Spiced Italian Fig Cookies (Cuccidati)

Spiced Italian Fig Cookies (Cuccidati)

Bring Sicilian tradition to your holiday baking with Cuccidati! These spiced Italian fig cookies feature a chewy fig filling, citrus glaze, and festive sprinkles.

Course cookies

Cuisine Italian

Prep Time 2

Cook Time 20

Total Time 2 20

Servings servings

Calories 119kcal

Author Maria Vannelli RD

Equipment

food processor

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

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*based on recipe from Canadian Living

Nutrition