Flavorful, moist, tender cookie filled with dried fruit and hints of citrus. The Italian Fig Cookie or Cucidati is a Christmas cookie must every year!
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5 from 2 votes

Italian Fig Cookies (Cucidati)

Flavorful, moist, tender cookie filled with dried fruit and hints of citrus. A Christmas cookie must every year!
Prep Time20 mins
Cook Time15 mins
Course: Cookie, Dessert
Cuisine: Italian, Sicilian
Keyword: cookies, cucidati, Fig, italian
Servings: 80 appx
Calories: 79kcal
Author: DSTR

Ingredients

Dough

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Fig Filling

  • 1 cup pecans rough chopped
  • 8 oz dried figs stemmed and roughly chopped
  • 5 oz dates pitted and roughly chopped
  • 4 oz dark raisins
  • 1 small orange zest
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/8 tsp nutmeg
  • 2 cups granulated sugar
  • 1/4 cup warm water Up to 1/3 cup

Instructions

Dough

  • Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
  • Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.
  • Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.

Filling

  • Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
  • In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.
  • Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.
  • Place in an air-tight container and refrigerate for at least overnight or longer.

Forming and Baking

  • Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.
  • Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.
  • Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.
  • Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.
  • Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.
  • Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 79kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg