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Meet cucidati, buccellati, or fig X cookies—Sicily’s beloved Christmas cookies! These delightful treats feature a delicate pastry that lovingly encases a rich filling of dried figs and nuts. Think of them as fig cookies, but even more delicious! The buttery cookie dough encases a sweet spiced fig, nut, and chocolate filling you can’t get enough of. They make a perfect afternoon coffee treat, a simple dessert, or an on-the-go snack. These Italian fig cookies make a delicious holiday treat or gift wrapped up in a pretty box.
Make a batch of homemade biscotti X cookies, and you’ll never need to buy another fig newton again. They’re perfect for Christmas when you crave an extra-special treat.
If you love Sicilian X cookies, try lemon shortbread cookies, sweet strawberry cheesecake cookies, or bake up a batch of black and white cookies.
Why You’ll Love It
Bursting with flavor: X cookies have a perfect balance of sweetness and warm spice with a kiss of orange.
Chewy and crunchy: An irresistible contrast of soft fruit filling and crunch from the hazelnuts.
Festive and nostalgic: Ideal for holiday gatherings or as a homemade gift that feels special.
Italian X Shaped Fig Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter: Cold and cubed for a flaky, tender dough.
All-purpose flour: Forms the foundation of the dough, providing structure and stability.
Dried figs: Chopped figs add natural sweetness, chewiness, and a touch of earthy flavor.
Orange rind: Fresh or candied orange peel adds a bright, citrusy aroma.
Cinnamon: Provides a warm, spicy undertone, perfect for holiday baking.
Hazelnuts: Roasted for a toasty crunch that complements the sweet filling.
Instant coffee: Adds a subtle, bold flavor that pairs beautifully with the figs and chocolate.
Chocolate chips: A touch of indulgence that melts into the filling for added richness.
Dried apricot: Slightly tart, balancing the sweetness of the other fruits.
How to Make Biscotti X Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the dough: Pulse the flour, sugar and baking powder in a food processor until combined. Add cold butter and blend until crumbly. Mix in eggs, vanilla and orange zest until a dough forms.
Divide the dough: Split the dough into thirds, shape it into rectangles, cover dough lightly with plastic wrap, and refrigerate.
Make the filling: Blend all filling ingredients in a food processor until a paste forms. Transfer to a bowl, cover and refrigerate.
Assemble and shape: Roll out a dough rectangle between parchment paper into strips. Spread filling along the center of each strip, enclose it, and place seam-side down.
Cut the cookies: Flatten the dough and cut into pieces. Cut slits at the top and bottom of each piece to create an X shape, then gently pull apart to define the shape.
Bake and finish: Bake for 18 to 20 minutes. Cool completely on a wire rack, then dust with icing sugar.
Substitutions and Variations
Orange zest: Substitute with candied lemon zest or leave out for a less citrusy dough.
Hazelnuts: Use almonds, walnuts or pecans.
Instant coffee: Replace with espresso powder for a more intense coffee flavor.
Add dark rum: Just a splash!
Dried figs: Use fresh ones, or substitute with dried dates, prunes or currants.
Chocolate chips: Use dark chocolate or dairy-free chips instead.
Raisins: Try finely chopped cranberries, raisins or sultanas.
Dried apricots: Replace with dried peaches or mango. Switch for apricot preserves if you like.
Serving Suggestions
Appetizer: Kick off with burrata and tomatoes or my farinata.
Main: Enjoy stuffed rigatoni pie, this easy shrimp linguine, or perhaps pasta alla Norma.
Dessert: End the meal with a plate of these baking with Julia X cookies.
How to Store Biscotti X Cookies
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezer: Freeze baked cookies or unbaked dough for up to 3 months in a sealed container or freezer bag.
Thaw: Let frozen cookies or dough sit at room temperature until softened before serving or baking.
Reheat: Warm cookies in a 300°F oven for 5 minutes to refresh their texture.
Top Tips
Keep butter cold: Use cold butter to create a tender, crumbly dough. Work quickly to avoid melting it.
Chill the dough: Refrigerate the dough for several hours or overnight to make it easier to roll and shape. You can also egg wash it if you like.
Roast the nuts: Roast hazelnuts before blending for a deeper, bolder flavor.
Smooth filling: Get the filling mixture finely minced until spreadable and paste-like.
Use parchment paper: Roll out the dough between parchment sheets to prevent sticking and tearing.
