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Sicilian Cuccidati Italian Fig Cookies

These Sicilian Cuccidati Italian Fig Cookies are pure comfort in cookie form, featuring a rich fruit filling, tender pastry, and sweet glaze, perfect for any festive occasion.
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Prep Time 10 hours 30 minutes
Cook Time 40 minutes
Total Time 10 hours 10 minutes
Servings: 60 cookies
Course: Dessert, Snack
Cuisine: Italian, Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Fig Filling
  • 8 oz dried figs, stems removed and chopped Choose figs that feel soft for better flavor.
  • 6 tbsp brandy, divided (4 tbsp for soaking, 2 tbsp for filling) Can be substituted with apple juice for a non-alcoholic version.
  • 1 jar honey (8 oz, about 2/3 cup)
  • 2 oz raisins
  • 2 oz pitted dates, chopped
  • 2 oz dried cherries Can replace with dried apricots for a tangy flavor.
  • 2 oz candied citron or candied pineapple, chopped Use candied orange peel if citron is not available.
  • 1 cup walnut pieces, toasted Substitute with pecans or hazelnuts for different flavors.
  • 1 cup whole blanched almonds, toasted Alternatively, use more walnuts if desired.
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 pinches ground cloves
  • 1 peel peel of lemon and orange, white pith removed Fresh citrus peels enhance flavor.
For the Pastry
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter, cubed Chilled butter helps create a flaky texture.
  • 3 large eggs (2 for the dough, 1 for the egg wash)
  • 1/4 cup milk
  • 1 tsp water, for the egg wash
For the Icing
  • 1 cup confectioners' sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk Adjust for desired icing consistency.
  • 1 small handful colored sprinkles, optional Add for a festive touch.

Method
 

Soak the Figs
  1. Place the chopped figs in a bowl and pour over 4 tablespoons of the brandy. Cover the bowl and let the figs soak overnight, or for at least 8 hours.
Make the Filling
  1. Add the soaked figs to a food processor along with the remaining 2 tablespoons of brandy, honey, raisins, dates, dried cherries, candied citron, toasted walnuts, toasted almonds, nutmeg, cinnamon, cloves, and the lemon and orange peel. Pulse the mixture until it is finely chopped and sticky, but not completely smooth. Then cover it and refrigerate until you are ready to use it.
Make the Dough
  1. In a clean food processor, pulse the flour, sugar, baking powder, and salt together. Add the cold butter and pulse until the mixture looks like fine crumbs.
  2. Whisk 2 of the eggs with the milk, then stream that mixture into the processor while pulsing just until a dough forms.
Chill and Shape
  1. Form the dough into a flat disc, wrap it well, and chill for 30 minutes.
  2. Meanwhile, heat the oven to 350°F and line baking sheets with parchment paper.
  3. When the dough is ready, roll it on a floured surface to about 1/8 inch thick and cut it into almond-shaped ovals, about 3 inches long.
Fill, Bake, and Ice
  1. Brush the edges of half the ovals with egg wash, then place about 1 teaspoon of filling in the center of each one.
  2. Top with the remaining ovals, press the edges to seal, and trim neatly.
  3. Shape them into crescents if you like, or leave them as ovals.
  4. If they feel soft, chill them for 15 minutes before baking.
  5. Place the cookies 1 inch apart on the baking sheets, brush the tops with egg wash, and bake for 18 to 20 minutes, until lightly golden.
  6. Whisk the confectioners' sugar, vanilla, and milk until smooth, then dip or brush the cookies while they are still slightly warm. Add sprinkles right away, if using, and let the icing dry for about 30 minutes before serving.

Notes

These cookies can be stored in an airtight container for up to 1 week. They freeze well for up to 3 months and can be reheated gently in a skillet or microwave.