Bring Sicilian tradition to your holiday baking with Cuccidati! These spiced Italian fig cookies feature a chewy fig filling, citrus glaze, and festive sprinkles.
Looking for a cookie that brings warmth and a touch of old-world charm to your holiday baking? These spiced Italian fig cookies (Cuccidati) are a must-try!
With a chewy fig and hazelnut filling and a tender dough you can prep ahead, they're always the first to disappear from any cookie platter.
I first shared this recipe back in 2015, and it's been a reader favorite ever since. This updated version is even easier - now made with a simple slice-and-bake method and topped with a sweet icing and colorful nonpareils (by popular request!). No changes have been made to the recipe, except for including metric weights.
Just as delicious as ever, and perfect for your holiday sweet table.
Ready to bake? Here's everything you'll need to get started.
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Quick Overview
- Prep Time: 1 hour 30 minutes (includes making the dough, fig filling, and assembling the cookies)
- Chill Time: 30 minutes, or up to 1 day (for dough and filling)
- Bake Time: 16-20 minutes
- Icing Time: 20-30 minutes (once cookies have cooled)
- Total Time: About 2½ hours (plus optional overnight chill)
- Yield: About 36 cookies
- Serving Suggestions: These Sicilian fig cookies can be enjoyed plain, dusted with powdered sugar, or topped with a simple icing once cooled.
Ingredients
The Shortcrust Dough
- All-purpose flour: The base for a soft, tender dough
- Granulated sugar: Just a touch of sweetness
- Baking powder and salt: Help the dough rise slightly and balance the flavors
- Cold butter: Adds richness and makes the dough tender
- Eggs: Bring everything together and make the dough silky
- Grated orange zest: A bright, citrusy note to lift the flavors
- Vanilla extract: Warmth and depth in every bite
The Filling
- Dried figs: Sweet and chewy, the star of the cookie
- Roasted hazelnuts: Crunchy, nutty, and full of flavor
- Currants or raisins: Tiny bursts of sweetness
- Apricot or peach jam: Helps hold the filling together and adds gentle fruitiness
- Dark chocolate chips: A little indulgence
- Instant espresso: Deepens the flavor and balances the sweetness
- Ground cinnamon and ground cloves: Warm, fragrant spices that make these cookies irresistible
Day 1: Make the Dough
With a food processor, you can have this shortcrust dough and filling ready in less than 30 minutes - and yes, that includes cleaning up! I like to start by roasting hazelnuts. Preheat your oven to 325°F (163 °C). Spread ½ cup (70 g) of hazelnuts on a baking sheet. Roast them until they're fragrant and lightly golden, about 8-10 minutes. Keep an eye on them so they don't burn!
While they're in the oven, I mix the dough. This is a variation of my pasta frolla recipe.
- In the bowl of a food processor, combine 2 ½ cups (355 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ teaspoon (2.5 mL) baking powder, and ½ teaspoon (2.5 mL) salt. Give it a quick pulse to mix.
- Add ¾ cup (170 g) cold butter, cut into small cubes, and pulse a few times until the mixture looks like coarse crumbs. Tiny bits of butter should still be visible - that's what keeps the dough tender.
- Add 2 eggs, 1 teaspoon (5 mL) grated orange zest, and 1 teaspoon (5 mL) vanilla extract. Pulse just until the dough starts to come together. If needed, use your hands for the last bit - gently press it into a cohesive dough.
- Turn the dough out onto a work surface or a bowl. Divide it into 4 equal parts. Shape into rectangles, each about 4½ by 2½ inches (11.5 × 6.5 cm). Wrapping each piece in plastic wrap makes it much easier to roll out later.
- Refrigerate the dough until firm - at least 30 minutes. Ideally, overnight.
Day 1: Make the Filling
Are you beginning to smell the hazelnuts roasting? Probably time to pull them out of the oven. Give them a rub to remove some of the skin. Set them aside to cool off.
- Chop 1 cup (150 g) dried figs, and remove the stems.
- Add them to the bowl of your food processor along with ¼ cup (40 g) currants or raisins and ⅓ cup (60 g) dark chocolate chips, ¼ cup (80 g) apricot or peach jam, 1 ½ teaspoons (7.5 mL) instant espresso granules dissolved in 3 tablespoons (45 mL / 45 g) hot water, and the ¼ teaspoon (1.25 mL / 0.65 g) cinnamon and ¼ teaspoon (1.25 mL / 0.5 g) cloves.
- Pulse everything together until you achieve the desired paste-like consistency.
