Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 15

Cook Time 15

Chilling, Cooling and Glazing: 1 45

Total Time 3 15

Servings to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
microplane grater or fine grater. For finely grating the orange zest.
rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
2 baking sheet For baking the cookies in batches.
parchment paper Prevents sticking and makes cleanup easier.
Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
whisk and small bowl. For preparing the vanilla glaze.
cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

2½ cups (313 g) all-purpose flour
⅓ cup (67 g) granulated sugar
1 tsp (4 g) baking powder
½ tsp (3 g) table salt
½ cup (113 g) unsalted butter cold and cut into cubes
2 large eggs
¼ cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
1 tsp finely grated orange zest

Fig Filling:

2 cups (283 g) dried figs hard stems removed
½ cup (~80 g) pitted dates
½ cup (~75 g) golden raisins
1 cup (~117 g) walnuts
¼ cup (80 g) orange marmalade
2 tbsps (42 g) honey
2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
finely grated orange zest of 1 medium orange
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.25 g) ground nutmeg
⅛ tsp (0.25 g) table salt

Glaze:

1 cup (120 g) confectioners' sugar
1 tbsp (15 ml) whole milk plus more as needed
½ tsp (2.5 ml) vanilla extract
rainbow nonpareils for decorating

Instructions

Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
rainbow nonpareils
Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition