Cuccidati
User Reviews
5.0
24 reviews
Excellent
Cuccidati
Report
Cuccidati are Italian fig cookies made with a simple pasta frolla, nut, fig, and fruit filling, and topped with a simple glaze. These cookies are perfect for Christmas!
Share:
Ingredients
For the pasta frolla
- 4 cups (500g) all-purpose flour plus more for rolling
- 2/3 cup (135g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 teaspoons Lemon or orange zest
- 1 cup (226g) unsalted butter cold and cubed
- 1/4 cup milk
- 2 large eggs at room temperature
For the filling
- 2 1/2 cups (355g) dried figs
- 1 cup(140g) dried dates
- 2/3 cup(75g) raisins
- 1/3 cup(35g) candied orange peel
- 1/4 cup(35g) pistachios shelled and unsalted
- 1/4 cup(35g) hazlenuts
- 1/4 cup(35g) almonds
- 1/4 cup(35g) walnuts
- 1/3 cup(70g) apricot preserves
- 1/4 cup(55g) marsala wine
- 2 ounces(55g) dark chocolate
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
For the icing
- 2 cups(240g) confectioner's sugar sifted
- 5-7 tablespoons (75g) heavy cream may need more to achieve desired consistency
- nonpareil sprinkles for decorating
Add to Shopping List
Instructions
For the pastry dough (pasta frolla)
- Add the flour, salt, sugar, baking powder, and lemon zest to the bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse again until you have small, coarse pieces.
- Add the eggs and milk and pulse just a few times until the dough is formed.
- Place the dough onto a floured work surface and knead for a few seconds only; just enough until the dough is together in a ball.
- But the dough ball in half, wrap them in plastic and refrigerate for 1 hour before using. The dough can be made 1-2 days ahead of time.
For the filling
- Soak the dried figs and raisins in a bowl with warm water and allow to sit for 30 minutes.
- While the figs and raisins are sitting in the water, add the nuts, dark chocolate, cinnamon, and cloves to a food processor and process until coarsely ground, then move to a large bowl and set aside.
- After 30 minutes, drain and place the figs and raisins on a baking sheet lined with paper towels to dry.
- Remove the stems from the figs and slice them into quarters, then add them along with the dates and raisins to the bowl of a food processor and process until they are finely chopped.
- Add the candied orange peel, Marsala wine, and apricot preserves and process until a paste is formed.
- Add the fig paste to the nut mixture and mix to incorporate.
Assemble and bake
- Preheat your oven to 350f and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and wait 20 minutes for it to come to room temperature.
- Cut off a piece of dough and roll it out on a floured surface to approximately 1/4" thick, 18" long, and 5" wide rectangle. Use a pastry cutter or sharp knife to remove the excess edges of the dough to form a straight rectangle.
- Take approximately half the fig and nut filling and roll it into a log that's equal in length to the dough rectangle and roll the dough around the log. You can use a bit of water on your finger to create a seal on the seam.
- Place the log seam side down and cut it into 1-2 inch pieces using a pastry cutter or very sharp knife. Place the cookies on a baking sheet and repeat the process with the remaining dough.
- Bake the cookies for 20-23 minutes, or until lightly golden on the bottom. Move the cuccidati to a wire rack and allow to cool completely before decorating with the icing and sprinkles.
Icing and decorating
- In a medium-sized bowl combine the heavy cream and confectioner's sugar and whisk until glossy. If the mixture is too thick to work with, add more heavy cream (or water) a little at a time until the desired consistency is achieved. It should be thick enough to dip the cookie into but not runny.
- Dip the tops of the cuccidati into the icing and top with nonpareils while the icing is still wet.
- Place the cookies on a baking sheet and allow the icing to set completely before serving or storing.
Notes
- The pasta frolla can be made 1-2 days ahead of time and stored in the refrigerator.
- Cuccidati can be stored in an airtight container at room temperature for 4-5 days or frozen for up to 3 months.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition Information
Show Details
Serving
1cookie
Calories
212kcal
(11%)
Carbohydrates
32.8g
(11%)
Protein
3.4g
(7%)
Fat
8.3g
(13%)
Saturated Fat
4.5g
(23%)
Cholesterol
26mg
(9%)
Sodium
24mg
(1%)
Potassium
213mg
(6%)
Fiber
2.6g
(10%)
Sugar
17.5g
(35%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 212kcal | 11% |
| Carbohydrates | 32.8g | 11% |
| Protein | 3.4g | 7% |
| Fat | 8.3g | 13% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 26mg | 9% |
| Sodium | 24mg | 1% |
| Potassium | 213mg | 5% |
| Fiber | 2.6g | 10% |
| Sugar | 17.5g | 35% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
