Cuccidati Sicilian Fig Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CUCCIDATI-SICILIAN FIG COOKIES



Cuccidati-Sicilian Fig Cookies image

Cuccidati, also known as Sicilian Fig Cookies are traditionally served during the holidays, especially Christmas.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, raisins, almonds, chocolate, jam, honey, and spices. The perfect cookie to give as a gift!

Provided by Lora

Categories     Dessert

Time 1h12m

Number Of Ingredients 19

½ cup butter (softened)
¼ cup granulated sugar
¼ tsp. baking soda
1 egg
1 tsp. vanilla
1-3/4 cups all purpose flour
1 cup dried and chopped figs (stems removed)
1/2 cup finely chopped almonds
2/3 cup raisins
1/4 cup chocolate chips (add more if you like more chocolate flavor)
1/2 cup orange juice
1/2 cup Moscato (or Marsala or white wine)
1 teaspoon grated lemon
1/4 cup honey
2 Tablespoons orange marmalade
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons fresh lemon juice (plus more if necessary)
rainbow nonpareils

Steps:

  • In a stand mixer, beat butter until smooth (1 minute). Beat in the sugars and soda until combined. Beat in egg and vanilla. Lower speed of mixer and beat in the flour. Divide dough in half in plastic wrap. Chill until firm. While dough chills, prepare the fig filling (see directions below).

FIG-STUFFED COOKIES: CUCCIDATI ITALIAN



Fig-Stuffed Cookies: Cuccidati Italian image

My husband's grandmother used to make these during the holidays. Now every year at Christmas, as a family, we take on some big project in the kitchen. One time it was to make a timpano (like from the movie Big Night) and last year it was to re-create the stunning sculpted fig-stuffed cookies of their childhood called cuccidati (Goo-ji-data). His sister Fran and I taught ourselves how to make them from a photo we had. We didn't have the original recipe - only memories - so thank God for the Internet! We found some recipes and compiled our own from what we read. They are beautiful to look at when they're done, shaped and carved with a small knife to look like birds, fish and baskets of flowers. And the icing gives them the look of porcelain. They really are almost too pretty to eat. But you can make a simple version by just rolling out a piece of dough and filling it with the fig filling, then rolling it up and cutting it into 1-inch sections.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 5 dozen cookies

Number Of Ingredients 25

8 ounces dried figs, chopped
6 tablespoons brandy
1 (8-ounce) jar honey
2 ounces raisins
2 ounces dates
2 ounces dried cherries
2 ounces citron or candied pineapple
1 cup walnut pieces, toasted
1 cup whole, blanched almonds, toasted
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 pinches ground clove
Rind of 1 lemon (remove any white pith)
Rind of 1 orange (remove any white pith)
2 1/2 cups all-purpose flour
1/3 cup sugar
3/4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 eggs (1 whisked with 1 teaspoon water, to make an egg wash)
1/4 cup milk
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Colored sprinkles, or small dots

Steps:

  • Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
  • In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
  • Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
  • On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
  • To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
  • Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies
  • Preheat the oven to 350 degrees F.
  • Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
  • Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
  • Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.

SICILIAN FIG COOKIES (BUCCELLATI)



Sicilian Fig Cookies (Buccellati) image

Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination of figs, pecans, and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 50

