I appreciate how these cookies combine a soft, buttery dough with a rich fig filling that feels both festive and comforting. I enjoy that the recipe is straightforward, yet the results look beautifully intricate. I also like that these cookies make wonderful gifts, travel well, and stay delicious for days. Each bite gives me a mix of fruit, nuts, chocolate, and spice that truly embodies holiday baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Filling 18 oz (510.29 g) Dried figs 3-4 tbsp (44.36 g) Candied orange/lemon peel 2 tbsp Orange juice 1/2 cup (72.5 g) Raisins 2 oz (56.7 g) Dark chocolate 1/4 cup (29.25 g) Walnuts potentially more to taste 1/4 cup (35.75 g) Almond potentially more to taste 1 tbsp (8 g) Cinnamon
Glaze/Icing 1 (1) Egg white 1/2 cup (60 g) Confectioners sugar 1/2 tsp (2.46 ml) Lemon juice
Decoration Colored sprinkles
Directions
I start by preparing the fig filling. I steep the dried figs in hot water for about 30 minutes, then pat them dry. I process the figs, candied fruit, and orange juice in a food processor until smooth.
I chop the nuts and dark chocolate, either in the food processor or with a knife.
I mix the fig paste with the nuts, chocolate, raisins, and cinnamon in a large bowl.
To make the dough, I combine flour, sugar, baking powder, salt, and cold cubed butter in a large bowl or processor.
I whisk or process until the mixture is fine and free of large lumps, then add the eggs and vanilla.
I mix until a dough forms, then transfer it to my work surface and shape it into a ball.
If the dough feels dry, I add milk a tablespoon at a time until it comes together.
I wrap the dough in plastic and refrigerate it for at least 30 minutes.
I preheat the oven to 350F. I roll out a piece of dough on a lightly floured surface to about 1/8 inch thick and cut it into rectangles, saving the scraps.
I roll the fig filling into logs and place them near one edge of each dough rectangle, fold the dough over, and seal with a little water.
I place the logs seam-side down and cut them into 1-inch cookies. I repeat with the remaining dough and filling.
I arrange the cookies on parchment-lined sheets about 1/2 inch apart.
I bake them at 350F for 15–20 minutes, until lightly golden around the edges, then cool on a wire rack.
To make the icing, I beat the egg white until foamy, add lemon juice, then slowly mix in the confectioners sugar.
I increase the speed and beat until soft peaks form.
Once the cookies are completely cool, I ice them and add sprinkles.
I let the icing dry fully before storing the cookies.
Servings and Timing
I get about 4 dozen cookies from this recipe. Preparation takes about 45 minutes, and the total time is also about 45 minutes, depending on how quickly I shape and fill the dough.
Variations
I sometimes add extra nuts for more texture or use milk chocolate instead of dark for a sweeter twist. I also like including a pinch of nutmeg or clove in the filling when I want a more spiced holiday profile. Citrus zest can also brighten the filling nicely.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. If I need to keep them longer, I freeze them layered between parchment. To revive them, I let them thaw at room temperature; they don’t need reheating unless I prefer them slightly warm, in which case a few seconds in the microwave is enough.
FAQs
How fine should I process the fig filling?
I process it until smooth but still slightly textured so the filling holds together without being runny.
Can I make the dough ahead?
Yes, I often refrigerate it overnight. I just let it soften slightly before rolling.
Do I need to soak the figs?
I like soaking them because it softens them and helps create a smoother filling.
Do I need to peel the figs?
No, the skins soften during soaking and blend well in the filling.
Can I freeze Cuccidati?
Yes, they freeze beautifully, iced or un-iced.
Can I make the filling chunkier?
Absolutely. I sometimes chop the figs instead of fully pureeing them for more texture.
What if my dough cracks when rolling?
I let it warm a bit or add a touch of milk to soften it.
Can I omit the nuts?
Yes, I can leave them out or replace them with seeds or more dried fruit.
Why are my cookies leaking filling?
This usually happens if I don’t seal them tightly or roll the filling too close to the edge.
Can I reduce the sweetness?
Yes, I can cut back slightly on the candied peel or use a darker chocolate to balance the sweetness.
Conclusion
I love making these Italian fig cookies because they bring tradition, warmth, and wonderful aroma to my kitchen. Their sweet, spiced filling wrapped in tender pastry makes them perfect for holiday gatherings, gift boxes, or simply enjoying with a cup of coffee. They always feel like a celebration, and I enjoy sharing them year after year.
Traditional Italian Cuccidati cookies filled with a rich blend of figs, nuts, citrus, and spices wrapped in tender pastry and topped with icing and sprinkles.
Ingredients
3.5 cups (437.5 g) Flour
1 tbsp (12 g) Baking powder
2/3 cup (133.33 g) Sugar
6 oz (170.1 g) Butter
2 Eggs
1 tbsp (13 g) Vanilla extract
Pinch of salt
1–3 tbsp (14.79 ml) Milk, if needed
18 oz (510.29 g) Dried figs
3–4 tbsp (44.36 g) Candied orange/lemon peel
2 tbsp Orange juice
1/2 cup (72.5 g) Raisins
2 oz (56.7 g) Dark chocolate
1/4 cup (29.25 g) Walnuts, more to taste
1/4 cup (35.75 g) Almonds, more to taste
1 tbsp (8 g) Cinnamon
1 Egg white
1/2 cup (60 g) Confectioners sugar
1/2 tsp (2.46 ml) Lemon juice
Colored sprinkles
Instructions
Soak the dried figs in hot water for 30 minutes, then pat dry.
Process figs, candied peel, and orange juice until smooth.
Chop nuts and chocolate, or pulse them in a processor.
Combine fig paste with nuts, chocolate, raisins, and cinnamon in a bowl.
Prepare the dough by combining flour, sugar, baking powder, salt, and cold butter.
Mix until the texture is fine, then add eggs and vanilla.
Mix until a dough forms, then shape into a ball.
Add milk as needed if the dough is dry.
Wrap the dough and refrigerate for at least 30 minutes.
Preheat oven to 350°F (175°C).
Roll out dough to 1/8-inch thickness and cut into rectangles.
Roll fig filling into logs and place near one edge of dough rectangles.
Fold dough over filling, sealing edges with water.
Place logs seam-side down and cut into 1-inch cookies.
Arrange cookies on parchment-lined baking sheets.
Bake for 15–20 minutes until lightly golden.
Cool cookies on a wire rack.
Beat egg white until foamy, add lemon juice, then beat in confectioners sugar until soft peaks form.