- Transfer the filling to a bowl, cover, and refrigerate to let all those flavors meld beautifully.
I wish this were one of those scratch-and-sniff moments - the aroma of figs, spices, coffee, and chocolate is simply intoxicating.
Tip: Both the dough and the filling can be made up to 24 hours ahead of time. If you'd like to get even further ahead, you can freeze them for up to a month. Just thaw in the refrigerator before assembling.
And that's it for Day 1!
Day 2: Assembling and Baking the Fig Cookies
Now for the fun part! Grab your rolling pin, your fig filling, and one piece of chilled dough.
Over the years, I've developed a very practical, home baker's approach to rolling this dough. I like to place it between two sheets of parchment paper - it keeps the dough from sticking to the counter and means you don't have to add extra flour, which can make the dough tough.
- Roll out the dough into a rectangle about 30 cm (12 inches) long and 11 cm (4½ inches) wide, aiming for a thickness of about 3-6 mm (⅛-¼ inch).
- Spoon about ½ cup (100 g) of the fig filling (roughly 8 tablespoons) down the center of the rectangle.
- Now comes the fun part - rolling it up! Use the parchment paper to help you lift one side of the dough and fold it over the filling, then bring the other side up and over to enclose it completely. The parchment makes this part so much easier. Feel free to trim off any excess dough (as shown in the above picture) before rolling up the second side.
- Turn the log seam-side down. Gently flatten the top. Doesn’t it look a bit like a giant fig bar?
- Now, as the official cookie maker of this recipe, you get to choose the shape of your cookies - keep them as logs, form them into horseshoes (with small slits for detail), create large wreaths, or make X-shaped cookies (see the FAQ section for shaping details).
- Using a sharp knife, or bench scraper, slice the log into 9 equal pieces, about 2.5-3 cm (1-1¼ inches) each. Continue rolling and slicing until all of your dough and filling is finished.
- Place the cookies on a parchment-lined baking sheet, leaving some space between them.
- Bake in a preheated 190°C (375°F) oven for 16-20 minutes. The cookies should look pale on top, but the bottoms should be a beautiful golden brown.
- Transfer them to a wire rack to cool completely.
At this point, you can ice them right away, store them to decorate the next day, or freeze them (either plain or iced) to enjoy later.
Day 3: Decorating the Cuccidati
Once your cookies have cooled, it's time to decorate them!
Whisk together a quick glaze using 1 cup (120 g) powdered sugar, 2-3 tablespoons (30-45 mL) freshly squeezed orange juice, and a splash of vanilla extract for a little extra flavor. I like to give each cookie a quick dunk and let the excess glaze drip off before adding a topping of colorful sprinkles or nonpareils for the perfect festive touch.
If you prefer to keep things simple, you can skip the glaze altogether and just dust the cookies with a light coating of icing sugar - they'll look just as lovely and taste just as delicious.
If you're baking ahead for the holidays, you can freeze the cookies before glazing - they'll keep beautifully for up to three months. I like to decorate them closer to serving time, often on the same day I'm icing my tarallucci and ricotta cookies.
Tips for Perfect Fig Cookies Every Time
- Use soft, moist figs: If your dried figs feel tough, soak them in hot water for 10-15 minutes to plump them up before making the filling.
- Chill the dough: A short rest in the fridge (even 30 minutes) makes the dough easier to roll and helps the cookies hold their shape while baking.
- Slice cleanly: Use a sharp knife or a bench scraper to cut the log into cookies.
- Bake until just golden: These cookies should look pale with light golden bottoms-overbaking can dry them out.
- Cool before icing: Let them cool completely before glazing or decorating so the icing sets nicely.
- Plan ahead: Both the dough and the filling can be made a day in advance and kept covered in the fridge.
FAQ
For the X shape, cut the 12-inch log in half, then cut each half in half again. You should have 4 cookies about 3 inches long. Then use a small knife to make two diagonal slits in each piece, creating the "arms" of the X. Gently spread them apart before baking.
Yes! Both the dough and the fig filling can be prepared up to 24 hours in advance. Keep them well wrapped and refrigerated until you're ready to assemble. You can even freeze them for longer storage.
Once they are at room temperature, store them in an airtight container for up to 5 days. For longer storage, freeze them plain or iced - they keep beautifully for up to 3 months.
Not at all. There are some traditional Sicilian recipes that include rum or marsala, but this version skips the alcohol. This non-alcoholic version has incredible flavor thanks to the figs, espresso, and spices.
