Name: Italian Fig Cookies (cuccidati)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; ½ cup + 1 Tbsp unsalted butter; ¾ cup powdered sugar; 1 medium-sized egg; ¼ teaspoon vanilla extract; 2 cups soft dried figs; 1 cup roasted almonds; 5 oz dark chocolate bar or chips (70% or 85% cocoa); 4 oz candied orange peel; 4 oz honey; ½ teaspoon cinnamon; Zest of 1 small orange (about 1 Tbsp); 1 pasteurized egg white (room temperature); 1 cup powdered sugar (for icing); ½ tsp lemon juice; Colored sprinkles

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The sweet aroma of Italian Fig Cookies (cuccidati) fills the kitchen, wrapping you in a warm embrace that hints at festive gatherings and cherished memories. As the rich scent of buttery pastry mingles with the heavenly fragrance of figs and dark chocolate, it’s hard not to feel a wave of nostalgia wash over you. These delightful treats are not only a holiday staple in my home but also a cherished reminder of family traditions that have been passed down through generations.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Fig Cookies (cuccidati)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Fig Cookies (cuccidati)

Every bite is a celebration—a crisp shell cradling a luscious filling of figs, toasted almonds, and a touch of zesty orange peel. Whether you’re sharing these cookies at a holiday party or enjoying them by the fire with a cup of coffee, you’ll never want to miss out on making Italian Fig Cookies (cuccidati) this season. So roll up your sleeves, and let’s create something truly special that will bring smiles to everyone you share them with!

Why You’ll Love This Recipe

Simple & Quick: You can whip up these delightful cookies in just one hour, not including chilling time. Perfect for those last-minute baking sprees!
Irresistible Flavor: The rich combination of sweet figs and toasted almonds wrapped in a buttery crust is a taste sensation you won’t forget.
Eye-Catching Appeal: With their vibrant decorations, these cookies are as beautiful as they are delicious, making them a stunning addition to any dessert table.
Flexible Serving: Italian Fig Cookies (cuccidati) are perfect for snacking, serving at parties, or gifting—so versatile!
Diet-Friendly Options: If you need a gluten-free treat, substitute all-purpose flour with a gluten-free blend; they still taste fantastic!

Ingredients You’ll Need

2 cups all-purpose flour: Essential for the pastry’s structure. You can substitute with gluten-free flour for a gluten-free variant.
½ cup + 1 Tbsp unsalted butter: Provides richness and flakiness. For dairy-free, try coconut oil or vegan butter.
¾ cup powdered sugar: Sweetens the dough. You can make your own by blending granulated sugar until fine.
1 medium-sized egg: Binds everything together. In a vegan version, use a flax egg made from ground flaxseed and water.
¼ teaspoon vanilla extract: Enhances flavor depth; pure vanilla is best for this recipe.
2 cups soft dried figs: The star of the filling; they add natural sweetness and chew. If they are hard, soak them in warm water before using.
1 cup roasted almonds: Their crunch contrasts nicely with the soft filling. You can also use walnuts if you prefer.
5 oz dark chocolate bar or chips (70% or 85% cocoa): Balances sweetness with a touch of bitterness. Milk chocolate works too, but I recommend dark for the best flavor.
4 oz candied orange peel: Adds a bright flavor; if unavailable, finely chopped citrus zest can work in a pinch.
4 oz honey: Natural sweetener that enhances the filling. Maple syrup can make a delicious alternative if you’re looking for a vegan option.
½ teaspoon cinnamon: Warm spice that pairs well with figs. Feel free to adjust based on your preference.
Zest of 1 small orange (about 1 Tbsp): Fresh zest adds vibrancy and aroma; always zest from organic oranges.
1 pasteurized egg white (room temperature): Essential for your icing’s texture. You can replace it with aquafaba if you’d rather avoid eggs.
1 cup powdered sugar (for icing): Sweetens the topping. Make your own!
½ tsp lemon juice: Balances sweetness in the icing; fresh juice is key here.
Colored sprinkles: Fun decoration for a festive touch; feel free to get creative!

