Go Back
Cuccidati known as Italian fig cookies are fig-stuffed cookies traditionally served at Christmas time. The outer cookie is pastry dough, topped with glaze and rainbow nonpareils.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chill 2 hours
Servings: 48 cookies
Ingredients Method Notes

Ingredients
  

DOUGH
  • 2 cups all-purpose flour
  • 3 tbsp whole milk (room temperature)
  • ½ cup butter (softened)
  • 1 large egg
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
Filling
  • ½ cup dried dates
  • 1 cup chopped dried figs.
  • 3 tbsp Honey
  • 3 tbsp brandy or rum
  • 2 tsp orange juice
  • 1 tsp orange zest
  • ½ tsp ground cinnamon
  • 1 cup chopped almonds.
Glaze & Topping
  • 1 cup confectioners' sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • Rainbow nonpareils

Method
 

Dough
  1. Combine flour, sugar, baking powder, and salt in the bowl of a stand mixer or a mixing bowl. Incorporate the butter into the dry ingredients using your hands until the mixture achieves a texture resembling small, rough crumbs.
  2. In another bowl, whisk together milk, eggs, and vanilla extract. Attach the paddle attachment to the stand mixer and set it to low speed. Gradually pour the combined wet ingredients into the bowl containing the dry ingredients. Allow the mixer to work until a cohesive ball of dough forms. Cover the mixture with plastic film, then refrigerate it for two hours, allowing it to firm up.
  3. Before proceeding with the baking, preheat your oven to 350°F and prepare two large baking sheets by lining them with parchment paper. Once they're ready, set the baking sheets aside for later use.
  4. Divide the dough in half and roll out one portion on a floured work surface, shaping it into an evenly thin rectangle of approximately 10 inches by 8 inches. Cut each resulting rectangle lengthwise into two halves. Along the length of each strip, spread the fig filling. Carefully lift one long side of the dough and fold it over the filling, then repeat with the other side, creating a seam that you can pinch together. Flip the log over so that the seam is facing down, and proceed to slice it into individual pieces.
  5. Arrange the prepared pieces on a cookie sheet lined with parchment paper, ensuring the seam side is facing down. Complete the process of filling and slicing the remaining dough in the same manner. Bake the assembled pieces in a preheated 350-degree oven for approximately 10 to 12 minutes, or until they acquire a light golden-brown color.
    Once baked, carefully transfer the pieces to a wire rack to cool. Afterward, drizzle the cooled pieces with glaze and add sprinkles.

Notes