My Grandma’s Sicilian Cuccidati were the highlight of every holiday season, a cherished tradition in our family. These classic Italian fig cookies feature a rich, sweet fig filling wrapped in buttery dough and drizzled with a simple glaze. With their golden brown edges and a burst of citrusy orange zest, they’re perfect for Christmas or any special occasion. Passed down from my Sicilian grandmother, these cookies are more than a dessert—they’re a piece of our family history, guaranteed to delight your loved ones!
What is Cuccidati?
Cuccidati are traditional Sicilian fig cookies, often enjoyed during the holidays or special occasions. These cookies are made with a tender, buttery dough (similar to pasta frolla or shortcrust pastry) and filled with a rich fig mixture that combines dried figs, raisins, orange zest, and often nuts like walnuts. The filling is sweetened and flavored with ingredients like honey, orange marmalade, or even a splash of Marsala wine, creating a thick paste that’s both fruity and aromatic.
Shaped into logs or spiral rolls, cuccidati are typically cut into small pieces, baked until golden brown, and then finished with a glaze and rainbow sprinkles for a festive touch. They're not just Italian cookies; they carry a deep cultural and familial significance, often passed down as a family recipe. These fig-stuffed cookies are a true taste of southern Italy and an essential treat at Christmas time or other celebrations. Think of them as elevated fig newtons!
Looking for more? Try my Sicilian Pignolata, Pignoli Cookies, Rainbow Cookies, Biscoff Tiramisu, Baked Figs, and Sicilian Christmas Cookies.
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🌟 Why You'll Love this Recipe
- A Sweet, Citrusy Tradition: Cuccidati are filled with a luscious blend of figs, raisins, and orange zest, creating a flavorful balance of sweetness and bright citrus in every bite.
- Tender, Buttery Pastry: The soft, buttery dough wraps around the fig filling like a hug, baking to golden brown perfection and delivering a texture that melts in your mouth.
- Perfect for Holiday Memories: These cookies are a festive centerpiece for Christmas cookie trays, special occasions, or simply sharing a nostalgic family recipe over coffee with loved ones.
🥘 Ingredients
- Raisins: These add natural sweetness and a chewy texture to the fig filling, blending beautifully with the other dried fruit.
- Pitted Dates: Soft and rich, dates provide a caramel-like sweetness that enhances the fig mixture.
- Sugar: Granulated sugar sweetens both the filling and the dough, helping to balance the tartness of the dried fruit and orange zest.
- Navel Oranges: Fresh orange zest and juice from these oranges add a bright, citrusy flavor to the fig filling, making the cookies irresistibly aromatic.
- Dried Figs: The star of the filling, dried figs bring a rich, earthy sweetness and a slightly chewy texture. Opt for mission figs for their bold flavor.
- Chopped Walnuts: These add a subtle crunch to the otherwise smooth fig mixture, complementing the tender pastry dough.
- Water: A small amount of water helps create the thick, spreadable paste for the fig filling.
- Shortening: Essential for the buttery dough, shortening keeps the cookies tender and gives the pastry its signature soft texture.
- Eggs: Large, room temperature eggs help bind the dough and add richness to the pastry.
- 2% Milk: Adds moisture to the dough, ensuring it rolls out smoothly and bakes to golden brown perfection.
- Vanilla Extract: Enhances the overall flavor of the dough, giving it a warm and aromatic sweetness.
- All-Purpose Flour: The foundation of the dough, creating the perfect base for these fig-stuffed cookies.
- Salt: A pinch of salt balances the sweetness in the dough and enhances the other flavors.
- Baking Powder & Baking Soda: These leavening agents give the dough just the right amount of lift, creating a light and tender pastry.
- Confectioners' Sugar: Used for the glaze, this sugar creates a smooth, sweet drizzle to finish the cookies beautifully.
- Rainbow Sprinkles (optional): For a festive touch, these can be added on top of the glaze to make the cookies extra special for Christmas time. You could also opt to top with lemon zest or orange zest.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Filling: In a food processor, combine raisins, pitted dates, sugar, navel oranges, dried figs, chopped walnuts, and water. Process until the mixture forms a thick paste. Set aside.
Make the Dough: In a large mixing bowl, cream shortening and sugar using a hand mixer or stand mixer until light and fluffy, about 5-7 minutes. Beat in eggs, 2% milk, and vanilla extract until well combined. In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Divide the dough into 4 portions, wrap in plastic, and refrigerate for 1 hour.
Roll Out the Dough: On a lightly floured work surface, roll out each portion of chilled dough between two sheets of waxed paper into a rectangle shape, approximately 16x6 inches.
Fill the Dough: Spread 1 cup of the prepared fig filling lengthwise down the center of each rectangle of dough.
Fold and Seal: Starting with one long side, fold the edge of the dough over the filling. Fold the other long side over the top, overlapping slightly. Pinch the seams and edges to seal the pastry.
