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Cucidati: Traditional Italian Fig Cookies Made with Professional Techniques

Cucidati, also known as Sicilian fig cookies,
Print Recipe
Print Recipe

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

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition

Keywords: Cucidati: Traditional Italian Fig Cookies

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