These Classic Italian Fig Cookies, also known as Cucidati, are a sweet treat filled with a delicious mix of figs and nuts. Their soft dough wraps around the flavorful filling, making each bite a delight!
Baking these cookies is like having a little Italian party in your kitchen! I love sharing them with friends and family, and they disappear quickly! Perfect for holidays or any day, really!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the dough. For a gluten-free option, consider using a 1:1 gluten-free flour blend. Just check that it has xanthan gum included for good texture!
Dried figs: They give these cookies their signature flavor. If figs aren’t available, dates can be a great substitute—just chop them finely for a similar sweetness.
Walnuts: They add a nice crunch. If you have nut allergies, you can use sunflower seeds or pumpkin seeds as a good alternative. They still give a great texture without the nuts!
Butter: Unsalted butter is best for precise control over saltiness. If dairy is an issue, try coconut oil or a dairy-free butter alternative to maintain moisture in the dough.
How Do I Shape the Cookies Without Making a Mess?
Shaping the cookies can seem tricky, but with some care, it’s easy! Start by rolling the dough on a lightly floured surface to prevent sticking.
- For ease, roll the dough 1/4 inch thick and cut it into strips 2 inches wide. Try to keep your strips uniform for even baking!
- To fill, place a spoonful of fig filling down the center, leaving room at the edges. This helps seal the cookies better.
- Pinch the edges well after folding over the filling; you can use a fork to create a decorative pattern that also reinforces the seal!
With practice, you’ll find the perfect technique that works for you. Happy baking!
Classic Italian Fig Cookies (Cucidati)
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
For the Fig Filling:
- 2 cups dried figs, stems removed and chopped
- 1/2 cup golden raisins
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon orange zest
- 1 tablespoon dark rum or brandy (optional)
For Finishing:
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take around 30 minutes of prep time and about 25 minutes of baking time, plus any cooling time you need before serving. In total, you should budget about 1 hour for everything!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by making the fig filling. In a medium saucepan, combine the chopped figs, raisins, walnuts, honey, orange juice, cinnamon, cloves, orange zest, and the rum if you’re using it. Cook over medium heat, stirring frequently until the mixture thickens and most of the liquid absorbs, which should take about 10-15 minutes. Once done, take it off the heat and let it cool completely.
2. Make the Dough:
Next, let’s make the dough! In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, orange zest, and lemon zest. Add the softened butter in chunks and rub it into the flour mixture until it resembles coarse crumbs. In another bowl, beat the eggs with the milk and vanilla extract. Gradually mix the wet ingredients into the dry until you have a soft dough. If it feels too sticky, just add a touch more flour.
3. Preheat the Oven:
Now, preheat your oven to 350°F (175°C) and line some baking sheets with parchment paper so the cookies won’t stick.
4. Shape the Cookies:
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut the dough into strips that are around 2 inches wide. Spoon some fig filling down the center of each strip, then fold the dough over the filling. Pinch the edges to seal them tight, creating a semi-circle or crescent shape. Place your shaped cookies onto the prepared baking sheets.
5. Brush with Egg Wash:
For a beautiful golden finish, brush the tops of your cookies with the beaten egg. This step makes them look super professional!
6. Bake:
Bake your cookies in the preheated oven for about 20-25 minutes, or until they turn golden brown. Keep an eye on them to make sure they don’t overbake!
7. Cool:
Once baked, transfer the cookies to wire racks to cool down. Once they are fully cool, sprinkle them with powdered sugar if you want a lovely finish.
8. Serve and Enjoy!
These delightful Cucidati cookies are perfect for any occasion. They often taste even better the next day as all the flavors meld together beautifully. Enjoy sharing them with family and friends!
FAQ for Classic Italian Fig Cookies (Cucidati)
Can I Use Unsweetened Dried Figs?
Yes, you can use unsweetened dried figs! Just keep in mind that they may need a little extra honey or sweetness added to the filling to balance the flavors, depending on your taste preference.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Let them cool completely, then store in an airtight container or freezer bag. When ready to eat, thaw them in the fridge overnight, then enjoy at room temperature or warm them briefly in the oven.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you prefer them fresh, you can warm them in the oven for a few minutes before serving!
What Can I Use Instead of Walnuts?
If you have nut allergies or simply don’t have walnuts on hand, feel free to substitute them with seeds like sunflower or pumpkin seeds. They provide a nice texture without the nuts!
