Cuccidati are classic Italian fig cookies traditionally enjoyed during the holidays, especially Christmas. These beautiful cookies feature a tender, buttery dough wrapped around a rich, spiced fruit-and-nut filling made with figs, dates, raisins, nuts, citrus zest, and warm spices. Finished with a simple egg wash, colorful sprinkles, and a light glaze, Cuccidati are as festive as they are delicious. Every bite delivers a perfect balance of sweetness, texture, and old-world Italian flavor.
Ingredients (Makes about 36 cookies)
Filling
2 cups dried figs, hard tips discarded
1½ cups dried dates, pitted
1 cup raisins
¾ cup whole almonds, toasted and coarsely chopped
¾ cup whole walnuts, toasted and coarsely chopped
½ cup orange marmalade
½ cup honey
¼ cup brandy
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
Dough
4 cups all-purpose flour
¾ cup sugar
1 tablespoon + 1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) cold butter, cut into ½-inch cubes
1 large egg
½ cup milk
1 tablespoon vanilla extract
For Finishing
1 egg white mixed with 1 tablespoon water (egg wash)
Colored sprinkles
Preparation Method
- Prepare the Filling
Place the dried figs, dates, and raisins in a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the almonds, walnuts, orange marmalade, honey, brandy, orange zest, lemon zest, cinnamon, nutmeg, and cloves. Stir well until fully combined.
Cover and refrigerate for at least 8 hours or overnight to allow the flavors to develop. - Prepare the Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and work it into the flour using your fingertips until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
In a separate bowl, whisk the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until a rough dough forms. Turn the dough onto a lightly floured surface and knead gently until smooth, about 5 minutes.
Divide the dough into 4 portions, wrap each in plastic wrap, and refrigerate for 45 minutes. - Assemble the Cookies
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Working with one piece of dough at a time, roll it into a 12-inch square on a lightly floured surface. Cut into rectangles measuring 4 × 3 inches.
Place about 2 tablespoons of filling down the center of each rectangle. Fold the long sides over the filling, sealing them together in the middle. Turn seam-side down and gently press to flatten. Cut into 1½-inch slices and place them on the baking sheets, leaving space between each cookie. - Bake
Brush the cookies with the egg wash and decorate with colored sprinkles. Bake for 20 minutes, or until lightly golden.
Remove from the oven and allow the cookies to cool completely on wire racks before serving.
Serving Tip:
Cuccidati taste even better the next day as the flavors continue to develop. Enjoy them with espresso, coffee, or tea for a true Italian experience