Description
These Italian Fig Cookies (cuccidati) are special for their sweet filling of figs, toasted almonds, and dark chocolate wrapped in a buttery pastry. Perfect for gatherings!
Ingredients
Scale
- 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
Instructions
- Make the pastry dough by mixing flour, butter, and powdered sugar until crumb-like. Add egg and vanilla, wrap, and chill for 2 hours.
- Prepare the fig filling by roasting almonds, chopping figs, and mixing with chocolate, orange peel, honey, cinnamon, and zest.
- Shape cookies by rolling out dough, placing filling, sealing, and slicing.
- Bake cookies at 350°F for 25-30 minutes until golden.
- Decorate with icing made from egg whites, powdered sugar, and lemon juice, topped with sprinkles.
Notes
Store in an airtight container for up to one week at room temperature.
For longer storage, freeze cookies for up to three months and thaw before serving.
Customization options include using gluten-free flour or different nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg