Description
Classic Sicilian Cuccidati, tender golden pastry filled with a spiced dried-fig and nut filling, finished with a sweet glaze and festive nonpareils. Perfect for holidays and make-ahead baking.
Ingredients
- All-Purpose Flour: 4 cups
- Granulated Sugar: 1 cup
- Unsalted Butter (cold, cubed): 1 cup
- Eggs (large): 3
- Milk (for dough): 1/2 cup
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Dried Figs (stems removed, chopped): 2 cups
- Raisins: 1/2 cup
- Walnuts (chopped): 1/2 cup
- Almonds (chopped): 1/2 cup
- Orange Zest: 2 tablespoons
- Honey: 2 tablespoons
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Cloves: 1/4 teaspoon
- Powdered Sugar (for glaze): 1 cup
- Milk (for glaze): 2 to 3 tablespoons
- Rainbow Nonpareils: as needed for decoration
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set a cooling rack nearby.
- Prepare the Dough: In a large mixing bowl whisk together 4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 1 cup cold cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 3 large eggs and 1/2 cup milk until a smooth dough forms. Chill the dough briefly if it becomes too soft.
- Make the Filling: In a food processor or bowl combine 2 cups chopped dried figs, 1/2 cup raisins, 1/2 cup chopped walnuts, 1/2 cup chopped almonds, 2 tablespoons orange zest, 2 tablespoons honey, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Pulse or mash into a thick paste, adjust sweetness or texture with a little warm water or more honey if needed. Let the filling rest for best flavor melding.
- Assemble the Cookies: On a lightly floured surface roll the dough into a rectangle about 1/8 to 1/4 inch thick. Spread a line of filling along the length of the dough, fold the dough over to enclose the filling and press to seal edges. Cut the log into approximately 2-inch pieces and place them seam-side down on the prepared baking sheets.
- Cook to Perfection: Bake in the preheated oven for 15 to 18 minutes, or until the pastry is lightly golden but not overbrowned. Remove from oven and transfer to a cooling rack to cool slightly.
- Finishing Touches: Whisk 1 cup powdered sugar with 2 to 3 tablespoons milk to make a smooth glaze. While the cookies are still slightly warm, drizzle or brush the glaze over each cookie and immediately decorate with rainbow nonpareils if desired. Let the glaze set.
- Serve and Enjoy: Let cookies cool completely on a rack, then serve with coffee or add to a cookie platter. Store leftovers in an airtight tin.
Notes
- Chill the dough briefly if it becomes too soft, it will be easier to roll and shape.
- Do not overfill the logs to avoid splitting during baking.
- Let the filling rest overnight for deeper flavor if you have the time.
- Glaze while cookies are slightly warm so the icing sets with a glossy finish.
- Store in an airtight container up to one week or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2.5 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Cuccidati, Sicilian fig cookies, fig cookies, holiday cookies, Italian cookies, festive baking, fig and nut cookies