Number Of Ingredients 23

4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, cut into pieces and chilled
3 large eggs
1 to 2 tablespoons whole milk
1 teaspoon pure vanilla extract
Grated zest of 1/2 orange
1 cup dried Black Mission figs, stems removed
3/4 cup raisins
1/2 cup honey
1/4 cup brandy
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch freshly grated nutmeg
Grated zest of 1/2 orange
2 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups pecans, toasted and finely chopped
2 large egg whites, beaten
2 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Dough: In a food processor, pulse together flour, granulated sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. Add eggs, 1 tablespoon milk, vanilla, and orange zest; pulse until a dough forms. If dough seems dry, add remaining 1 tablespoon milk.
  • Divide dough in half. Shape each half into a rectangle, wrap in plastic, and refrigerate until firm, about 2 hours.
  • Filling: In a food processor, pulse together figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla, and salt until a thick paste forms. Transfer paste to a bowl and stir in pecans. Measure a heaping 1/4 cup of filling, place on a piece of plastic wrap, and roll into a log about 10 inches long. Freeze until firm. Repeat process with remaining filling (you should have 10 logs).
  • Working with one rectangle of dough at a time, place dough on a lightly floured sheet of parchment. Roll out dough to a 15-by-10-inch rectangle, a scant 1/4 inch thick. Transfer parchment to a baking sheet; refrigerate 30 minutes. Repeat process with remaining dough.
  • Cut each rectangle of dough crosswise into five 3-inch-wide strips. Position one strip of dough on work surface with long sides parallel to edge of work surface. Place one log of filling along the upper edge of the long side of each strip. Fold remaining dough over filling to enclose. Transfer to a parchment-lined baking sheet, seam-side down. Refrigerate until chilled, about 30 minutes. Repeat process with remaining dough and filling.
  • Preheat oven to 350 degrees. Cut logs into 2-inch pieces. Using a paring knife, make 2 cuts on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent, with the cuts on the outside of the crescent. Transfer to parchment-lined baking sheets. Bake, rotating halfway through, until bottoms are brown and tops are light golden brown, 18 to 22 minutes. Let cool on sheets on wire racks.
  • Glaze: Whisk together egg whites and confectioners' sugar until smooth. Mix in vanilla. Transfer to a piping bag fitted with a very small round tip. Pipe glaze over cookies; let stand until set. Glazed cookies can be stored in an airtight container, between sheets of parchment, at room temperature up to 2 days.

SICILIAN FIG COOKIES



Sicilian Fig Cookies image

A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.

Provided by Letricia

Categories     World Cuisine Recipes     European     Italian

Yield 72

Number Of Ingredients 15

2 ½ cups all-purpose flour
¼ teaspoon salt
2 ½ teaspoons baking powder
½ cup white sugar
1 cup unsalted butter
2 eggs
½ teaspoon vanilla extract
¼ cup milk
2 cups chopped dried figs
1 cup raisins
1 large orange
2 cups toasted walnuts, chopped
1 cup honey
½ cup dark rum
1 teaspoon ground cinnamon

Steps:

  • To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
  • To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
  • Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 14.7 g, Cholesterol 12 mg, Fat 5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 28.8 mg, Sugar 9.8 g

CUCCIDATI



Cuccidati image

The compliments make these Sicilian cookies worth the effort. It's the best recipe I've found! -Carolyn Fafinski, Dunkirk, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 20

2 cups raisins
3/4 pound pitted dates
3/4 cup sugar
2 small navel oranges, peeled and quartered
1/3 pound dried figs
1/3 cup chopped walnuts
1/4 cup water
DOUGH:
1 cup shortening
1 cup sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

CUCCIDATI (SICILIAN FIG COOKIES)



Cuccidati (Sicilian Fig Cookies) image

Make and share this Cuccidati (Sicilian Fig Cookies) recipe from Food.com.

Provided by Phil Franco

Categories     Dessert

Time 1h20m

Yield 40 serving(s)

Number Of Ingredients 19

4 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon salt
16 tablespoons butter
4 eggs
12 ounces dried figs, finely diced
1/2 cup raisins
1/2 cup candied orange, diced
1/2 cup almonds, finely chopped
3 ounces semisweet chocolate, cut into small dice
1/3 cup apricot preserves
3 tablespoons dark rum
1 teaspoon cinnamon
1/4 teaspoon clove, ground
egg wash
2 eggs
1 pinch salt
multi-colored candy sprinkles (optional)

Steps:

  • Directions:.
  • Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
  • Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
  • Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
  • In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
  • Transfer the fig paste to a bowl.
  • Preheat oven to 350 F (180 C).
  • Prepare the egg wash by beating the eggs with a pinch of salt.
  • Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
  • Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
  • Brush the egg wash on the dough.
  • Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
  • Take one edge of the dough and bring it over the filling to form a roll.
  • With the palm of your hands roll the cylinder to make it even.
  • Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
  • Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
  • Transfer the rolls to 3 cookie pans lined with parchment paper.
  • Brush the surface with the remaining egg wash.
  • Optionally sprinkle with multicolored nonpareil.
  • Bake for about 20 minutes or until golden. Transfer onto racks to cool.