Measure precisely: Ensure even pieces by measuring the dough and filling strips for uniform baking.
Don’t overbake: Remove cookies as soon as they’re golden to keep them tender. Any further cooking will dry them out.
Cool before dusting: Let the cookies cool completely before adding icing sugar to prevent melting.
Cucidati or Buccellati Cookie FAQs
Use parchment paper or a lightly floured surface to roll out the dough.
Gently pull the slits apart after shaping, and ensure the cookies are well-chilled before baking to hold their form.
X Shaped Italian Fig Cookie Recipe
Fig X Cookies
Equipment
Ingredients
For the Dough:
- 2½ Cups all purpose flour
- ½ Cup granulated sugar
- ½ Teaspoon baking powder
- 3/4 Cup butter, cold, cut into chunks
- 2 eggs
- 1 Teaspoon orange zest
- 1 Teaspoon vanilla extract
For the Filling:
- ½ Cup hazelnuts, roasted
- ½ Teaspoons instant coffee granules
- 1 Cup dried figs
- ¼ Cup raisins
- ¼ Cup dried apricots
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon ground cloves, optional
Instructions
Make the Dough:
- In a food processor combine the flour, sugar, and baking powder. Mix until combined.
- Add the cold butter to the food processor and combine until the mixture is crumbly.
- Add the eggs, vanilla and orange zest to the food processor. Mix until the dough pulls away from the sides.
- Separate the dough into thirds. Make each into a rectangle, wrap in plastic wrap and then place in the fridge for several hours or overnight.
Make the Filling:
- Place the filling ingredients into a food processor. Combine until it makes a paste.
- Place in a bowl, cover and place in fridge for several hours or overnight.
Make the X Cookies:
- Preheat oven to 375°F. Prepare baking sheets with parchment and set aside.
- Place a dough rectangle between two pieces of parchment paper. Roll out the dough to a 12 x 9" rectangle. Then cut into 3 pieces that are 3×12".
- Add fig mixture along the center of a rectangle and enclose the mixture. Turn the log over so that the seam is on the underside. Flatten the top.
- Cut the 12" log in half and then again in half. You should have 4 cookies about 3" long.
- Cut a slit at the bottom and top of each cookie to make the X. Place each cookie on the parchment paper, and slightly pull apart the bottom and top half to give the X the correct shape.
- Repeat to use all the dough and filling.
Bake the X Cookies:
- Bake for 18 to 20 minutes and then move the cookies to a rack to cool completely.
- Dust with icing sugar once cooled (optional).
Notes
Chill the dough: Refrigerate the dough for several hours or overnight to make it easier to roll and shape. You can also egg wash it if you like.
Roast the nuts: Roast hazelnuts before blending for a deeper, bolder flavor.
Smooth filling: Get the filling mixture finely minced until spreadable and paste-like.
Use parchment paper: Roll out the dough between parchment sheets to prevent sticking and tearing.
Measure precisely: Ensure even pieces by measuring the dough and filling strips for uniform baking.
Don’t overbake: Remove cookies as soon as they’re golden to keep them tender. Any further cooking will dry them out.
Cool before dusting: Let the cookies cool completely before adding icing sugar to prevent melting.
Nutrition
Buttery cookie dough wraps around a sweet, spiced fig filling to make these mouthwatering X cookies. They’re perfect as a cozy afternoon coffee treat, an easy dessert, or a grab-and-go snack. Kids will adore the tender cookie crust paired with the gooey figgy, fruit, and chocolatey center. These cookies also make a yummy holiday treat or thoughtful gift.
Other Italian Treats to Try
- Tiramisu Cookies are a tasty twist on the classic dessert (and irresistible!)
- Crunchy and nutty, Pistachio Biscotti makes a lovely treat.
- Tiramisu Cheesecake pairs creamy tiramisu layers with decadent cheesecake.
- The Pandoro Christmas Tree Cake is a festive dessert centerpiece.
- Cranberry Tartlets are perfect for elegant dinners or holiday gatherings!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
There is no butter amount in list of ingredients for the dough. Please correct so i can make these wonderful looking cookies. Have you made any without making the “X” shape? If so, how did they turn out?
I just updated this one last week and that got missed. It is 3/4 Cup butter cold, cut into chunks. I will update the recipe. Thanks for letting me know.
You can make any shape you like!