CUCCIDDATI: SICILIAN FIG COOKIES

Cuccidati are traditional Italian cookies filled with figs, with a spicy, nutty filling and a tender, buttery dough.

Perfect for the holidays, these cookies are a family favorite, full of tradition and love.

Why Nonna Suggests This Recipe

1. Rooted in Tradition: These cookies are a beloved Italian classic, passed down through generations. Nonna sees them as a way to keep family traditions alive.
2. Perfect for Celebrations: With their beautiful decorations and delightful flavors, cucidati are ideal for holidays and special occasions.
3. Rich in Flavor: The combination of figs, nuts, and warm spices makes these cookies a flavorful and comforting treat.
4. Made with Love: Nonna believes the care put into making these cookies reflects the love shared with family and friends.

Recipe Details

• Prep Time: 45 minutes
• Chilling Time: 8 hours (filling) + 45 minutes (dough)
• Cooking Time: 20 minutes per batch
• Total Time: ~9 hours 50 minutes (includes chilling and active prep)
• Servings: about 36 cucciddati

Filling Ingredients:

• 2 cups dried figs, hard tips discarded
• 1 ½ cups dried dates, pitted
• 1 cup raisins
• ¾ cup whole almonds, toasted and coarsely chopped
• ¾ cup whole walnuts, toasted and coarsely chopped
• ½ cup orange marmalade
• ½ cup honey
• ¼ cup brandy
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves

Dough Ingredients:

• 4 cups all-purpose flour
• ¾ cup sugar
• 1 tablespoon + 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) butter, cold, cut into ½-inch cubes
• 1 large egg
• ½ cup milk
• 1 tablespoon vanilla extract
• 1 egg white, beaten with 1 tablespoon water (for egg wash)
• Colored sprinkles, for decorating

Preparation

1. Prepare the Filling:

1. In a food processor, combine the figs, dates, and raisins. Pulse until finely chopped.
2. Transfer the mixture to a medium bowl. Add the almonds, walnuts, orange marmalade, honey, brandy, orange zest, lemon zest, cinnamon, nutmeg, and cloves. Stir until well combined.
3. Cover the filling and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.

2. Prepare the Dough:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the butter to the dry ingredients. Using your fingertips, work it in until the mixture resembles coarse meal with small pea-sized bits of butter remaining.
3. In a separate bowl, whisk together the egg, milk, and vanilla. Add this wet mixture to the dry ingredients and stir until a rough dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 5 minutes.
5. Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for 45 minutes.

3. Assemble the Cookies:

1. Preheat your oven to 375°F (190°C). Lightly grease 2 large baking sheets or line them with parchment paper.
2. Working with one piece of dough at a time on a lightly floured surface, roll the dough into a 12-inch square.
3. Cut the square into rectangles measuring 4 by 3 inches.
4. Spoon 2 tablespoons of the prepared filling down the center of each rectangle. Fold the long sides of the rectangle over the filling, meeting in the center, and pinch the edges to seal.
5. Turn the cookies seam-side down and press gently to flatten the seams. Using a floured knife, cut the logs crosswise into 1½-inch-wide slices. Place the slices ½-inch apart on the prepared baking sheets.

4. Bake the Cookies:

1. Brush each cookie with the egg wash and decorate with colored sprinkles.
2. Bake in the preheated oven for 20 minutes, or until the cookies are golden brown.
3. Remove from the oven and cool completely on wire racks.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Nutritional Facts (Per Cookie)

Tips and Tricks

• Prepare Ahead: Make the filling a day or two in advance to save time and let the flavors meld beautifully.
• Chill is Key: Chilling the dough and filling ensures easier handling and better results.
• Customize the Filling: Add chopped dark chocolate, dried cranberries, or even a splash of rum for a unique twist.
• Perfect Seal: Pinch the seams of the dough tightly to prevent the filling from leaking out during baking.
• Decoration Options: For a festive touch, drizzle the cookies with a simple glaze instead of using sprinkles.
• Storage: These cookies freeze well—make a big batch and save some for later!

Nonna hopes you enjoy this recipe and that it becomes a cherished part of your family traditions. Buon appetito! 🌟

Cucciddati: Sicilian Christmas Fig Cookies

Cuccidati are traditional Italian cookies filled with figs, with a spicy, nutty filling and a tender, buttery dough.

Perfect for the holidays, these cookies are a family favorite, full of tradition and love.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 8 hours hrs

20 minutes mins

Total Time 9 hours hrs 5 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 36 Cucciddati

Notes

Filling Ingredients:

• 2 cups dried figs, hard tips discarded
• 1 ½ cups dried dates, pitted
• 1 cup raisins
• ¾ cup whole almonds, toasted and coarsely chopped
• ¾ cup whole walnuts, toasted and coarsely chopped
• ½ cup orange marmalade
• ½ cup honey
• ¼ cup brandy
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves

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Dough Ingredients:

• 4 cups all-purpose flour
• ¾ cup sugar
• 1 tablespoon + 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) butter, cold, cut into ½-inch cubes
• 1 large egg
• ½ cup milk
• 1 tablespoon vanilla extract
• 1 egg white, beaten with 1 tablespoon water (for egg wash)
• Colored sprinkles, for decorating

---

Preparation

1. Prepare the Filling:

1. In a food processor, combine the figs, dates, and raisins. Pulse until finely chopped.
2. Transfer the mixture to a medium bowl. Add the almonds, walnuts, orange marmalade, honey, brandy, orange zest, lemon zest, cinnamon, nutmeg, and cloves. Stir until well combined.
3. Cover the filling and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.

---

2. Prepare the Dough:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the butter to the dry ingredients. Using your fingertips, work it in until the mixture resembles coarse meal with small pea-sized bits of butter remaining.
3. In a separate bowl, whisk together the egg, milk, and vanilla. Add this wet mixture to the dry ingredients and stir until a rough dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 5 minutes.
5. Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for 45 minutes.

---

3. Assemble the Cookies:

1. Preheat your oven to 375°F (190°C). Lightly grease 2 large baking sheets or line them with parchment paper.
2. Working with one piece of dough at a time on a lightly floured surface, roll the dough into a 12-inch square.
3. Cut the square into rectangles measuring 4 by 3 inches.
4. Spoon 2 tablespoons of the prepared filling down the center of each rectangle. Fold the long sides of the rectangle over the filling, meeting in the center, and pinch the edges to seal.
5. Turn the cookies seam-side down and press gently to flatten the seams. Using a floured knife, cut the logs crosswise into 1½-inch-wide slices. Place the slices ½-inch apart on the prepared baking sheets.

---

4. Bake the Cookies:

1. Brush each cookie with the egg wash and decorate with colored sprinkles.
2. Bake in the preheated oven for 20 minutes, or until the cookies are golden brown.
3. Remove from the oven and cool completely on wire racks.

---

Storage

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Keyword cucciddati, fig cookies, sicilian fig cookies

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