Nutrition Facts : Calories 161.6, Fat 7.6, SaturatedFat 3.9, Cholesterol 43.9, Sodium 122.9, Carbohydrate 21.2, Fiber 1.6, Sugar 8.7, Protein 3.2

CUCCIDATI - ITALIAN FIG COOKIES



Cuccidati - Italian Fig Cookies image

Shortbread pastry dough stuffed with soft, fragrant mix of dried figs, nuts, chocolate, candied fruit and a hint of cinnamon is what makes cuccidati cookies unforgettable from the first bite.

Provided by Italian Recipe Book

Categories     Cookies

Time 1h20m

Number Of Ingredients 21

3 ½ cup flour (, approx 480 g)
⅔ cup sugar (, approx 150 g)
6 oz butter (, approx 170 g)
1 tbsp baking powder
2 eggs
1 tbsp vanilla extract
Pinch of salt
1-3 tbsp milk (, if needed)
18 oz dried figs (, approx 500 g)
3-4 tbsp candied orange peel (and lemon peel)
2 tbsp Marsala wine
½ cup raisins (, approx 85 g)
2 oz dark chocolate (, approx 60 g (more to taste))
¼ cup walnuts ((more to taste))
¼ cup almonds ((more to taste))
1 tsp cinnamon powder
1 egg white
½ cup confectioners sugar (, approx 110 g)
½ tsp lemon juice
Pinch of salt
Color sprinkles

Steps:

  • In a large bowl of food processor add all dry ingredients: sifted flour, sugar, baking powder, salt and cold butter cut in cubes. Process until you get a crumbly dough without big lumps.
  • Add eggs and vanilla extract. Process again until dough starts to come together.
  • The whole process can be done with dough blender which is really handy.
  • Transfer the dough onto a work surface and shape it quickly with your hands forming a smooth ball. Add some milk if the dough doesn't come together.
  • Cover with a plastic wrap and let rest in the fridge for 20-30 minutes.
  • You can also make the dough the night before and keep it in the fridge. Make sure to take it out at least 2 hours before making cooking, otherwise it'll be too hard to roll.
  • Steep dried figs in hot water for about 30 minutes. Take them out on a paper towel or linen towel and pat-dry to remove excess liquid.
  • In a food processor add figs, candied fruit and Marsala wine. Process until you get a nice paste.
  • In a food processor pulse nuts and dark chocolate. Or you can roughly chop them with a sharp knife. Set aside.
  • In a big bowl mix together fig paste, chopped nuts with chocolate, raisins and cinnamon.
  • Preheat oven to 350F (175C).
  • Cut off a piece of the dough and roll it out on a lightly floured surface to approx. ⅛ inch (3 mm) thick. Cut out a rectangular shape and save trimmed edges.
  • Place fig filling lengthwise closer to one edge of the rectangle and fold the dough over to the other side brushing with some water the very end of the dough before closing it. This helps to seal the seam.
  • Place formed log seam side down and using a pastry cutter or a sharp floured knife cut it into 1 inch (2.5 cm) cookies.
  • Arrange the cookies on a baking sheet line with parchment paper or a silicone mat about ½ inch apart from each other.
  • Bake in preheated to 350F (175C) oven for 15-20 minutes or until lightly golden brown around the edges.
  • Let cool.
  • Repeat with the remaining dough (including trimmed dough leftovers) and fig filling.
  • Beat egg white until foamy, add a pinch of salt and lemon juice.
  • Continue to beat, slowly adding confectioners sugar. Increase speed to high and beat for another few minutes until soft peaks form.
  • Once cookies are chilled to room temperature, dip them in the icing and top with color sprinkles.
  • Let dry for a few hours before packing.
  • If it's too cold or humid inside you can turn on the oven and heat to 85F (30C) and let your cookies dry in the oven for 20-60 minutes, checking on them occasionally.

