Cucidati Italian Fig Cookies Recipes

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

ITALIAN FIG COOKIES (CUCIDATI)



Italian Fig Cookies (Cucidati) image

Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies are a few of the names you might find for this deliciously moist, tender and sweet, fruit filled cookie.

Provided by Tricia

Categories     Cookie

Time 3h57m

Number Of Ingredients 20

½ cup unsalted butter (room temperature (113g or 4oz))
¼ cup granulated sugar ((55g))
¼ cup light brown sugar (packed (56g))
1 large egg (room temperature)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour ((226g))
¼ teaspoon baking soda
½ teaspoon salt
1 cup dried Calimyrna or Mission figs (stems removed and diced (6 or 7 ounce package))
½ cup chopped pitted dates (finely chopped (or substitute raisins if preferred))
½ cup orange juice (fresh squeezed (about 1 orange) (4oz))
⅓ cup diced candied orange peel
2 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅓ cup blanched almonds (chopped fine)
2 tablespoons dark spiced rum or Grand Marnier (orange liqueur)
1 cup powdered sugar (sifted (115g))
2 teaspoons fresh lemon juice ((add more if needed for desired consistency))
Sprinkles for decoration if desired

Steps:

  • 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 and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
  • Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
  • In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
  • To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
  • Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
  • Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
  • Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
  • Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
  • Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

Nutrition Facts : Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 45 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

ITALIAN FIG COOKIES (CUCIDATI) RECIPE



Italian Fig Cookies (Cucidati) Recipe image

Flavorful, moist, tender Italian Fig Cookie filled with dried fruit and hints of citrus. A Christmas cookie must every year!

Provided by DSTR

Categories     Cookie     Dessert

Number Of Ingredients 18

2 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold and cut into small pieces)
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup pecans (rough chopped)
8 oz dried figs (stemmed and roughly chopped)
5 oz dates (pitted and roughly chopped)
4 oz dark raisins
1 small orange zest
1/2 tsp cinnamon
1/2 tsp allspice
1/8 tsp nutmeg
2 cups granulated sugar
1/4 cup warm water (Up to 1/3 cup)

Steps:

  • Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.
  • Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.
  • Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.
  • Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.
  • In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.
  • Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.
  • Place in an air-tight container and refrigerate for at least overnight or longer.
  • Preheat the oven to 325 degrees.
  • Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.
  • Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.
  • Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.
  • Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.
  • Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.
  • Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 79 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 18 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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.

CUCIDATI (ITALIAN FIG COOKIES)



Cucidati (Italian Fig Cookies) image

This is my favorite Cucidati recipe!!! These cookies are a little time consuming, but well worth the effort! It wouldn't be Christmas in our house without them. I make them every year, often doubling the recipe! I can't remember how many cookies this recipe makes, and often they disappear before I can start counting! (Prep time includes chilling time)

Provided by Kim D.

Categories     Dessert

Time 2h15m

Yield 36 cookies

Number Of Ingredients 18

4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup vegetable shortening
1 large egg
1 tablespoon pure vanilla extract
1/2 cup milk
1 cup dried fig
1 cup dried dates, pitted
3/4 cup raisins
1/4 cup honey
1/2 teaspoon cinnamon
1/4 cup orange marmalade
1/2 cup walnuts, chopped
2 cups confectioners' sugar
water or milk
colored sprinkles

Steps:

  • For cookie dough, sift flour, baking powder, and salt into a large bowl.
  • Add sugar and stir well.
  • Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
  • In a bowl, beat egg, vanilla and milk together.
  • Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
  • (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
  • Refrigerate dough for 45 minutes.
  • To make the filling, grind figs, dates and raisins in a food processor until coarse.
  • (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
  • Add remaining filling ingredients and mix well.
  • (Mixture will be thick) Set aside mixture.
  • Preheat oven to 375°F.
  • Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
  • On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
  • Cut dough into 2X3-inch rectangles.
  • Spoon about 1 teaspoon of filling onto each rectangle.
  • Carefully fold the long edges over to meet in the center and pinch to seal seam.
  • Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
  • Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
  • Bake for about 12-15 minutes, or until cookies are golden in color.
  • Remove from oven and transfer cookies to a wire rack to cool.
  • For icing, place confectioner's sugar in a bowl.
  • Add just a little water or milk, until you get a smooth consistency- but not runny!
  • Ice the tops of each cookie and sprinkle with colored sprinkle.
  • Let icing dry completely before stacking!
  • Store in air-tight containers up to 2 weeks.

