Description
Cuccidati are traditional Italian fig cookies featuring a tender pastry dough wrapped around a sweet, spiced fig and walnut filling. These delightful cookies, often enjoyed during the holidays, combine dried fruits, citrus zest, and warm spices to create a rich, flavorful treat topped with a lemon glaze and colorful nonpareils.
Ingredients
Scale
Dough
- 2 cups (240 g) all-purpose flour
- 1/3 cup (66 g) granulated sugar
- 1 tsp finely grated lemon zest
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (113 g; 1 stick) unsalted butter, chilled and cut into small cubes
- 1 large egg
- 1 tbsp whole milk
Filling
- 1 1/4 cups dried figs (about 7 oz), stemmed and cut into quarters
- 1/2 cup dried dates (3 oz; about 6), pitted
- 1/3 cup honey
- 2 tbsp brandy
- 2 tbsp finely grated orange zest
- 2 tsp fresh orange juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup toasted walnuts
For Rolling and Topping
- All-purpose flour, for surface
- 1 cup powdered sugar
- 2 tbsp (or more) fresh lemon juice
- 1/4 cup nonpareils
Instructions
- Prepare Dough: In a food processor, pulse the flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add the chilled butter and pulse until the mixture resembles coarse bread crumbs. Then, add the egg and milk and pulse just until the dough holds together when squeezed.
- Chill Dough: Turn the dough out onto a large piece of plastic wrap and knead it 2 to 3 times to form a flat disk. Wrap it tightly in plastic and refrigerate for at least 1 hour to firm up. Dough can be made up to 3 days ahead and stored refrigerated.
- Make Filling: In the food processor, process figs, dates, honey, brandy, orange zest, orange juice, cinnamon, salt, cloves, and nutmeg until a thick paste forms. Add the toasted walnuts and pulse just enough to incorporate with some walnut pieces remaining. Transfer filling to a bowl and refrigerate for at least 45 minutes until firm. Filling can be made up to 3 days ahead and kept refrigerated in an airtight container.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Dough: Divide the dough in half, wrap one half, and refrigerate. On a lightly floured surface, roll out one half of the dough to a 10″ by 8″ rectangle. Cut in half lengthwise to create two 10″ by 4″ strips. If dough is sticky, roll it between plastic wrap or parchment paper for easier handling.
- Assemble Logs: Spread 1/2 cup of filling evenly down the center of each dough strip, making sure it reaches the edges. Fold one long side of the dough strip over the filling, then roll the strip to enclose the filling completely, forming a long log. Repeat with the second strip and remaining filling.
- Cut and Arrange: Cut each log into 8 pieces and place them on the prepared baking sheets, spacing them apart.
- Bake: Bake the cookies until they are light golden brown around the edges and the tops feel dry to the touch, about 13 to 17 minutes. Remove from oven and transfer cookies to a wire rack to cool completely. Repeat the rolling, filling, cutting, and baking steps with the remaining dough and filling.
- Prepare Glaze: In a small bowl, mix powdered sugar and lemon juice. Add additional lemon juice, 1 teaspoon at a time, until the glaze is smooth and pourable.
- Glaze and Decorate: Spoon the glaze over the cooled cookies, then sprinkle with nonpareils for a festive finish.
Notes
- Dough and filling can both be prepared up to 3 days in advance and stored refrigerated, which helps with planning and intensifies flavors.
- When rolling out sticky dough, use plastic wrap or parchment paper sheets to prevent sticking and make handling easier.
- The glaze consistency can be adjusted with lemon juice; add gradually to control thickness.
- Nonpareils add a classic decorative touch and a slight crunch but can be omitted if unavailable.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Cuccidati, Italian fig cookies, fig and walnut cookies, holiday cookies, Italian dessert, traditional Italian pastry, spiced fig filling, Christmas cookies