SANDRA SCALISE JUNEAU'S CUCCIDATA, SICILIAN FIG COOKIES



Sandra Scalise Juneau's Cuccidata, Sicilian Fig Cookies image

I love figs - they have slowly become progressively more uncommon in the American diet; I suspect because they are tender & do not transport well when fresh & have limited commercial value. In our area there are old fig trees in almost every back or side yard but few people eat them - such a shame. They used to be so important that folks would cook little pear shaped cherry tomatoes in sugar syrup & then pack in sugar for winter use as fig substitutes. Figs are very nutritious - high in manganese, magnesium, copper, potassium & vitamin K... and delicious to boot! This recipe calls for the ability to grind the dried figs to get the right texture. This will be my first foray into using my Electrolux for grinding. Oh, the recipe says it makes "several dozen" - i'm gonna guess and say 3 dozen but that's a guess until I make it.

Provided by Busters friend

Categories     Dessert

Time 1h

Yield 3 dozen

Number Of Ingredients 13

2 lbs dried figs, Greek
1 tablespoon cinnamon
4 tablespoons honey
2 tablespoons orange zest
1/8 teaspoon black pepper (about )
5 cups all-purpose flour
3/4 cup vegetable shortening
3/4 cup sugar
1 -2 cup warm water
2 drops almond extract
1 tablespoon milk
2 cups powdered sugar
1/4 cup non-pareils, colored

Steps:

  • FIG FILLING:.
  • Remove stems from figs. Rinse thoroughly in warm water to soften. Drain.
  • Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture.
  • After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months.
  • CUCCIADATA DOUGH:.
  • Add shortening to flour and blend (by hand or food processor) to a cornmeal texture.
  • In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes.
  • Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes.
  • Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about ½ inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.
  • With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only.
  • Allow to cool before icing.
  • ICING:.
  • Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.
  • Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils.
  • Cookies must dry completely before packaging.

Nutrition Facts : Calories 2149.1, Fat 54.9, SaturatedFat 15.4, Cholesterol 0.7, Sodium 24.3, Carbohydrate 400.5, Fiber 20.5, Sugar 216.2, Protein 26.4

ITALIAN FIG COOKIES (CUCCIDATI)



Italian Fig Cookies (Cuccidati) image

Finally nailed an old family recipe! Traditionally served at Christmas time, these Italian cuccidati are fig-stuffed cookies-think fancy, gourmet, adult-version of a fig newton! A flavorful fig and date filling is wrapped in a soft, sweet dough, then baked and dipped in festive frosting and decorated with sprinkles. Need to send cookies through the mail? These are perfect for gifting! My favorite way to enjoy these cookies is for breakfast with a hot cup of coffee. Store in an airtight container for up to 2 weeks. Alternatively, freeze un-iced cookies for up to 3 months and ice just before serving.

Provided by NicoleMcmom

Categories     Italian Cookies

Time 9h45m

Yield 48

Number Of Ingredients 26

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 water, or more as needed
3 ¾ cups all-purpose flour
½ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter
¼ cup shortening
½ cup milk
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups powdered sugar
¼ cup milk
red and green food coloring as needed
candy coated sprinkles as needed

Steps:

  • Prepare filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  • Use a vegetable peeler to peel orange zest into the empty food processer. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  • Add fig-date mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  • Prepare dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  • Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
  • Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  • Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to a parchment-lined baking sheet.
  • Bake in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely. Repeat to form, cut, and bake remaining cookies.
  • Prepare icing by whisking powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  • Dip each cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 27.4 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 65.9 mg

More about "cuccidati sicilian fig cookies recipes"

CUCCIDATI (SICILIAN FIG COOKIES) - ITALIAN SONS AND …
cuccidati-sicilian-fig-cookies-italian-sons-and image
2021-12-10 Take one piece of dough and shape it into a long rope. Roll it out to a thickness of about ⅛ inch. Once the fig filling has cooled, place it along the …
From orderisda.org
Estimated Reading Time 2 mins


CUCCIDDATI RECIPE (SICILIAN FIG COOKIES) - HARDCORE …
cucciddati-recipe-sicilian-fig-cookies-hardcore image
2019-10-11 Cucciddati Recipe (Sicilian Fig Cookies) by Marissa October 11, 2019. December 13, 2019. 9 Comments. on Cucciddati Recipe (Sicilian Fig Cookies) Cucciddati are traditional Sicilian fig cookies commonly eaten …
From hardcoreitalians.blog


