I have previously shared recipe for fig roll cookies on my blog and it was a big hit. This time I am sharing an amazing Christmas recipe for cucidati Italian fig cookies. They look so festive and colorful and taste great. If you want to add an Italian cookie to your cookie box this year you need to check them out.
How to make cucidati Italian fig cookies
This recipe for holiday Italian cookies if great for people who have some experience in the kitchen. It requires some work and is a little time consuming, but the effort is so worth it!
Basically speaking you need to make cookie dough and cookie filling.
- Cookie dough is very basic, just flour, eggs, sugar, butter and baking powder. Combine all the ingredients together and let it rest for at least 1 hour in a fridge.
- Cookie filling requires more work. You need to chop figs, apricots and walnut and cook it on a pan in orange juice until the mixture thickens. Then blend it into a paste and let it cool down.
Assembling cookies involve rolling cookie dough into rectangles and place the filling in the middle. Next wrap cookie dough around the filling in order to create a long log. The following step involves cutting logs into slices. Then the only thing to do is to bake cookies and glaze them.
TIPS:
- Prepare cookie dough in advance. You can store it in a fridge up to 3 days in advance.
- Make sure you wipe your knife with a paper towel after each slice. It will make cookie look neat and clean.
- Use sprinkles that are not hard.
What do cucidati Italian fig cookies taste like?
When it comes to consistency, I can say that cookies are very soft. The cookie filling is moist but firm enough to hold its shape. In my opinion this is just the right consistency. I have added a very generous amount of fig filling but fill free to add less if you wish. Cookie dough wrapped around the filling is soft as well.
These Christmas fig cookies are obviously quite sweet. The fig, apricot and walnut stuffing goes wonderfully with orange juice and warm aromas of cinnamon, cardamom and nutmeg. The buttery cookie dough proved a d delightful neutral cushion for sweetness. The lemon glaze on top adds some freshness and brings all the flavors together.
How to store Christmas fig cookies
You can store these festive Cucidati Italian fig cookies in a fridge for you to a week. I would recommend storing them in an air-tight container. Please note that cookie dough will become softer overtime due to moisture in the filling.
These cookies can be frozen as well. The best way to freeze them is to place cookies in a freezer-friendly container. By doing so you will make sure that cookies will not break.
If you are looking for more fig cookie recipes, I can recommend you the following:
Toasted walnut buttercream and whisky jam macarons
You can find more recipes with figs here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – I got this recipe from my cousin Monika who was living in Italy for 20 years.
Enjoy!
Cucidati Italian fig cookies
This is the best recipe for famous Christmas cookies Cucidati - Italian fig cookies from Sicily. These cookies consist of buttery and soft dough and soft fig, apricot and walnut filling with a hint of orange and warm spices. Leamon glaze on top add some freshness and sprinkles add color and festive look. Do not worry, these cookies look like a lot of work but in fact they are easy to make, just a little time consuming. They will be a great addition to your cookie platter!
Ingredients
Cookie dough
Fig filling
Lemon glaze
Instructions
Making cookie dough
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare 2 large baking sheets lined with baking paper, set aside.
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In a medium bowl add butter and sugar and mix for 5 minutes.
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Add eggs and mix until eggs are incorporated.
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Add flour and baking powder and salt and mix until you get a unified dough.
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Flatten the cookie dough, wrap it in a cling film and place it to a fridge for at least 1 hour. You can store cookie dough in a fridge for up to 3 days.
Making fig filling
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Prepare a deep pan or a pot.
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Chop dried figs, apricots and walnuts and add them to the pan.
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Pour orange juice to dry fruit and the mix. Cook the mixture on a medium heat for about 20-30 minutes. Stir from time to time so it does not burn. You will notice that the mixture will start to thicken and orange juice will reduce.
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Do not cook down orange juice completely as you want the filling to be moist.
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When mixture is ready, turn the oven off. Add spices. Using an immersion blender, blend the mixture into a smooth paste and let it cool down completely. Set aside.
Assembling cookies
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When you are ready to bake, preheat oven to 175C (347F).
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Sprinkle some flour on a working surface. Roll first part of the cookie dough into a rectangle. About 30cm x 20 cm (11.8inch x 7.8inch). The dough should not be too thick, about 0.4 cm (0.15inch).
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Spoon half of the filling or whatever amount of filling is manageable on the dough.
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Pinch cookie dough around the filling, making sur that there are no holes. Roll it over so the pinching pattern is on the bottom. Flatten cookies.
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Repeat the process with another half of the cookie dough.
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Cut the logs into thin slices and place them on the prepared baking sheets.
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Bake cookies for about 15-20 minutes until golden in color.
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When cookies are ready, remove them from your oven and let them cool down completely.
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Mix lemon juice and lemon zest with confectioners' sugar until you get a semi-thick glaze.
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Spread the glaze on cookies and add sprinkles on top.