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Cucidati (Italian Fig Cookies)

Cucidati cookies on a white serving plate.
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Cucidati, the beloved Italian fig cookies, are rich in flavor and tradition. With a tender butter pastry shell and a spiced fig filling, these festive treats are perfect for the Christmas holiday.

Ingredients

Scale

For the cookie dough:

  • 1 stick (113 g) unsalted butter 82.5%, cold
  • 1/2 cup (65 g) powdered sugar 
  • 1 medium egg
  • 1 1/2 cups + 4 tablespoons (220 g) all-purpose flour
  • 1 pinch of salt
  • 1/3 teaspoon (2 g) baking powder
  • 1/2 lemon, zest
  • 1 1/3 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 1/2 tablespoons (25 g) cognac (or other strong alcohol)
  • 1/2 orange, zest
  • 2 1/3 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 1/5 cups (150 g) powdered sugar 
  • 1 1/3 tablespoons (20 g) lemon juice
  • 1 tablespoon sprinkles or nonpareils

Instructions

  1. To make the cookie dough, combine the flour, sugar, salt, baking powder, and orange zest in the bowl of a stand mixer.
  2. Add the cold butter, cut into small pieces, and mix with the paddle attachment until the mixture resembles coarse crumbs.
  3. Add the egg and milk and mix until the dough comes together.
  4. Wrap the dough in plastic wrap and refrigerate for at least 3 hours to firm up.
  5. To make the filling, chop the figs (remove stems) and pitted dates.
  6. 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.
  7. Toast the nuts in a dry pan until aromatic, chop finely, and fold into the fig paste.
  8. To assemble the cookies, divide the dough and filling into two portions for easier handling.
  9. Roll out one portion of dough into a rectangle, approximately 9x6 inches (23x15 cm). Cut it in half lengthwise.
  10. 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 1-1/2 inches (about 4 cm). Repeat with the second portion of the dough and filling.
  11. 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.
  12. Let the baked cookies cool completely before glazing.
  13. To make the lemon glaze, combine powdered sugar with lemon juice in a small bowl, mixing until smooth and pourable.
  14. Drizzle the glaze over the cooled cookies and decorate with festive sprinkles or nonpareils while the glaze is still wet.

Notes

  1. Let the pastry dough rest in the refrigerator for at least 2 hours. Cold dough is much easier to handle.
  2. Use a food processor or pastry cutter to prepare the dough.
  3. Lightly flour your work surface before rolling out the dough. Alternatively, roll it between two sheets of parchment paper for easy cleanup.
  4. Feel free to experiment with different combinations of dried fruits and nuts for the filling.
  5. Ensure the cookies are completely cooled before drizzling them with lemon glaze to avoid melting.

Nutrition

Find it online: https://www.bakinglikeachef.com/cucidati-italian-fig-cookies/