As the holiday season approaches, kitchens across the world come alive with the scents and flavors of treasured family recipes. One such beloved treat is the cuccidati, also known as Sicilian fig cookies. These iconic Italian cookies, traditionally made during the Christmas season, have been passed down from generation to generation. Bursting with a rich and sweet filling of figs, almonds, orange marmalade, and chocolate, cuccidati embody the warmth and festive spirit of Sicilian culture.
In this post, we’ll guide you step-by-step through the process of making these delightful cookies. With a rich, spiced filling encased in a buttery pastry and finished with a sugary glaze and sprinkles, cuccidati are perfect for holiday gatherings, gift-giving, or simply enjoying with a cup of coffee. Let’s dive into the history, ingredients, and methods of creating these showstopping cookies.
The History of Cuccidati
Cuccidati, pronounced “coo-chee-DAH-tee,” are more than just a cookie; they represent a piece of Sicily’s culinary history. These cookies have their origins in the diverse cultural influences that have shaped Sicilian cuisine, drawing from the island’s Arab, Greek, and Roman heritage. Dried figs, a key ingredient, were a staple in the Mediterranean region for centuries, prized for their natural sweetness and long shelf life. The combination of figs with nuts, citrus, and spices reflects Sicily’s historical trade routes, bringing flavors from around the world.
Over time, cuccidati have evolved into a classic holiday treat, often made in large batches to share with family and friends. Each family has its own variation of the recipe, sometimes adding different nuts, spices, or even incorporating local wines such as Marsala into the filling. No matter the variation, these cookies remain a cherished part of Sicilian holiday traditions.
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Ingredients
Before we get started, let’s take a look at the ingredients you’ll need to create these delicious Sicilian fig cookies.
For the Fig Filling:
- 1 cup dried figs (150 grams)
- ⅓ cup raisins
- ¾ cup almonds (roasted)
- ⅓ cup orange marmalade
- ¼ cup dark chocolate chips or baker’s chocolate
- Zest of 1 orange
- 1 tsp cinnamon
- 2 tbsp Marsala wine
- 2 tbsp honey
For the Dough:
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (cold, cubed)
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1-2 tbsp milk
For Decorating:
- 1 cup powdered sugar
- 2 tbsp orange juice
- Nonpareils (colored sprinkles)
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Step-by-Step Instructions
1. Prepare the Fig Filling
Start by soaking the dried figs and raisins in a bowl of boiled water for about 30 minutes. This will help soften the fruit and make it easier to blend into a smooth, jam-like filling.
While the fruit soaks, roast your almonds in the oven or on the stovetop until they’re golden and fragrant. Roasting enhances the flavor and adds a delightful crunch to the filling.
After 30 minutes, drain the figs and raisins thoroughly, removing any excess water. Cut off the tough stems of the figs and chop them into quarters to help your food processor break them down more easily. Place the figs and raisins in the bowl of your food processor, and pulse until finely chopped.
Next, add the roasted almonds, orange marmalade, dark chocolate, orange zest, cinnamon, Marsala wine, and honey to the food processor. Process until the mixture becomes a thick, sticky consistency, similar to a chunky jam. Taste the filling and adjust the flavors as needed. If you prefer a sweeter filling, add a little more honey. For a more pronounced cinnamon flavor, sprinkle in a bit more spice. Once you’re happy with the taste, transfer the filling to a bowl and refrigerate it until you’re ready to assemble the cookies.
2. Prepare the Dough
While the fig filling chills, it’s time to make the cookie dough. In the bowl of your food processor, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to mix the dry ingredients.
Next, add the cold, cubed butter to the flour mixture. Pulse the food processor until the butter is fully incorporated, and the mixture resembles coarse crumbs. The cold butter is essential for creating a tender, flaky cookie.
With the food processor running on low speed, add the eggs one at a time, followed by 1 tablespoon of milk at a time, just until the dough starts to come together. If the dough looks too dry, add another tablespoon of milk until it forms a rough dough that wraps around the blade of your food processor.
Once the dough is ready, transfer it to a lightly floured surface and knead it just enough to shape it into a smooth disc. Wrap the dough in plastic wrap and refrigerate it for about an hour. This resting time will make it easier to roll out later.
3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and divide it into two equal portions. Keep one portion wrapped while you work with the other.
On a lightly floured surface, roll out the dough into a rectangle about 18 inches long and 5 inches wide. If the dough is sticky or difficult to work with, you can roll it between two sheets of lightly floured parchment paper to make handling easier.
Next, take half of the chilled fig filling and roll it into a log that’s long enough to fit the length of your dough. Place the filling log onto the rolled-out dough, then carefully wrap the dough around the filling, sealing the seam underneath.
Use a sharp knife or bench scraper to cut the filled dough log into 1-inch pieces. Place each cookie seam-side down onto your prepared baking sheets. Repeat the process with the remaining dough and filling.
Bake the cookies for 20-23 minutes, or until the bottoms are golden brown. Once baked, transfer the cookies to a wire rack and allow them to cool completely before icing.
4. Decorate the Cookies
Now for the fun part—decorating! In a small bowl, whisk together the powdered sugar and orange juice until smooth. The glaze should be thick but pourable.
Dip the top of each cooled cookie into the glaze, allowing any excess to drip off before placing it back on the wire rack. Alternatively, you can use a pastry brush to lightly coat each cookie with the glaze. While the glaze is still wet, sprinkle the tops with nonpareils for a festive touch. Allow the glaze to harden completely, which should take about an hour, before storing or serving the cookies.
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Tips for Success
Making cuccidati is a labor of love, but these tips will help ensure your cookies turn out perfectly every time:
- Handling the Dough: The dough may feel slightly sticky or tacky, which is normal. If it becomes difficult to work with, try chilling it for an additional 15 minutes. Lightly flouring your work surface or rolling the dough between two sheets of parchment paper can also help prevent sticking.
- Customizing the Filling: Feel free to experiment with the filling by adding dates, swapping orange marmalade for apricot jam, or adding a dash of cloves for extra warmth.
- Storage: These cookies store well at room temperature for up to a week in an airtight container. For longer storage, freeze them in layers separated by parchment paper for up to three months.
Final Thoughts
Cuccidati are more than just a cookie—they’re a sweet taste of Sicilian tradition. Whether you’re making them for the first time or they’re a staple in your holiday baking repertoire, these fig-filled cookies are sure to impress. Their perfect balance of sweet, nutty, and spiced flavors wrapped in a tender, buttery dough makes them a must-try treat this holiday season.
