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Italian Fig Cookies – Cucidati Recipe

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★★★★

3.8 from 27 reviews

Traditional Italian Fig Cookies, known as Cucidati, featuring a rich dough filled with a sweet, spiced fig and date mixture soaked with rum, baked to a golden perfection and finished with a lemon glaze. These cookies are perfect for festive occasions and pair wonderfully with tea or coffee.

Ingredients

Scale

Dough Ingredients

  • ½ Cup unsalted butter (at room temperature)
  • ¼ Cup white sugar
  • ¼ Cup brown sugar (packed)
  • ¼ Teaspoon baking soda
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 1 ¾ Cups all purpose flour

Filling Ingredients

  • 1 Cup dried figs (chopped)
  • ½ Cup dates (chopped)
  • ½ Cup freshly squeezed orange juice
  • ⅓ Cup candied orange peel
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon lemon zest
  • ¼ Teaspoon cinnamon
  • ⅓ Cup almonds (blanched, chopped fine)
  • 2 Tablespoons dark rum or Grand Marnier

Glaze Ingredients

  • 1 Cup powdered sugar
  • 2 Tablespoons lemon juice

Instructions

  1. Prepare the Dough: Place the butter in a bowl and beat with an electric mixer until smooth. Add the white sugar, brown sugar, and baking soda; mix until combined. Add the egg and vanilla extract, mixing well and scraping the sides as needed. Slowly add the flour in 3 to 4 additions on low speed until fully incorporated.
  2. Chill the Dough: Divide the dough into two equal halves, shape each into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 3 hours to firm up.
  3. Make the Filling: In a saucepan over medium heat, combine the chopped figs, dates, orange juice, candied orange peel, granulated sugar, lemon zest, and cinnamon. Bring to a boil, then reduce to low and simmer for 6 to 8 minutes until the mixture thickens. Remove from heat, stir in chopped almonds and dark rum, and allow cooling to room temperature. Cover with plastic wrap if not assembling immediately.
  4. Preheat Oven: Preheat the oven to 375°F (190°C). Prepare baking sheets by lining them or greasing lightly.
  5. Prepare Dough for Assembly: Remove dough from the refrigerator and let it soften for about 15 minutes. Lightly dust a piece of parchment paper and a work surface with flour.
  6. Roll and Fill Dough: Roll one rectangle of dough to approximately 10 by 8 inches. Cut into two strips of 10 by 4 inches. Place one quarter of the filling along the center of each strip. Using the parchment paper, gently fold one long side of the dough over the filling.
  7. Seal the Logs: Fold the opposite long side over the filling to form a log, overlapping slightly on top. Seal the edges gently with a bit of water if needed to enclose the filling fully.
  8. Bake the Cookies: Transfer the filled logs onto the prepared baking sheet seam side down. Bake for about 12 minutes or until they turn light brown and cooked through.
  9. Slice and Cool: Remove logs from the oven and slice into 1-inch pieces. Place the cookies on a wire rack to cool completely.
  10. Prepare the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
  11. Decorate the Cookies: Drizzle the lemon glaze over the cooled cookies. Optionally, garnish with sprinkles and allow the glaze to set before serving.

Notes

  • Ensure the dough is well chilled before rolling to prevent sticking.
  • Use good-quality dried figs and dates for the best flavor in the filling.
  • Almonds can be substituted with walnuts or pecans based on preference.
  • The rum in the filling adds depth but can be omitted for a non-alcoholic version, substituting with orange juice.
  • Cookies can be stored in an airtight container for up to one week and also freeze well for longer storage.
  • Allow the glaze to fully set on the cookies before stacking or storing to avoid sticking.

Keywords: Italian fig cookies, Cucidati, fig cookies recipe, holiday cookies, spiced fig filling, traditional Italian dessert

Find it online: https://epicrecipebox.com/italian-fig-cookies-cucidati-recipe/