Cuccidati Sicilian Fig Cookies

Cuccidati, also known as Sicilian fig cookies, are a cherished holiday tradition in many Italian households. These delightful pastries feature a tender, buttery dough wrapped around a rich, spiced fruit-and-nut filling, often enhanced with honey, cinnamon, and citrus zest. Once baked to perfection, they are drizzled with a light glaze and sprinkled with colorful decorations, making them as beautiful as they are delicious. These cookies are typically made during Christmas but can be enjoyed year-round with a cup of espresso or tea.

Ingredients

For the Dough:

4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup (2 sticks) cold unsalted butter, cubed

½ cup milk

1 teaspoon vanilla extract

2 large eggs

For the Filling:

1 cup dried figs, stems removed

1 cup pitted dates

½ cup raisins

½ cup walnuts or almonds, toasted and finely chopped

¼ cup honey

1 teaspoon cinnamon

½ teaspoon ground cloves

Zest of 1 orange

Zest of 1 lemon

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk (or orange juice for extra flavor)

½ teaspoon vanilla extract

Rainbow sprinkles (optional)

Instructions

Step 1: Make the Dough

Combine the flour, sugar, baking powder, and salt in a large mixing bowl, whisking until evenly blended.

Add the cubed butter and cut it into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs. The butter should be evenly distributed, creating a tender dough.

In a separate bowl, whisk together the milk, vanilla extract, and eggs. Slowly pour this mixture into the flour mixture, stirring until a soft dough forms.

Divide the dough into two equal portions, shape each into a flat disk, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour to allow the dough to firm up. Chilling the dough makes it easier to roll out and prevents excessive spreading during baking.

Step 2: Prepare the Filling

In a food processor, combine the dried figs, dates, and raisins. Pulse until the mixture is finely chopped.

Add the toasted nuts, honey, cinnamon, ground cloves, orange zest, and lemon zest. Pulse again until everything is well incorporated and forms a thick, sticky paste. If needed, add a teaspoon of water or honey to help bind the mixture.

Transfer the filling to a bowl and set aside. If the mixture is too soft, refrigerate it for about 30 minutes before using.

Step 3: Assemble the Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Lightly flour a clean work surface and roll out one portion of dough to about ¼-inch thickness. Keep the other portion in the refrigerator until needed.

Cut the dough into long strips, about 3 inches wide.

Avoid overfilling to ensure the dough seals properly and stays intact during baking.

Spoon a thin line of the fig filling down the center of each strip.

Take care not to overfill, as it may make it harder to seal the dough properly.

Gently fold one side of the dough over the filling, then fold the other side on top, pressing the edges together to seal. Flip the log seam-side down and cut it into 2-inch pieces.

Place the cookies on the prepared baking sheet, leaving a little space between them.

Step 4: Bake the Cookies

Place in the oven and bake for 12-15 minutes, or until the edges turn a light golden brown.

Remove from the oven and transfer the cookies to a wire rack to cool completely before glazing.

Step 5: Glaze and Decorate

In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (or orange juice), and vanilla extract until smooth. If the glaze is too thick, add another tablespoon of liquid to reach the desired consistency.

Using a pastry brush or spoon, drizzle the glaze over the cooled cookies.

While the glaze is still wet, sprinkle the tops with rainbow sprinkles for a festive touch.

Allow the glaze to set for at least 30 minutes before serving or storing the cookies.

Serving and Storage Tips

Serve: Cuccidati are best enjoyed with a cup of espresso, cappuccino, or herbal tea.

These cookies are a delightful addition to festive holiday platters, adding variety and charm.

Store: Keep the cookies in an airtight container at room temperature for up to one week.

To store for an extended period, place the cookies in an airtight container and freeze them for up to three months.

. Thaw at room temperature before serving.

Gift Idea: These cookies make a fantastic homemade gift during the holidays. Pack them in decorative tins or boxes lined with parchment paper for a thoughtful present.

Variations and Tips

Alternate Nuts: Try using pecans, pistachios, or hazelnuts instead of walnuts or almonds for a unique twist.

Dried Fruit Substitutes: If you don’t have dates, use dried apricots or prunes to maintain the soft texture of the filling.

Extra Citrus Flavor: Add a splash of fresh orange juice to the filling mixture for an extra burst of Mediterranean flavor.

Spiced Dough Option: Enhance the dough by adding a pinch of nutmeg or cinnamon for a subtle spiced taste.

Chocolate Drizzle: Instead of glaze, drizzle melted dark chocolate over the cookies for a different finishing touch.

The Tradition of Cuccidati

Cuccidati have been a part of Sicilian holiday traditions for centuries, often passed down through generations. These cookies symbolize warmth, hospitality, and celebration. While they are especially popular at Christmas, they can also be found at Italian weddings, Easter gatherings, and other festive occasions. Each Sicilian family may have its own variation of the recipe, with different ratios of fruit, nuts, and spices depending on regional influences.

Enjoy making and sharing these delicious Sicilian fig cookies with your loved ones! They are a true taste of tradition and a wonderful way to bring a bit of Italy into your home. 🇮🇹🍪✨

End your meal on a sweet note with one of our irresistible(desserts), from classic treats to unique creations.

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