Italian Fig Cookies (Cucidati) Recipe

If you are looking for a delightful treat that combines rich tradition with irresistible flavors, this Italian Fig Cookies (Cucidati) Recipe is an absolute must-try. These enchanting cookies bring together a tender, buttery dough enveloping a luscious, spiced fig and nut filling that sings with hints of orange and warm spices. Perfectly glazed and sprinkled with colorful nonpareils, they evoke the joyful spirit of holiday baking and Sicilian heritage in each bite.

Ingredients You’ll Need

While the list of ingredients might seem plentiful, each one plays a vital role in creating the authentic taste, texture, and look of these charming Italian Fig Cookies (Cucidati). From the buttery dough to the sweet, spiced filling and the glossy glaze, every component is simple yet essential to this recipe’s magic.

• 3 cups all-purpose flour: Provides the sturdy base for a tender dough that holds the filling perfectly.
• 1/2 cup granulated sugar: Adds just the right balance of sweetness to the dough.
• 1 tablespoon baking powder: Gives the dough a gentle rise for a light, delicate texture.
• 1/2 teaspoon salt: Enhances flavor by balancing the sweetness.
• 3/4 cup unsalted butter, cold and cubed: Responsible for the rich, flaky texture in the dough.
• 3 large eggs: Bind the dough ingredients and add moisture.
• 1 teaspoon vanilla extract: Infuses the dough with warm, aromatic notes.
• 2 tablespoons milk: Helps bring the dough together smoothly.
• 1 1/2 cups dried figs, stems removed: The star of the filling, bringing natural sweetness and chewy texture.
• 1/2 cup raisins: Adds juicy bursts and complements the fig’s flavor.
• 1/2 cup dates, pitted: Deep caramel undertones contribute to richness.
• 1/2 cup walnuts or almonds: Provide a satisfying crunch and nutty aroma.
• 1/2 cup honey: Sweetens and binds the filling ingredients beautifully.
• 1/4 cup orange marmalade: Introduces a citrus brightness that lifts the flavors.
• 1/4 cup orange juice: Adds freshness and juiciness to the filling.
• 1 teaspoon cinnamon: Warms the filling with gentle spice.
• 1/4 teaspoon ground cloves: A hint of depth and complexity in every bite.
• 1/2 teaspoon anise extract (optional): For a subtle licorice-like note that’s traditional in many Sicilian recipes.
• 1 cup powdered sugar: Forms the base of the sweet, delicate glaze.
• 2–3 tablespoons milk: Adjusts glaze consistency for dipping or drizzling.
• 1/2 teaspoon vanilla extract: Enriches the glaze with a lovely fragrance.
• Multicolored nonpareils or sprinkles: Adds whimsical, festive decoration on top.

How to Make Italian Fig Cookies (Cucidati) Recipe

Step 1: Prepare the Dough

Start by whisking together the all-purpose flour, sugar, baking powder, and salt in a large bowl. The dry mix is your dough’s flavor foundation. Next, cut in the cold butter using a pastry cutter or your fingers until the mixture feels like coarse crumbs—this step is key to ensuring the dough will be flaky and tender. In a separate bowl, whisk the eggs with vanilla extract and milk, then add this mixture to the dry ingredients. Stir just until the dough forms, avoiding overworking it to keep the texture light. Divide the dough in half, wrap each in plastic wrap, and refrigerate for at least one hour—chilling helps the dough relax and makes it easier to roll out later.

Step 2: Make the Fig and Nut Filling

While the dough chills, assemble the luscious filling. Combine dried figs, raisins, dates, and your choice of walnuts or almonds in a food processor. Pulse until finely chopped but still retaining a bit of texture to enjoy with every bite. Add honey, orange marmalade, orange juice, cinnamon, cloves, and optionally anise extract. Blend again until the mixture forms a thick, sticky paste that holds together nicely. Chill the filling until you are ready to fill the cookies; letting it rest overnight intensifies the flavors beautifully.

Step 3: Roll, Fill, and Shape the Cookies

Preheat your oven to 375°F (190°C). Take one portion of the chilled dough and roll it out on a lightly floured surface into a thin rectangle about 1/8 inch thick. Cut this rectangle into strips roughly 3 inches wide. Spoon a generous line of the fig filling down the center of each strip. Carefully fold the sides over the filling, pinching the edges to seal the dough securely, ensuring no filling escapes during baking. Turn each filled strip seam side down and slice into individual pieces about 1 1/2 to 2 inches long. Arrange these on a parchment-lined baking sheet, perfectly ready for baking.

Step 4: Bake to Perfection

Bake the cookies in the preheated oven for 12 to 15 minutes, or until they turn a soft golden color on top and feel set. The aroma alone is enough to make your kitchen feel like holiday central! Once baked, transfer the cookies to a wire rack to cool completely before glazing.

Step 5: Glaze and Decorate

Prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Dip the cooled cookies partially into the glaze or drizzle it over the tops as you prefer. Before the glaze sets, sprinkle with colorful nonpareils or sprinkles for a cheerful finish. Allow the glaze to firm up before serving so the cookies keep their charming appearance and easy handle.

How to Serve Italian Fig Cookies (Cucidati) Recipe

Garnishes

While the glaze and sprinkles already create a festive look, adding a light dusting of powdered sugar gives these cookies an extra touch of elegance. Fresh orange zest can also be lightly grated on top to echo the citrus hints inside. If you want to be playful, a drizzle of melted dark chocolate pairs wonderfully with the fig-nut filling and makes them feel even more indulgent.

