Italian Fig Cookies Recipes

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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

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 I



Italian Fig Cookies I image

This recipe has been handed down through my mother's family for years. My grandmother brought it with her from Italy in the early 1900's. My mom taught me the recipe this year. Now I am the designated person in our family to make the Fig Cookies. This is a very high honor. So they must be as good as my Grandmothers' cookies. Some call them Homemade Fig Newtons. They are a tradition at Christmas and are wonderful with a hot cup of coffee. They are lot of work. I make them in stages. First the dough, then a few days later the figs, and finally I will make the cookies. The dough and the figs keep well in the refrigerator and the cookies freeze very well.

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Yield 60

Number Of Ingredients 16

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
1 pinch salt
2 cups whole milk
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
½ cup white sugar
1 whole orange, with peel
1 small apple
1 ½ cups chopped pecans
1 cup water

Steps:

  • To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
  • To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 51.9 g, Cholesterol 19.4 mg, Fat 10.1 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 71.8 mg, Sugar 33.1 g

FIG AND WALNUT COOKIES



Fig and Walnut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h26m

Yield 4 dozen

Number Of Ingredients 15

2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend

Steps:

  • For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
  • Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
  • Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
  • Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

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.

ITALIAN ORANGE-FIG COOKIES



Italian Orange-Fig Cookies image

This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (8 ounces each) almond paste
1 cup sugar, divided
1 cup confectioners' sugar, divided
2 tablespoons apricot preserves
3 large egg whites, room temperature
1/2 cup dried figs, finely chopped
1 tablespoon grated orange peel

Steps:

  • Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

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

ITALIAN FIG COOKIES



Italian Fig Cookies image

Provided by Food Network

Categories     dessert

Time 9h30m

Yield 4 dozen

Number Of Ingredients 23

2 cups dried figs, hard tips discarded
1 1/2 cups dried dates, pitted
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup whole walnuts, toasted and coarsely chopped
1/2 cup orange marmalade
1/2 cup honey
1/4 cup brandy
1 teaspoon finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 cups all-purpose flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, cut into 1/2-inch cubes
1 large egg
1/2 cup milk
1 tablespoon vanilla
1 egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles, for decorating
1 cup raisins

Steps:

  • To 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 remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
  • To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
  • In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.
  • Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
  • On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.
  • Transfer to wire racks to cool. Serve warm or at room temperature.

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

ITALIAN FIG COOKIES



Italian Fig Cookies image

Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.

Categories     Cookies     Fruit     Dessert     Bake     Christmas     Raisin     Fig     Almond     Walnut     Brandy     Winter     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen cookies

Number Of Ingredients 27

For filling
1 cup packed soft dried Mission figs (8 oz), hard tips discarded
3/4 cup raisins (3 3/4 oz)
3/4 cup mild honey
1/4 cup brandy
1 1/2 teaspoons finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3/4 cup whole almonds (4 oz), toasted and coarsely chopped
3/4 cup walnuts (3 oz), toasted and coarsely chopped
For pastry dough
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup whole milk
1 1/2 teaspoons vanilla
1 teaspoon finely grated fresh orange or lemon zest
For icing
1 cup confectioners sugar
1/2 teaspoon vanilla
1 1/2 to 2 tablespoons fresh orange juice
Garnish: multicolored nonpareils*

Steps:

  • Make filling:
  • Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
  • Make dough:
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
  • Form cookies:
  • Preheat oven to 350°F.
  • Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
  • Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
  • Make icing while first batch of cookies bake:
  • Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
  • Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
  • Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

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

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