Italian Fig Cookies (Cuccidati)
Cuccidati (Italian Fig Cookies) are more than just cookies; they're a cherished Sicilian tradition passed down from generation to generation. Popular around Christmas, cuccidati are pastry-like cookies, filled with a flavorful mixture of figs, dates, raisins, citrus, and nuts, then finished with a sweet glaze and a pop of colorful sprinkles.
Equipment
- food processor
- stand mixer fitted with the paddle attachment
- rolling pin
- 2-3 baking/cookie sheets
- parchment paper
Ingredients
For the Dough
- 4 cups all-purpose flour, plus more dusting/rolling
- 1 tablespoon baking powder
- ½ teaspoon Kosher or fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature, cut into large cubes
- 1 cup white granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- ½ cup whole milk, room temperature
For the Fig Filling
- 1 cup dried figs, stems removed
- ½ cup Medjool dates, pitted
- ½ cup raisins
- ¾ cup walnuts, toasted and coarsely chopped
- ¾ cup almonds, toasted and coarsely chopped
- ¾ cup honey, slightly warmed
- ¼ cup Grand Marnier (orange liqueur), or brandy
- 1½ teaspoon orange zest
- 1½ teaspoon lemon zest
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Icing
- 1¾ cups powdered (confectioner's) sugar, sifted
- ½ tsp vanilla extract
- 4-5 tablespoon milk, plus more if needed
- nonpareils, or other small multicolored sprinkles for topping
Instructions
For the Dough
- In a large bowl, whisk together the flour, salt, and baking powder; set aside.4 cups all-purpose flour, plus more dusting/rolling, 1 tablespoon baking powder, ½ teaspoon Kosher or fine sea salt
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla, mixing just until combined. Reduce the speed to low and gradually add the flour mixture, alternating with the milk, until a cohesive dough forms.1 cup (2 sticks) unsalted butter, room temperature, cut into large cubes, 1 cup white granulated sugar, 2 large eggs, room temperature, lightly beaten, 1 tablespoon vanilla extract, ½ cup whole milk, room temperature
- Gather the dough into a loose ball, and turn it out onto a well-floured surface. Knead the dough just until it's smooth, workable, and less sticky.
- Divide the dough in half, then cut each half into four equal pieces (8 total). Shape each piece into a ball, then flatten slightly into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
For the Filling
- Remove the stems from the figs and pit the dates, then roughly chop both. Place the figs, dates, and raisins in a heatproof bowl and cover with hot water; let soak for 10 minutes. Drain well and transfer the fruit to a food processor. Pulse a few times to chop up the fruit, then add the remaining filling ingredients and process until mostly smooth with a little texture. You can refrigerate the filling until you're ready to use.1 cup dried figs, stems removed, ½ cup Medjool dates, pitted, ½ cup raisins, ¾ cup walnuts, toasted and coarsely chopped, ¾ cup almonds, toasted and coarsely chopped, ¾ cup honey, slightly warmed, ¼ cup Grand Marnier (orange liqueur), or brandy, 1½ teaspoon orange zest, 1½ teaspoon lemon zest, 1 tablespoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg
Roll, Fill, and Slice the Cuccidati
- Preheat the oven to 375℉. Remove the dough (and the filling if it was stored) from the fridge. Working with one piece of dough at a time, roll it out on a well-floured surface into a rectangle about 12 inches long and 3–4 inches wide. Trim the edges if you’d like a neater look. Divide the filling into 8 equal portions. Place one portion along the long edge of the rectangle, then roll the dough up lengthwise to enclose the filling, keeping the seam on the bottom. Gently flatten and shape the log with your hands. Using a floured knife, cut the log into slices about 1¼ inches wide (you’ll get about 7–9 cookies per log, depending on how you sliced them).
Bake the Cuccidati
- Place cookies on a baking sheet lined with parchment paper, leaving a 1-inch space between them. Bake for 12-15 minutes until lightly browned, rotating the pans halfway through. Allow to cool fully before icing.
Ice the Cuccidati
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. The glaze should be thick enough to coat the cookies but thin enough to drizzle; add more milk a teaspoon at a time if needed. *If the icing is too liquid, add a little more powdered sugar to get the right consistency.1¾ cups powdered (confectioner's) sugar, sifted, ½ teaspoon vanilla extract, 4-5 tablespoon milk, plus more if needed
- Dip the tops of the cooled cookies into the glaze, letting the excess drip off. After glazing a few cookies, add sprinkles before the icing sets. Place the cookies on a wire rack and let the glaze harden completely before serving or storing.nonpareils, or other small multicolored sprinkles for topping
Notes
- Read the directions thoroughly. Be sure to read the directions so you can plan accordingly. Allow sufficient time for chilling as well as baking, cooling, and icing. Please see the post for picture instructions and substitutions.
- Prepare the dough and filling 24 hours in advance. This will make the process much easier and allow the dough to be sufficiently chilled. Giving the whole process a jump start also helps the filling flavors to meld.
- Prevent sticking. Roll the dough between two sheets of parchment paper or plastic wrap for easy handling and less flouring.
- Have your workstation prepped. This includes extra flour for rolling (the dough will be a bit sticky), a knife ready for trimming, and your baking sheets lined with parchment paper. Consider an icing station as well, with a wire rack set over parchment or aluminum foil for easier clean-up.
- Toast your nuts. While it may be tempting to skip toasting the nuts, it does add a layer of additional flavor to the filling. To toast the nuts, add them to a dry skillet on medium-low heat and cook for 5-8 minutes until fragrant and lightly golden brown.
Nutrition*
Serving: 1 cookie | Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 107IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!
