Ingredients
Equipment
Instructions
Dough
- 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
Hydrate the figs properly:
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.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
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% |