Italian Fig Cookies (Cucidati)

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Cucidati, or Italian Fig Cookies, are a traditional holiday treat bursting with warm spices, sweet dried figs, and zesty citrus. Wrapped in a buttery dough and drizzled with a light glaze, these cookies are a delightful combination of textures and flavors. Perfect for gifting or serving at festive gatherings, Cucidati are as beautiful as they are delicious.

Ingredients

For the Dough:

2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 orange

For the Filling:

1 ½ cups dried figs, stems removed
½ cup raisins
½ cup walnuts
½ cup honey
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
Zest of 1 lemon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
Sprinkles, for garnish

Step-by-Step Directions

1. Prepare the Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture, mixing until the dough is smooth. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 1 hour.

2. Make the Filling

In a food processor, combine the figs, raisins, and walnuts. Pulse until finely chopped.
Add the honey, cinnamon, ground cloves, nutmeg, and lemon zest. Pulse again until the mixture is well blended and forms a paste-like consistency.

3. Assemble the Cookies

Roll each portion of dough into a rectangle, about ¼-inch thick.
Spread a strip of the fig filling along the center of each dough rectangle. Fold the edges of the dough over the filling and pinch the seams to seal.
Cut the filled dough into 1-inch pieces and place them on the prepared baking sheet, seam-side down.

4. Bake the Cookies

Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden. Remove from the oven and let them cool completely on a wire rack.

5. Glaze and Decorate

In a small bowl, whisk together the powdered sugar and milk to create a smooth glaze.
Drizzle the glaze over the cooled cookies and garnish with festive sprinkles.

Tips for Making Perfect Italian Fig Cookies

Chill the Dough:
Chilling the dough helps it firm up, making it easier to roll out and work with.
Use Fresh, High-Quality Ingredients:
Opt for fresh dried figs and quality spices for the best flavor.
Adjust the Filling Consistency:
If the filling is too thick, add a teaspoon of water or lemon juice to loosen it slightly.
Seal the Edges Well:
Pinch the edges of the dough securely to prevent the filling from leaking during baking.
Customize the Glaze:
Add a touch of citrus juice to the glaze for an extra zesty kick, or use almond extract for a nutty twist.

Common Questions About Cucidati

Q1: Can I use other dried fruits instead of figs?
Yes! Apricots, dates, or prunes make excellent substitutes or additions to the filling.

Q2: How long can these cookies be stored?
Store Cucidati in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.

Q3: Can I make the dough and filling ahead of time?
Absolutely! Both the dough and filling can be prepared up to 2 days in advance and stored in the refrigerator.

Q4: How can I prevent the dough from sticking when rolling it out?
Lightly dust your work surface and rolling pin with flour, but avoid using too much to keep the dough soft.