Italian Fig Cookies – Cucidati
Italian fig cookies – cucidati are a nostalgic treat with a rich filling and tender pastry shell. They’re especially popular around the holidays but welcome year-round. The blend of fruit, nuts and citrus makes them stand out on any cookie tray.
Servings: 28 cookies
Equipment
- Microplane or Citrus Zester
Ingredients
For the Dough
- 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
For the Filling
- 1 Cup figs dried, chopped
- ½ Cup dates chopped
- ½ Cup orange juice freshly squeezed
- 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
For the Icing
- 1 Cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
Prepare the Dough
- Place the butter to a bowl and beat with an electric mixer until smooth.
- Add the sugar, brown sugar and baking soda. Mix again until it is all combined.
- Add the egg and vanilla to the mixture and combine, scraping sides if needed.
- On slow speed, slowly add the flour in 3 or 4 additions.
Chill the Dough
- Divide the dough in half and form each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Make the Filling
- In a saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for 6 to 8 minutes until the mixture is thick.
- Remove the saucepan from the heat and add the almonds and the rum. Set aside to cool to room temperature. Cover with plastic wrap once cooled if not making cookies right away.
Assemble the Cookies
- Preheat the oven to 375°F. Prepare baking sheets and set aside.
- Remove the dough from the refrigerator and let it sit for about 15 minutes to soften.
- Place a piece parchment paper on your work surface and then lightly dust it with flour.
- Roll one piece of the dough to 10 x 8 inches. Cut each rectangle into two 10 x 4-inch strips. Put ¼ of the filling down the center of each strip. Use the parchment paper to bring one long side of the dough up and over the filling.
- Repeat with the opposite side forming a log that encloses the filling. The dough should overlap slightly on top of the filling. Gently seal the edges using a bit of water if needed.
Bake Them
- Transfer the filled fig logs to the prepared baking sheet placing them seam side down Bake for 12 minutes or until light brown.
- Remove from the oven. Slice each log into 1 inch pieces. Transfer the cookies to a wire rack to cool.
Decorate the Cookies
- Combine the powdered sugar and lemon juice in a small bowl. Whisk until smooth.
- Drizzle on each cookie. Top with sprinkles if desired.
Notes
Chill the dough well: This helps prevent spreading and makes rolling easier.
Soften the dough before rolling: Let it sit out briefly so it doesn’t crack.
Seal the logs properly: Use a touch of water to help the dough stick.
Cool completely before icing: Warm cookies will cause the glaze to run off.
Soften the dough before rolling: Let it sit out briefly so it doesn’t crack.
Seal the logs properly: Use a touch of water to help the dough stick.
Cool completely before icing: Warm cookies will cause the glaze to run off.
Nutrition
Calories: 102kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
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