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Cuccidati Recipe: Traditional Italian Fig Cookies

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Traditional Sicilian Cuccidati are tender, buttery Italian fig cookies filled with a fragrant mixture of dried figs, raisins, toasted nuts, citrus zest, honey, and sweet Marsala wine. Finished with a sweet lemon glaze and colorful sprinkles, these festive cookies are perfect for Christmas and holiday celebrations.

Ingredients

  • 14 oz (375 grams) dried figs
  • 1 cup (150 grams) dark raisins
  • 1/2 cup (65 grams) hazelnuts
  • 1 cup (145 grams) almonds
  • 1 cup (90 grams) walnuts
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 1/3 cup (100 grams) marmalade
  • 1/4 cup honey
  • 1/3 cup sweet Marsala wine
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (10 oz / 2 1/2 sticks / 285 grams) unsalted butter
  • 2/3 cup (145 grams) superfine white sugar
  • 2 eggs
  • 1 egg yolk (reserve the white for the glaze)
  • 3 1/2 cups (440 grams) all-purpose plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1 teaspoon fresh lemon juice
  • 2 cups powdered sugar, sifted to remove lumps
  • Colored sprinkles, for decorating (optional)

Instructions

  1. Prepare the filling: Preheat the oven to 350°F (180°C). Spread the hazelnuts on a baking tray and toast for 10 minutes, until fragrant and the skins begin to split. Remove from the oven and rub with a clean kitchen towel to remove the skins.
  2. Spread the almonds and walnuts on another baking sheet and toast for approximately 10 minutes. Allow the nuts to cool slightly.
  3. Check the dried figs. If they feel dry or firm, cover them with boiling water and soak for approximately 5 minutes until softened. Drain thoroughly and pat dry with paper towels. Remove the hard stems and cut the figs in half.
  4. Place the hazelnuts, almonds, and walnuts in a food processor. Pulse several times until roughly chopped. Add the figs, raisins, orange zest, lemon zest, marmalade, honey, Marsala wine, and cinnamon. Process until finely chopped and combined into a thick, sticky filling.
  5. Transfer the filling to a covered container and refrigerate overnight or for up to 3 days to allow the flavors to develop.
  6. Prepare the dough: In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the superfine sugar and continue beating until well combined and fluffy.
  7. Add the 2 whole eggs and 1 egg yolk, one at a time, beating well after each addition. Reserve the egg white for the glaze.
  8. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms. Avoid overmixing.
  9. Divide the dough into 4 equal portions and shape each into a disk. Wrap individually in plastic wrap and refrigerate overnight or for up to 3 days.
  10. When ready to bake, preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
  11. Working with one disk of dough at a time, roll it into a rectangle measuring approximately 12 x 7 inches (30 x 17 cm). Trim the edges and cut the rectangle in half lengthwise to create two long strips.
  12. Divide the chilled fig filling into 8 equal portions. With slightly moistened hands, roll one portion into a log approximately 12 inches (30 cm) long. Place it lengthwise along the center of one dough strip. Repeat with another portion of filling and the second strip.
  13. Fold the dough over the filling and gently roll to form a sealed log. Repeat with the remaining dough disks and filling portions to make 8 filled logs.
  14. Using a lightly floured sharp knife, cut each filled log into 6 equal pieces, making 48 cookies in total. Cut two evenly spaced slits along one long side of each cookie, then gently curve or fan the cookies to open the slits and create their traditional shape.
  15. Arrange the shaped cookies on the prepared baking trays, leaving a little space between them. Bake for 25–30 minutes, or until the pastry is lightly golden brown. Transfer to a wire rack and allow to cool completely.
  16. Prepare the glaze: In a medium bowl, whisk the egg white with the fresh lemon juice. Gradually add the sifted powdered sugar, mixing until a thick, smooth glaze forms.
  17. Drizzle or spread the glaze over the cooled Cuccidati. Immediately decorate with colored sprinkles, if desired, before the glaze sets. Allow the glaze to firm up before serving or storing.

Notes

  • Make ahead: Both the fig filling and pastry dough can be prepared up to 3 days in advance and refrigerated separately. Overnight chilling improves the flavor and makes the dough easier to handle.
  • Fig texture: If the dried figs are particularly firm, soften them briefly in boiling water and dry thoroughly before processing to prevent a watery filling.
  • Nut preparation: Toasting the hazelnuts, almonds, and walnuts enhances their natural flavor and gives the filling a richer, nuttier taste.
  • Marsala substitute: Sweet Marsala wine adds traditional Sicilian flavor. For an alcohol-free alternative, substitute orange juice or apple juice, although the flavor will differ.
  • Dough handling: Keep unused portions of dough refrigerated while shaping the cookies. If the dough becomes too soft or sticky, chill it briefly before continuing.
  • Shaping tip: Use lightly moistened hands when forming the fig filling into logs and a lightly floured knife when cutting the cookies.
  • Glaze safety: The traditional glaze contains raw egg white. Use pasteurized egg whites for food safety, especially when serving children, pregnant individuals, older adults, or immunocompromised guests.
  • Storage: Store completely cooled and glazed cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
  • Freezing: Unglazed baked cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before glazing.
  • Serving suggestion: Serve with espresso, cappuccino, or tea as part of a traditional Italian Christmas cookie assortment.
  • Allergen information: Contains wheat, eggs, milk, and tree nuts. The recipe also contains alcohol unless a nonalcoholic substitute is used.
  • Nutrition information is estimated per cookie and will vary depending on ingredient brands, cookie size, and the amount of glaze used.

Nutrition

Find it online: https://yumfamilyrecipes.com/cuccidati-recipe-traditional-italian-fig-cookies/