Italian Fig Cookies (Cuccidati)

Follow our step-by-step guide on how to make Italian Fig Cookies (Cuccidati).

1. Step 1

   To start your delightful baking adventure, gather all the ingredients you'll need for this recipe.

2. Step 2

   First, let’s prepare the filling.

3. Step 3

   In a food processor, pulse half of the dried figs and half of the dried dates until they’re finely chopped.

4. Step 4

   Once done, transfer this mixture to a bowl and repeat the process with the remaining figs and dates.

5. Step 5

   Next, grab a vegetable peeler and zest the orange, adding the zest to the food processor.

6. Step 6

   Squeeze the orange to extract about three tablespoons of juice and pour that in as well.

7. Step 7

   Now, add the raisins, toasted pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg.

8. Step 8

   Blend everything together until it’s finely combined.

9. Step 9

   If the mixture feels a bit thick, don’t worry! Just add water, one tablespoon at a time, until you reach your desired consistency.

10. Step 10

    Once it’s perfect, cover the bowl and refrigerate the filling for at least eight hours or overnight to let those flavors meld beautifully.

11. Step 11

    Now, let’s move on to the dough.

12. Step 12

    In a clean food processor, combine the flour, sugar, baking powder, and salt.

13. Step 13

    Give it a quick pulse for about five seconds to mix everything together.

14. Step 14

    Next, add in the butter and shortening, pulsing until the mixture resembles coarse crumbs.

15. Step 15

    Then, pour in the milk, egg, vanilla, and almond extract, processing until a smooth dough forms.

16. Step 16

    Turn the dough out onto a well-floured surface and knead it gently until it’s nice and smooth.

17. Step 17

    Wrap the dough in plastic wrap and pop it in the fridge for one to two hours to chill.

18. Step 18

    While the dough is chilling, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

19. Step 19

    Once the dough is ready, divide it into four equal pieces.

20. Step 20

    Roll one piece into a rectangle that measures about 4x12 inches and is roughly 1/8 inch thick.

21. Step 21

    Trim the edges to create straight sides, saving any scraps for later.

22. Step 22

    Now, take about a quarter of the filling and shape it into a log down the center of the rectangle.

23. Step 23

    Dampen the edges of the dough with a little water, fold the right edge over the filling, and gently roll the dough towards the left edge, rocking it back and forth to seal the edges.

24. Step 24

    Cut the log into 2 ½ to 3-inch pieces and make two or three slits on top of each cookie to let steam escape.

25. Step 25

    Place the cookies on your prepared baking sheet and repeat this process with the remaining dough and filling.

26. Step 26

    Bake your cookies in the preheated oven for 12 to 14 minutes, or until they’re golden on the bottom and cooked through.

27. Step 27

    Once they’re done, remove them from the oven and let them cool completely on a wire rack.

28. Step 28

    While the cookies are cooling, let’s whip up some icing! In a bowl, whisk together powdered sugar and milk until you achieve a smooth consistency.

29. Step 29

    Divide the icing into three small bowls.

30. Step 30

    Color one bowl with red food coloring for a lovely pink icing, another with green for a festive touch, and leave the last bowl white.

31. Step 31

    Now comes the fun part! Dip each cooled cookie into a different color of icing, allowing any excess to drip off.

32. Step 32

    Place the iced cookies on parchment paper and sprinkle them with your favorite decorations.

33. Step 33

    Let the cookies dry for at least 20 minutes before serving, and enjoy the delightful flavors and colors of your homemade treats!.