How to Make Italian Fig Cookies (cuccidati)

Make the Pastry Dough: Start by mixing the flour, butter, and powdered sugar in a bowl until you achieve a crumb-like texture. Add in the egg and vanilla extract and mix until the dough forms. Wrap it tightly in plastic wrap and let it chill in the refrigerator for at least 2 hours, or up to two days for flexibility.

Prepare the Fig Filling: Preheat your oven to 340°F (170°C) and spread the almonds on a baking tray. Roast them for about 8-10 minutes until fragrant, then set aside. Next, snip off any hard stems from the figs and pulse them in a food processor until roughly chopped—aim for a texture, not a puree. Combine the chopped figs with roasted almonds, chopped chocolate, candied orange peel, honey, cinnamon, and orange zest in a large mixing bowl, mixing well with your hands until everything is incorporated.

Shape the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Divide the chilled pastry dough into four pieces. Work with the first piece, rolling it out on a floured surface to make an 11×5 inch rectangle. With moistened hands, take a portion of the filling and shape it into a log, placing it in the center of your pastry strip. Fold over the sides, gently sealing them, and place the seam side down. Slice the log into about ten cookies, then repeat until all dough and filling are used. You should be able to bake two logs at a time.

Bake the Cookies: Bake the cookies for about 25-30 minutes or until they are golden around the edges and fragrant. Once done, allow them to cool on a wire rack for a few minutes before transferring them to a cooling rack.

Decorate with Icing: Use an electric mixer to beat the room temperature egg whites until they form soft peaks. Gradually add the powdered sugar and lemon juice, continuing to beat until you achieve a thick consistency. Work quickly to drizzle the icing over the cooled cookies or dip the tops into the icing, allowing excess to drip off. Have fun decorating with colorful sprinkles, and let the cookies rest on a rack until the icing dries completely.

Storing & Reheating

Store your Italian Fig Cookies (cuccidati) in an airtight container at room temperature for up to one week. If you want to keep them longer, place them in the refrigerator for up to two weeks. For longer-term storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To enjoy, simply thaw them at room temperature or refresh them in a preheated oven at 300°F (150°C) for about 5-10 minutes. Keep in mind that the texture may change slightly after freezing, but they will still be delicious!

Chef’s Helpful Tips

Avoid overworking the pastry dough to keep it light and flaky.
Ensure your egg whites are at room temperature before beating for a fluffier icing.
Use a food processor to chop your figs, chocolate, and nuts to save time.
Make the filling a day ahead; the flavors will deepen and meld beautifully overnight.
If your filling is too wet, add a bit more ground almonds or flour to achieve the right consistency.
Don’t hesitate to customize with your favorite nuts or dried fruits!

The joy of making Italian Fig Cookies (cuccidati) is in the warm, delicious memories they create. Whether you stick to tradition or add your twist, there’s no wrong way to enjoy them. Bake a batch, share them with loved ones, and watch as these delightful treats make everyone smile. The holiday spirit is all about connection, and there’s nothing quite like the taste of homemade cookies to bring us all together!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! In fact, chilling the dough for at least two hours or even a couple of days enhances its flavor and texture. Wrap it well and store it in the refrigerator until you’re ready to bake.

Why is my pastry dough cracking?

Cracking often happens when the dough is too cold or overworked. When you roll it out, make sure it’s a bit soft, and work gently. If it cracks, just pinch it back together—no one will notice after baking!

What can I use instead of figs?

If you can’t find figs, try using prunes or dates as they provide a similar sweetness and texture. You can also blend in other dried fruits like apricots for a fruity twist.

Can these cookies be decorated differently?

Certainly! Get creative with your decorations—try drizzling chocolate, using different colored sprinkles, or even a dusting of cocoa powder for a festive flair. What matters most is that they look as unique and wonderful as they taste!