Cuccidati
Imagine if Fig Newtons had a sophisticated, glamorous sister—she would undoubtedly be cuccidati. These Italian cookies are small in size but big on flavor, featuring a luscious, spiced fig filling and adorned with vibrant rainbow sprinkles. While traditionally associated with winter holidays, we firmly believe that cuccidati are perfect for any joyful occasion, regardless of the time of year.Also referred to as Italian fig cookies, cuccidati have their origins in Sicily, where they are commonly prepared to celebrate Christmas, Easter, and St. Joseph's Day. In fact, the name "cuccidati" itself is Italian for "Christmas." The dough used in cuccidati closely resembles that of pie pastry rather than typical cookie dough, and the filling boasts a delightful combination of various ingredients. Although they may require a bit more time and effort to make, once you savor their exquisite flavors, we're confident you'll agree that the extra work is absolutely worthwhile.
Ingredients
DOUGH
- 2 c. (240 g.) all-purpose flour
- 1/3 c. (66 g.) granulated sugar
- 1 tsp. finely grated lemon zest
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 c. (113 g.; 1 stick) unsalted butter, chilled and cut into small cubes
- 1 large egg
- 1 tbsp. whole milk
FILLING
- 1 1/4 c. dried figs (about 7 oz.), stemmed and cut into quarters
- 1/2 c. dried dates (3 oz.; about 6), pitted
- 1/3 c. honey
- 2 tbsp. brandy
- 2 tbsp. finely grated orange zest
- 2 tsp. fresh orange juice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 c. toasted walnuts
ASSEMBLY
- All-purpose flour, for surface
- 1 c. powdered sugar
- 2 tbsp. (or more) fresh lemon juice
- 1/4 c. nonpareils
Instructions
DOUGH
- In a food processor, pulse flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add butter and pulse until mixture resembles coarse bread crumbs. Add egg and milk and pulse just until mixture holds together when squeezed with your fingers.
- Line a work surface with a large piece of plastic wrap. Turn out dough onto plastic wrap and knead 2 to 3 times to form a flat disk. Wrap in plastic and refrigerate until firm, at least 1 hour.
- Make Ahead: Dough can be made 3 days ahead. Keep refrigerated.
FILLING
- In food processor, process figs, dates, honey, brandy, orange zest, orange juice, cinnamon, salt, cloves, and nutmeg until a thick paste forms. Add walnuts and process until mostly incorporated with a few chunky nut pieces remaining.
- Transfer filling to a medium bowl and refrigerate until firm, at least 45 minutes.
- Make Ahead: Filling can be made 3 days ahead. Transfer to an airtight container and keep refrigerated.
ASSEMBLY
- Preheat oven to 350° and line 2 baking sheets with parchment paper. Divide dough in half; rewrap one half and return to refrigerator.
- On a lightly floured surface, roll out dough to a 10"-by-8" rectangle. Cut in half lengthwise to yield 2 (10"-by-4") strips. (Dough will be slightly sticky; you can roll out between 2 sheets of plastic wrap or parchment paper, if desired.)
- Spread 1/2 cup filling down the center of a strip, making sure filling is evenly distributed and goes right to the edges of dough. Fold one long side of dough strip over filling, then continue to roll strip over so dough encloses filling in a long log. Repeat with second dough strip and another 1/2 cup filling, then cut each log into 8 pieces. Arrange pieces on prepared baking sheets.
- Bake until light golden brown around the edges and tops are dry, 13 to 17 minutes. Transfer cookies to a wire rack and let cool completely. Repeat with remaining dough and filling.
- In a small bowl, stir powdered sugar and lemon juice. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a smooth, pourable consistency.
- Spoon glaze over cooled cookies and sprinkle with nonpareils.
Tried this recipe?Let us know how it was!