Description
Italian Fig Cookies, also called Cucidati, are traditional Sicilian cookies filled with a moist, sweet blend of figs, dates, and citrus. These tender, fruit-filled treats offer a delightful combination of rich flavors, including orange, lemon zest, cinnamon, almonds, and a hint of spiced rum, making them perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Dough
- ½ cup unsalted butter, room temperature (113g or 4oz)
- ¼ cup granulated sugar (55g)
- ¼ cup light brown sugar, packed (56g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (226g)
- ¼ teaspoon baking soda
- ½ teaspoon salt
Filling
- 1 cup dried Calimyrna or Mission figs, stems removed and diced (about 6 or 7 oz package)
- ½ cup chopped pitted dates, finely chopped (or substitute raisins if preferred)
- ½ cup fresh squeezed orange juice (about 1 orange, 4oz)
- ⅓ cup diced candied orange peel
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ⅓ cup blanched almonds, chopped fine
- 2 tablespoons dark spiced rum or Grand Marnier (orange liqueur)
Glaze and Decoration
- 1 cup powdered sugar, sifted (115g)
- 2 teaspoons fresh lemon juice (add more if needed for desired consistency)
- Sprinkles for decoration (optional)
Instructions
- Prepare the Dough: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the Filling: In a medium saucepan over low heat, combine the diced figs, chopped dates, orange juice, candied orange peel, granulated sugar, lemon zest, and ground cinnamon. Cook gently, stirring occasionally, until the mixture thickens and becomes jam-like, about 15 minutes. Remove from heat and stir in the chopped almonds and spiced rum or Grand Marnier. Allow the filling to cool completely.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut dough into rectangles approximately 3×5 inches. Place a spoonful of fig filling along one edge of each rectangle, then roll up the dough to encase the filling, sealing the edges lightly with a bit of water.
- Bake: Arrange the rolled fig cookies on the prepared baking sheets spaced about 1 inch apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and allow cookies to cool completely on wire racks.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth and coat-like but still spoonable. Add more lemon juice if necessary for desired consistency.
- Glaze and Decorate: Once the cookies are cooled, lightly brush or drizzle the lemon glaze over each cookie. If desired, sprinkle with decorative sprinkles on top before the glaze sets. Allow the glaze to dry and set before serving or storing.
Notes
- Italian Fig Cookies are also known as Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies.
- Use dried Calimyrna or Mission figs for authentic flavor and texture.
- The fig filling can be made ahead and stored in the refrigerator for up to 3 days.
- For a non-alcoholic version, omit the rum or Grand Marnier.
- These cookies keep well in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 104 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 11 mg
