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Home » Recipes » Cookies

Cuccidati - Italian Fig Cookies

Dec 20, 2018 · Modified: Nov 21, 2024 by Svitlana · This post may contain affiliate links · 12 Comments

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Cuccidati cookies, also spelled as “cucciddati”, are typical Italian Fig Cookies from Sicily that are made during Christmas time and big holidays.

Shortbread pastry dough stuffed with soft, fragrant mix of dried figs, nuts, chocolate, candied fruit and a hint of cinnamon is what makes cuccidati cookies unforgettable from the first bite.

Cuccidati cookies covered with icing and decorated with sugar sprinkles with Christmas decorations in the background.
Table Of Contents
  • Cuccidati Origin
  • My Sample Baking Timeline
  • How To Make Cuccidati Cookies - Step By Step
  • Cuccidati Variations & Possible Substitutes
  • How To Store
  • Make Ahead
  • More Italian Cookies To Try
  • Favorite Holiday Treats
  • Full Recipe

Cuccidati Origin

Speaking of bites, in Italy cuccidati cookies are often called buccellati, pronounced as Boo-chell-AHT-tee. This name dates back to Medieval times and comes from Latin word “buccellatum” which means “bites” and perfectly describes these delicious cookie bites.

Some also say that these cookies might be already known even in Roman times.

Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch of oriental flavors and spices like cinnamon.

They also remain fresh for a long time.

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.

Cookies on tray with Christmas decorations in the background.

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.

PAY ATTENTION: You can also make the dough the night before and keep it in the fridge. Make sure to take it out 30-60 minutes before making cookies (depending on the room temperature), otherwise it’ll be too hard to roll.

Shortcrust Dough: when you start working with the dough is should be pliable but still cool to touch. If the dough is too cold it will be too hard to roll and might break easily. If the dough is too warm, it will "melt" as you start working with it. It might fall apart of require more flour. So do pay attention to have it at the right temperature.

Freshly made dough is good to work with after 30 minutes of resting time in the fridge. If it stayed in the fridge for longer make sure to take it out from the fridge 1 hour before making cookies. If room temperature is very warm - 10-15 minutes will be enough.

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.

EXTRA TIP: If it’s too cold or humid inside you can turn on the oven and heat to 85F (30C) and let your cookies dry in the oven for 20-60 minutes, checking on them occasionally.

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.

More Italian Cookies To Try

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  • Canestrelli Cookies
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  • Candied orange peels in a glass jar.
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Full Recipe

Cuccidati cookies with fig filling topped with icing and sugar sprinkles.

Cuccidati - Italian Fig Cookies

5 from 2 votes
Try these delicious cuccidati cookies also known as Italian Fig Cookies from Sicily. They are one of my favorite Italian Christmas cookies!
Recipe authorAuthor: Svi
PREP TIME:1 hour hr
COOK TIME:20 minutes mins
TOTAL TIME:1 hour hr 20 minutes mins
SERVINGS: 45 cookies
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Ingredients
 

Cuccidati dough:

  • 3 ½ cup flour , approx 480 g
  • ⅔ cup sugar , approx 150 g
  • 6 oz butter , approx 170 g
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1-3 tablespoon milk , if needed

Cuccidati filling:

  • 18 oz dried figs , approx 500 g
  • 3-4 tablespoon candied orange peel and lemon peel
  • 2 tablespoon Marsala wine
  • ½ cup raisins , approx 85 g
  • 2 oz dark chocolate , approx 60 g (more to taste)
  • ¼ cup walnuts (more to taste)
  • ¼ cup almonds (more to taste)
  • 1 teaspoon cinnamon powder

Glaze/Icing:

  • 1 egg white
  • ½ cup confectioners sugar , approx 110 g
  • ½ teaspoon lemon juice

Decoration:

  • Color sprinkles

Instructions
 

Cuccidati Filling:

  • In a food processor add figs, candied fruit and Marsala wine. Process until smooth paste.
  • 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 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.

Cuccidati 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 crumbs without big lumps.
  • Add eggs and vanilla extract. Process again until dough starts to come together.
  • Transfer the dough onto a work surface and shape it quickly with your hands forming a smooth ball. Add some milk if the dough doesn’t come together.
    Cover with a plastic wrap and let rest in the fridge for 30 minutes.
  • The whole process can be done with 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.

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 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:

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

Decorate Cookies:

  • 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.
  • If it’s too cold or humid inside you can turn on the oven and heat to 85F (30C) and let your cookies dry in the oven for 20-60 minutes, checking on them occasionally.

Nutrition

Calories: 132kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 60mgPotassium: 126mgFiber: 2gSugar: 10gVitamin A: 108IUVitamin C: 0.3mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!

With all this, I’m wishing you a Merry Christmas, Happy Holidays and Buon Natale!

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Comments

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  1. Bonnie says

    December 12, 2023 at 8:22 pm

    I love these cookies and used to make them with one of my old Italian aunties but no longer had the recipe. These came out terrific. However in your instructions for the filling you need to switch numbers 1 and 2, soak first, blend second. And I want to add check for stems, they don't blend.

    Love your site. Thank you.

    Reply
  2. JMConti says

    December 12, 2022 at 5:02 pm

    I am married to a Sicilian Italian and this is their favorite cookie. It’s a little time consuming so you need to put on some Christmas music , relax and make these cookies happily. If you try to rush, it will affect the end result of quality.
    Exactly like Nana’s.

    Reply
  3. Agatha Carducci-Kuhn says

    December 07, 2022 at 5:24 pm

    I may have missed it but when you say cut off a piece of dough would that be half of dough? 1/3? 1/4? You say roll to 1/8 thick but not how big rolled out piece might be. I want to know so I can plan how much of filling to use in each piece accordingly . Tx!!

    Reply
    • Italian Recipe Book says

      December 08, 2022 at 11:12 pm

      Hello Agatha, you can work the dough pieces of the size that you prefer. The most important think is to roll it out to the right thickness (1/8 inch). The size should be enough to wrap and seal a rather thick log of filling to form typical cuccidati cookie.
      You can see this well from the pictures. But you can decide according to your own preference. Knead the dough scraps and make more cookies from it. If you run out of filling you can simply make shortbread cookies using cookie cutters from the leftover dough.
      Hope this helps. Happy Holidays!

      Reply
  4. Laura says

    December 10, 2021 at 2:34 pm

    Hi. Do you use sweet or dry Marsala?

    Reply
    • Italian Recipe Book says

      December 10, 2021 at 10:40 pm

      Hello Laura, thank you for your question. I use sweet Marsala. If you don't have sweet Marsala dry will also work.

      Reply
  5. Donna says

    October 26, 2020 at 8:37 pm

    Delish thank you

    Reply
    • Italian Recipe Book says

      November 11, 2020 at 9:37 am

      You're welcome Donna, enjoy!

      Reply
  6. Barbara Aleo says

    December 20, 2019 at 12:56 am

    These cookies are amazing! Easy to follow recipient and great results❤️

    Reply
    • Italian Recipe Book says

      December 21, 2019 at 10:35 am

      I'm so glad to hear that, Barbara! Merry Christmas and Happy Holidays

      Reply

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