Description
Cuccidati are traditional Italian fig cookies, beautifully soft and sweet with a flavorful nutty fig filling. These delightful cookies feature a tender dough infused with vanilla and orange zest, filled with a mixture of dried figs, walnuts, and dates, then baked to perfection and finished with a dusting of powdered sugar and colorful nonpareil sprinkles. Perfect for holiday celebrations or anytime you crave a delicious Italian treat.
Ingredients
Scale
For the Dough
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold and cut into cubes)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
For the Filling
- 14 ounces dried figs
- 1/2 cup walnuts
- 1/2 cup dates (or raisins)
- 1 teaspoon orange zest
- 1/3 cup orange marmalade
- 1/4 cup sweet Marsala wine
For Decoration
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream (or milk)
- Nonpareils (for decorating)
Instructions
- Prepare the Dough Base: In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to evenly mix the dry ingredients.
- Add the Butter: Add the cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter scattered throughout.
- Incorporate Vanilla and Eggs: Pour in the vanilla extract and crack in the eggs, then mix in the food processor until the dough begins to come together as a cohesive mass.
- Chill the Dough: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Wrap each piece tightly in plastic wrap and gently press into discs. Refrigerate the dough for at least 1 hour, or up to overnight, to allow it to firm up.
- Prepare the Filling: While the dough chills, finely chop the dried figs, walnuts, and dates (or raisins). Combine them in a bowl along with the orange zest, orange marmalade, and sweet Marsala wine, mixing thoroughly to create a sticky, flavorful filling.
- Shape the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out each dough disc on a floured surface into a rectangle or oval shape about 1/4 inch thick. Slice the dough into strips or rounds, depending on your preferred shape. Spoon the fig walnut filling onto each piece and roll or fold to enclose the filling securely.
- Bake the Cookies: Place the filled cookies onto the prepared baking sheets spaced evenly apart. Bake in the preheated oven for approximately 10 minutes or until the edges just begin to lightly brown and the cookies are set but still soft.
- Decorate and Serve: Allow the cookies to cool slightly. In a small bowl, whisk together powdered sugar and heavy cream (or milk) to make a glaze. Drizzle or brush the glaze over the cookies, then decorate with colorful nonpareil sprinkles as desired. Let the glaze set before serving.
Notes
- Cuccidati are traditionally soft and sweet with a delicious nutty fig center, embodying authentic Italian holiday flavors.
- Use room temperature eggs to ensure better dough consistency and easier mixing.
- The dough must be chilled adequately to make handling and shaping simpler and to yield tender cookies.
- Feel free to substitute dates with raisins if preferred.
- These cookies can be stored in an airtight container for up to one week, and they freeze well for longer storage.
- Adding colorful nonpareils makes these cookies visually festive and appealing, especially for celebrations.
Nutrition
- Serving Size: 2 cookies
- Calories: 136 kcal
- Sugar: 12 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
