Description
These traditional Italian Fig Cookies, also known as Cucidati, are delightful pastries filled with a rich, spiced fig and nut mixture. With a buttery dough wrapped around a luscious filling of dried figs, raisins, walnuts, and warm spices, these cookies offer a perfect balance of sweetness and texture. Topped with a simple powdered sugar glaze and sprinkles, they make a festive treat ideal for holiday celebrations or any special occasion.
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 bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and orange zest. Gradually fold the flour mixture into the wet ingredients until a smooth dough forms. Divide the dough into two portions, wrap them 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 the mixture until it is well blended but still slightly textured, creating a thick spiced filling.
- Assemble the Cookies: Roll out each portion of chilled dough into a rectangle shape. Spread the fig filling evenly along the center of each dough strip. Fold the dough over the filling and pinch the edges firmly to seal. Cut the dough into approximately 1-inch pieces and place them on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies on the prepared baking sheet for 20-25 minutes or until the dough is lightly golden and cooked through. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth to create a pourable glaze. Drizzle this glaze over the cooled cookies and finish by adding sprinkles on top for a festive touch.
Notes
- Make sure the dough is well chilled before assembling to prevent the cookies from spreading too much when baking.
- You can substitute walnuts with pecans or almonds based on preference.
- The glaze can be adjusted in thickness by adding more or less milk for a thicker or thinner coating.
- Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For an extra touch, add a splash of orange liqueur or brandy to the filling mixture for enhanced flavor.
