Soft, buttery Italian Cuccidati Cookies filled with figs, nuts, warm spices, and a touch of citrus, topped with a sweet glaze. A holiday must-have!
Some recipes just taste like memories. Cuccidati are one of those for me. If you grew up in an Italian (or Italian-adjacent) household, you probably have some version of these fig-stuffed cookies in your past. If not, welcome, you’re about to fall in love.
The first time I made these, I really thought I’d bitten off more than I could chew. I mean, the ingredient list alone made me sweat. Figs, dates, nuts, spices, candied orange peel… Marsala wine?? I almost bailed. But my grandmother, a Sicilian woman who could bake in her sleep, just gave me that look. The one that said, If you don’t make these right, I will haunt you.
So I stuck with it, made a mess of my kitchen, and—after a lot of learning experiences (aka, failures)—finally nailed it. And now, every time I make these cookies, I get why my grandmother cared so much. They’re special. They take time, sure, but the end result? Pure magic.
So, whether these cookies remind you of your nonna or you’re making them for the first time, let’s do this together. And if you mess up a little along the way? Don’t worry—your kitchen will smell so good, no one will care.
Why You’ll Love This Italian Cuccidati Cookie Recipe?
- They’re a Holiday Tradition – If you know, you know. Cuccidati just belong on the Christmas cookie tray.
- That Filling? Unbelievable. – Sweet figs, crunchy nuts, warm spices, and a hint of citrus? It’s a flavor explosion.
- The Dough is Buttery and Flaky – It’s soft, easy to roll, and melts in your mouth.
- They’re Fun to Make (Really!) – Okay, maybe “fun” isn’t the right word if you’re impatient. But there’s something special about making a cookie that’s been around for generations.
Ingredient Notes:
Cuccidati have a lot of ingredients, but don’t let that scare you. Each one plays its part.
- All-Purpose Flour + Butter – The backbone of the dough. The butter keeps it rich and tender.
- Lemon or Orange Zest – Don’t skip this! It brightens the entire cookie.
- Dried Figs, Dates & Raisins – These give the filling that naturally sweet, sticky texture.
- Candied Orange Peel – Adds a little bitterness that balances everything out.
- Mixed Nuts (Pistachios, Hazelnuts, Almonds, Walnuts) – Because one nut isn’t enough. They add crunch and depth.
- Marsala Wine – Gives the filling a rich, slightly boozy warmth. No Marsala? Try orange juice.
- Dark Chocolate – A little bitterness keeps the filling from being too sweet.
- Cinnamon & Cloves – Just the right amount of spice to make them taste like the holidays.
- Heavy Cream & Powdered Sugar – The simple, glossy icing that makes these look as good as they taste.
Pro Tip:
If you have time, allow the filling sit overnight before constructing the cookies. It heightens the flavor and makes the filling easier to work with.
How To Make Italian Cuccidati Cookie?
Step 1: Make the Dough
Dough first, because you’ll need to chill it before rolling.
In a food processor, pulse together flour, sugar, baking powder, salt, and zest until combined. Add cold butter cubes and pulse again until it looks like damp sand.
Now, add eggs and milk, and pulse just until the dough barely holds together. Don’t overmix! Turn it out onto a floured surface, knead it very briefly, then divide it into two balls. Wrap and refrigerate for at least an hour (or up to two days).
Step 2: Make the Fig Filling
Time to make your kitchen smell amazing.
Soak figs and raisins in warm water for 30 minutes to soften them. Meanwhile, pulse nuts, chocolate, cinnamon, and cloves in a food processor until finely chopped.
Drain the figs and raisins, pat them dry, and remove the fig stems. Add them to the food processor with dates, candied orange peel, Marsala wine, and apricot preserves. Process until thick and paste-like.
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Mix it with the nut mixture. At this point, you’ll want to eat it straight out of the bowl. Try to resist.
Step 3: Assemble the Cookies
Preheat the oven to 350°F (175°C).
Take one dough half out of the fridge and let it rest for 10-15 minutes (if it’s too cold, it’ll crack). Roll it out on a floured surface into a ¼-inch thick rectangle, about 18 inches long and 5 inches wide.
Shape half of the fig filling into a long log and place it along one edge of the dough. Roll the dough over the filling, sealing the seam with a little water. Cut into 1-2 inch cookies and place them on a baking sheet. Repeat with the rest.
Bake for 20-23 minutes, or until the bottoms are lightly golden. Let cool completely before icing.
Step 4: Ice & Decorate
Whisk powdered sugar and heavy cream until smooth. It should be thick but still dip-able.
Dip the tops of each cookie into the icing, then immediately sprinkle with nonpareils (because what’s an Italian Christmas cookie without sprinkles?). Let them dry before stacking or storing.
Storage Options:
- Room Temperature: Airtight container, up to 1 week.
- Refrigerator: Keeps well for 2 weeks.
- Freezer: Freeze undecorated cookies for up to 3 months. Ice them after thawing.
Variations and Substitutions:
Want to mix things up? Try these:
- No Marsala? Orange juice works great.
