Cuccidati: Traditional Italian Fig Cookies for the Holiday Season
Cuccidati, or Italian fig cookies as many know them, have quite a fascinating backstory that traces all the way back to Sicily. You see, these delightful treats are more than just cookies; they’re woven into the island’s rich culinary tapestry. Their roots go deep into history, dating back to the time of Arab rule between the 9th and 11th centuries. It was during this period that ingredients like figs, nuts, spices, and dried fruits became popular, really changing the game for local bakers.
So, what exactly are Cuccidati? Well, they typically feature a sweet and spiced fig filling wrapped up in a soft, cookie-like dough. And let’s not forget about the flavors! Many recipes call for citrus zest, and sometimes nuts, with just a hint of cinnamon or cloves to really elevate the taste.
These cookies are traditionally made around Christmas time. They’re not just a treat; they symbolize abundance and celebration. It’s all part of that Mediterranean tradition of mixing fresh and dried ingredients to create something special for the holidays. Over the years, Cuccidati have been passed down from one generation to the next, and they hold a special place on Sicilian holiday tables. Honestly, they’re a delicious reminder of the island’s diverse history and culture.
Typical Ingredients
Dough Ingredients
All-purpose flour
Sugar granulated
Butter
Eggs
Milk
Baking powder
Vanilla vanilla extract
Filling Ingredients
Dried figs
Raisins
Nuts – usually almonds and/or walnuts
Honey or orange marmalade
Orange zest (very traditional)
Lemon zest (optional but common)
Cinnamon
Cloves (used sparingly)
Marsala wine, brandy, or rum
Dark chocolate or cocoa (optional in modern versions)
candied orange or citron (optional)
Finishing Touches (Optional but Traditional)
Egg wash before baking
Powdered sugar glaze
Sprinkles or chopped pistachios
Candied cherries on top (very Sicilian-American Christmas table vibes)
Orange Zest Elevates These Fig Cookies In my experience; orange zest really makes a difference in this cookie recipe. It adds a fresh, citrusy brightness that lifts the whole fig filling. The aroma is amazing, and that hint of zest gives these Italian fig cookies a lovely, vibrant flavor you don’t want to miss.
Ingredients
Equipment
Instructions
- Make the Dough: In a large mixing bowl, combine flour, sugar, baking powder, and orange zest.Cut in the cold butter until the mixture resembles coarse crumbs.In a separate bowl, whisk together eggs, milk, and vanilla.Add the wet mixture to the dry ingredients and mix until a soft dough forms.Divide dough into 2 discs, wrap in plastic, and chill for at least 1 hour.
- Make the Filling: Combine figs, raisins (or dates), nuts, cinnamon, cloves, orange zest, and honey in a food processor.Pulse until it forms a thick, sticky paste. Add orange juice or Marsala to help blend if needed.
- Assemble the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment.Roll out one disc of dough on a floured surface into a rectangle, about 1/8–1/4 inch thick.Cut into long strips (about 3 inches wide).Spoon a line of filling down the center of each strip.Fold the dough over the filling and pinch to seal. Flip seam-side down.Cut into 1.5-inch cookies and place on baking sheet.(Optional) Make small decorative cuts or slits on top.
- Bake for 12–15 minutes, until lightly golden.
- Add Icing: Let cookies cool completely. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle or brush over cooled cookies.Top with sprinkles before icing sets.
Notes
If your dried figs are stiff, soak them briefly in warm water, wine, or juice, then drain well. You want them soft, not wet. Go easy on cloves:
Cloves can overpower fast. If using, think whisper, not announcement. Alcohol = aroma, not burn:
Marsala, brandy, or rum should be subtle. You shouldn’t taste “alcohol,” just warmth. Don’t overwork the dough:
Mix just until combined. Overworking = tough cookies. Chill if sticky:
If the dough feels soft or greasy, chill 30–45 minutes before rolling. Less filling than you think:
Overfilling causes cracks and leaks. A neat, compact log is perfect. Seal well, seam side down:
Press seams firmly and bake seam-side down so they don’t open. Uniform size matters:
Even logs = even baking. Uneven ones dry out or stay raw inside. Moderate oven (350°F / 175°C):
Too hot dries them out. You want light golden, not brown. Don’t overbake, they firm up as they cool. Pull them when just set. Cool completely before glazing:
Warm cookies = melted glaze = mess.
Nutrition Facts (Estimated Per 1 Cookie)
Base this on a standard homemade-style cuccidati, about 50g per cookie. Exact values may vary depending on recipe, size, and ingredients.| Nutrient | Amount per cookie | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 9 g | 12% |
| Saturated Fat | 3 g | 15% |
| Trans Fat | 0 g | — |
| Cholesterol | 15 mg | 5% |
| Sodium | 70 mg | 3% |
| Total Carbohydrate | 32 g | 12% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 18 g | — |
| Includes Added Sugars | 10 g | 20% |
| Protein | 3 g | 6% |
| Vitamin D | 0 µg | 0% |
| Calcium | 20 mg | 2% |
| Iron | 1.2 mg | 6% |
| Potassium | 120 mg | 2% |
Tips for Making Cuccidati (Italian Fig Cookies)
Chill the dough well: At least 1 hour is essential to prevent sticking and make it easier to roll out. You can chill overnight if making ahead. Don’t overwork the dough – This will keep the texture tender and prevent the cookies from becoming tough.
Roll evenly: Aim for 1/8 to 1/4 inch thickness. If it’s too thick, cookies may be doughy; too thin, and they may crack.
Use quality dried figs Turkish or Calimyrna figs are ideal. Make sure they’re soft; if not, soak in warm water for 10 minutes and pat dry before processing.
Don’t overfill: A thin line of filling is enough. Too much will cause the cookies to burst open.
Keep an eye on the oven: Bake just until lightly golden. Overbaking will dry them out. Space them evenly – Leave a bit of space between cookies, especially if the dough is soft and they spread slightly.
Icing: Let cookies cool completely before icing, or it will melt off. Sprinkles are traditional – Use rainbow nonpareils for a festive, classic Sicilian look.
Italian Almond Olive Oil Fig Cake – Baked in Tuscany Italy
Storage
Store completely cooled cookies in an airtight container at room temperature. Line layers with parchment or wax paper to prevent sticking, especially if iced. Cookies will stay fresh for up to 7–10 days.
Freezer: Cuccidati freeze beautifully! Place un-iced cookies in a single layer on a baking sheet and freeze until solid.
Transfer to a freezer-safe container or zip-top bag with parchment between layers. Freeze for up to 2–3 months.
Thaw at room temperature before serving, then add icing and sprinkles if desired.
Dough: Can be made ahead and refrigerated for up to 3 days, or frozen for 1 month. Thaw in the fridge before rolling.
Filling: Can be made and stored in an airtight container in the fridge for up to 5 days.
Fully baked cookies (without icing): Can be made ahead and frozen, then glazed before serving for freshness.
