Oh look at them, some of the most delicious Italian Fig Cookies! Learn how to make my signature cookie, let's get rollin'
This recipe comes from my Grandma Vivardo. Her delicious Italian fig cookie, or “cuccidati,” has become my signature cookie. These cookie recipe has been in my family for generations. are orange-scented, fig-filled, and covered with powdered sugar and icing. They have become a staple and a favorite for Christmas gift boxes I like to give every year.
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Let’s Get Rollin'
Italian Fig Cookies Recipe (Cuccidati or Buccellati)
Yield: Makes 10 Dozen Cookies
Ingredients:
Dough
8 cups all-purpose flour
4 tablespoons baking powder
1½ cups (12 ounces) unsalted butter, softened
2 cups granulated sugar
8 large eggs, plus 1 additional egg (if needed)
2 teaspoons vanilla extract
Filling
1-pound dried figs, stems removed, chopped
2 cups raisins
½ cup walnuts
¼ cup honey
Zest from 1 orange
Juice from 2 oranges
Garnish
8 cups confectioners’ sugar
1 cup water
2 teaspoons clear vanilla extract (optional)
Nonpareils
Instructions:
First, mix well baking powder and flour. Combine butter, and sugar in the mixer. Add eggs gradually and let mix really well. Add vanilla. Then gradually add flour. Gather dough in a nice ball, wrap in clear plastic wrap and chill in the refrigerator. This makes the dough easier to roll out.
TIP: Let's Talk about Figs. I use Turkish Figs. Remove the hard stem, and 1/4 the figs. Figs are fibrous, and this will make for less work for your kitchen aid.
Next, Add in the food processor, add chopped figs, raisins, zest, walnuts and orange juice. Push filling ingredients down for a nice even mix. In a mixing bowl combine filling with honey.
Then, Preheat the oven to 350 degrees.
Now, lets roll the dough. Flour your surface and let's get rolling. Roll into a rectangle, so we can put out filling in a row. Cut the dough edge with a dough tool for a nice touch.
TIP: Do not overfill the cookies with filling so they can keep their shape. Watch the video to see just the right amount of filling.
Next, take one side of dough to cover your filling and overlap a little bit. Using a serrated steak knife, coat with some flour and cut cookies to size. Cookies will grow in size. Tap the tops of the cookies to ensure a good seal. Put about 12 cookies on a sheet for even cooking and browning. Check the cookies at about 18 minutes.
Then, Make the vanilla icing: Sift confectioners’ sugar into a large mixing bowl. With the mixer on low, add the water and check for consistency. Check for consistency on a spoon.
Last, To ice and sprinkle the cookies, Dip cookies into glaze, allowing excess to drip off. Sprinkle with nonpareils. Place cookies on a wire rack to set. Let the cookies glaze set really well. When the glaze is completely dried, transfer to an airtight container.
I hope you make these cookies at home. If you want to see how our Italian Fig Cookies | Cucidati Cookies turned out - you will have to watch the video. Watch more baking videos with Mary DiSomma on youtube.
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