FIG COOKIES BUCCELLATI CACATEDDI | SICILIAN COOKING
fig-cookies-buccellati-cacateddi-sicilian-cooking image
2016-01-18 Ingredients. For the Filling; peels of 2 fresh oranges; 1 lb. of dry figs stemmed and cut into 6 to 8 pieces; ½ lb. raisins; ¼ cup of bitter cocoa or equivalent bitter or semisweet chocolate
From siciliancookingplus.com


SICILIAN FIG COOKIES - MY COOKBOOK ADDICTION
sicilian-fig-cookies-my-cookbook-addiction image
2011-12-10 Add the honey, orange juice, zest, fig jam, and cinnamon to the fig mixture. Pulse until well combined. Mixture will be sticky. Remove fig mixture from food processor bowl and place in medium sized bowl. Cover bowl with …
From mycookbookaddiction.com


ITALIAN FIG COOKIES (CUCIDATI) - SAVING ROOM FOR DESSERT
italian-fig-cookies-cucidati-saving-room-for-dessert image
In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla …
From savingdessert.com


ITALIAN FIG COOKIES | EMERILS.COM
italian-fig-cookies-emerilscom image
Directions. Make the filling: In a food processor, combine the figs, dates, and raisins and process to finely chop. Place the mixture in a medium bowl, add the remaining filling ingredients and stir to blend thoroughly. Cover and refrigerate …
From emerils.com


TRADITIONAL CUCCIDATI - ITALIAN FIG COOKIES RECIPE
traditional-cuccidati-italian-fig-cookies image
2021-11-21 Using a sharp knife, make 2 slits in each cookie. Place the cookies on a cookie sheet lined with silpat or parchment paper. In a small bowl, whisk together the egg white and the water to make the egg wash. Brush the egg …
From zagleft.com


ITALIAN FIG COOKIES RECIPE | DELICIOUS ITALIAN CUCCIDATI
italian-fig-cookies-recipe-delicious-italian-cuccidati image
2017-04-14 Sprinkle some flour on a knife and using that, cut the dough crosswise, about 1-inch wide pieces. Do this for all the filled Italian fig cookies dough. Now, on to baking the cookies. Arrange the dough pieces at least half …
From nonnabox.com


ITALIAN FIG COOKIES (CUCIDATI) - DON'T SWEAT THE RECIPE
italian-fig-cookies-cucidati-dont-sweat-the image
2019-11-25 Italian Fig Cookies (Cucidati) First, place the coarsely chopped pecans, orange zest, dried figs, dates, and raisins into the food processor. Give it a couple of pulses to start grinding the fruit. In a separate bowl whisk together …
From dontsweattherecipe.com


ITALIAN FIG COOKIES (CUCIDATI): THE ORIGINAL SICILIAN RECIPE
italian-fig-cookies-cucidati-the-original-sicilian image
Add a small portion of dough to the clingfilm and flatten slightly. Add a teaspoon of the fig filling to the center. Use the clingfilm to close the ball dough and form a fig shape. Put the cookies on a baking sheet with parchment paper. Bake for …
From cookist.com


FIG CUCCIDDATI COOKIES FOR CHRISTMAS - COOKING WITH …
fig-cucciddati-cookies-for-christmas-cooking-with image
In a bowl, mix all the dough ingredients and add as much milk as necessary to make the dough soft and elastic. Cover it and let it rest for 30 mins. Spread the dough into a thin long flat strip about 3" wide. Spread the filling at the center of …
From cookingwithnonna.com


CUCIDATI (SICILIAN FIG COOKIES) — EAT JOYFULLY
2015-12-18 Bake. Preheat the oven to 375F and bake the cookies for 8-10 minutes on the bottom rack, and 5-7 minutes on the top rack. Mix the powdered sugar with roughly two tablespoons of milk to create the icing. When the cookies are done baking, let them cool completely. Ice the cookies and enjoy.
From eatjoyfully.com


HOLIDAY COOKING: CUCIDATI - SICILIAN FIG COOKIES - PART I
Clara's Official Website: www.welcometoclaraskitchen.comClara's Holiday Special!Cucidati Fig Cookies Part IRecipe:Cucidati Cookies (Sicilian Cookies by Clara...
From youtube.com


CUCCIDATI: A SICILIAN CHRISTMAS COOKIE TRADITION - CHEF FRANCO LANIA
2019-11-23 Preheat oven to 400° F. Line your cookie trays with parchment paper. Take out your dough logs from the fridge. Use a serrated knife cut one and a half inch slices to create the cuccidati cookie shapes. Start placing on the cookie tray keeping the seam side down.
From francolania.com


CUCIDATI SICILIAN FIG COOKIES | GIRL RAISED IN THE SOUTH
Add the spice brew and mix well.The mixture will be thick. Set aside. Preheat the oven to 375ºF. Lightly grease 2 cookie sheets. Divide the dough into quarters and work with 1 piece of dough at a time, keeping the remaining dough covered. On a floured surface, roll out each piece of dough to a 12-inch square.
From girlraisedinthesouth.com


LOW CARB ITALIAN FIG COOKIES (CUCCIDATI) - SUGAR-FREE MOM
2021-12-22 Directions. In a stand mixer with the paddle attachment or large bowl, place the butter, sweetener, egg, heavy cream, and vanilla extract. Beat until smooth. Whisk together the almond flour, whey, salt, baking powder and baking soda. Pour half …
From sugarfreemom.com


FIG COOKIE RECIPES - COOKING WITH NONNA
Cucciddati - Fig Cookie Recipes! If you are Sicilian you cannot celebrate Christmas unless you have a good supply of Cucciddati - Fig Cookies, expertly prepared according to old traditional recipes that have been passed on for generations. On this page you can find several variations of the recipe including one with a video so that you can also ...
From cookingwithnonna.com


ITALIAN FIG COOKIES (CUCCIDATI) - CHRISTMAS-COOKIES.COM ⋆
Preheat oven to 375 F (190 C). On a floured board or between two sheets of waxed paper, roll out portions of dough a little more than 1/8 inch thickness. Top with a line of fig mixture. Wrap dough over mixture, sealing figs inside dough, to make a long …
From christmas-cookies.com


FIG COOKIES (ITALIAN CUCCIDATI) - THE CLEVER MEAL
2021-12-22 Chop the chocolate, the almonds, and whizz the figs in a food processor. Using your hands mix all the ingredients for the filling until well combined. Roll out with a rolling pin a piece of pastry into a long rectangular shape. Shape the fig filling like a long sausage and place it in the centre of the pastry.
From theclevermeal.com


CUCCIDATI: SICILIAN FIG COOKIES - Q.B. CUCINA
2022-04-28 5. Preheat oven to 350°F. Line a couple of baking sheets with parchment paper. 6. Remove dough from fridge. On a lightly floured surface, roll the dough out into a 10x8 rectangle, about ¼ inch thick. 7. Divide the rectangle into 10 x 4-inch strips. Spoon filling down the center of each strip in a log-like fashion.
From qbcucina.com


CUCCIDATI ITALIAN FIG COOKIES – RECIPE AFFINITY
2021-12-13 Combine the flour, baking powder and salt, set aside. 2. In a large bowl, cream together 1 cup (200g) sugar and the butter until smooth. 3. Beat in eggs one at a time, adding the next after the first is fully incorporated, then the vanilla. Beat for …
From recipeaffinity.com


CUCCIDATI | BUCCELLATI | ITALIAN FIG COOKIES | SICILIAN FIG COOKIES ...
2021-12-17 Add baking soda to flour and mix 1 cup at a time of flour/soda to creamed butter/sugar and add Vanilla.
From alessandrasfoodislove.com


CUCCIDATI (ITALIAN FIG CHRISTMAS COOKIES) | RUSTIC FAMILY RECIPES
2021-12-19 Make the Dough: In a food processor add flour, sugar, baking powder, salt, and butter. Process until mixture resembles coarse meal. Add the egg and vanilla extract and pulse for a few times until the dough starts to come together.
From rusticfamilyrecipes.com


