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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/italian-fig-cookies-cucidati-recipe/