Italian Fig Cookies Cuccidati

Ingredients 2 cups dried figs, stems removed, cut in quarters 1 cup dried dates, halved and pitted 1 medium orange 1 cup raisins 1 cup toasted pecans ¼ cup honey 2 tablespoons brandy 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground allspice ⅛ teaspoon ground nutmeg 1 tablespoon.

#cuccidati #buccellati #sicilianfigcookies #figcookies #fig-stuffedcookies

To print the recipe and directions:

To follow me on other social media platforms:-

Ingredients for Cuccidati Sicilian Fig Cookies:-

For Pastry:
1 cup butter (226 grams )
1 cup sugar (200 gr)
1/2 teaspoon baking soda
2 large eggs
2 teaspoon vanilla
3 1/2 cup All purpose flour

For Filling:
2 cups chopped dried figs
1 cup orange juice (240 ml)
2 cup raisins
2 cups chopped walnuts
2 cups chocolate nibs (chips)
1/2 cup honey
1/2 teaspoon of cinnamon
Zest of 1 orange

For Glaze:
5 heaping tablespoons of confectioners sugar
2 to 3 tablespoons cold water

Directions for Cuccidati Sicilian Fig Cookies:-

Pastry preparation
Step#1- Cream together butter and sugar until sugar is dissolved
Step#2- Add baking soda to flour and mix 1 cup at a time of flour/soda to creamed butter/sugar
Add vanilla
Step#3- Add 1 egg at a time. Blend well
Step#4- Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling Preparation:
Step#1- Chop figs in small pieces.
Step#2- Add orange juice and let it sit for a few hours until figs rehydrate.
Step#3- Add remaining ingredients and mix gently. (This process can be done a day before).

Step#1- When ready to bake, cut dough into 6 equal pieces
Step#2- Flour surface and roll out to 9 x 12 rectangle
Step#3- Spoon filling along the long side of pastry, about 1 inch in diameter
Roll filled pastry, wet the end and close, place seam down on parchment lined pan
Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 25 minutes or until light golden color.
Step#4- Let it sit on cooking rack for about 5 minutes as you prepare the glaze.
Step#5- Mix confectioners sugar with water mix to a smooth glaze.
Step#6- Before they’re completely cool brush top of cuccidati rolls with glaze.
Step#7- Add sprinkles if you wish while confectioners sugar syrup is still wet.

(With this recipe you’ll have extra filling for another batch of pastry dough.
Filling will stay fresh in refrigerated container for months).

Buon Natale!