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Cuccidati, also known as Italian fig cookies, originate from Sicily, Italy. These traditional holiday treats date back centuries and are deeply rooted in Sicilian culture. Filled with sweet fig paste and a blend of nuts and spices, Cuccidati reflect the rich history and flavors of the Mediterranean. Often enjoyed during Christmas, they represent a cherished family tradition passed down through generations. Whether baked at home or enjoyed from a bakery, these cookies connect us to the warm spirit of Italy’s Mediterranean heritage.
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Prep Time 1 hour
Cook Time 15 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

DOUGH
  • 4 cups all-purpose flour
  • 2 large egg
  • 1 cup (2 sticks) unsalted butter, cold and cut into pieces
  • 1/2 cup whole milk
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • Zest of 1 orange (optional, for citrus flavor)
Filling
  • 1 cup dates or raisins
  • 2 cups dried figs, stems removed
  • 1/2 cup walnuts or almonds (toasted is best)
  • 1/2 cup honey or orange marmalade
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • Zest of 1 orange
  • 3 tablespoons orange juice or Marsala wine (just enough to blend)
Glaze & Topping
  • 1 cup confectioners' sugar
  • 2½ tbsp milk
  • ¾ tsp vanilla extract
  • Rainbow sprinkles (optional, for decoration)

Equipment

  • Food processor

Instructions
 

Dough
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 12–15 minutes, until lightly golden.
  5. 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

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.