Side Dishes

Italian Fig Cookies (Cucidati) make a superb accompaniment to a warm cup of coffee, robust black tea, or spiced chai—perfect for an afternoon gathering or after-dinner treat. For a more festive spread, consider plate them alongside biscotti, amaretti, or a selection of aged cheeses and nuts to highlight their Mediterranean roots.

Creative Ways to Present

Serve these cookies on a rustic wooden board adorned with fresh figs, orange slices, and sprigs of rosemary to emphasize the fresh ingredients and Mediterranean charm. Tuck them into colorful tins or decorative bags to gift friends and family, spreading not only delicious flavors but also joy and tradition during special occasions.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, Italian Fig Cookies (Cucidati) store beautifully at room temperature in an airtight container. They will remain fresh and flavorful for up to a week, making them perfect for making ahead of holiday parties or family gatherings.

Freezing

You can freeze these cookies either before baking, after shaping and filling, or fully baked and glazed. For unbaked cookies, flash freeze them on a tray first, then transfer to freezer bags to prevent sticking. Baked cookies wrapped well and stored in an airtight container freeze well for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

Reheating

To enjoy the cookies warm, gently reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their soft texture without melting the glaze. Avoid microwaving as it can make the glaze sticky and the cookies overly soft.

FAQs

Can I substitute other nuts for walnuts or almonds in this recipe?

Absolutely! While walnuts or almonds are traditional and add that perfect crunch, pecans or hazelnuts also work wonderfully in the filling, each lending their unique flavor profile.

Is anise extract necessary in the filling?

Not at all. Anise extract adds a classic licorice aroma typical to Sicilian versions, but if you’re not a fan or don’t have it on hand, you can omit it without losing too much of the cookie’s signature flavor.

Can I make the dough and filling ahead of time?

Yes, both the dough and filling can be prepared in advance. The dough benefits from chilling overnight for better rolling, and the filling flavors deepen beautifully if it rests in the fridge for several hours or overnight.

What if I don’t have orange marmalade for the filling?

If orange marmalade isn’t available, you might substitute with apricot jam or a little extra orange juice combined with some grated orange zest. This keeps the citrus brightness that complements the figs.

Are Italian Fig Cookies (Cucidati) gluten-free?

This traditional recipe uses all-purpose flour and isn’t gluten-free as written. However, some bakers have successfully adapted it using gluten-free flour blends, though texture might be slightly different.

Final Thoughts

There’s something truly special about Italian Fig Cookies (Cucidati) Recipe that goes beyond their tender dough and flavorful filling—they bring a piece of Sicilian tradition, warmth, and joyful sharing to any occasion. I encourage you to dive in, enjoy the process, and watch how these little bundles of sweet, spiced delight become instant favorites in your home. Happy baking!

Italian Fig Cookies (Cucidati) Recipe

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• Author: admin
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: About 4 dozen cookies 1x
• Diet: Vegetarian

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Description

Italian Fig Cookies, also known as Cucidati, are traditional Sicilian cookies filled with a luscious blend of dried figs, dates, raisins, and nuts, sweetened with honey and orange marmalade. These festive treats feature a tender, buttery dough wrapped around a spiced fruit filling and are finished with a smooth vanilla glaze adorned with colorful sprinkles. Perfect for holiday celebrations and gifting, this recipe combines rich flavors and a delicate texture for an authentic taste of Italy.

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Ingredients

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For the dough:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the filling:

• 1 1/2 cups dried figs, stems removed
• 1/2 cup raisins
• 1/2 cup dates, pitted
• 1/2 cup walnuts or almonds
• 1/2 cup honey
• 1/4 cup orange marmalade
• 1/4 cup orange juice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon anise extract (optional)

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Multicolored nonpareils or sprinkles for decoration

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Instructions

1. Prepare the dough: In a large bowl, whisk together the flour, 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, whisk the eggs, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix until a dough forms. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour to firm up.
2. Make the filling: Combine the dried figs, raisins, dates, and nuts in a food processor. Pulse until finely chopped but not completely pureed. Add honey, orange marmalade, orange juice, cinnamon, ground cloves, and optional anise extract. Process again until the mixture forms a thick, sticky paste. Chill the filling until ready to use to help it set and enhance the flavors.
3. Assemble the cookies: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one portion of the dough into a rectangle about 1/8 inch thick. Cut the dough into strips approximately 3 inches wide. Spoon a line of filling down the center of each strip. Fold the sides over the filling and pinch to seal securely. Flip the sealed dough seam-side down and cut into pieces about 1 1/2 to 2 inches long. Arrange the cookies on a parchment-lined baking sheet, spacing them evenly.
4. Bake the cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden and cooked through. Remove from the oven and allow the cookies to cool completely on a wire rack before glazing.
5. Prepare and apply the glaze: In a small bowl, whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth and pourable. Dip the cooled cookies into the glaze or drizzle it over them using a spoon or piping bag. While the glaze is still wet, sprinkle multicolored nonpareils or festive sprinkles on top. Let the glaze set before serving or storing the cookies.

Notes

• These cookies can be made ahead and frozen either filled and unbaked or fully baked and glazed, making them perfect for holiday prep.
• For richer, more developed flavors, let the filling sit overnight in the refrigerator before assembling the cookies.
• Use walnuts or almonds according to your preference or availability.
• The anise extract is optional but adds a traditional aromatic touch if desired.
• If the dough is too sticky after chilling, lightly flour surfaces and hands when shaping the cookies.
• The glaze can be adjusted in thickness by adding more or less milk for dipping or drizzling.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian