Cuccidati (Italian Fig Cookies)
Christmas 2025 will be synonymous with a full deep dive into Cuccidatis - the Italian fig cookies that have been my obsession over the last few weeks. And it all started with Jordan leading the charge in having a big cookie making night the Saturday after Thanksgiving. He made biscotti, and I kept it on theme with my most favorite Italian cookie - these Cuccidatis. And one I manage to get my hands on every-time I find myself at a true Italian get together (thank you Cammareri’s). Roasted hazelnuts, walnuts, and almonds. Sweet + tender Turkish figs. It all comes together to be the most delicious nutty + fruity filling packed into a butter-y pastry dough, and the final product is like a step up from a Fig Newtown. They’re fun, tasty, not a plain jane cookie, and that’s exactly what I was looking for this holiday season.
It’s like an elevated fig newton
I’ve gifted a few of these cookies this season, and I tell everyone they’re like an elevated fig newton. The pastry on the outside is buttery + crumbly, and the filling is the most delicious dried fig mixture. It’s fig + nuts + citrus, and it’s so freaking good. Sweetened up with honey + some orange marmalade, and even a little sweet vermouth. In our case, this was the perfect use for the homemade marmalade Jordan’s grandma keeps us stocked with - it’s so good and has such a punchy orange flavor. Point being that you need a marmalade that’s a high quality, fruit forward spread. It all comes together in the food processor to be a thick, sticky filling that is just irresistable. I love getting a cookie that has a hearty piece of hazelnut or walnut in the mix with all the sweet fruit - it’s just so so good. Then there’s the lemon-y glaze on top. Actual perfection!
Keep it boozy
Holiday theme - add booze. And that’s exactly what you do with these. Flexibility to add sweet marsala or sweet vermouth - dealers choice. Just adds a little pizzazz to the flavor, and only aids in the irresistibility of these bad boys.
Not your average cookie
My coined phrase about cuccidati’s is that they’re not your average cookie. This isn’t a mix-up up your dough, scoop it, bake, and voile situation. You’re making a dough. You’re making a filling. Then you’re rolling, and stuffing cookies, and slicing things up with the most precise measurements you can. It’s quite the process, but so much fun. A true cookie project that kept me busy this holiday season, and I loved it!
I spent many nights looking forward to my end of the day cuccidati + holiday movie, enjoyed a couple with a side of our favorite Christmas treat - eggnog, and even went off the rails a couple of times + enjoyed one with my morning coffee. Perfect on all occasions + the perfect specialty cookie to get in the mix on our most cherished holiday cookie trays. A few pink ones made just to match my color story + curate my ideal Christmas cookie tray,
For the fig filling
14 oz. dried Turkish figs, stems removed (needs to be the Turkish figs, and if anything add a couple extra into the mix)
1 c. raisins
1/2 c. hazelnuts
1 c. almonds
1 c. walnuts
zest of 1 orange + zest of 1 lemon
1/3 c. orange marmalade
1/4 c. honey
1/3 c. sweet vermouth (or sweet marsala)
1 1/2 tsp ground cinnamon
For the dough
1 1/4 c. butter, room temperature
2/3 c. sugar
2 eggs + 1 egg yolk (save the egg white!)
3 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
For the glaze
1 egg white
1 tsp fresh lemon juice (I used half a lemon for a little extra tang)
2 c. powder sugar
Start with the filling. Preheat the oven to 350. Line a baking sheet with parchment, and roast the hazelnuts, almonds, and walnuts for 10 minutes. While the nuts cook, place the dried figs in a large bowl + cover with boiling water. Let them steep + soften in the hot water for 5-10 minutes. Drain them + pat dry with a paper towel.
When the nuts are roasted, add them to the food processor + pulse 2-3 times for a couple of seconds each. Add in all of the other filling ingredients, and turn on the food processor to mix everything together. You’ll likely need to scrape the side of the food processor a couple of times to make sure you can evenly chop up the fig pieces. You’re looking for a fine chop - doesn’t need to be a perfectly smooth filling. Place the filling in a large airtight container + leave in the fridge for at least 2 hours.
To make the dough, beat the butter with an electric mixer for 1 minutes to get it soft + fluffy. Add in the sugar, and mix on medium speed for 2-3 minutes. Add in the eggs, mixing until just combined. Add in 2 cups of the flour along with the baking powder + salt, and mix on low until the flour has been incorporated. Add in the remaining flour, continuing to mix on low until the flour is incorporated. Gradually increase the speed to medium, mixing at medium speed for at least 1 full minute. Divide the dough into 4 equal disks, wrap tightly with plastic wrap, and place in the fridge for at least 1 hour.
***filling + dough can chill overnight
To assemble the cuccidati, start by taking one disk of the dough and rolling it into a 12 in by 7 in rectangle - getting as close to that measurement as possible. Cut the rectangle in half long-ways. Take 1/4 of the filling, and separating that portion into 2 equal balls. Roll each into a 12 inch log - placing one rolled log of filling onto each of the pieces of dough. Tightly wrap the dough around the filling - going for a tight roll. Trim the ends, and then cut each log into 6 - 2 inch pieces. Proceed to make 2 additional slits on one side of the cookie (see photos for a visual). Place the rolled + sliced cookies on a prepared baking tray about an inch apart. Bake at 350 for 25-30 minutes, rotating the pans at the 20 minute mark. Cookies should be lightly golden brown when fully cooked. Place the cookies on a cooling rack to dry completely - at least 2 hours.
For the glaze, whisk together the egg white, powdered sugar, and lemon juice. Add in a dash more lemon juice if the glaze appears to be too thick. Generously drizzle the glaze over the cooled cookies + top with a festive sprinkle. Let them continue to sit until the glaze dries, they the cookies are ready to be packaged + enjoyed.
***cookies can be stored in an airtight container in the freezer
