Italian Fig Cookies (Cucidati) Recipe

Introduction

Italian Fig Cookies, also known as Cucidati, are delightful treats filled with a rich mixture of figs, nuts, and spices. These tender, rolled cookies are perfect for sharing during holidays or any time you crave a sweet, flavorful bite.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 ½ cups dried figs, stems removed
• ½ cup raisins
• ½ cup walnuts
• ½ cup honey
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• Zest of 1 lemon
• 1 cup powdered sugar
• 2–3 tablespoons milk
• Sprinkles, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing until the dough is smooth.
6. Step 6: Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 1 hour.
7. Step 7: In a food processor, combine the figs, raisins, and walnuts. Pulse until finely chopped.
8. Step 8: Add honey, cinnamon, cloves, nutmeg, and lemon zest to the fruit and nut mixture; pulse again until well blended.
9. Step 9: Roll each portion of dough into a rectangle about ¼-inch thick.
10. Step 10: Spread the filling along the center of each dough rectangle.
11. Step 11: Fold the dough over the filling and pinch the edges to seal.
12. Step 12: Cut the rolled dough into 1-inch pieces and place them on the prepared baking sheet.
13. Step 13: Bake for 15-20 minutes, or until the cookies turn golden.
14. Step 14: While the cookies cool, whisk together powdered sugar and milk to make a smooth glaze.
15. Step 15: Drizzle the glaze over the cooled cookies and garnish with sprinkles.

Tips & Variations

• Refrigerating the dough before rolling helps it firm up, making it easier to work with.
• Customize the filling by adding dried apricots, dates, or adjusting the spices to your preference.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to 1 week. Reheat gently if desired to soften the glaze slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh figs instead of dried?

Dried figs work best because they create a thick, chewy filling. Fresh figs are too moist and may make the filling too wet.

What if I don’t have a food processor?

You can finely chop the figs, raisins, and walnuts by hand, but a food processor will save time and ensure an even texture.

Italian Fig Cookies (Cucidati) Recipe

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4.6 from 101 reviews

Italian Fig Cookies, known as Cucidati, are traditional Sicilian treats filled with a spiced fig and nut mixture. These soft, aromatic cookies feature a lightly sweetened dough rolled with a flavorful blend of dried figs, raisins, walnuts, and warm spices, finished with a delicate powdered sugar glaze and festive sprinkles. Perfect for holiday celebrations or anytime you crave a rustic, fruit-filled cookie.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange

For the Filling:

• 1 ½ cups dried figs, stems removed
• ½ cup raisins
• ½ cup walnuts
• ½ cup honey
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• Zest of 1 lemon

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• Sprinkles, for garnish

Instructions

1. Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, and salt; set this dry mixture aside. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. One at a time, add the eggs, mixing well after each addition. Stir in the vanilla extract and orange zest. Gradually incorporate the flour mixture into the wet ingredients, mixing until a smooth dough forms. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 1 hour to firm up.
2. Prepare the Filling: Using a food processor, combine the dried figs, raisins, and walnuts, pulsing until they are finely chopped but still retaining some texture. Add the honey, cinnamon, ground cloves, nutmeg, and lemon zest, pulsing again until the mixture is evenly blended and sticky enough to spread.
3. Assemble the Cookies: On a lightly floured surface, roll each chilled dough portion into a rectangle about ¼-inch thick. Spread the fig filling evenly along the center of each dough strip. Fold the dough over the filling, carefully pinching the edges to seal the filling inside. Cut the filled dough into 1-inch pieces and place them on the prepared baking sheet, spacing them evenly.
4. Bake: Place the baking sheet in the preheated oven and bake the cookies for 15-20 minutes or until they turn golden brown on top. Remove from the oven and allow the cookies to cool completely on a wire rack.
5. Make the Glaze: In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of milk until smooth and pourable. Drizzle the glaze over the cooled cookies and garnish with sprinkles as desired. Let the glaze set before serving.

Notes

• Chill the dough: Refrigerating the dough helps it firm up, making it easier to roll out and handle.
• Customize the filling: Feel free to adjust the spices to your liking, or add other dried fruits such as apricots or dates.
• Storage: Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week.

Keywords: Italian fig cookies, Cucidati, fig cookies, Sicilian cookies, holiday cookies, spiced fig filling, nut-filled cookies, Italian dessert