Absolutely! Simply replace the almonds with pumpkin seeds, sunflower seeds, or sesame seeds. They'll add a similar crunch and nutty flavor without using tree nuts.
Leftover dough is perfect for a little extra baking fun! Roll it into a circle and cut it into wedges, like a pizza. Spoon a small amount of chocolate spread, Nutella, or jam onto each wedge, then roll them up from the wide end toward the point, just like a croissant. Bake until golden brown - you'll have mini filled pastries that are just as delicious as the fig cookies!
More Italian Christmas Cookies
If you love baking for the holidays, you'll enjoy my collection of Italian Christmas cookies
- a roundup of festive favorites that are perfect for sharing (or keeping all to yourself!). Here are some of my favorites:
Recipe Origins
I absolutely love figs - fresh or dried, I just can't get enough of them.
I first came across this recipe for Italian fig cookies in a Canadian Living Holiday Magazine back in 1996. It immediately caught my attention because, well, figs! Imagine my surprise when I saw it featured on the cover among a collection of Italian cookies.
These spiced fig cookies, also known as cuccidati, have been part of my holiday cookie platter ever since.
Their origins trace back to Sicily, that sun-drenched island in southern Italy where figs grow abundantly. But don't think every Sicilian makes them the same way! In one town, you might find them filled with walnuts and raisins; in another, almonds, prunes, or even a splash of liqueur. The combinations are endless, and the spices vary from family to family - that's part of their charm.
If you're familiar with Italian cookies, you might notice these traditional Sicilian fig cookies are very popular around the holidays. Sicily's cuisine has long been influenced by many cultures, including the Arab presence, which brought warm spices, dried fruits, and rich flavors to local baking.
That's what makes Italian cookies from Sicily so special - they're a delicious blend of history, culture, and tradition.
I hope you enjoy making these Sicilian fig cookies as much as I do. They're festive, fragrant, and full of nostalgia - a perfect addition to any Christmas cookie tray.
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★★★★★ If you have made these fig-filled cookies, I would love to hear about it in the comments below, and be sure to rate the recipe!
Recipe
Spiced Italian Fig Cookies (Cuccidati)
Equipment
- food processor
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Ingredients
The Dough:
- 2½ cups all purpose flour 355 grams
- ½ cup granulated sugar 100 grams
- ½ teaspoon baking powder 2.5 mL
- ½ teaspoon salt 2.5 mL
- ¾ cup butter cold, cut up, 170 grams
- 2 eggs
- 1 teaspoon orange rind grated, 5 mL
- 1 teaspoon vanilla extract 5 mL
The Filling:
- ½ cup hazelnuts roasted and cooled, 70 grams
- 1½ teaspoon instant espresso granules dissolved in 3 tablespoons of water (45 mL) 7.5 mL
- 1 cup dried figs chopped, stems removed, 150 grams
- ⅓ cup dark chocolate chips 60 grams
- ¼ cup currants or dried raisins 40 grams
- ¼ cup apricot or peach jam 80 grams
- ¼ teaspoon cinnamon ground, 1.25mL
- ¼ teaspoon cloves ground, 1.25mL
Instructions
The Dough:
- In a food processor combine flour, sugar, baking powder and salt. Pulse together.
- Add cut up pieces of butter and pulse together until mixture is crumbly.
- Add eggs, vanilla, and orange zest and continue to pulse until a ball forms. The mixture will pull away from the sides of the bowl.
- Turn the dough out onto a work surface or a bowl. Use your hands to gently press it into a ball of dough.
- Divide it into 4 equal parts. Shape each section into rectangles, each about 4½ by 2½ inches (11.5 × 6.5 cm). Wrapping each piece in plastic wrap makes it much easier to roll out later.
- Refrigerate for at least 30 minutes. Ideally, an overnight chill.
The Filling:
- Place all of your ingredients for the filling in the food processor and blend together in order to get the desired paste-like consistency.
- Place in a bowl, cover, and place in the fridge for at least 30 minutes. Ideally, an overnight chill.
The Assembly:
- Line a large baking sheet with parchment paper. Set aside.
- Preheat oven to 375 °F /190 °C
- Roll out the dough into a rectangle about 30 cm (12 inches) long and 11 cm (4½ inches) wide, aiming for a thickness of about 3-6 mm (⅛-¼ inch).
- Spoon about ½ cup (100 g) of the fig filling (roughly 8 tablespoons) down the center of the rectangle.
