Name: Valentine Italian Fig Cookies (cuccidati)
Prep time: 1 h
Cook time: 1 h 35 min
Total time: 2 h 35 min
Yield: 40
Cuisine: Italian
Ingredients: 2 cups (9oz/250 grams) all-purpose flour; ½ cup + 1 Tbsp (4oz/125 grams) unsalted butter; ¾ cup (3oz/80 grams) powdered sugar; 1 medium-sized egg; ¼ teaspoon vanilla extract; 2 cups (340 grams) soft dried figs; 1 cup (150 grams) roasted almonds; (5oz/150 grams) dark chocolate bar or chips (70% or 85% cocoa are best); (4oz/120 grams) candied orange peel; (4oz/120 grams) honey; ½ teaspoon cinnamon; 1 small orange zest (approx 1 tbsp); 1 pasteurised egg white (from a large egg), at room temperature; 1 cup (approx 120-130 grams) powdered sugar (icing sugar if you're in the uk); ½ tsp lemon juice; coloured sprinkles, to decorate

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Valentine Italian Fig Cookies, also known as cuccidati, offer a delightful taste of Italy that feels both festive and comforting. These cookies are filled with a fragrant mixture of dried figs, roasted almonds, and dark chocolate, all wrapped snugly in flaky shortcrust pastry. When you take a bite, the balance of sweetness and texture envelops your palate, making every cookie feel like a little celebration. These treats aren’t just perfect for Valentine’s Day but are ideal for any occasion, from holiday gatherings to cozy family evenings.

Table of Contents

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

Valentine Italian Fig Cookies (cuccidati)

I first discovered this enchanting cookie recipe during a family gathering where my grandmother would whip up a batch every December. She’d proudly share stories about the origins of cuccidati, passed down through generations. Now, every time I make Valentine Italian Fig Cookies, I reminisce about those warm moments spent together in the kitchen. You’re in for a treat with this recipe, which is easy to follow and brings a touch of Italian heritage to your dessert table.

Why You’ll Love This Recipe

Simple & Quick: With around 60 minutes of prep and 95 minutes of baking time, these cookies are straightforward to make.
Irresistible Flavor: The combination of sweet figs, crunchy almonds, and rich chocolate creates a fantastic flavor explosion.
Eye-Catching Appeal: Their festive look, especially when decorated with colored sprinkles, makes them perfect for impressing guests.
Flexible Serving: These cookies are delightful with coffee after dinner or as an afternoon snack, making them perfect for anytime enjoyment.
Diet-Friendly Options: You can adjust the ingredients for gluten-free or vegan versions if desired.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of your pastry. For a gluten-free version, consider using a blend of gluten-free flours.
½ cup + 1 Tbsp unsalted butter: Cold butter makes the dough flaky. If you need a dairy-free option, use a plant-based butter.
¾ cup powdered sugar: Adding sweetness and a delicate texture to the dough. Ensure it’s fine to avoid graininess.
1 medium-sized egg: This binds everything together. Use a flax egg for a vegan substitute.
¼ teaspoon vanilla extract: It enhances the flavor of the dough.
2 cups soft dried figs: The star ingredient, contributing sweetness and depth. Make sure they’re soft for easy processing.
1 cup roasted almonds: They add a lovely crunch. You can use walnuts if you prefer.
5 oz dark chocolate bar or chips: Choose 70% or 85% cocoa for rich flavor; chopped chocolate will melt beautifully.
4 oz candied orange peel: It adds brightness and a hint of citrus; if unavailable, you can omit it or use zest instead.
4 oz honey: This sweetens the filling – you could substitute maple syrup for a vegan alternative.
½ teaspoon cinnamon: A warming spice that complements the figs remarkably well.
1 small orange zest: Adds depth and enhances the citrus notes of the filling.
1 pasteurized egg white (from a large egg), at room temperature: Used for making icing; this gives it structure.
1 cup powdered sugar (or icing sugar): For the glaze, providing that sweet finish to the cookies.
½ tsp lemon juice: This balances the sweetness of the icing.
Colored sprinkles: These are optional but make for festive decoration!

How to Make Valentine Italian Fig Cookies (cuccidati)

Make the Dough: Begin by preparing the shortcrust pastry. Combine 2 cups of all-purpose flour, ½ cup + 1 Tbsp of unsalted butter, ¾ cup of powdered sugar, 1 medium-sized egg, and ¼ teaspoon of vanilla extract in a mixing bowl. Use your hands or a pastry cutter to mix until it forms a soft dough. Wrap the dough in plastic wrap and refrigerate for 2 hours, allowing it to firm up nicely.

