Cuccidati - Sicilian Fig Cookies

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• For the filling: For the filling:
• 1 cup (150g) dried figs, stems removed 1 cup (150g) dried figs, stems removed
• 1/2 cup (75g) almonds 1/2 cup (75g) almonds
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon grated nutmeg 1/4 teaspoon grated nutmeg
• Zest of 1 lemon Zest of 1 lemon
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons milk 2 tablespoons milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Additional: Additional:
• Colorful sprinkles for decoration Colorful sprinkles for decoration

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat: 7g (1.5g saturated)
• Carbohydrates: 21g (12g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a food processor, combine all the filling ingredients and pulse until a sticky mixture forms. Set aside.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for the dough.
3. 3.
   Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
4. 4.
   In a separate bowl, whisk together the egg, vanilla extract, and orange zest. Pour the egg mixture into the flour mixture and mix until the dough comes together.
5. 5.
   Divide the dough into two equal portions and shape each portion into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
6. 6.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. 7.
   Take one portion of the dough out of the refrigerator and roll it into a 12x8-inch rectangle on a lightly floured surface.
8. 8.
   Spread half of the fig filling evenly over the rolled-out dough, leaving a small border around the edges.
9. 9.
   Starting from the longer side, tightly roll the dough into a log. Repeat the process with the remaining dough and filling.
10. 10.
    Cut the logs into 1-inch slices and place them on the prepared baking sheet, spacing them apart.
11. 11.
    Bake for 15-18 minutes, or until the cookies are lightly golden.
12. 12.
    Allow the cookies to cool completely on a wire rack.
13. 13.
    In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
14. 14.
    Drizzle the glaze over the cooled cookies and sprinkle with colorful sprinkles.
15. 15.
    Let the glaze set before serving.

Treat your ingredients with care...

• Dried figs — If the dried figs are too dry, soak them in warm water for 10 minutes before using.
• Almonds — You can use blanched almonds or toast them for extra flavor.
• Orange zest — Make sure to use only the outer orange part of the peel, avoiding the bitter white pith.
• Lemon zest — Similarly, grate only the yellow part of the lemon peel, avoiding the white pith.
• Colorful sprinkles — Use a variety of sprinkles to add a festive touch to the cookies.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of lemon juice to the glaze.
• If you prefer a smoother filling, you can pulse the fig mixture in a food processor until it reaches your desired consistency.
• To make the cookies extra festive, drizzle melted dark chocolate over the glaze.
• Store the cookies in an airtight container at room temperature for up to a week.
• These cookies also make wonderful homemade gifts during the holiday season.

Serving advice

Serve the Cuccidati cookies on a platter or in a decorative tin. They are best enjoyed with a cup of espresso or a glass of sweet dessert wine.

Presentation advice

Arrange the cookies in a visually appealing pattern on the platter. You can also sprinkle some extra powdered sugar on top for an elegant touch.