Italian Fig Cookies
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5.0
9 reviews
Excellent
Italian Fig Cookies
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These Italian Fig Cookies are also known as Cucidati, a tasty fig filling in a sandwiched between a buttery Italian cookie dough.
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Ingredients
FOR THE COOKIE DOUGH
- 1 cup + 1½ tablespoons all purpose flour (135 grams total)
- ⅓ cup powdered sugar (sifted)
- 1 pinch salt*
- ¼ teaspoon baking powder
- ¼ cup +½ tablespoon butter (softened)*
- ½ teaspoon vanilla extract
- 1 large egg (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
FIG FILLING
- 5¼ ounces dried figs (chopped) either Calimyrna or Mission figs
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 teaspoon granulated sugar
- 2-3 tablespoons fig water
EXTRAS (optional)
- 1-2 tablespoons milk
- 1-2 tablespoons demerara sugar
- 2 tablespoons powdered sugar
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Instructions
COOKIE DOUGH
- In a food processor or large bowl, whisk together the flour, sugar, salt and baking powder, add the butter, vanilla and egg, either pulse until the dough starts to come together or combine with a fork.
- Move the dough to a lightly floured flat surface and gently knead to form a compact dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
FIG FILLING
- In a medium pot of boiling water (make sure the water is enough to cover the figs) cook the chopped figs until very tender, approximately 8-10 minutes. Remove with a slotted spoon into a blender or food processor.
- Add the lemon juice, zest, sugar and a couple of tablespoons of fig water. Blend until completely mashed, if needed add more fig water. Let the mixture cool before spreading on the dough.
- Remove the cookie dough from the fridge, place on a flat floured surface and roll (flour the rolling pin) into a rectangle, approximately 14x7 inches (35x18 cm), cut into 2 strips.
- Spread the filling evenly about a half inch from the edge of each strip, fold the strip of dough over the filling, seal the edges with wet fingers.
- Cut nine cookies from each strip, place the cookies on a parchment paper lined baking sheet.
- Pre-heat oven to 350F (180C).
- While the oven is pre-heating refrigerate the cookies, about 20 minutes. Bake* for approximately 15 minutes or until golden brown. Let cool 10 minutes on the pan then move to a wire rack to cool completely.
*If you wish you could brush the cookies with milk and sprinkle with a little Demerara sugar before baking or some people like to dust the cookies with powdered/confectioners’ sugar before serving.
Notes
- Use a good quality butter, apparently in the past year store brand butter quality is not what it used to be. Less fat could mean a drier cookie dough and a not so tasty cookie.
- If the dough is too sticky then add a bit more flour, if it's too dry then add a bit more butter or liquid (milk or water).
- The cookie dough can be made in advance and refrigerated, it will last for up to 3 days in the fridge. It’s best not to chill the filled logs because the moisture from the filling can make the dough wet.
- If you wish you could add some finely chopped nuts such as almonds, walnuts or hazelnuts to the filling, I would suggest about a quarter cup. Instead of fig water you could add some rum or a combination of the two. Instead of lemon you could use an orange. You could add a simple powdered sugar glaze to the cookie after they are completely cooled.
- Store the completely cooled cookies in an airtight container, they can be stored at room temperature in a cool area for up to 3-4 days. If stored in the fridge they will last up to 6 days.
- Freeze the completely cooled cookies in a freezer bag or container, with parchment paper between the layers. They will keep for up to three months in the freezer.
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
10mg
(3%)
Sodium
37mg
(2%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
129IU
(3%)
Vitamin C
0.4mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 37mg | 2% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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