Best Cucidati I Recipes

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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).

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.

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.

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 (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

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