Sweet and fruity cuccidati are typically enjoyed during the holidays, but you'll want to eat them all year round! This cuccidati recipe, developed by culinary producer NicoleMcMom, results in cookies that are as impressive as they are approachable.
What Is Cuccidati?
Cuccidati are Italian fig cookies (a.k.a. Sicilian fig cookies). The outer layer is pastry dough covered in icing and topped with sprinkles, while the filling is made of sweetened and spiced figs and dates.
How to Make Cuccidati
Making cuccidati isn't hard, but you do have to closely follow a series of detailed steps. You'll find the full, step-by-step recipe below — but here's what you can expect when you make cuccidati at home:
1. Make the filling: Pulse the dried fruit in a food processor until finely chopped, then move to a bowl. Pulse the remaining ingredients until mixed, then return the fruit to the processor and pulse (with water) until thick. Refrigerate overnight.
2. Make the dough: Pulse the dry ingredients in the food processor. Add the butter and shortening, then pulse again. Add the remaining wet ingredients. Turn the dough out and knead until smooth. Chill. Roll and cut the dough into rectangles.
3. Fill the cookies: Fill and seal the rectangles according to the detailed recipe below. Transfer to a baking sheet. Repeat with the remaining dough. Cut the log into 2-inch pieces, then make slits in the top to allow steam to escape.
4. Bake the cookies: Bake in the preheated oven until golden brown and set. Allow to cool completely before icing.
5. Ice the cookies: Prepare the icing according to the detailed recipe below. Dip each cookie into different colored icing and decorate with sprinkles. Let dry before serving.
Tips from Nicole
· Dried mission figs or Kalamata figs work well for this recipe. Also, feel free to sub or add different dried fruits such as golden raisins or dried cranberries.
· You can use water instead of brandy, and walnuts or almonds instead of pecans.
How to Store and Freeze Cuccidati
Store in an airtight container at room temperature for up to two weeks. If you want to keep them longer, you can freeze the plain cookies for up to three months and ice them just before serving.
Editorial contributions by Corey Williams
