Description
Cuccidati, traditional Italian fig cookies, feature a soft, sweet dough filled with a luscious fig and nut mixture.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/3 cup orange marmalade
- 1/4 cup sweet Marsala wine
- 3–4 tablespoons heavy cream or milk
- 14 ounces dried figs
- 1/2 cup walnuts
- 1/2 cup dates or raisins
- 1 teaspoon orange zest
- 1 cup powdered sugar
- Nonpareils for decorating
Instructions
- In a food processor fitted with a dough blade, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times until evenly mixed. Add the cold cubed butter and pulse several more times until the butter pieces are reduced to pea-sized bits, creating a crumbly mixture. Add the vanilla extract and eggs, then process until the dough just comes together.
- Transfer the dough to a lightly floured surface and divide it into two equal portions. Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight to allow the dough to rest and firm up.
- Meanwhile, finely chop the dried figs, walnuts, and dates (or raisins). In a mixing bowl, combine the chopped fruits and nuts with orange zest, orange marmalade, and sweet Marsala wine. Stir well to create a moist, flavorful filling.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out each dough disc on a floured surface into a 1/4-inch thick rectangle. Cut the dough into strips about 2 inches wide. Place a generous amount of filling lengthwise along each strip, then roll the dough over the filling forming a log. Cut the logs into approximately 3-inch pieces and place them seam side down on the baking sheets.
- In a small bowl, mix powdered sugar with enough heavy cream or milk to make a smooth glaze. Brush this glaze over each cookie, then decorate the tops with colorful nonpareils for a festive look.
- Bake in the preheated oven for about 10 minutes or until the cookies are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are perfect for holiday celebrations.
- Store in an airtight container to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg