Description
These traditional Italian fig cookies, known as Cucidati, are soft buttery pastries filled with sweet figs, nuts, citrus, and warm spices. Finished with a delicate glaze and colorful sprinkles, they are a festive bakery-style treat perfect for holidays and family gatherings.
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 14 ounces dried figs, stems removed and chopped
- 1/2 cup raisins
- 1/2 cup walnuts, finely chopped
- 1/2 cup almonds, finely chopped
- 1/4 cup honey
- 1/4 cup orange marmalade
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons dark chocolate chips
- 2 tablespoons brewed coffee or water
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Colored sprinkles for decoration
Instructions
- Prepare the filling by combining chopped figs, raisins, walnuts, almonds, honey, marmalade, orange juice, orange zest, cinnamon, cloves, chocolate chips, and coffee in a food processor. Pulse until thick and spreadable.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add eggs, vanilla extract, and milk. Mix until a soft dough forms.
- Divide the dough into four portions, wrap each portion, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one portion of dough into a rectangle about 1/8-inch thick on a lightly floured surface.
- Spoon a strip of fig filling down the center lengthwise.
- Fold the dough over the filling, press gently to seal, and place seam-side down.
- Cut into 2-inch pieces and place on the prepared baking sheets.
- Repeat with the remaining dough and filling.
- Bake for 18 to 22 minutes until lightly golden around the edges.
- Allow the cookies to cool completely on a wire rack.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle glaze over the cooled cookies and decorate with colored sprinkles.
- Let the glaze set before serving.
Notes
- The filling can be made up to 3 days ahead and refrigerated.
- Store cookies in an airtight container to keep them soft.
- These cookies freeze well for up to 3 months.
- Use pecans or hazelnuts instead of walnuts for a variation.
- Dust with powdered sugar instead of glaze for a more traditional finish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