Cut the Cookies: Using a sharp knife, cut each filled log diagonally into 1-inch pieces. Place them seam-side down on parchment paper-lined baking sheets.
Bake the Cookies: Preheat the oven to 400°F. Bake the cookies for 10-14 minutes, or until the edges are golden brown. Let them cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, mix confectioners’ sugar with enough 2% milk to create a smooth, pourable glaze.
Glaze the Cookies: Drizzle the glaze over the cooled cookies. For a festive touch, sprinkle rainbow sprinkles on top while the glaze is still wet.
Store the Cookies: Once the glaze has set, store the cookies in an airtight container to keep them fresh for up to a week.
👩🏼🍳 Chef's Tips
- Chill the Dough: Refrigerating the dough for at least an hour ensures it’s easier to roll out and handle. This step is crucial for achieving clean folds and preventing the dough from sticking to your work surface.
- Use a Food Processor for the Filling: A food processor is your best friend for creating a smooth and evenly blended fig mixture. It ensures the dried fruit and nuts combine into the perfect texture for spreading.
- Seal the Edges Well: When folding the pastry dough over the fig filling, pinch the seams tightly to prevent them from opening during baking. This keeps the filling inside and gives the cookies a polished look.
📖 Substitutions & Variations
Substitute the Shortening: For a richer flavor, you can replace the shortening in the dough with unsalted butter. This will result in a slightly firmer dough and a more buttery taste.
Add Nuts to the Dough: For a unique twist, mix finely chopped nuts, like almonds or pistachios, into the pastry dough for an extra layer of flavor and texture.
Use Different Dried Fruits: Swap out the raisins or dates in the fig filling for dried apricots or prunes. These variations add a slightly different sweetness and complement the figs beautifully.
🍴 Serving Suggestions
With Coffee or Tea: Serve cuccidati alongside a hot cup of espresso, cappuccino, or herbal tea for a classic Italian-style treat. The rich flavors of the cookies pair perfectly with warm, aromatic beverages.
On a Holiday Dessert Tray: Add cuccidati to a festive holiday cookie platter with other Italian cookies like pignoli or amaretti. They’re perfect for sharing during Christmas time or any special gathering.
As a Gift: Package these cookies in a decorative tin or box lined with parchment paper and tied with a ribbon. They make a thoughtful and delicious gift for friends and family during the holiday season.
💭 Recipe FAQs
Absolutely! Cuccidati are perfect for making ahead. You can prepare the fig filling and dough up to 2 days in advance and store them separately in the refrigerator. Once assembled and baked, the cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months. Just glaze them fresh before serving for the best presentation!
🥣 Storage & Reheating
Storage: Store cuccidati in an airtight container at room temperature for up to 7 days. Place parchment paper or wax paper between layers to prevent the cookies from sticking together.
Freeze: Arrange cookies in a freezer-safe container, using wax paper between layers to maintain their shape and texture. Freeze for up to 3 months. To serve, let the cookies thaw at room temperature, and glaze them fresh if needed for the best results.
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📋 Recipe
Cuccidati (Italian Fig Cookies)
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Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Food processor
- Waxed paper
- Baking sheets
- Parchment paper
- Wire racks
- Whisk
Ingredients
Filling:
- 2 cups raisins
- ¾ pound dates pitted, 12 ounces
- ¾ cup sugar
- 2 small navel oranges peeled and quartered
- ⅓ pound figs dried, 5 ounces
- ⅓ cup walnuts chopped
- ¼ cup water
Dough:
- 1 cup shortening
- 1 cup sugar
- 2 large eggs room temperature
- ¼ cup 2% milk
- 2 teaspoons vanilla extract
- 3-½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Glaze:
- 2 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
Instructions
- Prepare the filling: In a food processor, combine raisins, dates, sugar, oranges, figs, walnuts, and water. Process until the mixture is finely chopped. Set aside.
- Make the dough: In a mixing bowl, cream shortening and sugar using a hand or stand mixer until light and fluffy (about 5-7 minutes). Beat in eggs, milk, and vanilla extract until combined. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the creamed mixture, mixing until the dough is fully combined. Divide the dough into 4 portions, cover with plastic wrap, and refrigerate for 1 hour.
- Roll out the dough: Preheat the oven to 400°F. Roll out each portion of dough between two sheets of waxed paper into a 16x6-inch rectangle.
- Assemble the cookies: Spread 1 cup of the prepared filling lengthwise down the center of each rectangle. Fold one long side of the dough over the filling, then fold the other side over the top. Pinch the seams and edges to seal. Cut each rectangle diagonally into 1-inch strips and place seam-side down on parchment-lined baking sheets.
- Bake the cookies: Bake in the preheated oven for 10-14 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
- Glaze the cookies: In a small bowl, combine confectioners' sugar and enough milk to reach your desired drizzling consistency. Drizzle the glaze over the cooled cookies. Allow the glaze to set before storing.
- Store the cookies: Store in an airtight container at room temperature for up to 1 week.
🌡️ Food safety
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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