Name: Italian Fig Cookies (cuccidati)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (9oz/250 grams); ½ cup + 1 Tbsp unsalted butter (4oz/125 grams); ¾ cup powdered sugar (3oz/80 grams); 1 medium egg; ¼ teaspoon vanilla extract; 2 cups soft dried figs (340 grams); 1 cup roasted almonds (150 grams); 5oz dark chocolate (150 grams); 4oz candied orange peel (120 grams); 4oz honey (120 grams); ½ teaspoon cinnamon; 1 Tbsp orange zest (from 1 small orange); 1 pasteurized egg white (at room temperature); 1 cup powdered sugar for icing (approx 120-130 grams); ½ teaspoon lemon juice; Colored sprinkles (for decoration)

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Imagine the warm aroma of freshly baked cookies enveloping your kitchen, the sweet scent of figs mingling with toasted almonds and rich chocolate. Each Italian Fig Cookie (cuccidati) reveals a soft, flaky crust that gives way to a mouthwatering filling, a delightful contrast in every bite. Perfectly festive, these cookies bring joy and nostalgia, reminiscent of holiday gatherings at my grandmother’s house, where laughter blended with the clinking of plates. When I think of Christmas, I often picture her bustling around the kitchen, shaping dough into lovely little treasures that we couldn’t wait to nibble on. Whether you’re preparing for a family feast or simply treating yourself, these Italian Fig Cookies (cuccidati) are a must-try! Get ready to create your own holiday memory with this beloved recipe!

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)

Why You’ll Love This Recipe

Simple & Quick: With just an hour of prep time, you can whip these up effortlessly.
Irresistible Flavor: The combination of soft figs, chocolate, and almonds creates a heavenly taste.
Eye-Catching Appeal: Dusted with icing and colorful sprinkles, these cookies are visually delightful.
Flexible Serving: Perfect for holiday parties, afternoon snacks, or cozy breakfasts with coffee.
Diet-Friendly Options: Feel free to explore gluten-free flour blends or vegan butter alternatives.

Ingredients You’ll Need

All-Purpose Flour: 2 cups (9oz/250 grams) for the pastry; you can substitute with a 1:1 gluten-free flour blend if desired.
Unsalted Butter: ½ cup + 1 Tbsp (4oz/125 grams); necessary for a rich, flaky crust. Cold butter works best for stunning pastry dough.
Powdered Sugar: ¾ cup (3oz/80 grams) for sweetening the dough. This gives a fine texture; granulated sugar won’t dissolve as smoothly.
Egg: 1 medium-sized adds moisture and binds the ingredients. Ensure it’s at room temperature for proper incorporation.
Vanilla Extract: ¼ teaspoon for a touch of warmth; pure vanilla elevates the flavor significantly compared to imitation.
Soft Dried Figs: 2 cups (340 grams), the star of the filling. Look for moist figs to avoid a dry texture; they should be plump and fragrant.
Roasted Almonds: 1 cup (150 grams), toasted for a deeper flavor. You can replace these with walnuts if you prefer.
Dark Chocolate: (5oz/150 grams), aim for 70% or 85% cocoa. Chocolate chips can work, but chopped bars lend a luxurious texture.
Candied Orange Peel: (4oz/120 grams) adds citrusy brightness; if unavailable, use a zest of fresh orange instead.
Honey: (4oz/120 grams) for natural sweetness. Maple syrup can be a great vegan alternative.
Cinnamon: ½ teaspoon for a warm spice note that secures the holiday essence.
Orange Zest: From 1 small orange (approx 1 Tbsp), amplifies the cookies’ freshness.
Pasteurized Egg White: 1, at room temperature helps make the icing; avoid raw eggs by using pasteurized or substitute with aquafaba.
Powdered Sugar for Icing: 1 cup (approx 120-130 grams); it gives that delightful sweetness on top.
Lemon Juice: ½ teaspoon adds acidity to balance the sweetness in the icing.
Colored Sprinkles: For decoration, because who doesn’t love a festive touch?