Nutrition Facts : Calories 197.3, Fat 7.2, SaturatedFat 1.9, Cholesterol 5.6, Sodium 67.8, Carbohydrate 32.1, Fiber 1.4, Sugar 19.1, Protein 2.3

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.

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

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

More about "cucidati italian fig cookies recipes"

CUCIDATI (ITALIAN FIG COOKIES) — THREE MANY COOKS
cucidati-italian-fig-cookies-three-many-cooks image
2011-02-25 Bring dough around filling to enclose it, then press to firmly seal. Roll filled cylinder to 15 inches, then cut it into 1½ -inch lengths. Arrange on parchment-lined cookie sheets and brush each with the egg wash. Repeat …
From threemanycooks.com


ITALIAN FIG COOKIES {CUCIDATI} | WISHES AND DISHES
italian-fig-cookies-cucidati-wishes-and-dishes image
2019-12-19 Grind figs, dates and raisins in a food processor until coarse. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside. To assemble and bake the cookies, …
From wishesndishes.com


CUCIDATI – SICILIAN CHRISTMAS FIG COOKIES - MY …
cucidati-sicilian-christmas-fig-cookies-my 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


CUCIDATI (ITALIAN FIG COOKIES) - RECIPE PETITCHEF
Set aside. Preheat oven to 375° and line two cookie sheets with parchment paper. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles.
From en.petitchef.com


HOW TO MAKE ITALIAN FIG COOKIES (CUCCIDATI) - FEELING FOODISH
2020-12-02 On a clean work surface or in a large mixing bowl, add sugar, orange zest, and eggs to the sandy mixture and then knead to form a soft dough. If necessary, add milk a little at a time if the dough is too dry. Cut the dough into 4 equal pieces and roll into log shapes. Store in plastic bag while making filling.
From feelingfoodish.com


ITALIAN FIG COOKIES | EMERILS.COM
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 overnight or at least 8 hours. While the filling is in the fridge, make the dough: Combine the flour ...
From emerils.com


CUCIDATI (ITALIAN FIG COOKIES) - MOOCHAMEALWITHTRACY
Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie. Bake for 12-15 minutes, or until the cookies are golden in color. Remove from oven and transfer to a wire rack to cool. Cool completely before icing. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired ...
From moochamealwithtracy.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


HOMEMADE CUCIDATI A SICILIAN FIG COOKIE TRADITION - PROUD ITALIAN …
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 (CUCIDATI) - GONNA WANT SECONDS
2019-12-10 Make Cookies: Adjust the oven rack to the middle of the oven. Preheat oven to 350 degrees. Spray 2 baking sheet with nonstick cooking spray. Spread 1/3 cup of the filling lengthwise down the center of each strip, in a 1-inch wide log. Fold the sides over the filling then pinch the seam together to seal.
From gonnawantseconds.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


CUCCIDDATI RECIPE (SICILIAN FIG COOKIES) - HARDCORE ITALIANS
2019-10-11 How to make Italian Fig Cookies , Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies… _____­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ . Whatever you want to call them one thing is for sure, these deliciously moist, tender and sweet, fruit filled cookies have been part of Italian weddings, Christmases, and other special occasions for many Italian households for ...
From hardcoreitalians.blog


CUCIDATI (ITALIAN FIG COOKIES) - YOUR RECIPE IN MY KITCHEN
2021-10-26 Cream the butter and add 1 cup of sugar at a time. Then add 2 eggs at a time while mixer is running. Then add the vanilla. Tip: When adding the eggs, scrape the sides of the mixing bowl to make sure everything is well combined. It …
From turecetaenmicocina.com


CUCIDATI ITALIAN FIG COOKIES – DELICIOUS! - EVERYBODYLOVESITALIAN ...
2020-09-14 Italian Fig Cookies. 1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well. 2. Cut in the shortening with a fork (Everybody Loves Italian) or pastry blender and work the mixture until it looks like cornmeal. 3. In a separate bowl whisk together the egg, vanilla, and milk. 4.
From everybodylovesitalian.com


CUCIDATI (ITALIAN FIG COOKIES) - MY SEQUINED LIFE
2019-11-29 Using the paddle attachment of a stand mixer (or a hand mixer), set the speed on low while you pour the combined wet ingredients into the bowl with the dry. Let everything mix until a ball of dough forms. It shouldn't be sticky. Preheat oven to 350°F and line two large baking sheets with parchment paper.
From mysequinedlife.com


FIG COOKIES RECIPE (ITALIAN CUCIDATI) | KITCHN
2021-11-13 Place 2 cups powdered sugar, 2 tablespoons lemon juice, and 2 tablespoons milk in a small bowl and whisk until smooth. Dip the tops of the cookies in the glaze and return to the rack glazed-side up. Let sit for about 30 seconds, then sprinkle with nonpareils if desired. Let the glaze set completely before serving.
From thekitchn.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


ITALIAN STYLE FIG COOKIE BUNDLES (CUCIDATI) | OLIVE & MANGO
2021-10-28 Place half of the dough squares on prepared cookie sheet. Spread 1 rounded teaspoon of the filling onto the center of each square on cookie sheet. Using a small sharp knife, cut an “X” on top of each remaining dough square. In a small bowl, combine 1 egg and the water. Brush egg wash on edges of squares with filling.
From oliveandmango.com


ITALIAN FIG COOKIES (CUCIDATI): THE ORIGINAL SICILIAN RECIPE
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 35 minutes at 180°C/ 350°F.
From cookist.com


ITALIAN FIG COOKIES RECIPE: 4 TIPS FOR MAKING CUCIDATI
2022-02-08 Italian Fig Cookies Recipe: 4 Tips for Making Cucidati. Written by the MasterClass staff. Last updated: Feb 8, 2022 • 3 min read. While traditional at Christmastime, the buttery pastry and jammy insides of cucidati—also known as buccellati or Italian fig cookies—make them a welcome treat year-round.
From masterclass.com


CUCIDATI - ITALIAN FIG COOKIES | CHRISTMAS COOKIES
2009-03-04 Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside. Preheat oven to 375° and line two cookie sheets with parchment paper. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed.
From browneyedbaker.com


CUCIDATI (ITALIAN FIG COOKIES) — BENEATH THE CRUST
2018-12-14 1 egg, beaten with a pinch of salt. Multicolored nonpareils (not necessary, but so much fun) Directions: [for the dough]: In either a food processor or kitchen mixer, pulse together flour, sugar, baking powder, and salt until combined. Add butter pieces and pulse until finely incorporated.
From beneaththecrust.com


CUCIDATI (ITALIAN FIG COOKIES) - CAROLINE'S COOKING
Mix up the dough ingredients then let the dough chill. Meanwhile, blend together the filling ingredients to a smooth paste. Roll out dough then top with log of filling. 02. Roll the dough into a long rectangle. Try to make the filing an even thickness and the same length as the outer dough. Roll it up then slice. 03.
From carolinescooking.com


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


ITALIAN FIG COOKIES (CUCIDATI COOKIES) - JUGGLING ACT MAMA
2018-12-10 Preheat the oven to 350-degrees F. Roll the dough into a large rectangle and add the fig filling down the middle. Roll the dough into a long log, placing it seam-side down. Cut the dough into 1-½" pieces and place onto a parchment or silpat lined baking sheet. Bake for 15 minutes until the bottoms are golden brown.
From jugglingactmama.com


ITALIAN FIG COOKIE RECIPE | CUCCIDATI |BUCCELLATI |CHRISTMAS — MARY …
2021-11-24 Prepare the fig filling. Using the grinder attachment on a stand mixer, grind figs, walnuts, and raisins. Place in a mixing bowl. Add honey and orange zest and orange juice. Mix well. Preheat the oven to 350 degrees. On a lightly floured work area, roll out each portion of dough into a 16- by 6-inch rectangle.
From marydisomma.com


