Ingredients
2 c. (240 g.) all-purpose flour
1/3 c. (66 g.) granulated sugar
1 tsp. finely grated lemon zest
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (113 g.; 1 stick) unsalted butter, chilled and cut into small cubes
1 large egg
1 tbsp. whole milk
1 1/4 c. dried figs (about 7 oz.), stemmed and cut into quarters
1/2 c. dried dates (3 oz.; about 6), pitted
1/3 c. honey
2 tbsp. brandy
2 tbsp. finely grated orange zest
2 tsp. fresh orange juice
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 c. toasted walnuts
All-purpose flour, for surface
1 c. powdered sugar
2 tbsp. (or more) fresh lemon juice
1/4 c. nonpareils
Preparation
Step 1In a food processor, pulse flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add butter and pulse until mixture resembles coarse bread crumbs. Add egg and milk and pulse just until mixture holds together when squeezed with your fingers. Step 2Line a work surface with a large piece of plastic wrap. Turn out dough onto plastic wrap and knead 2 to 3 times to form a flat disk. Wrap in plastic and refrigerate until firm, at least 1 hour.Step 3Make Ahead: Dough can be made 3 days ahead. Keep refrigerated.
Step 1In food processor, process figs, dates, honey, brandy, orange zest, orange juice, cinnamon, salt, cloves, and nutmeg until a thick paste forms. Add walnuts and process until mostly incorporated with a few chunky nut pieces remaining.Step 2Transfer filling to a medium bowl and refrigerate until firm, at least 45 minutes. Step 3Make Ahead: Filling can be made 3 days ahead. Transfer to an airtight container and keep refrigerated.
Step 1Preheat oven to 350° and line 2 baking sheets with parchment paper. Divide dough in half; rewrap one half and return to refrigerator. Step 2On a lightly floured surface, roll out dough to a 10"-by-8" rectangle. Cut in half lengthwise to yield 2 (10"-by-4") strips. (Dough will be slightly sticky; you can roll out between 2 sheets of plastic wrap or parchment paper, if desired.) Step 3Spread 1/2 cup filling down the center of a strip, making sure filling is evenly distributed and goes right to the edges of dough. Fold one long side of dough strip over filling, then continue to roll strip over so dough encloses filling in a long log. Repeat with second dough strip and another 1/2 cup filling, then cut each log into 8 pieces. Arrange pieces on prepared baking sheets.Step 4Bake until light golden brown around the edges and tops are dry, 13 to 17 minutes. Transfer cookies to a wire rack and let cool completely. Repeat with remaining dough and filling.Step 5In a small bowl, stir powdered sugar and lemon juice. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a smooth, pourable consistency.Step 6Spoon glaze over cooled cookies and sprinkle with nonpareils.
Also known as Italian fig cookies, cuccidati originally hail from Sicily, where they’re often made to celebrate Christmas, Easter, and St. Joseph’s day (in fact, cuccidati is actually Italian for “Christmas”). Featuring a dough that’s more similar to a pie pastry than a cookie dough and a filling made with a myriad of ingredients, they might seem a little time-consuming, but once you taste them, we’re sure you’ll agree that they’re totally worth the extra effort. Read on for more tips and information on these festive Christmas cookies. And if you’re looking to build an entire Italian cookie board, check out our Italian rainbow cookies—they’re a classic for a reason! Do I need a food processor to make these? Absolutely not. We love using the food processor because it makes this recipe quicker, easier, and less messy, but if you don’t have one, don’t let that stop you. You can rub the butter into the flour by hand before you stir in the egg and milk—people have been making pie dough like that for ages. As for the filling, chop the dried fruits and nuts as finely as you can with a sharp knife, then toss them together with the rest of the filling ingredients in a big bowl. It might take a little longer, but it will totally work. Why is my dough so sticky? This cookie dough is actually more like a rich pie dough. Like all pie doughs, it’s important to keep it cold and not overwork it. If you find it’s sticking to the work surface (or your rolling pin), you can try rolling it out between two sheets of plastic wrap or parchment paper. A bench scraper can also be helpful for peeling the dough up off the work surface. Bottom line: Don’t worry if it’s sticking a little bit or even if it tears. The beauty of this dough is that it’s also super forgiving, so if it tears, you can just pinch it back together. What’s in the filling? Similar to the hotly contested marinara sauce, no two cuccidati fillings are alike. In addition to the fig—which is the one constant—recipes feature a host of different ingredients, including dates, raisins, almonds, walnuts, hazelnuts, chocolate, honey, orange marmalade, marsala, brandy, grappa, lemon or orange zests, and a whole host of different spices. Our version includes dates, honey, brandy, orange zest and juice—just to capture a little of that orange marmalade vibe—and a few spices to pump up the flavor. How do I store these? Baked cuccidati can be stored in an airtight container at room temperature, where they’ll keep for up to 3 days. They’re really best eaten fresh, though, so if you can, we’d recommend keeping the dough in the refrigerator (you can even form the logs with the filling inside) and baking them off on the day you want to eat them. Can I freeze these? Absolutely! You can freeze the cookies once they’re baked, or you can freeze the formed logs. Whether you’re freezing baked cookies or the dough logs, make sure you store them in an airtight container to avoid freezer burn. They should stay good in the freezer for up to 3 months. Made these? Let us know what you think in the comments below.
