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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
