Sweets

Cuccidati (Italian Fig Cookies)

Author: Mary DiSomma

Featured in my "What's Cookin'" column for Peoria Magazine, November 2022.

This recipe is from my grandmother, which likely came from her grandmother and from her grandmother before that. They are called cuccidati or buccellati in Italy, and hail from Sicily. The dried figs, nuts and citrus tell the story of the island’s many influences, from the Middle East to Greece.

This is now my signature cookie, the recipe is designed to make a very large batch. You do need a little special equipment for this recipe. I make my fig mixture by processing the filling ingredients through the grinder attachment on my stand mixer. I love to top them with a confectioners’ sugar glaze and a sprinkle of colorful nonpareils.

Making cuccidati during the holidays gave my mother so much joy that I was eager to continue the family tradition myself. It has become my signature cookie and the star of my cookie tins.

Cuccidati (Italian Fig Cookies)

Filled with a scrumptious mixture of figs, walnuts, raisins, orange, and honey, these traditional Fig Cookies are staple in Italian households. Learn how to make my Grandmother’s original Cuccidati recipe.

Yield
10 Dozen Cookies
Prep Time
1 hour 30 minutes 1 hr 30 min
Cook Time
20 minutes 20 min
Total Time
1 hour 50 minutes 1 hr 50 min

Ingredients

For the Dough

For the Filling

For the Garnish

Instructions

  1. In a large mixing bowl, combine flour and baking powder. In the bowl of a stand mixer, combine butter and sugar. Cream until light and fluffy. Add 8 eggs, one at a time, beating well after each addition. Beat in vanilla. With the mixer on low, gradually add dry ingredients to the butter mixture. Combine until just incorporated. If the dough appears too dry, add the additional egg. Divide dough into four portions. Cover each portion with plastic wrap and refrigerate for one hour.
  2. Prepare the fig filling. Using the grinder attachment on a stand mixer, grind figs, walnuts, and raisins. Place in a mixing bowl. Add honey and orange zest and orange juice. Mix well.
  3. Preheat the oven to 350 degrees. On a lightly floured work area, roll out each portion of dough into a 16- by 6-inch rectangle. Spread approximately 1 cup of filling lengthwise down the center of each rectangle. Do not overfill. Fold one long side of dough inward, over the filling. Then fold the other long side of dough inward so the fig filling is encased on both long sides. Pinch the seams at both short ends to seal.
  4. Cut each rectangle on a slight diagonal into 1-inch strips. Place cookies on parchment-lined sheet pans. Bake for approximately 25 minutes or until the edges are golden brown. Remove from the oven and allow cookies to set on the pan for 10 minutes. Transfer cookies to cooling racks.
  5. Sift confectioners’ sugar into a large mixing bowl. Add the water as needed to create a glaze. You may not need all of the water. Add the vanilla, if using. Dip cookies into glaze, allowing excess to drip off. Sprinkle with nonpareils. Place cookies on a wire rack to set. When the glaze is completely dried, transfer to an airtight container.
Cuccidati (Italian Fig Cookies)

Did you make this recipe?

Tag @mary.disommaon Instagram.

Related Recipes

Join The Recipe Club

Come cook with me! Each month, I share new recipes along with my tips and tricks for all levels of home cooking.

Take A Look Inside My Cookbooks

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends
$34.95
A Gift of Cookies: Recipes To Share With Family & Friends

A Gift of Cookies: Recipes To Share With Family & Friends

A Gift of Cookies: Recipes To Share With Family & Friends
$39.95
A Gift of Cookies: Recipes to Share with Family and Friends, Cover Gift Box

Deluxe Edition: A Gift of Cookies: Recipes To Share With Family & Friends

Deluxe Edition: A Gift of Cookies: Recipes To Share With Family & Friends
$65