Cuccidati, also known as Sicilian fig cookies, are a delightful and traditional Italian treat often enjoyed during festive occasions and holidays. These filled cookies feature a sweet and spiced fig mixture encased in a tender pastry shell, topped with a sweet glaze and colorful sprinkles. Share these delicious cookies with friends and family for a taste of authentic Italian baking.
Cuccidati (Italian Fig Cookies)
Cuccidati, also known as Sicilian fig cookies, are a delightful and traditional Italian treat often enjoyed during festive occasions and holidays. These filled cookies feature a sweet and spiced fig mixture encased in a tender pastry shell, topped with a sweet glaze and colorful sprinkles. Share these delicious cookies with friends and family for a taste of authentic Italian baking.
Ingredients
For the Filling:
- 2 cups dried figs stems removed and finely chopped
- 1/2 cup raisins
- 1/2 cup chopped nuts such as almonds or walnuts
- 1/4 cup honey
- 1/4 cup orange marmalade
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup brandy or orange juice
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Colored sprinkles for decoration
Instructions
For the Filling:
- In a food processor, combine chopped figs, raisins, nuts, honey, orange marmalade, cinnamon, cloves, and brandy (or orange juice).
- Pulse the mixture until it forms a thick, cohesive paste. Set aside.
For the Dough:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for at least 1 hour.
Assembling the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Take one portion of the chilled dough and roll it out into a rectangle on a floured surface.
- Spread half of the fig filling evenly over the rolled-out dough.
- Roll the dough into a log, enclosing the fig filling. Repeat with the second portion of dough.
- Cut the logs into 1-inch slices and place them on the prepared baking sheets.
- Bake for 15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
For the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies and immediately decorate with colored sprinkles.