Description
Classic Italian Fig Cookies, or Cucidati, are tender, sweet pastries filled with a spiced fig, raisin, and walnut mixture. These traditional holiday cookies feature a buttery dough wrapped around a fragrant, honey-sweetened filling accented with cinnamon, cloves, nutmeg, and citrus zest. Finished with a simple sugar glaze and festive sprinkles, these cookies bring an authentic taste of Italy to your dessert table.
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
Filling
- 1 ½ cups dried figs, stems removed
- ½ cup raisins
- ½ cup walnuts
- ½ cup honey
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Zest of 1 lemon
Glaze & Garnish
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles, for garnish
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the zest of one orange. Gradually incorporate the flour mixture into the wet ingredients, mixing until the dough is smooth and well-combined. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 1 hour to firm up.
- Prepare the Filling: In a food processor, combine the dried figs, raisins, walnuts, honey, cinnamon, ground cloves, nutmeg, and lemon zest. Pulse until the mixture is finely chopped and well-blended, creating a sticky, aromatic filling.
- Assemble the Cookies: On a lightly floured surface, roll out one portion of dough into a rectangle approximately 12 by 8 inches thick. Spread half of the filling evenly along the center lengthwise of the dough. Fold the dough over the filling, pinching the edges firmly to seal and encase the filling completely. Cut the filled dough into 1-inch pieces and place them on a prepared baking sheet lined with parchment paper. Repeat this process with the second dough portion and remaining filling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 25-30 minutes or until they turn a light golden brown. Remove from the oven and allow them to cool completely on a wire rack before glazing.
- Make the Glaze and Garnish: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add a little more milk if the glaze is too thick. Drizzle the glaze generously over the cooled cookies and decorate with sprinkles as desired. Allow the glaze to set before serving.
Notes
- The dough must be well chilled before rolling to prevent sticking and to make shaping easier.
- For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
- Ensure the cookies are completely cooled before glazing to prevent melting.
- The filling can be made a day ahead and stored in the refrigerator to develop more flavor.
- For an extra festive touch, add a pinch of ground star anise or cardamom to the filling.