ITALIAN FIG CAKE FLOUR COOKIES RECIPE - SWANS DOWN CAKE FLOUR
Prep: 210 min. Bake: 10 min. Yield: 7 to 8 dozen. Stuffed with a paste of figs, dates and nuts flavored with a hint of bourbon, these pretty Italian cookies are fun and easy to make. Roll the dough out into long strips, add the filling and cut into delicious bite-size pieces the kids will love to …
From swansdown.com


CUCIDATI (ITALIAN FIG COOKIES) - CAROLINE'S COOKING
2020-11-09 Put the flour, sugar, baking powder and salt in a food processor and pulse briefly to mix. Add the butter, in small cubes, the vanilla and egg and pulse to form crumbs. Add the milk and pulse a couple times to bring the mixture together. Remove the blade from the food processor and take out the dough.
From carolinescooking.com


CUCIDATI - ITALIAN FIG COOKIES RECIPE - COOK-ITALIAN.COM!
Cookie crust: In a large mixing bowl combine flour, 1/3 cup sugar, And baking powder. Cut in butter till pieces are the size of small peas. Stir in the whipping cream (un-beating) and egg till all is …
From sites.google.com


ITALIAN FIG COOKIES / CUCCIDATI | CIAO ITALIA
Preheat oven to 350°F. On a lightly floured surface, roll each piece of the dough into a 12 inch square. Spread half the filling evenly over the surface of the dough then roll the dough up forming a log. Cut twelve 1-inch slices. Place the slices seam side …
From ciaoitalia.com


TRADITIONAL CUCCIDATI - ITALIAN FIG COOKIES RECIPE - ZAGLEFT
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 wash over each cookie. Top with sprinkles. Bake for 20 minutes, until cookies are golden brown.
From zagleft.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


STUPID-EASY RECIPE FOR CUCIDATI ITALIAN CHRISTMAS FIG COOKIES (#1 …
2021-09-10 Shape the dough into 3/4-inch-thick rectangles, then wrap them tightly. Refrigerate dough until firm enough to roll and hold its shape, about 1 hour. Trim any stems from the figs. Place the figs, raisins, walnuts, almonds, chocolate, marmalade, honey, spices, salt, and pepper in the bowl of a food processor.
From food.amerikanki.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) - ITALIAN SONS AND DAUGHTERS OF …
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 long edge of the dough in heaping spoonfuls. Fold the edge of the dough around the filling and roll it up, pressing lightly as you go. With a sharp knife, cut the cookies into the size desired ...
From orderisda.org


CUCIDATI (ITALIAN FIG COOKIES) A TRADITIONAL ST. JOSEPH’S DAY TREAT.
2021-03-07 Cucidati (Italian Fig Cookies) a Traditional St. Joseph’s Day treat. Ingredients: 2 and 1/4 lbs or 2 lb bags and 1 cup (1 kg) of the best flour 1 lb and 10 ounces (650 grams) dried figs 1 and 3/4 cups (350 grams) sugar 11 ounces (375 …
From everybodylovesitalian.com


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


CUCIDATI! (ITALIAN FIG COOKIES) - PROUD ITALIAN COOK
2008-12-18 The dough and fig paste gets divided up equally. One at a time on a floured surface, you flatten each piece of dough and roll it out into a rectangle. Next, roll your fig paste into a log, lay the log on top of the dough, seal the edges and roll it out into a …
From prouditaliancook.com


ITALIAN FIG COOKIES (CUCIDATI) RECIPE | RECIPE CART
2 1/2 cups all-purpose flour 3/4 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter (cold and cut into small pieces) 2 large eggs 1 teaspoon vanilla extract 1/4 cup milk 1 cup pecans (rough chopped) 8 oz dried figs (stemmed and roughly chopped) 5 oz dates (pitted and roughly chopped) 4 oz dark raisins 1 small orange zest 1/2 tsp cinnamon 3/4
From getrecipecart.com


CUCCIDDATI - ITALIAN FIG COOKIES - COOKING WITH NONNA
Cream butter and sugar. Add eggs one at a time and beat well after each one. Mix in grated orange peel, orange juice, cinnamon and vanilla. Stir together flour & baking powder. Add flour mixture gradually into butter mixture, stirring well after each addition. Mixture should be thick and not sticky.
From cookingwithnonna.com


Related Search