Description
These Italian Fig Cookies (cuccidati) are a delightful fusion of figs, chocolate, and almonds, all wrapped in a flaky crust. Perfect for holiday gatherings or a cozy treat, they are easy to make and sure to please anyone who tries them.
Ingredients
Scale
- 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)
Instructions
- Prepare the shortcrust pastry by mixing flour, butter, powdered sugar, and egg, then refrigerate for 2 hours.
- Preheat the oven and roast almonds until fragrant, then chop the figs and combine with almonds and chocolate.
- Mix in candied orange peel, honey, cinnamon, and orange zest until well combined.
- Roll out pastry, form logs with fig filling, and shape cookies before cutting them into pieces.
- Bake until golden, cool on a rack, then decorate with icing and sprinkles.
Notes
Use cold butter for a flakier crust.
You can replace almonds with walnuts for a different flavor.
Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg