If you’ve never tried Cuccidati before, get ready for a cookie that’s so much more than just a sweet treat—it’s a little piece of Sicilian tradition wrapped in a buttery, flaky dough. These Italian fig cookies are filled with a rich, spiced fruit and nut mixture, kissed with citrus zest, and finished with a delicate glaze. They’re the perfect balance of chewy, crunchy, sweet, and tangy, making them an irresistible holiday favorite.
This recipe has been passed down through generations, often made for Christmas or special celebrations. Trust me, once you take a bite of these, you’ll understand why they hold such a special place in Italian baking!
Why You’ll Love Italian Fig Cookies (Cuccidati)
Is this Italian Fig Cookie recipe for you? Let’s see. Cuccidati are…
- Rich in Flavor – A delightful mix of figs, nuts, citrus, and spices.
- Perfectly Balanced – Sweet, but not too sweet, with a satisfying texture.
- A Holiday Favorite – A must-have for Christmas or special occasions.
- Fun to Make – Rolling and filling these cookies is a hands-on baking experience.
- Great for Gifting – They look as good as they taste and make a beautiful homemade gift.
Quick Tip: Want a deeper, more intense flavor? Let the filling sit overnight for the flavors to meld even more!
Ingredients in Italian Fig Cookies (Cuccidati)
Here’s what makes these cookies truly special:
For the Filling:
Dried Figs: The heart of the filling, providing a naturally sweet and chewy texture.
Dark Raisins: Adds depth and a touch of sweetness.
Hazelnuts, Almonds & Walnuts: A trio of nuts that bring crunch and a rich, nutty flavor.
Orange & Lemon Zest: Brightens up the filling with fresh citrus notes.
Marmalade & Honey: A mix of sweet and slightly tart flavors that tie everything together.
Sweet Marsala Wine: Adds warmth and a hint of richness.
Ground Cinnamon: A cozy spice that enhances all the flavors.
For the Dough:
Unsalted Butter: Creates a tender, melt-in-your-mouth texture.
Superfine White Sugar: Helps keep the dough delicate and slightly crisp.
Eggs & Egg Yolk: Add structure and richness to the dough.
All-Purpose Flour: The foundation for a sturdy yet tender cookie shell.
Baking Powder: Gives the dough a slight lift for a light, flaky texture.
Salt: Enhances the overall flavor balance.
For the Glaze:
Egg White & Lemon Juice: The base for a light and shiny glaze.
Powdered Sugar: Sifted to create a smooth, glossy finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create these delicious Italian fig cookies:
Prepare the Filling: In a food processor, combine the dried figs, raisins, hazelnuts, almonds, and walnuts. Pulse until finely chopped. Add the orange and lemon zest, marmalade, honey, Marsala wine, and cinnamon. Process until the mixture forms a thick, sticky paste. Cover and refrigerate while preparing the dough.
Make the Dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs and egg yolk, beating well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll and Fill: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface into a thin rectangle. Cut into strips, about 3 inches wide. Spoon the fig filling down the center of each strip, then fold the edges over to enclose the filling. Gently press to seal and roll slightly to form a log.
Cut and Bake: Slice the logs into 1-inch pieces and place them seam-side down on a lined baking sheet. Bake for 12-15 minutes, or until lightly golden.
Glaze and Decorate: Whisk together the egg white, lemon juice, and sifted powdered sugar until smooth. Once the cookies have cooled, drizzle or brush the glaze over the top. For a festive touch, sprinkle with colored nonpareils or chopped nuts.
How to Serve Italian Fig Cookies?
- With Coffee or Tea: These pair beautifully with an espresso or a warm cup of tea.
- As a Holiday Treat: A perfect addition to Christmas cookie platters.
- With a Glass of Sweet Wine: Enjoy with a dessert wine like Vin Santo for an authentic Italian experience.
- As a Gift: Pack in a decorative tin for a heartfelt homemade gift.
- On Their Own: They’re so good, you don’t need anything else!
Nutrition Information (Per Serving)
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Tips & Variations
- Make Ahead: The filling can be made a day in advance for better flavor development.
- Nut-Free Version: Swap out the nuts for extra dried fruit if needed.
- Spice It Up: Add a pinch of nutmeg or cloves for a warmer spice profile.
- Extra Crunch: Sprinkle crushed pistachios on top of the glaze.
- Dairy-Free Option: Use plant-based butter to make these cookies dairy-free.
These Italian Fig Cookies (Cuccidati) are the ultimate holiday treat—sweet, spiced, and filled with a touch of nostalgia. Whether you’re making them for a festive gathering or just because, they’re guaranteed to become a new favorite. Happy baking!
Italian Fig Cookies (Cuccidati)
Ingredients
- For the Filling:
- 14 oz 375g dried figs
- 1 cup 150g dark raisins
- ½ cup 65g hazelnuts
- 1 cup 145g almonds
- 1 cup 90g walnuts
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- ⅓ cup 100g marmalade
- ¼ cup honey
- ⅓ cup sweet Marsala wine
- 1 ½ tsp ground cinnamon
- For the Dough:
- 1 ¼ cups 10oz / 2½ sticks / 285g unsalted butter
- ⅔ cup 145g superfine white sugar
- 2 eggs
- 1 egg yolk reserve the white for glaze
- 3 ½ cups 440g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- For the Glaze:
- 1 large egg white
- 1 tsp fresh lemon juice
- 2 cups powdered sugar sifted
Instructions
- Prepare the Filling:
- Preheat oven to 350ºF (180ºC). Spread hazelnuts on a baking tray and toast for 10 minutes until fragrant. Remove and rub with a towel to remove skins.
- On a separate baking sheet, toast almonds and walnuts for 10 minutes.
- If figs are dry, cover them with boiling water for 5 minutes, then drain and pat dry. Remove stems and cut in half.
- Pulse hazelnuts, almonds, and walnuts in a food processor until coarsely chopped.
- Add figs, raisins, orange and lemon zest, marmalade, honey, Marsala wine, and cinnamon. Process until finely chopped and a thick paste forms.
- Cover and refrigerate overnight or up to 3 days.
- Prepare the Dough:
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs and egg yolk, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
- Divide dough into two portions, wrap in plastic, and refrigerate for at least 1 hour.
- Assemble the Cookies:
- Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
- Roll out one portion of dough into a rectangle, about 1/8 inch thick.
- Spoon the fig filling along the center of the dough. Fold the dough over the filling, sealing the edges.
- Cut into 1-inch cookies and place on the baking sheet. Repeat with remaining dough and filling.
- Bake for 15-20 minutes, until golden brown. Let cool completely.
- Prepare the Glaze:
- Whisk egg white and lemon juice until frothy. Gradually add powdered sugar, whisking until smooth.
- Drizzle over cooled cookies and let set before serving.
Notes
- Store cookies in an airtight container for up to 1 week.
- The filling improves in flavor after resting overnight.
- For a festive touch, sprinkle with colored sugar or nonpareils.
