Cuciadate Italian Fig Cookies
Bring a taste of tradition to your kitchen with Cuciadate, the classic Italian fig cookies that are as beautiful as they are delicious. These tender, buttery pastries are filled with a rich, spiced mixture of dried figs, raisins, walnuts, honey, and a hint of orange zest, creating a perfect balance of sweetness and warmth in every bite. Featuring an easy-to-make dough and a festive sprinkle or powdered sugar topping, these cookies are ideal for holiday celebrations or special occasions. With a crisp golden exterior and a soft, chewy filling, Cuciadate offers an irresistible blend of textures and flavors that will transport you to the heart of an Italian bakery. Perfect for sharing, this recipe yields approximately 30 cookies and showcases the charm of homemade, old-world desserts.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 teaspoon Baking powder
- 1 cup Unsalted butter (cold, cubed)
- 3 large Eggs
- 0.25 cups Milk
- 2 teaspoons Vanilla extract
- 2 cups Dried figs
- 0.5 cups Raisins
- 0.75 cups Walnuts
- 1 tablespoon Orange zest
- 0.25 cups Honey
- 1 teaspoon Ground cinnamon
- 1 large Egg (for egg wash)
- 0.25 cups Sprinkles (optional, for decoration)
- 0.25 cups Powdered sugar (optional, for decoration)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it forms pea-sized crumbs.
In a separate bowl, beat together the eggs, milk, and vanilla extract. Gradually add this wet mixture to the dry ingredients and mix until a dough forms.
Turn the dough out onto a floured surface and knead lightly until smooth. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
To make the filling, place the dried figs, raisins, walnuts, orange zest, honey, and ground cinnamon into a food processor. Pulse until the mixture forms a sticky, coarse paste.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Cut into rectangles approximately 4 inches long and 3 inches wide.
Spoon about 1 tablespoon of the fig filling down the center of each rectangle. Fold the dough over the filling, sealing the edges and rolling lightly to form a log.
Place each log seam-side down on the prepared baking sheet and cut slits or small decorative marks on top. Repeat with the remaining dough and filling.
Beat 1 large egg to create an egg wash, and brush it lightly over each cookie log.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on a wire rack before decorating with sprinkles or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
