Italian fig cookies recipe (Cuccidati Cookies)
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4.6
80 reviews
Excellent
Italian fig cookies recipe (Cuccidati Cookies)
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These Italian fig cookies (Cuccidati) feature a tender dough wrapped around a sweet filling of dried figs, candied orange peel, raisins, nuts, dark chocolate, and Marsala wine. A light glaze and colored sprinkles finish the cookies with a festive touch.
Description
The Cuccidati cookies start with soaking dried figs to soften them before processing with candied peel and Marsala wine into a smooth filling. Chopped nuts, raisins, cinnamon, and dark chocolate add texture and flavor variety. The dough combines flour, sugar, baking powder, butter, eggs, vanilla, and a pinch of salt, brought together into a ball and chilled to firm.
After chilling, the dough is filled with fig paste, shaped, baked, and then glazed with an egg white, confectioners sugar, and lemon juice mixture. A final decoration of colored sprinkles gives a celebratory appearance. The filling is rich, sweet, and slightly boozy, contrasting with the soft cookie exterior.
These cookies are suited to gift-giving or holiday meals, serving as a distinctive dessert or sweet snack. Their detailed preparation yields a balance between chewy fruit filling and tender pastry dough.
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Ingredients
Dough
- 3.5 .5 cups flour
- 1 tbsp baking powder
- 2/3 /3 cup sugar
- 6 oz butter
- 2 egg
- 1 tbsp vanilla extract
- pinch salt
- 1-3 tbsp milk if needed
Filling
- 18 oz figs dried
- 3-4 tbsp candied orange peel or candied lemon peel
- 2 tbsp marsala wine
- 1/2 /2 cup raisins
- 2 oz dark chocolate
- 1/4 /4 cup walnuts potentially more to taste
- 1/4 /4 cup almond potentially more to taste
- 1 tbsp cinnamon
Glaze/Icing
- 1 egg white
- 1/2 /2 cup confectioners sugar
- 1/2 /2 tsp lemon juice
Decoration
- Sprinkles colored
Instructions
- Start by making the fig filling. Steep dried figs in hot water for about 30 minutes. Pat dry on a paper towel. Process figs, candied fruit and Marsala wine in a food processor until it is a smooth paste.
- Use a food processor to chop nuts and dark chocolate, though you can also use a knife to chop them up roughly.
- Mix together the fig paste, chopped nuts, chocolate, raisins and cinnamon in a large bowl.
- Make the cookie dough. Put all dry ingredients in a large bowl (you can use a food processor for this step if you prefer): flour, sugar, baking powder, salt and cold butter cut in cubes.
- Whisk or process until you have a fine mixture without large lumps. Add in the eggs and vanilla extract.
- Mix until the dough begins to take shape. Once you have a consistent dough, put it on a work surface and form into a ball.
- If the dough does not come together, slowly add in a tablespoon or two of milk.
- Wrap the dough plastic wrap and cool in the refrigerator for at least 30 minutes.
- Preheat oven to 350F. Cut a small piece of dough and roll it out on a lightly floured surface to approx. ⅛ inch thick. Cut into a rectangular shape and save any leftover dough to use later.
- Roll the fig filling into a log and put close to one edge of the rectangle so you can fold and roll the dough over into its own log.Before fully closing the dough, brush with water to help seal.
- Put the log seam side down and use pastry cutter or (sharp) floured knife to cut 1-inch cookies. Repeat with remaining dough (including the dough you have leftover from before) and fig filling.
- Place cookies on a baking sheet lined with parchment paper about ½ inch apart.
- Bake in preheated to 350F oven for 15-20 minutes or until lightly golden brown around the edges. Let cool completely on a wire rack.
- Icing and decorating cookies. Separate egg white and beat eat until foamy. Add lemon juice and continue to beat while adding in confectioners sugar.
- Increase speed to high and continue to beat until soft peaks form.
- Ice the cuccidati cookies. Make sure they have completely cooled to room temperature.
- Top with colored sprinkles.
- Make sure the icing is completely dry (it may take a few hours) until putting into containers.
Notes
- Soak dried figs in hot water about 30 minutes before preparation for softer filling.
- Chill the dough for at least 30 minutes to make rolling and shaping easier.
- Wrap cookies individually for gift-giving, or serve them on a platter for gatherings.
Nutrition Information
Show Details
Serving
100g
Calories
1500kcal
(75%)
Carbohydrates
241g
(80%)
Protein
24g
(48%)
Fat
53g
(82%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
174mg
(58%)
Sodium
346mg
(14%)
Potassium
1651mg
(35%)
Fiber
21g
(84%)
Sugar
115g
(230%)
Vitamin A
1213IU
(24%)
Vitamin C
3mg
(3%)
Calcium
440mg
(44%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4dozen
Amount Per Serving
Calories 1500 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 1500kcal | 75% |
| Carbohydrates | 241g | 80% |
| Protein | 24g | 48% |
| Fat | 53g | 82% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 346mg | 14% |
| Potassium | 1651mg | 35% |
| Fiber | 21g | 84% |
| Sugar | 115g | 230% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 440mg | 44% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
80 reviews
Excellent
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