These Cuccidati, traditional Sicilian Fig Cookies, are both a classic Old World recipe and an inventive baking creation from Alane Lovic. They took home second place at our cookie table competition, and it’s not hard to see why with their deliciously aromatic filling and perfectly baked texture. For another fig recipe, try our Easy Fig and Pumpkin Spice Galette.
History of Cuccidati, Sicilian Fig Cookies
The history of these delicious cookies is fascinating! They trace back to the Arab influence in Sicily during the 9th to 11th centuries, when figs were cultivated and used extensively in various dishes. The combination of figs with nuts and spices was common in Middle Eastern sweets, and this culinary tradition carried over into Sicilian cuisine. Today, Italian families often associate cuccidati with festive occasions, particularly Christmas.
Cuccidati, Sicilian Fig Cookies
Description
Both traditional and inventive.
Ingredients
For the Dough:
- 4 cups All-purpose flour
- ¾ cups Sugar
- 1 ½ tbs Baking powder
- ¼ tsp Salt
- 1 large Egg, beaten
- 1 tbs Vanilla extract
- 16 tbs Unsalted butter, cut into pieces (2 sticks)
- ½ to ¾ cup Milk
For the Filling
- 2 ½ cups Dried figs
- 1 cup Dried dates
- 1 cup Raisins
- 1 cup Chopped walnuts or almonds (I used walnut)
- ½ cup Apricot jam or marmalade
- ½ cup Honey
- 1 tbs Orange zest
- 1 tsp Ground cinnamon
For the Icing:
- ½ cup Confectioner’s sugar
- 1 tbs Milk
- Nonpareils for decoration (round sprinkles)
Instructions
For the dough:
- In a large bowl, mix flour, sugar, baking powder and salt.
- Add the egg and vanilla
- Cut in the butter using a pastry blender or two knives pulled in opposite directions. The dough should resemble cornmeal consistency.
- Slowly, add ½ cup milk, mixing it with your hands. Add additional milk until it just comes together. Be careful not to make the dough too wet.
- Once the dough is together, roll it into a long cylinder shape and wrap it in plastic wrap. Refrigerate for 45 minutes to an hour.
For the Filling
- In a food processor, fruit grinder or high intensity blender, combine and finely chop figs, dates and raisins. You may need to do this a little at a time.
- Add the nuts, jam, honey, orange zest, and cinnamon. Pulse to mix it or combine with fruit in a separate bowl.
For the Icing
- Whisk together confectioner’s sugar and milk until it forms a thick glaze. Reserve nonpareils for final decoration.
Assembling the Cuccidati
- Heat oven to 350 degrees.
- Unwrap and cut the dough in half.
- Roll out one half at a time on a lightly floured surface into a long rectangle. Use a dough scraper to shape it.
- Use half of the filling to make a log down the middle of the dough, then fold one side over it and then the other. Lightly pinch the dough together so it sticks.
- Cut cookies to desired size. (I used a ruler and made mine 1-inch per piece in length.) Transfer the cookies to a parchment-lined baking sheet, seam side down.
- Bake for 15 minutes until the cookie is slightly brown on the edges and bottom. They should look slightly dry. Let cool for a few minutes and then transfer to a cooling rack.
- Once the cookies are completely cooled, sift the confectioner’s sugar into a bowl and add milk. Mix until smooth. Drizzle the glaze on top of the cookies a few at a time, sprinkling nonpareils on top.
- Allow the icing to dry before serving. They can be frozen but the nonpareils may bleed when defrosting. They’re still delicious, though!
Recipe by Alane Lovic
Styling by Anna Franklin
Photography by Dave Bryce and Laura Petrilla
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