Description
Cuccidati are traditional Italian fig cookies featuring a soft, sweet dough filled with a flavorful blend of dried figs, walnuts, dates, orange zest, and Marsala wine. These festive cookies are topped with powdered sugar glaze and colorful nonpareils, making them an irresistible treat perfect for holidays or any special occasion.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold and cut into cubes)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Filling
- 14 ounces dried figs
- 1/2 cup walnuts
- 1/2 cup dates (or raisins)
- 1 teaspoon orange zest
- 1/3 cup orange marmalade
- 1/4 cup sweet Marsala wine
Topping
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream (or milk)
- Nonpareils (for decorating)
Instructions
- Prepare the Dry Ingredients: In a food processor fitted with the dough blade, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to thoroughly mix the dry ingredients.
- Add Butter: Add the cold, cubed unsalted butter to the food processor. Pulse repeatedly until the butter breaks down into pea-sized pieces distributed evenly throughout the flour mixture.
- Add Wet Ingredients: Pour in the vanilla extract and the room temperature eggs. Mix in the food processor until the dough begins to come together, forming a cohesive mass.
- Chill the Dough: Turn the dough out onto a lightly floured surface and divide into two equal portions. Flatten each portion gently into a disc shape and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight for best results.
- Prepare the Filling: While the dough chills, finely chop the dried figs, walnuts, and dates (or raisins). In a bowl, combine these chopped ingredients with the orange zest, orange marmalade, and sweet Marsala wine. Mix well to create a moist, flavorful filling.
- Assemble the Cookies: Roll out one dough disc on a lightly floured surface into a rectangle about 1/4 inch thick. Spread half of the fig filling evenly over the dough. Carefully roll the dough up tightly into a log shape, enclosing the filling inside. Repeat with the second dough disc and the remaining filling.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice each roll into 1-inch thick slices and place them on a baking sheet lined with parchment paper. Bake the cookies for about 10 minutes or until lightly golden.
- Ice and Decorate: In a small bowl, mix powdered sugar with heavy cream or milk to make a glaze. Drizzle or brush the glaze over the warm cookies and decorate with colorful nonpareils for a festive finish.
- Cool and Serve: Allow the cookies to cool completely on a wire rack before serving. Enjoy your authentic Italian cuccidati cookies!
Notes
- Cuccidati are soft, sweet, and classic Italian fig cookies with a nutty center.
- Topped with colorful sprinkles, they’re simply irresistible and perfect for holidays or celebrations.
- Chilling the dough overnight enhances the flavor and texture of the cookies.
- The filling can be adjusted using dates or raisins based on preference.
- For a dairy-free glaze option, substitute heavy cream with a plant-based milk alternative.
Nutrition
- Serving Size: 2 cookies
- Calories: 136 kcal
- Sugar: 12 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
