filling and form it into a thick paste. 
• Liqueur: Marsala wine is the classic liqueur used for cuccidati cookies. However, you could substitute brandy, bourbon, or rum. For nonalcoholic version, use orange juice. 
• Orange Zest: fresh orange zest gives the cuccidati a fresh flavor. You can use lemon zest or candied orange peel as well. 
• Cinnamon: use ground cinnamon to add a bit of spice to the fig filling. 
• Cloves: ground cloves add a delicious flavor, but you could substitute allspice or nutmeg here. 

Cuccidati Sweet Dough Ingredients

• Flour: use regular all purpose flour. 
• Sugar: granulated sugar will help sweeten the dough
• Baking Powder: make sure you are using baking powder and not baking soda. 
• Salt: use kosher salt if you have it. 
• Butter: use cold cubed butter. I prefer to use unsalted butter but salted butter works too. 
• Eggs: this is a unique dough recipe as it calls for eggs. This will help the cuccidati dough rise and stay moist. 

How to Make Cuccidati Italian Fig Cookies

Cuccidati may seem like a lot of work at first, but they are actually simple to make with a little planning. You’ll love that the dough and filling are made in the food processor, and both can be prepared up to three days in advance. 

Step 1: dice the fruit and nuts

​First you will need to prepare the filling. If your figs are hard, you should soak them in boiling water for 30 minutes before using. Then just snip off the stem. 

In a large food processor fitted with the blade attachment, combine the figs, raisins, almonds, and walnut. Pulse until the mixture is finely diced. 

Step 2: finish the fig filling

Next, to the food processor add in the honey, liqueur, orange zest, and spices. Continue pulsing until the mixture is combined and you have a thick paste. 

You can use the filling immediately, or cover and refrigerate for up to three days. 

Step 3: make the dough

The buttery dough is also made in the food processor. Start by pulsing together the flour, sugar, baking powder and salt. Then, add in the cold cubed butter and eggs. 

Pulse the dough until it is combined and comes together into a ball shape in the food processor. 

Step 4: cover and refrigerate dough

Once the dough is made, turn it out on to a floured surface. Divide the dough in half and form each half into a disc shape. Wrap each piece in plastic wrap and refrigerate for at least an hour or up to three days. 

How to Assemble Cuccidati

Once the dough has had a chance to chill for at least an hour, you can begin assembling the Italian fig cookies. Remove the dough and filling from the refrigerator and let sit at room temperature for 15 minutes. 

You’ll be working with half of a dough half (¼ of the dough) at a time. Keep the rest of the dough in the refrigerator until ready to use. 

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. 

Step 1: roll out the dough

Divide dough into quarters. Line your work surface with a piece of parchment paper or plastic wrap dusted with flour. Place the dough on the surface and cover with another piece or parchment or plastic wrap. 

Use a rolling pin to roll the dough into a 5 x 14 inch rectangle, cutting off excess dough and saving remaining dough for later. 

Step 2: add in the filling mixture

Use your hands to form a quarter of the fig filling mixture into a log shape the length of the long piece of dough (14 inches). Place the filling log near the bottom of the dough. 

​Wet the top half inch of the dough with a small amount of water. Then, roll the fig mixture inside of the dough so that the dough is covered the outside of it. 

Step 3: cut cookies

​Use a sharp knife or pastry cutter to cut the filled pastry dough into 1-inch pieces. Place on prepared baking sheet leaving about an inch between each cookie. 

Bake in preheated oven on center rack for about 15 minutes or until the bottoms of the cuccidati turn light golden brown. Remove from oven and let cool completely on a wire rack before frosting. 

You can shape bottom of the cooled cookies by using a sharp knife to cut off any excess pieces of dough. 

Step 4: frost and sprinkle

In a small bowl, whisk together powdered sugar and either milk or heavy cream. Dip the top of the cooled cookie into to the frosting letting the excess drip off. Top with rainbow sprinkles or whatever you have on hand. 

Let cookies sit until the frosting has set, about 15-20 minutes. Then, they can be stacked and stored in an airtight container. 

Recipe Tips

Food Processor: I use a 14-cup food processor fitted with a blade attachment to make the cuccidati filling. You will need a large food processor to make all of the filling at once, or you can use a smaller one and work in batches. As for the dough, you can make it in a large bowl using a pastry cutter if needed. 

Figs: if your dried figs are very hard, I recommend soaking them in boiling water for 30 minutes. Drain well before using. 

Liqueur: the traditional liqueur used here is Marsala wine, but brandy, bourbon, or even rum are fine. You can make without the liqueur and substitute orange juice instead. 

Prep Ahead: I like to make the dough and filling a day in advance so they have time to chill and for the flavors to meld. The dough and filling can be made up to 3 days in advance. Store in airtight containers in the refrigerator. 

Assembling: let the dough sit at room temperature for about 15 minutes before rolling. Always lightly flour the parchment or plastic wrap you are rolling the dough onto so it doesn’t stick.  You can use your hands to shape the fig filling into a log shape.

Storage: Cuccidati can be stored in an airtight container at room temperature for about 4-5 days. You can also refrigerate for up to two weeks or freeze for up to three months. 

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