Cuccidati - Italian Fig Cookies

My Sample Baking Timeline

Day 1: Prepare the dough. Flatten out into a large rectangular (makes it easier to work with the dough later). Store in the fridge.

Day 2: Prepare the filling. Store in the fridge covered with a plastic wrap or in a sealed container.
NOTE: the dough and the filling can be made on the same day.

Day 3: Take the dough and the filling out from the fridge 1 hour before baking. When you start working with the dough is should be pliable but still chill to touch (otherwise it will be hard to work with it!).
Make and bake the cookies, let cool completely. Prepare the glaze and decorate.

How To Make Cuccidati Cookies - Step By Step

For effortless baking you can spread preparation over several days. See my sample baking timeline below as an example.

Prepare Fig Filling

• Steep dried figs in hot water for about 30 minutes. Remove from the water and arrange on a paper towel. Pat-dry to remove excess liquid.
• In a food processor add figs, candied fruit and Marsala wine. Process until you get a smooth paste.

• In a food processor pulse nuts and dark chocolate. Or you can roughly chop them with a sharp knife.
• In a big bowl mix together fig paste, chopped nuts with chocolate, raisins and cinnamon.

Prepare Shortcrust Dough

• In a large bowl of food processor add all dry ingredients: sifted flour, sugar, baking powder, salt and cold butter cut in cubes. Process until fine crumb without big lumps.
• Add eggs and vanilla extract. Process again until dough starts to come together.
  The whole process can be done with a dough blender which is really handy but you can make the dough by hand without any equipment adding and working the ingredients in the the same order.
• Transfer the dough onto a work surface and shape it quickly with your hands forming a smooth ball. Add some milk or water if the dough doesn’t come together.
• Cover with a plastic wrap and let rest in the fridge for 30 minutes.

Make Cookies

• Preheat oven to 350F (175C).
• Cut off a piece of the dough and roll it out on a lightly floured surface to approx. ⅛ inch (3 mm) thick. Cut out a rectangular shape and save trimmed edges.
• Place fig filling formed into a cylinder shape closer to one edge of the rectangle and fold the dough over to the other side. Brush the closing end of the dough with some water before closing it. This helps to seal the seam.
• Place formed log seam side down and using a pastry cutter or a sharp well floured knife cut it into 1 inch (2.5 cm) cookies.

• Arrange the cookies on a baking sheet lined with parchment paper or a silicone mat about ½ inch apart from each other.
• Bake in preheated to 350F (175C) oven for 15-20 minutes or until lightly golden brown around the edges.
• Let cool.

Repeat with the remaining dough (including trimmed dough leftovers) and fig filling.

Make Icing & Decorate Cookies

• Beat egg white until foamy, then add lemon juice.
• Continue to beat, slowly adding confectioners sugar. Increase speed to high and beat for another few minutes until soft peaks form.

• Once cookies are chilled to room temperature, dip them in the icing and top with color sprinkles.
• Let dry for a few hours before packing.

Cuccidati Variations & Possible Substitutes

Of course, the main ingredients for these original cookies remain as stated in the recipe below. But there are some adjustments you can make according to your taste.

• Nuts: Toast nuts in the oven or quickly toss in a hot pan to add toasted nut flavor. You can also add extra nuts if you like.
• Chocolate: Use your favorite chocolate bar or quality chocolate chips. Also adjust amount to your taste.
• Candied Orange and Lemon Peel: You can easily make candied orange peels at home, using only 2 ingredients. You can also substitute candied fruit with orange jam or marmalade.
• Marsala Wine: Not recommended for substitution but if you absolutely can’t find Marsala use quality brandy, limoncello or other liqueur.
• Eggless Glaze: As an alternative to egg white based icing you can you simple powdered sugar icing. In the following proportion mix 1 cup confectioners sugar and 1 to 2 teaspoon lemon or orange juice.

How To Store

Room Temperature: Cuccidati cookies should be stored in an airtight container or in a dessert dome. They preserve very well and will keep at room temperature for up to 1 month.

Freezer: if you need to store cuccidati for longer, simply freeze them in a single layer or with parchment paper between the layers. Then transfer to a zip-lock bag.
Cuccidati will last 3 months in the freezer.
How To Thaw: in the fridge overnight. Bring to room temperature before serving.

Make Ahead

Bake & Freeze: Let baked cookies cook completely then freeze following the instructions for the freezer above. If you're freezing half or whole batch (rather than a couple of cookies) it's best to freeze them WITHOUT the glaze.
After thawing pop them in the oven for 5-7 minutes to bring back the crisp of the shortcrust pastry. Let cool and cover with the glaze.

Freeze Uncooked, Bake From Frozen: Once cookies are ready for the oven, put them on a tray in a single layer and freeze. Once completely frozen transfer in a plastic bag and store in the freezer.

Bake in a preheated oven straight from the freezer. You might need to increase baking time. Let cool completely and cover with the glaze.