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Cuccidati (Italian Fig Cookies)

5 from 1 vote
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Author: Guido Pedrelli

Ingredients

Dough

  • 3.5 cups Flour
  • 1 tbsp Baking powder
  • 2/3 cup Sugar
  • 6 oz Butter
  • 2 Eggs
  • 1 tbsp Vanilla Extract
  • pinch Salt
  • 1-3 tbsp Milk if needed

Filling

  • 18 oz Dried figs
  • 3-4 tbsp Candied orange/lemon peel
  • 2 tbsp Marsala wine
  • 1/2 cup Raisins
  • 2 oz Dark chocolate
  • 1/4 cup Walnuts potentially more to taste
  • 1/4 cup Almonds potentially more to taste
  • 1 tbsp Cinnamon

Glaze/Icing:

  • 1 Egg white
  • 1/2 cup Confectioners sugar
  • 1/2 tsp Lemon juice

Decoration:

  • Colored sprinkles

Equipment

  • several large bowls
  • Spatula
  • several cookie sheets
  • Food processor
  • wire rack
  • Whisk
  • pastry cutter (or a sharp knife)
  • pastry brush
  • Parchment paper
  • hand mixer

Instructions

  • Start by making the fig filling. Steep dried figs in hot water for about 30 minutes. Pat dry on a paper towel. Process figs, candied fruit and Marsala wine in a food processor until it is a smooth paste.
  • Use a food processor to chop nuts and dark chocolate, though you can also use a knife to chop them up roughly.
  • Mix together the fig paste, chopped nuts, chocolate, raisins and cinnamon in a large bowl.
  • Make the cookie dough. Put all dry ingredients in a large bowl (you can use a food processor for this step if you prefer): flour, sugar, baking powder, salt and cold butter cut in cubes.
  • Whisk or process until you have a fine mixture without large lumps. Add in the eggs and vanilla extract.
  • Mix until the dough begins to take shape. Once you have a consistent dough, put it on a work surface and form into a ball.
  • If the dough does not come together, slowly add in a tablespoon or two of milk.
  • Wrap the dough plastic wrap and cool in the refrigerator for at least 30 minutes.
  • Preheat oven to 350F. Cut a small piece of dough and roll it out on a lightly floured surface to approx. ⅛ inch thick. Cut into a rectangular shape and save any leftover dough to use later.
  • Roll the fig filling into a log and put close to one edge of the rectangle so you can fold and roll the dough over into its own log.Before fully closing the dough, brush with water to help seal.
  • Put the log seam side down and use pastry cutter or (sharp) floured knife to cut 1-inch cookies. Repeat with remaining dough (including the dough you have leftover from before) and fig filling.
  • Place cookies on a baking sheet lined with parchment paper about ½ inch apart.
  • Bake in preheated to 350F oven for 15-20 minutes or until lightly golden brown around the edges. Let cool completely on a wire rack.
  • Icing and decorating cookies. Separate egg white and beat eat until foamy. Add lemon juice and continue to beat while adding in confectioners sugar.
  • Increase speed to high and continue to beat until soft peaks form.
  • Don't ice cookies until they have completely cooled to room temperature.
  • Top with colored sprinkles.
  • Make sure the icing is completely dry (it may take a few hours) until putting into containers.
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