Description
Cucidati, also known as Sicilian fig cookies, are a beloved Italian treat traditionally made during the holiday season, especially around Christmas. These delightful cookies feature a tender, buttery pastry encasing a sweet and spiced filling made of figs, nuts, raisins, honey, and citrus zest. Once baked, they are glazed with a simple icing and adorned with colorful sprinkles, making them both festive and delicious. Each bite offers a perfect balance of textures and flavors—soft, chewy filling with a delicate cookie shell, enhanced by warm spices and bright citrus notes. These cookies are not only a symbol of Sicilian heritage but also a cherished tradition passed down through generations, often bringing families together in the kitchen during the holidays.
Ingredients
For the Dough:
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups (300 g) dried figs, stems removed and chopped
- 1/2 cup (75 g) raisins
- 1/2 cup (75 g) almonds or walnuts, finely chopped
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) honey
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves (optional)
For the Icing:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- Sprinkles (for decoration)
Instructions
-
Make the Dough:
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk the eggs, milk, and vanilla extract. Add the wet ingredients to the flour mixture and mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour. -
Prepare the Filling:
In a food processor, combine figs, raisins, nuts, orange juice, honey, orange zest, cinnamon, and cloves. Pulse until you get a thick, sticky paste. Set aside. -
Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the dough into 4 equal portions. Roll each portion into a rectangle about 10×4 inches (25×10 cm). Place a line of filling down the center of each rectangle. Fold the dough over the filling, seam side down, and gently press to seal. -
Slice and Bake:
Cut each log into 1-inch (2.5 cm) pieces. Place cookies on the prepared baking sheets. Bake for 12-15 minutes, or until lightly golden. Cool on a wire rack. -
Decorate:
Mix powdered sugar and milk to form a smooth icing. Drizzle over the cooled cookies and decorate with colorful sprinkles. Let the icing set before serving.
Notes
- Filling Variations:
- Add chopped dates, dried apricots, or even candied orange peel for extra depth.
- A splash of rum extract or anise flavoring can enhance the traditional taste.
- Dough Tips:
- Chill the dough thoroughly to make rolling easier and prevent sticking.
- If the dough becomes too soft while assembling, pop it back in the fridge for a few minutes.
- Assembly Suggestions:
- To ensure uniform cookies, use a ruler for consistent sizes.
- Lightly flour your surface to avoid sticking, but don’t over-flour, as it can toughen the dough.
- Storage:
- Store in an airtight container at room temperature for up to 1 week.
- Freeze undecorated cookies for up to 3 months; glaze after thawing for best results.
- Serving Ideas:
- Enjoy with coffee, espresso, or a cup of tea.
- Perfect for holiday cookie exchanges, gift boxes, or dessert platters.
- Decorating Tip:
- Add sprinkles while the icing is still wet to ensure they stick well.
- For a more traditional look, use nonpareils or pearlized sprinkles.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 36 cookies
- Calories: 150 kcal per cookie