Description
Italian Fig Cookies, also known as Cucidati, are traditional Sicilian Christmas pastries filled with a sweet blend of dried figs, raisins, dates, nuts, and aromatic orange zest. The soft buttery dough encases the rich fruit filling, baked to a golden perfection and finished with a smooth vanilla icing and colorful nonpareils, making these cookies a festive and delightful treat perfect for holiday celebrations.
Ingredients
Scale
For the filling:
- 1 cup dried figs, stems removed
- ½ cup raisins
- ½ cup pitted dates
- ½ cup almonds or walnuts
- ¼ cup honey
- ¼ cup orange juice
- 1 tablespoon orange zest
- ½ teaspoon cinnamon
For the dough:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the icing:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Multicolored nonpareils for decoration
Instructions
- Prepare the filling: Place the dried figs, raisins, dates, and nuts in a food processor. Pulse until finely chopped. Add honey, orange juice, orange zest, and cinnamon, then pulse again until a thick and sticky paste forms. Cover the filling and refrigerate while preparing the dough.
- Make the dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs, vanilla extract, and milk together. Pour this wet mixture into the flour and butter mixture, stirring until a soft dough forms.
- Chill the dough: Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for 30 to 60 minutes to firm up.
- Preheat the oven: Set the oven temperature to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and fill the dough: Roll out one disc of dough on a lightly floured surface into a 10×8-inch rectangle. Spoon a log of the fig filling down one long edge of the dough. Carefully roll the dough over the filling to enclose it, sealing the edges well to prevent leaking during baking.
- Cut and arrange cookies: Slice the filled dough log into 1-inch pieces and place each piece seam-side down on the prepared baking sheet. Repeat this process with the second dough disc and remaining filling.
- Bake the cookies: Bake for 12 to 15 minutes, or until the cookies turn just lightly golden. Once baked, remove from the oven and allow the cookies to cool completely on the baking sheets.
- Prepare the icing: Whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth. The consistency should be thick enough to coat the back of a spoon but pourable for dipping.
- Ice and decorate: Dip the tops of the cooled cookies into the prepared icing, then immediately sprinkle with multicolored nonpareils. Let the icing set completely before serving or storing.
Notes
- The fig filling can be prepared up to 3 days in advance and kept refrigerated to save time on baking day.
- These cookies are perfect for holiday celebrations and gift-giving due to their festive appearance and rich flavor.
- Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.