CUCCADATI: SICILIAN FIG COOKIES — RADICI SICILIANE
2019-12-22 I wanted the cutouts shaped as reindeer that were made with pink-colored sugar cookie dough and little silver pearl balls on them that you could eat. I think about it now - and how this big, stocky man - smoking, drinking, factory working - made the cookies. The best cookies. Cookies in which the dough wasn’t easy. Every year. This wasn’t ...
From radicisiciliane.com


CUCIDATI - SICILIAN FIG CHRISTMAS COOKIES - SPINACH TIGER
2021-12-21 Chop figs or use a fig jam. Bring figs, dates (or dried plums/prumes) together with marmalade, honey and walnuts and process. Allow this filling to be refrigerated overnight to meld the flavors. Make pastry same day you make the filling and refrigerate overnight. Take out one pastry roll at a time and roll out and cut in squares.
From spinachtiger.com


CUCCIDATI (FIG COOKIES) – THE FINISHED DISH
2019-11-24 Directions. Step 1 In a food processor, combine the ingredients for the filling. Step 2 Pulse until everything is thoroughly minced, almost a paste. Step 3 Add in the orange juice as needed to get the filling to come together. Step 4 Depending on the size of the food processor, you may need to do this in batches.
From thefinisheddish.com


CUCCIDATI | BUCCELLATI | ITALIAN FIG COOKIES | SICILIAN FIG COOKIES ...
#cuccidati #buccellati #sicilianfigcookies #figcookies #fig-stuffedcookiesTo print the recipe and directions: https://alessandrasfoodislove.com/cuccidati-buc...
From youtube.com


CUCCIDATI - SICILIAN FIGS COOKIES | FIG COOKIES, FOODIE, RECIPES
Jan 9, 2015 - This Pin was discovered by Gi_Ca. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


EASY FIG COOKIES : TOP PICKED FROM OUR EXPERTS
Explore Easy Fig Cookies with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


TOP 41 RECIPE FOR SICILIAN CUCCIDATI COOKIES-RECIPES
Cuccidati (Sicilian Fig Cookies) Recipe - Food.com . 1 week ago food.com Show details . Directions:.Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a … Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until … Transfer the dough to a floured work surface and wrap in ...
From hola2.heroinewarrior.com


HOMEMADE CUCIDATI A SICILIAN FIG COOKIE TRADITION
2016-12-03 Put flour, sugar, baking powder, and salt in a food processor fitted with the metal blade; pulse just to mix. Add the butter pieces and pulse. Add eggs and pulse until dough forms a ball on the blade. Remove from processor and knead briefly on a lightly floured work surface until smooth. Shape dough into a log shape and wrap in plastic and put ...
From prouditaliancook.com


ITALIAN FIG COOKIES (CUCCIDATI) RECIPE | I CAN COOK THAT
2019-03-18 Use a pastry brush to lightly wet one long edge of the strip with water. Using the parchment paper underneath, roll the dough around the filling until the two ends of the dough meet. Press to seal the log. Roll the log until the seam is underneath, then flatten the top slightly with the palm of your hand.
From icancookthat.org


CUCCIDATI – SICILIAN FIG COOKIES — GIN’S KITCHEN
2019-12-14 Pat down top to slightly flatten. Using a fork or pinching with fingers, seal sides of cookie. Place cookies 1 1/2 inches apart on baking sheet. Bake at 350º F: bake until cookie bottoms are light brown and tops are still white, about 16-20 minutes. If baking more an one sheet at a time, rotate baking sheets top to bottom, front to bake ...
From ginskitchen.com


SICILIAN CUCCIDATI COOKIES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CUCCIDATI SICILIAN FIG COOKIES FOR CHRISTMASTIME - FOR THE FEAST
With an electric mixer beat in butter, eggs, vanilla and milk. Divide the dough in half and form each into a small square. Wrap in plastic wrap and chill for at least 3 hours or overnight. Prepare the filling: In a food processor add figs, dates and walnuts + zest and juice of 1 orange. Process until all evenly chopped.
From forthefeast.com


Related Search