Cucidati is an Italian fig cookie that is commonly consumed around the holidays. Much like a Fig Newton, Cucidati is made up of a fig jam that is covered in dough. While Fig Newtons have more of a cakey dough the Cucidati dough is more like shortbread. Both are beyond delicious & fairly simple to make. We topped off our Cucidati with a classic icing & some nonpareils (those circle sprinkles you can’t resist) but if you’d prefer to enjoy your cookies like a classic Fig Newton feel free to skip that step. These cookies will surely impress everyone at your holiday party. After all, cookies are the quintessential Christmas treat & what better than a classic Italian cookie for the holidays.
Looking for a more every day type of cookie? Not a problem. We’ve made tons of cookies & have them all here for you to try! Seriously we’re talkin’ the best chocolate chip cookie recipe, pumpkin Nutella cookies, even healthy ones (say what!). It’s starting to sound like the perfect excuse for you to throw a cookie making party with a bunch of friends. Enjoy!
Cucidati Italian Fig Newton Cookie Recipe
Ingredients
- for the dough:
- 2 cups all purpose flour
- ¾ tbsp baking powder
- pinch of salt
- ¼ cup sugar
- ½ cup butter
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ cup milk
- 1 tsp orange zest
- ¼ tsp cinnamon
- for the filling:
- ½ cup dried fig
- ½ cup dried dates pitted
- 3 tbsp honey
- ¼ cup chopped walnuts
- ⅓ cup raisins
- for the icing:
- 1 cup powdered sugar
- 2-4 tbsp milk
- nonpareils
Instructions
- In large mixing bowl, combine all dough ingredients. Mix to combine & then knead with your hands until dough comes together & forms a ball.
- Wrap ball of dough in saran wrap & place in refrigerator for 1 hour minimum.
- In food processor, combine all filling ingredients. Puree until smooth. Set aside.
- Remove dough from fridge & preheat oven to 350F.
- Slice dough into 4 equal (roughly) pieces. Begin with the first piece & roll it with your hands into a snake shape (long & thin). Place that dough onto a piece of saran wrap. Fold the side closest to you over the dough & press down until it is flat. Repeat using the other side of saran wrap. Open saran wrap & gently roll the dough until it is roughly 4 inches wide. Trim edges until even & then pipe filling down the center of the dough. Using the saran wrap, fold one side of the dough on top of the filling. Gently press down. Repeat using the other side of the dough to close the cookie. Press down & then remove saran wrap.
- Cut cookies into desired size (roughly 1 inch) & place on baking sheet. Repeat until all dough has been used.
- Bake 12-14 minutes. Let cool completely. In small mixing bowl, combine milk & powdered sugar. Drizzle over cooled cookies, top with sprinkles, serve, & enjoy!
Notes
- food processor
- large mixing bowl
- measuring cup
- mixing spoon
- saran wrap
- rolling pin
- piping bag
- knife
- baking sheet
- small mixing bowl
