Christmas Italian Recipe Italian Cookies Recipe

OLD-FASHIONED FIG COOKIES (CUCCIDDATI)

cucciddati fig cookies recipe

Cucciddati or Buccellati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings.

These cookies are slightly time consuming but totally worth the effort.

 

The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth.

cucciddati fig cookies recipe

The filling (perhaps not surprisingly) tastes quite similar to a Fig Newton cookie, but with a much deeper and complex flavor.

With the addition of dates, raisins, and walnuts to the figs, as well as the cinnamon, honey, and orange marmalade, these cookies pack a huge punch when it comes to flavor and texture.

If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture.

If you don’t have one, just chop as finely as possible.

As far as shaping and filling the cookies, the instructions provided below will yield a short rectangle “pillow” shape, but I experimented with many sizes and shapes, and encourage you to do the same!

 

 

 

CUCCIDDATI FIG COOKIES RECIPE

 

Servings: 48 cookies (Varies based on size, I got about 4 dozen cookies out of this recipe)

Prep: 1 hour
Cook:12 minutes
Resting time:45 minutes
Total:2 hours

 

INGREDIENTS:

DOUGH:

 

  • 4 cups all-purpose flour
  • tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup vegetable shortening
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ cup milk

FILLING:

  • 1 cup dried figs
  • 1 cup dried dates (pitted)
  • ¾ cup raisins
  • ½ cup walnuts (chopped or ground in food processor)
  • ½ teaspoon ground cinnamon
  • ¼ cup honey
  • ¼ cup orange marmalade

ICING:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk (approximately)
  • Colored sprinkles (optional)

 

 

METHOD

 

  • Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
  • Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
  • In a separate bowl whisk together the egg, vanilla, and milk.
  • Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
  • Remove the dough from the mixer and knead by hand for 5 minutes.
  • Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
  • To make the filling, grind figs, dates, and raisins in a food processor until coarse.
  • Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.
  • Preheat oven to 375° and line two cookie sheets with parchment paper.
  • Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.
  • Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.
  • Bake for 12 to 15 minutes, or until the cookies are golden in color.
  • Remove from oven and transfer to a wire rack to cool. Cool completely before icing.
  • For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency.
  • You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired.
  • Let the icing set completely before storing in an airtight container.

 

Nutrition:

Calories: 149kcal
Fat: 5g
Saturated fat: 1g
Cholesterol: 3mg
Sodium: 17mg
Potassium: 121mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 13g
Protein: 1g
Vitamin A: 0.2%
Vitamin C: 0.3%
Calcium: 3.1%
Iron: 4%
 

 

 

 

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