Discover the magic of cucidati, the beloved Italian fig cookies that are as rich in flavor as in tradition. With a tender pastry shell and a spiced, fruity filling, these festive treats are perfect for the Christmas holiday.
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What are cucidati cookies?
Cucidati are traditional Italian fig cookies originating from Sicily. They feature a buttery, shortbread-like pastry wrapped around a rich, flavorful fruit filling. The filling typically includes dried figs, dates, raisins, and nuts, creating a sweet and chewy center.
The name cucidati translates to "little bracelets" in Sicilian. These cookies are also known by alternate spellings, such as cuccidati or buccellati.
I am sure you will love discovering these cookies alongside traditional German cinnamon star cookies and French Bredele.
Top tips for making these cookies
- Chill the dough: Let the pastry dough rest in the refrigerator for at least 2 hours. Cold dough is much easier to handle.
- Use the right tools: A food processor or pastry cutter works well for preparing the dough.
- Prevent sticking: Lightly flour your work surface before rolling out the dough. Alternatively, roll it between two sheets of parchment paper for easy cleanup.
- Get creative: Feel free to experiment with different combinations of dried fruits and nuts for the filling.
- Cool before glazing: Ensure the cookies are completely cooled before drizzling them with lemon glaze to avoid melting.
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PrintRecipe card
Cucidati (Italian Fig Cookies)
- Total Time: 55 minutes
- Yield: 25 1x
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Ingredients
For the cookie dough:
- 1 stick (113 g) unsalted butter 82.5%, cold
- ½ cup (65 g) powdered sugar
- 1 medium egg
- 1 ½ cups + 4 tablespoons (220 g) all-purpose flour
- 1 pinch of salt
- â…“ teaspoon (2 g) baking powder
- ½ lemon, zest
- 1 â…“ tablespoons (20 g) whole milk
For filling:
- 7 oz. (200 g) dried figs
- 2 oz. (60 g) dried dates
- 2 teaspoons (15 g) honey
- 1 ½ tablespoons (25 g) cognac (or other strong alcohol)
- ½ orange, zest
- 2 â…“ tablespoons (35 g) orange juice, freshly squeezed
- 2 tablespoons (30 g) lemon juice, freshly squeezed
- 1 pinch of ground cinnamon
- 1 pinch of salt
- 1 pinch of ground clove
- 1 pinch of nutmeg
- 3.5 oz. (100 g) walnuts
For decoration:
- 1 â…• cups (150 g) powdered sugar
- 1 â…“ tablespoons (20 g) lemon juice
- 1 tablespoon sprinkles or nonpareils
Instructions
- To make the pastry dough, combine the flour, sugar, salt, baking powder, and orange zest in the bowl of a stand mixer.
- Add the cold butter, cut into small pieces, and mix with the paddle attachment until the mixture resembles coarse crumbs.
- Add the egg and milk and mix until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours to firm up.
- To make the filling, chop the figs (remove stems) and pitted dates.
- Combine the chopped figs and dates in a food processor with honey, alcohol, orange zest, orange juice, salt, and spices. Blend until a thick, cohesive paste forms.
- Toast the nuts in a dry pan until aromatic, chop finely, and fold into the fig paste.
- To assemble the cookies, divide the dough and filling into two portions for easier handling.
- Roll out one portion of dough into a rectangle, approximately 9x6 inches (23x15 cm). Cut it in half lengthwise.
- Shape the filling into two thin logs and place them along the long edges of the dough. Roll the dough over the filling to enclose it, forming a sealed log. Alternatively, spread the filling evenly over the dough and roll it up like a jelly roll, creating thinner layers of filling within the dough. Cut the log into slices of 1-½ inches (3-4 cm). Repeat with the second portion of dough and filling.
- Preheat oven to 375°F (190°C). Place the cookies on a baking sheet lined with parchment paper and bake for about 15-18 minutes or until they are lightly golden.
- Let the baked cookies cool completely before glazing.
- To make the lemon glaze, combine powdered sugar with lemon juice in a small bowl, mixing until smooth and pourable.
- Drizzle the glaze over the cooled cookies and decorate with festive sprinkles or nonpareils while the glaze is still wet.
Notes
- Let the pastry dough rest in the refrigerator for at least 2 hours. Cold dough is much easier to handle.
- Use a food processor or pastry cutter to prepare the dough.
- Lightly flour your work surface before rolling out the dough. Alternatively, roll it between two sheets of parchment paper for easy cleanup.
- Feel free to experiment with different combinations of dried fruits and nuts for the filling.
- Ensure the cookies are completely cooled before drizzling them with lemon glaze to avoid melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 14.6g
- Sodium: 31mg
- Fat: 6.7g
- Saturated Fat: 2.6g
- Carbohydrates: 23.4g
- Fiber: 1.5g
- Protein: 2.8g
- Cholesterol: 25mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
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