Italian Fig Cookies (Cucidati) (Print Version)
# Ingredients:
→ For the Dough
01 -
2 ½ cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
¼ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
½ cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
Zest of 1 orange
→ For the Filling
09 -
1 ½ cups dried figs, stems removed
10 -
½ cup raisins
11 -
½ cup walnuts
12 -
½ cup honey
13 -
1 teaspoon cinnamon
14 -
¼ teaspoon ground cloves
15 -
¼ teaspoon nutmeg
16 -
Zest of 1 lemon
→ For the Glaze
17 -
1 cup powdered sugar
18 -
2–3 tablespoons milk
19 -
Sprinkles, for garnish
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
04 -
Gradually add the flour mixture to the wet ingredients, mixing until the dough is smooth.
05 -
Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 1 hour.
06 -
In a food processor, combine the figs, raisins, and walnuts. Pulse until finely chopped. Add honey, cinnamon, cloves, nutmeg, and lemon zest, and pulse until the mixture is well-blended.
07 -
Roll each dough portion into a rectangle about ¼-inch thick. Spread the filling along the center of each dough strip. Fold the dough over the filling, pinching the edges to seal. Cut the dough into 1-inch pieces and place them on the prepared baking sheet.
08 -
Bake for 15-20 minutes or until the cookies are golden.
09 -
In a small bowl, whisk together powdered sugar and milk until smooth.
10 -
Drizzle the glaze over the cooled cookies and garnish with sprinkles.
# Notes:
01 -
Refrigerating the dough helps it firm up, making it easier to roll out and handle.
02 -
Feel free to adjust the spices to your liking, or add other dried fruits such as apricots or dates.
03 -
Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week.