Description
Cuccidati are traditional Italian fig cookies known for their soft, sweet texture and nutty fig and walnut filling. These delightful cookies are flavored with citrus and Marsala wine, then beautifully decorated with powdered sugar glaze and colorful nonpareils, making them a festive treat perfect for holiday celebrations or any time you crave a classic Italian dessert.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold and cut into cubes)
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Filling Ingredients
- 14 ounces dried figs
- 1/2 cup walnuts
- 1/2 cup dates (or raisins)
- 1 teaspoon orange zest
- 1/3 cup orange marmalade
- 1/4 cup sweet Marsala wine
Glaze and Decoration
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream (or milk)
- Nonpareils (for decorating)
Instructions
- Prepare the Dough Base: In a food processor fitted with the dough blade, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to evenly mix these dry ingredients.
- Incorporate Butter: Add the cold unsalted butter cubes to the processor and pulse repeatedly until the butter breaks down into pea-sized pieces dispersed throughout the dry mix. This creates a crumbly base essential for tender cookies.
- Add Wet Ingredients: Pour in the vanilla extract and crack in the eggs. Process the mixture until the dough just begins to come together, forming into a cohesive mass. Be careful not to overwork the dough.
- Chill the Dough: Transfer the dough onto a lightly floured surface. Divide it evenly into two portions. Wrap each portion tightly in plastic wrap and gently flatten into discs. Refrigerate for at least 1 hour or up to overnight to allow the dough to firm and flavors to meld.
- Prepare the Filling: While the dough chills, finely chop the dried figs, walnuts, and dates (or raisins). In a bowl, combine them with orange zest, orange marmalade, and sweet Marsala wine. Mix thoroughly until all ingredients are evenly incorporated into a sticky, flavorful filling.
- Shape the Cookies: Remove dough discs from the refrigerator. Roll out one disc on a floured surface to about 1/8-inch thickness. Cut dough into rectangles or ovals suitable for wrapping. Place a spoonful of filling along one side of each piece, then roll or fold the dough around the filling, sealing the edges well.
- Bake the Cookies: Arrange the filled and shaped cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for approximately 10 minutes or until the cookies are lightly golden on the edges and firm to the touch.
- Glaze and Decorate: While the cookies cool, whisk powdered sugar with heavy cream or milk to create a smooth glaze. Drizzle or brush the glaze over the cooled cookies and immediately decorate with nonpareils to add a festive touch. Allow the glaze to set before serving.
Notes
- Cuccidati are traditionally soft and sweet with a nutty fig center, making them a classic dessert in Italian holiday traditions.
- The dough benefits from resting and chilling, which improves handling and texture.
- If Marsala wine is unavailable, a sweet white wine or grape juice can be a substitute, though Marsala adds distinct flavor.
- Nonpareils add a charming, colorful finish but can be omitted if desired.
- Store cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 2 cookies
- Calories: 136 kcal
- Sugar: 12 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