How to Make Italian Fig Cookies (cuccidati)

Prepare the Shortcrust Pastry: Begin by making the shortcrust pastry dough, as it’s the foundation of these delightful cookies. Mix the flour, butter, powdered sugar, and egg until a dough forms, then fold in the vanilla extract. Wrap the dough in plastic wrap and refrigerate for at least 2 hours; this allows the butter to firm up for easy handling later.

Make the Fig Filling: Preheat your oven to 170°C (340°F) and roast the almonds on a baking tray for about 8-10 minutes until fragrant and slightly golden. While they cool, snip off the tough stems from the figs and pulse them in a food processor until coarsely chopped; you want some texture! Transfer to a large mixing bowl, then chop the cooled almonds and dark chocolate before adding them to the figs.

Mix and Add Ingredients: Into the fig mixture, stir in the candied orange peel, honey, cinnamon, and orange zest. Get your hands in there and mix everything thoroughly until well combined; set aside so the flavors meld together.

Shape the Cookies: Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Cut the chilled pastry dough into four equal pieces. Dust your work surface with flour and roll out one piece into a rectangle about 11×5 inches (30x14cm). With moistened hands, form a log of fig filling and place it in the center of the pastry strip. Fold the dough over to encase the filling, seal the ends, and flip it seam-side down.

Cut and Bake: Using a sharp knife, cut the filled log into 10 cookies. Arrange them on the prepared baking sheets, leaving some space in between. Repeat for the remaining dough and filling, yielding about 40 cookies in total. Bake for 15-20 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.

Decorate: While the cookies cool, make the icing. Beat the pasteurized egg white until soft peaks form, then gradually add powdered sugar and lemon juice, mixing until it reaches a thick consistency. Drizzle the icing over each cookie or dip the tops to coat. Garnish with colorful sprinkles and let them rest until the icing sets completely.

Storing & Reheating

To keep your Italian Fig Cookies (cuccidati) fresh, store them in an airtight container at room temperature for up to 5 days. If you want to extend their life, refrigerate them for about a week. For longer storage, freeze the baked cookies in a single layer in a freezer-safe container for up to 3 months. To enjoy them again, thaw at room temperature or warm them briefly in the oven at 300°F (150°C) for about 5 minutes. While the texture may change slightly after freezing, refreshing them can bring back that delightful pastry crunch and rich flavor.

Chef’s Helpful Tips

Ensure your butter is cold when making the pastry; this ensures a flaky texture.
Don’t over-process the figs in the food processor; a chunkier texture lends a nice bite.
If the dough is too soft to roll out after chilling, let it sit for a few minutes at room temperature before working with it.
For an extra sprinkle of flavor, consider adding a pinch of nutmeg to the fig filling.
If the icing is too thick, thin it out with a drop of water until it reaches the right consistency.

Enjoy the process of creating these Italian Fig Cookies (cuccidati) and the sweet results that follow. They are truly a comfort food treat that fits perfectly into the holiday spirit, making each bite feel like a warm hug. Experiment with your filling or sprinkles to make them uniquely yours. I hope you enjoy every delicious bite!

Recipe FAQs

Can I use fresh figs instead of dried ones?

Fresh figs can be substituted, but they have a higher water content, which may affect the filling’s consistency. If you choose to use fresh ones, be sure to cook them down to remove excess moisture, and adjust the sweetness based on your taste.

What can I use instead of pasteurized egg white?

If you prefer not to use egg whites, aquafaba (the liquid from canned chickpeas) is an excellent vegan alternative. Use approximately 3 tablespoons of aquafaba to replace one egg white for the icing.

How do I make these cookies gluten-free?

To make Italian Fig Cookies (cuccidati) gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free, especially the baking powder, and check for cross-contamination.

Can I make the dough ahead of time?

Absolutely! The shortcrust pastry can be made a few days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to make the cookies. You can also freeze it for up to 3 months without compromising texture or flavor.