Italian Cuccidati Cookie Recipe
Traditional Italian Cuccidati Cookies are a holiday favorite, featuring a delicate, buttery pastry wrapped around a rich fig, nut, and citrus filling. Finished with a sweet glaze and festive sprinkles, these Sicilian treats are perfect for special occasions.
36 Servings
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
To create a gluten-free version of this Italian Cuccidati Cookie Recipe, make the following substitutions:
- 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.