Cuccidati (Italian Fig Cookies)

Cuccidati recipe for Italian fig cookies.

Cuccidati are the classic Italian Fig Cookies topped with a simple glaze and sprinkles. These cookies are traditionally served at Christmas time but delicious anytime of year!

Course Dessert

Cuisine Italian

Keyword Cuccidati, Italian Cookies

Prep Time 25

Cook Time 15

Chill Time 1

Total Time 1 40

Servings cookies

Calories 174kcal

Author Angela Allison

Equipment

food processor with blade attachment
baking sheet

Ingredients

Fig Filling

14 ounces dried figs
1 cup raisins (130 grams)
1 cup almonds (145 grams)
1 cup walnuts (110 grams)
½ cup honey
¼ cup liqueur (such as brandy, bourbon, or marsala)
1 tablespoon orange zest
1 teaspoon cinnamon
¼ teaspoon ground cloves

Pastry Dough

3 ½ cups flour (440 grams)
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon salt
1 cup cold butter, cubed (2 sticks, unsalted)
2 large eggs

Glaze

1 ½ cups powdered sugar (168 grams)
3 tablespoons milk (2% or whole)
sprinkles

Instructions

Fig Filling

To a food processor fitted with a blade attachment, add in the dried figs, raisins, almonds, and walnuts. Pulse until they are finely diced.
Next, add in the honey, liqueur, orange zest, cinnamon, and ground cloves. Pulse until the mixture is well combined and forms a thick paste. Remove from food processor and set aside. (If making ahead, cover and refrigerate until ready to use.) Rinse and dry out the food processor for the next step.

Pastry Dough

To the bowl of the food processor fitted with the blade attachment, combine the flour, granulated sugar, baking powder, and salt. Pulse a few times to combine the ingredients.
Add in the cold cubed butter and eggs to the food processor. Pulse until the ingredients are well combined and a dough forms.
Pour the dough out onto a lightly floured surface and divide into two equal pieces. Cover each section lightly in plastic wrap, then gently press down to form a disc. Refrigerate for at least an hour or up to overnight.

Assembling the Cuccidati

When ready to make the cookies, start by preheating oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Once the dough is chilled, remove it from the refrigerator. Unwrap the dough and cut each disc in half, to create 4 equal-sized pieces. Rewrap 3 sections of dough and return them to the fridge.
Place the section of dough on a lightly floured piece of parchment paper or plastic wrap. Cover the top of dough with parchment or plastic. Using a rolling pin to roll the dough into a rectangle shape, approximately 5 inches by 14 inches. Remove the parchment or plastic on top of the dough.
Next, divide the fig filling mixture into 4 equal parts. Use your hands to form one part of the filling into a long log shape, enough to cover the length of the rectangle of dough. Place the filling near the bottom of the dough (so you can roll it up).
Use a little bit of water to dampen the other end of the dough. Carefully roll up the fig mix into the dough and press gently to seal the seam of the dough log.
Use a bench scraper or sharp knife to cut the log into 1-inch pieces. Arrange cookies about an inch apart on the prepared baking sheet. Repeat process with remaining dough and filling.
Bake in preheated oven on center rack for about 15 minutes, or until the bottom edges of the cookie are golden brown. Remove from oven and let rest on pan for 5 minutes, then move to wire rack to cool completely.

Decorating

In a small bowl, combine the powdered sugar and milk, and whisk until well combined. (You want a thick smooth glaze, adding more milk or powdered sugar as needed to achieve desired consistency.)
Dip the top of one cookie into the glaze, letting the excess drip off. Add sprinkles over the wet glaze, and set the dipped cookie on a wire rack to harden (about 15 minutes). Repeat with remaining cookies.

Notes

Food Processor: I use a 14-cup food processor fitted with a blade attachment to make the 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. You can make the dough and filling up to 3 days in advance, just make sure they are stored 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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