- Use the parchment paper to help you lift one side of the dough and fold it over the filling, then bring the other side up and over to enclose it completely. The parchment makes this part so much easier. Feel free to trim off any excess dough before rolling up the second side.
- Turn the log seam-side down. Gently flatten the top.
- Using a sharp knife, or bench scraper, slice the log into 9 equal pieces, about 2.5-3 cm (1-1¼ inches) each. Continue rolling and slicing until all of your dough and filling is finished.
- Place the cookies on a parchment-lined baking sheet, leaving some space between them.
- Bake in 375°F /190 °C for 16- 20 minutes. The cookies should look pale on top, but the bottoms should be a beautiful golden brown.
- Transfer to rack to cool off.
The Icing:
- Whisk together a quick glaze using 1 cup (120 g) powdered sugar, 2-3 tablespoons (30-45 mL) freshly squeezed orange juice, and a splash of vanilla extract for a little extra flavor. I like to give each cookie a quick dunk and let the excess glaze drip off before adding a topping of colorful sprinkles or nonpareils for the perfect festive touch.
Video
Notes
- Use soft, moist figs: If your dried figs feel tough, soak them in hot water for 10-15 minutes to plump them up before making the filling.
- Chill the dough: A short rest in the fridge (even 30 minutes) makes the dough easier to roll and helps the cookies hold their shape while baking.
- Slice cleanly: Use a sharp knife or a bench scraper to cut the log into cookies.
- Bake until just golden: These cookies should look pale with light golden bottoms-overbaking can dry them out.
- Cool before icing: Let them cool completely before glazing or decorating so the icing sets nicely.
- Plan ahead: Both the dough and the filling can be made a day in advance and kept covered in the fridge.
Nutrition
I originally published this post on December 11, 2015, and republished it on November 7, 2025 with updated content, photos, and a video. Thanks for sharing.
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Julia
I will rate these a 5 star from how they look, but can’t honestly rate until I make them.
I have a question about Step 4 under dough, where you state, “Separate in 4.”
Are you to separate the dough into 4 pieces? That doesn’t make sense when you read the rest of the instructions. Please clarify. Thanks very much!
Maria
Thank you so much for your question Julia.
In Step 4 you’ll want to divide the dough into 4 equal pieces. I like to shape each one into a small rectangle (about 4½ x 2½ inches / 11 x 6 cm), wrap them in plastic, and refrigerate. This makes the dough much easier to roll out later when you’re ready to assemble the cookies. If you scroll up to the step by step directions in the article I provide much more details along with photos.
I’ve updated the recipe card to make this step clearer! Thanks again for taking the time to comment.
I hope you give these a try — they’re a favorite around here every holiday season.
Beverley
Omg I used to make these years ago and lost the recipe 😭 I am so glad that I found them again thank you 😊
Josephine Jefferds
These will definitely be in my Christmas baking lineup this year. I have a very prolific fig tree, can I use fresh figs or must they be dried? Thank you for sharing all your amazing recipes. Everyone of them are winners.
Maria
Thanks so much for your kind words Josephine! Only 159 days until Christmas… lol!
Lina
Excellent recipe. Made it two years in a row. Works well with almonds, as well.
Maria
Thank you so much for sharing Lina!
Lina Iaccarino
I made them for the first time last year and couldn’t wait for Christmas to have an excuse to make them again. I bought a 5 lb bag of figs this time around. Let the good time cookies roll! Always excellent recipes. Thank you Maria.
Maria
Thank you so much for sharing Lina!
deb@glutenfreefarina
These were my dad’s favorites. Interesting how everyone shapes them differently. Beautiful. Thanks for sharing.
Maria
These are one of my favorite cookies… but then again, I just love figs! Appreciate the comment 🙂
Wanda
I love fig cookies! I am bookmarking this recipe as I will have to try these this year for sure!
Hello from Wanda at http://www.bakersbeans.ca!
Maria
I just can’t resist figs. Period. Thanks so much for dropping by Wanda 🙂
Elaine @ Flavour and Savour
These look incredible! I’m a fan of figs, too. I actually have two fig trees in my yard. I’m pinning this to save for Christmas. Thanks for all the detailed instructions.
Carrie
I am so excited that it is Christmas cookie time again! These look absolutely amazing! We tried something similar last year for the first time, but wasn’t in love with it. Definitely trying this one this year – can’t wait to taste these!
Maria
I feel the same way Carrie! There are so many variations of this cookie. Hope you get a chance to try them. Thanks so much for dropping by 🙂