Description
Italian Fig Cookies, known as Cuccidati, are traditional Sicilian treats featuring a tender buttery dough wrapped around a luscious spiced fig, date, and nut filling. These festive cookies are rolled, sliced, baked until golden, and finished with a sweet vanilla glaze and colorful sprinkles, perfect for celebrations or cozy afternoons with tea.
Ingredients
Dough
- 4 cups all-purpose flour, plus more for dusting and rolling
- 1 tbsp baking powder
- ½ tsp kosher or fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature, cut into large cubes
- 1 cup white granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 1 tbsp vanilla extract
- ½ cup whole milk, room temperature
Filling
- 1 cup dried figs, stems removed
- ½ cup Medjool dates, pitted
- ½ cup raisins
- ¾ cup walnuts, toasted and coarsely chopped
- ¾ cup almonds, toasted and coarsely chopped
- ¾ cup honey, slightly warmed
- ¼ cup Grand Marnier (orange liqueur) or brandy
- 1½ tsp orange zest
- 1½ tsp lemon zest
- 1 tbsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Icing and Decoration
- 1¾ cups powdered (confectioner’s) sugar, sifted
- 4-5 tbsp milk, plus more if needed
- ½ tsp vanilla extract
- Nonpareils or other small multicolored sprinkles for topping
Instructions
- Make the Dough: In a large bowl, whisk together the flour, salt, and baking powder; set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla extract, mixing just until combined. Reduce the speed to low and gradually add the flour mixture alternated with milk, mixing until the dough comes together into a cohesive form.
- Knead and Chill the Dough: Turn the dough onto a well-floured surface and knead lightly until smooth and workable but not sticky. Divide the dough into two equal halves, then cut each into four equal pieces (total 8). Shape each piece into a ball and flatten slightly into disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Prepare the Filling: Remove stems from figs and pit the dates, then roughly chop both. Place figs, dates, and raisins in a heatproof bowl, cover with hot water, and let soak for 10 minutes. Drain and transfer the fruit to a food processor. Pulse a few times to chop, then add toasted chopped walnuts and almonds, warmed honey, Grand Marnier or brandy, orange zest, lemon zest, cinnamon, cloves, and nutmeg. Process until mostly smooth with a bit of texture. Refrigerate if not using immediately.
- Roll Out and Fill the Dough: Preheat oven to 375°F (190°C). Remove dough disks and filling from fridge. Working with one dough piece at a time, roll it on a well-floured surface into a rectangle approximately 12 inches long and 3 to 4 inches wide. Trim edges if desired. Divide filling into 8 equal portions. Spread one portion along the long edge of the rectangle. Roll the dough lengthwise to enclose the filling, seam side down. Gently shape the logs and cut into 1¼-inch wide slices with a floured knife.
- Bake the Cookies: Place cookie slices spaced 1 inch apart on parchment-lined baking sheets. Bake for 12-15 minutes, until lightly golden and firm to the touch, rotating halfway through baking for even color. Remove from the oven and let cool completely on a wire rack before icing.
- Prepare the Icing: Whisk powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable. Adjust consistency by adding small amounts of milk or powdered sugar as needed. The glaze should coat the back of a spoon but still drip slowly.
- Ice and Decorate: Dip the top of each cooled cookie into the glaze allowing excess to drip off. Add sprinkles immediately before the glaze sets. Place glazed cookies on a wire rack to allow icing to harden completely. Store cookies in an airtight container once icing has dried.
Notes
- For best flavor, refrigerate dough overnight to develop texture and ease rolling.
- Soaking dried fruit softens it for smoother filling texture.
- Use plastic wrap tightly to prevent dough from drying out during chilling.
- You can substitute brandy for Grand Marnier if preferred; orange liqueur adds a citrus brightness.
- Ensure cookies are fully cooled before icing to prevent melting.
- Store iced cookies at room temperature in an airtight container for up to one week.
- To toast nuts, spread them on a baking sheet and bake at 350°F for 8-10 minutes, stirring halfway.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