- More Chocolate? Drizzle melted dark chocolate instead of icing.
- Nut-Free? Use extra figs and dates.
- Extra Spices? Nutmeg or a pinch of cardamom are great additions.
What to Serve with Italian Cuccidati Cookie?
- Espresso or Cappuccino – The bitterness balances the sweetness.
- Marsala Wine or Vin Santo – A classic Italian pairing.
- Mascarpone or Ricotta Cream – A little dip takes them to another level.
Frequently Asked Questions:
Can I make the filling ahead?
Yep! Store in an airtight container in the fridge for 3 days before using.
Can I skip the icing?
Absolutely! They’re just as delicious plain.
My dough is cracking—what did I do wrong?
It’s probably too cold. Let it sit at room temp for 10 minutes before rolling.
If you’ve made it this far, congrats—you’re about to bake the most nostalgic, delicious Italian holiday cookies ever. They take a little time, but they’re so worth it.
Try them out, and let me know how they turn out! Did you stick with tradition or put your own spin on them? Drop a comment—I’d love to hear!
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Keep the Flavor Coming – Try These:
Italian Cuccidati Cookie Recipe
Ingredients
For the Pastry Dough (Pasta Frolla):
- 4 cups 500g all-purpose flour, plus extra for rolling
- ⅔ cup 135g granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons lemon or orange zest
- 1 cup 226g unsalted butter, cold and cubed
- ¼ cup milk
- 2 large eggs at room temperature
For the Filling:
- 2½ cups 355g dried figs
- 1 cup 140g dried dates
- ⅔ cup 75g raisins
- ⅓ cup 35g candied orange peel
- ¼ cup 35g pistachios, shelled and unsalted
- ¼ cup 35g hazelnuts
- ¼ cup 35g almonds
- ¼ cup 35g walnuts
- ⅓ cup 70g apricot preserves
- ¼ cup 55g Marsala wine
- 2 ounces 55g dark chocolate
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
For the Icing:
- 2 cups 240g confectioners’ sugar, sifted
- 5-7 tablespoons 75g heavy cream (adjust as needed for consistency)
- Nonpareil sprinkles for decoration
Instructions
Prepare the Pastry Dough
- In a food processor, combine flour, sugar, baking powder, salt, and lemon zest. Pulse briefly to mix.
- Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the eggs and milk, pulsing just until the dough begins to come together. Avoid overmixing.
- Transfer the dough onto a lightly floured work surface and knead for a few seconds until it forms a cohesive ball.
- Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour before using. The dough can be prepared up to two days in advance.
Prepare the Filling
- Soak the dried figs and raisins in a bowl of warm water for 30 minutes to soften them.
- While they soak, place the pistachios, hazelnuts, almonds, walnuts, dark chocolate, cinnamon, and cloves into a food processor. Pulse until finely chopped, then transfer the mixture to a large bowl.
- Drain the figs and raisins, pat them dry, and remove the stems from the figs. Slice the figs into quarters.
- Place the figs, raisins, and dates in a food processor and blend until finely chopped.
- Add the candied orange peel, Marsala wine, and apricot preserves, then continue processing until a thick, smooth paste forms.
- Transfer the fig mixture to the bowl with the nuts and chocolate, stirring until evenly incorporated.
Assemble the Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and allow it to sit at room temperature for 20 minutes to soften slightly.
- On a lightly floured surface, roll out a portion of the dough into a ¼-inch thick rectangle, approximately 18 inches long and 5 inches wide. Trim the edges with a pastry cutter or sharp knife to create clean lines.
- Shape half of the fig and nut filling into a long, even log that matches the length of the dough rectangle.
- Place the filling along one side of the dough and gently roll the dough over it, sealing the seam with a small amount of water.
- Position the rolled dough seam-side down and slice it into 1-2 inch pieces using a sharp knife or pastry cutter.
- Arrange the cookies on the prepared baking sheets, spacing them slightly apart. Repeat the process with the remaining dough and filling.
Bake the Cookies
- Bake the cookies for 20-23 minutes, or until the bottoms are lightly golden.
- Remove from the oven and transfer to a wire rack to cool completely before applying the icing.
Prepare the Icing and Decorate
- In a medium bowl, whisk together confectioners’ sugar and heavy cream until smooth and glossy. The consistency should be thick but fluid enough for dipping. If needed, add additional cream (or a small amount of water) to achieve the desired texture.
- Dip the tops of each cooled cookie into the icing, allowing excess to drip off.
- Immediately sprinkle with nonpareil decorations while the icing is still wet.
- Place the cookies on a baking sheet and allow the icing to set completely before serving or storing.
Notes
- Use a gluten-free flour blend in place of all-purpose flour. Ensure it includes xanthan gum or a similar binding agent for proper texture.
- Verify all other ingredients—especially baking powder, candied orange peel, and nonpareil sprinkles—as some brands may contain traces of gluten.
- Adjust dough consistency if needed—gluten-free flour absorbs moisture differently, so add an extra tablespoon of milk if the dough feels too dry or crumbly.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!