Italian Fig Cookies (Cuccidati)
Traditional Sicilian cuccidati: tender pastry-like cookies filled with a rich mixture of figs, dates, raisins, nuts, citrus, honey, and warm spices—finished with a sweet glaze and colorful sprinkles. A cherished Italian Christmas classic.
Servings: 65 cookies
Calories: 125kcal
Cost: 2
Equipment
- food processor
- stand mixer with paddle attachment
- Rolling Pin
- baking sheets
- parchment paper
Ingredients
- 4 cups all-purpose flour, plus more for dusting/rolling
- 1 tbsp baking powder
- 1/2 tsp Kosher or fine sea salt
- 1 cup unsalted butter, room temperature, cubed
- 1 cup white granulated sugar
- 2 large eggs, lightly beaten
- 1 tbsp vanilla extract
- 1/2 cup whole milk, room temperature
- 1 cup dried figs, stems removed
- 1/2 cup Medjool dates, pitted
- 1/2 cup raisins
- 3/4 cup walnuts, toasted and coarsely chopped
- 3/4 cup almonds, toasted and coarsely chopped
- 3/4 cup honey, slightly warmed
- 1/4 cup Grand Marnier or brandy
- 1 1/2 tsp orange zest
- 1 1/2 tsp lemon zest
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 3/4 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 4-5 tbsp milk, plus more as needed
- nonpareils or small multicolored sprinkles for topping
Instructions
- Whisk together flour, salt, and baking powder in a large bowl.
- Cream butter and sugar in a stand mixer until light and fluffy. Add eggs and vanilla and mix until combined.
- Add the flour mixture gradually, alternating with the milk, until a cohesive dough forms.
- Turn dough onto a floured surface, knead lightly until smooth, divide into 8 discs, wrap, and chill at least 2 hours.
- Soak figs, dates, and raisins in hot water for 10 minutes, drain, and pulse in a food processor. Add nuts, honey, liqueur, zests, and spices; process until mostly smooth.
- Preheat oven to 375°F. Roll each dough disc into a 12×3–4 inch rectangle. Add filling along the long edge and roll into a log.
- Slice logs into 1¼-inch pieces and place on parchment-lined baking sheets.
- Bake 12–15 minutes until lightly browned, rotating sheets halfway through. Cool completely.
- Whisk powdered sugar, milk, and vanilla until smooth and pourable.
- Dip tops of cooled cookies in glaze, add sprinkles, and let dry completely.
Notes
Chill the dough thoroughly for easier handling. Prepare the dough and filling a day ahead to deepen flavor. Keep surfaces floured to avoid sticking, and toast nuts to enhance aroma. Allow cookies to cool fully before glazing.