fig cookies italian recipe

Written ByJenny Smyth Posted on
fig cookies italian recipe
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The Best fig cookies italian recipe

I have been making these fig cookies for years, and they are a staple in my kitchen, especially during the holidays. My family absolutely loves them, and they have become a tradition that we all look forward to. The combination of sweet figs and a tender, buttery dough is simply irresistible, and they are perfect for snacking or serving to guests.

These fig cookies are an Italian recipe that I learned from my grandmother, who brought it over from Italy. They are known as ‘cucidati’ in Sicily, and they are often made for Christmas. The filling is made with dried figs, which are naturally sweet and full of fiber, making these cookies a healthier treat.

I love that they are not overly sugary, so I feel good about giving them to my kids. The key to making these cookies is to get the dough just right. It should be soft but not sticky, and it needs to be chilled before rolling.

The filling is also important; I like to add a bit of orange zest and cinnamon to enhance the fig flavor. The process of rolling out the dough and filling it with the fig mixture is a bit time-consuming, but it is so worth it when you see the finished cookies. I usually make a big batch of these fig cookies for family gatherings, and they always disappear quickly.

They are great for any occasion, from a casual afternoon snack to a festive party. The health benefits of figs, including their high fiber and antioxidant content, make these cookies a smart choice. I hope you enjoy making them as much as I do.

Italian Fig Cookies (Cucidati)

Italian Fig Cookies (Cucidati)

4.8 from 1100 votes

These classic Italian fig cookies feature a sweet, spiced fig filling wrapped in a tender, buttery dough. They are a traditional Christmas treat that is perfect for sharing with family and friends.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time45 mins
Servings: 36 cookiesCuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cut into small pieces
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Fig Filling

1 1/2 cups dried figs, stems removed and chopped
1/2 cup raisins
1/2 cup walnuts, chopped
1/4 cup honey
1 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/4 cup orange juice

👨‍🍳Directions

1Make the filling.
2In a food processor, combine the dried figs, raisins, walnuts, honey, orange zest, cinnamon, and orange juice.
3Pulse until the mixture is finely chopped and comes together into a paste.
Set aside.
4Make the dough.
5In a large bowl, whisk together the flour, sugar, baking powder, and salt.
6Add the cold butter pieces and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
7Add the eggs and vanilla extract to the flour mixture.
8Stir with a fork until the dough begins to come together.
9Turn the dough out onto a lightly floured surface and knead gently until smooth.
10Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
11Preheat your oven to 350°F (175°C).
12Line two baking sheets with parchment paper.
13On a lightly floured surface, roll out one disk of dough into a rectangle about 1/8 inch thick.
14Trim the edges to make a neat rectangle.
15Spread half of the fig filling in a log shape down the center of the dough rectangle.
16Fold one side of the dough over the filling, then the other side, overlapping slightly.
17Press the seam to seal.
18Gently roll the log seam-side down.
19Cut the log into 1-inch pieces and place them cut-side up on the prepared baking sheets.
20Repeat with the remaining dough and filling.
21Bake for 12 to 15 minutes, until the cookies are lightly golden on the edges.
22Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

🔧Equipment

Food processor
Mixing bowls
Rolling pin
Baking sheets
Parchment paper
Knife or pastry wheel

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 20mg🧂Sodium: 50mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 3g

📝Notes

Tips: You can substitute dried dates or apricots for some of the figs. For a shiny finish, brush the cookies with an egg wash before baking. Store in an airtight container for up to a week.

Watch Video Of How Italian Fig Cookies (Cucidati) Works

I always keep a batch of these fig cookies in my freezer for unexpected guests or when I need a quick homemade treat. They are perfect for any occasion, from a casual afternoon coffee to a festive holiday party.

The cookies store well in an airtight container at room temperature for up to a week, but I find they rarely last that long in my house. To reheat, simply place them in a 300°F oven for about 5 minutes to bring back their fresh-baked texture.

I love serving them with a cup of espresso or a glass of milk. They also make a wonderful addition to a cookie platter for family gatherings, and everyone always asks for the recipe.

These fig cookies are a true labor of love that pays off with every bite.

❓ Frequently Asked Questions About Italian Fig Cookies (Cucidati)

1. Can I use fresh figs instead of dried figs?

Fresh figs have a much higher water content than dried figs, so they will make the filling too wet and the cookies may become soggy. It is best to use dried figs for this recipe. If you only have fresh figs, you can dry them in a low oven first or use a combination of dried and fresh.

2. How should I store these fig cookies?

Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months. To freeze, place the baked and cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper.

3. Can I make the dough and filling ahead of time?

Yes, you can prepare both the dough and filling up to two days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator. Keep the filling in a covered bowl in the refrigerator. Let the dough soften slightly at room temperature before rolling.

4. Why is my dough too sticky or too dry?

If the dough is too sticky, add a little more flour, one tablespoon at a time, until it comes together. If it is too dry, add a teaspoon of cold water at a time. The dough should be soft but not sticky. Chilling the dough also helps make it easier to handle.

5. Can I add other ingredients to the fig filling?

Absolutely. You can add chopped dark chocolate, dried cranberries, or a splash of rum or brandy to the filling. Some traditional recipes also include a pinch of cloves or nutmeg. Just keep the total amount of filling consistent so it is not too wet.

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