Description
Italian Fig Cookies, also known as Cucidati or Sicilian Fig Cookies, are moist, tender, and sweet fruit-filled cookies traditionally enjoyed around the holidays. These delightful treats feature a rich filling of dried figs, dates, oranges, almonds, and warm spices, all wrapped in a buttery vanilla-infused dough and baked to perfection. Their complex flavors and charming appearance make them a festive favorite.
Ingredients
Scale
For the Dough
- ½ cup unsalted butter (room temperature, 113g or 4oz)
- ¼ cup granulated sugar (55g)
- ¼ cup light brown sugar, packed (56g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (226g)
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Filling
- 1 cup dried Calimyrna or Mission figs (stems removed and diced, about 6 or 7 ounces)
- ½ cup chopped pitted dates (finely chopped; raisins can be substituted)
- ½ cup fresh squeezed orange juice (about 1 orange, 4oz)
- ⅓ cup diced candied orange peel
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ⅓ cup blanched almonds (finely chopped)
- 2 tablespoons dark spiced rum or Grand Marnier (orange liqueur)
For the Glaze and Decoration
- 1 cup powdered sugar (sifted, 115g)
- 2 teaspoons fresh lemon juice (add more if needed for desired consistency)
- Sprinkles for decoration (optional)
Instructions
- Prepare the Filling: In a medium bowl, combine the diced dried figs, chopped dates, freshly squeezed orange juice, diced candied orange peel, granulated sugar, lemon zest, ground cinnamon, chopped blanched almonds, and dark spiced rum or Grand Marnier. Mix thoroughly until all ingredients are well incorporated. Set the filling aside to allow the flavors to meld while preparing the dough.
- Make the Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add in the large egg and vanilla extract, beating well to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Shape the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough into small balls, then flatten each into a round disc. Place a spoonful of the fig and date filling onto the center of each disc. Carefully fold the dough over the filling, sealing the edges and shaping into a small, elongated crescent or oval shape. Place shaped cookies on a parchment-lined baking sheet, spacing them evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 12 minutes or until the dough is cooked through and the edges are lightly golden. Remove the baking sheet from the oven and allow the cookies to cool on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth and of drizzleable consistency. If necessary, add a little more lemon juice to reach the desired texture.
- Glaze and Decorate: Once the cookies have cooled completely, drizzle the lemon glaze over the tops. If desired, sprinkle with decorative sprinkles while the glaze is still wet. Allow the glaze to set before serving or storing.
Notes
- These cookies are known by various names including Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, and Christmas Fig Cookies.
- The filling can be customized by substituting raisins for dates or using different types of dried figs.
- The dark spiced rum or Grand Marnier adds a distinctive depth of flavor but can be omitted or replaced with orange juice for a non-alcoholic version.
- Ensure the dough is not overworked to keep the cookies tender and moist.
- Allow the filling to rest before assembling to let the flavors meld beautifully.
- Store cookies in an airtight container; they improve in flavor after a day or two.
Nutrition
- Serving Size: 1 cookie
- Calories: 104 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 11 mg
