Cuccidati
User Reviews
5
Cuccidati
Description
Cuccidati feature a tender, buttery pasta frolla dough flavored subtly with lemon zest that provides a delicate base for the complex filling. The filling is prepared by soaking dried figs and raisins to soften them and grinding together a variety of nuts and spices with dark chocolate, cinnamon, and cloves. Marsala wine and apricot preserves add sweetness and depth, creating a dense, moist interior with contrasting textures from nuts and chewy dried fruit. After assembling the cookies, they are baked until the dough is set and then iced with a sweet sugar glaze and decorated with sprinkles.
The sweet, aromatic filling combined with the slightly crisp yet tender pastry makes cuccidati a classic Sicilian holiday cookie, perfect for festive gatherings or gift-giving. Their rich flavor and sturdy shape also make them a good make-ahead treat. The use of marsala wine and dark chocolate gives the cookies distinctive layered tastes beyond just fruit sweetness.
You can store cuccidati at room temperature for several days or freeze them for longer storage, making them convenient for holiday preparations. The dough can be made one to two days ahead and kept refrigerated before rolling out and assembling. Using a food processor helps achieve the right texture for the dough and filling, ensuring a consistent, well-blended filling and a tender pastry crust.
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 salt fine sea salt
- 2 teaspoons lemon zest or orange zest
- 1 cup (226g) butter cold and cubed, unsalted
- 1/4 cup milk
- 2 large egg at room temperature
For the filling
- 2 1/2 cups (355g) figs dried
- 1 cup(140g) dried dates
- 2/3 cup(75g) raisins
- 1/3 cup(35g) candied orange peel
- 1/4 cup(35g) pistachio shelled and unsalted
- 1/4 cup(35g) hazelnuts
- 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 cloves ground
- 1 teaspoon cinnamon
For the icing
- 2 cups(240g) confectioners sugar sifted
- 5-7 tablespoons (75g) heavy cream may need more to achieve desired consistency
- nonpareil sprinkles for decorating
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 dough can be prepared 1 to 2 days in advance and kept refrigerated until ready to use.
- Cuccidati cookies store well in an airtight container at room temperature for 4 to 5 days, or can be frozen for up to 3 months.
- For convection ovens, lower the baking temperature by 25°F and begin checking for doneness earlier to avoid overbaking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
