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Italian Fig Cookies Cucidati - Image 2

Italian Fig Cookies Cucidati

Italian Fig Cookies Cucidati are a traditional holiday treat filled with figs and nuts. This recipe guides you through creating these delicious cookies with a perfect balance of flavors.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup dried figs chopped
  • 1/2 cup raisins
  • 1/2 cup walnuts chopped
  • 1/4 cup honey
  • 1/4 cup orange zest
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze
  • 1 teaspoon lemon juice for glaze

Equipment

  • Food processor
  • Mixing bowls
  • Rolling Pin
  • Baking sheet
  • Parchment paper

Method
 

  1. In a large bowl, combine 2 cups of all-purpose flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
  2. In another bowl, cream 1/2 cup of unsalted butter with 1/2 cup of granulated sugar until light and fluffy. Add 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of milk. Mix well.
  3. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. For the filling, combine 1 cup of dried figs, 1/2 cup of raisins, 1/2 cup of walnuts, 1/4 cup of honey, 1/4 cup of orange zest, and 1 teaspoon of cinnamon in a food processor. Pulse until a thick paste forms.
  5. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into rectangles about 3x2 inches.
  7. Place a spoonful of the fig filling along one edge of each rectangle. Roll up the dough around the filling, sealing the edges.
  8. Place the cookies seam-side down on the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden.
  9. While the cookies cool, prepare the glaze by mixing 1 cup of powdered sugar with 2 tablespoons of milk and 1 teaspoon of lemon juice. Drizzle over the cooled cookies.

Notes

Chef's Tips:
• For a softer texture, add a bit more milk to the dough.
• Avoid overfilling the cookies to prevent them from bursting during baking.
• Serve with a cup of espresso for a traditional Italian touch.
Food Safety:
• Ensure all ingredients are fresh and stored properly to avoid spoilage.
• Store baked cookies in an airtight container to maintain freshness.