Delicious and traditional Italian Fig Cookies, also known as Cuccidati, filled with a rich mixture of figs, nuts, and spices. Perfect for holidays and special occasions.
Preparation time
1h 30min
Cooking time
20min
Ingredients
48 Servings
- 480 g all-purpose flour
- 10 g baking powder
- 300 g dried figs
- 200 g granulated sugar
- 5 g ground cinnamon
- 1 g ground cloves
- 60 ml honey
- 2 large eggs
- 60 ml milk
- 60 ml orange marmalade
- 1 orange zest
- 120 g raisins
- 2 g salt
- 225 g unsalted butter
- 5 ml vanilla extract
- 120 g walnuts
Directions
Step 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2
Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Step 3
In a separate bowl, whisk together the eggs, milk, and vanilla extract. Add the wet ingredients to the flour mixture and mix until a dough forms.
Step 4
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Step 5
In a food processor, combine the figs, raisins, walnuts, honey, orange marmalade, cinnamon, cloves, and orange zest. Pulse until the mixture is finely chopped and holds together.
Step 6
Preheat the oven to 190°C (375°F). Line baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out one disc of dough into a rectangle about 1/4 inch thick. Spread half of the fig filling down the center of the dough.
Step 8
Fold the dough over the filling to enclose it, and press the edges to seal. Cut the filled dough into 1-inch pieces and place them seam-side down on the prepared baking sheets.
Step 9
Repeat with the remaining dough and filling.
Step 10
Bake the cookies for 15-20 minutes, or until they are golden brown.
Step 11
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.