Prepare the Almonds: Preheat your oven to 170°C/340°F. Spread 1 cup of almonds on a baking tray, roasting them for about 8-10 minutes until fragrant and lightly golden. Keep a watchful eye — you want them toasted but not too dark. Let them cool afterward.

Process the Figs: Snip the hard stems off 2 cups of dried figs, then chop them in a food processor until they’re roughly textured, not pureed. Transfer this mixture to a large bowl where you’ll combine the rest of the filling ingredients.

Add Chocolate and Nuts: Chop the roasted almonds and 5 oz of dark chocolate using a knife or pulse them in a food processor until coarsely chopped. Mix them into the fig mixture along with 4 oz of candied orange peel, 4 oz of honey, ½ teaspoon of cinnamon, and the zest of one small orange. Mix until everything is well incorporated. Set this flavorful filling aside.

Prepare Baking Sheets: Line two baking sheets with parchment paper as you preheat your oven to 175°C/350°F.

Shape the Cookies: Remove the cold dough from the fridge and divide it into four equal pieces; keeping three pieces refrigerated while you work with one. Dust your work surface with flour and roll out the dough into a rectangle approximately 11×5 inches (30×14 cm).

Fill and Seal: With moistened hands, take some fig filling and form it into a log. Place this in the center of your rolled-out dough, then fold the sides over, sealing the edges with gentle pressure. Turn the log seam-side down.

Cut the Cookies: Carefully cut the log into 10 individual cookies using a sharp knife. Repeat this process with the remaining dough and filling. You should yield about 40 cookies. Place them on the prepared baking sheet.

Bake to Perfection: Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are golden and fragrant. Let them cool on a wire rack for a few minutes before transferring them to cool completely.

Make the Icing: Using an electric mixer, beat 1 pasteurized egg white in a bowl until soft peaks form. Gradually add 1 cup of powdered sugar and ½ teaspoon of lemon juice, continuing to beat until you achieve a thick consistency. Use this immediately to avoid it drying out.

Decorate Sweetly: Drizzle the icing over the cooled cookies or gently dip the tops of each cookie into the icing. Sprinkle colored sprinkles over the wet icing for a joyful touch. Let the cookies rest on a wire rack until the icing sets completely.

Storing & Reheating

To keep your Valentine Italian Fig Cookies fresh, store them in an airtight container at room temperature for up to a week. If you prefer refrigeration, they can last for around 10 days in the fridge—just make sure they’re in a container that prevents moisture. You can also freeze cookies for up to three months. To reheat, pop them in a warm oven for about 5-10 minutes at 300°F. The flavor may mellow out with freezing, but warming them restores that lovely texture.

Chef’s Helpful Tips

Avoid over-processing the figs; you want a chunky texture for better bites.
Make sure your butter is cold for a flakier crust.
If the dough becomes too soft during rolling, pop it back in the fridge for a few minutes to firm up.
The longer you refrigerate the dough, the easier it is to work with, so don’t rush it.
Experiment with different nuts or add spices like nutmeg for a twist.
These cookies are a delightful choice for gift-giving, just package them in a cute box!

When you whip up these Valentine Italian Fig Cookies, you’re not just baking; you’re crafting memories of delightful flavors and family traditions. The alluring combination of sweet figs, crunchy almonds, and rich chocolate will transform any occasion into something truly special. Don’t hesitate to experiment with this recipe and make it your own—enjoy these little bites of joy!

Recipe FAQs

Can I make these cookies vegan?

Absolutely! Simply substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use a plant-based butter substitute. Ensure that the chocolate is also dairy-free.

What can I use instead of powdered sugar for the icing?

If you don’t have powdered sugar, you can make a simple icing with granulated sugar blended until fine in a blender. Alternatively, you could use maple syrup instead of the icing for a different flavor.

Are fig cookies suitable for freezing?

Yes, they freeze wonderfully! Just ensure that they are cooled completely before placing them in an airtight container or freezer bag. They can last for up to three months in the freezer.

How do I know when the cookies are done baking?

Keep an eye on the cookies as they bake; they should be lightly golden on the edges, fragrant throughout, and the filling may bubble slightly when they’re almost ready. A gentle touch will indicate a firm yet soft texture.