Cuccidati (Italian Fig Cookies) Recipe

Cuccidati (Italian Fig Cookies) Recipe: A delicious Italian treat known as cuccidati has a thin shortbread biscuit crust and a sweet, gooey, nutty middle. Do you believe you dislike figs? Rethink that! You won’t be able to stop eating until the last of the fig cookies are gone once you taste that opulent, zesty center!

Cuccidati (Italian Fig Cookies) Recipe

• Add the flour, baking powder, sugar, and salt to the food processor’s bowl. Pulse many times to blend. (For this, I prefer to use the dough blade.)

• Put the cold butter cubes in the food processor and pulse until the butter is the consistency of peas.

• In the food processor, add the eggs and vanilla, and process until the dough comes together.

• After transferring the dough to a surface dusted with flour, cut it into two equal portions. Tightly wrap each part in plastic wrap, then gently press to shape it into a disc. Store in the refrigerator for at least one hour and up to one night.

Prepare the filling:

• Put the food processor’s normal metal blade in it. Place the dates, walnuts, and dried figs in the food processor and pulse until the nuts and dates are finely chopped.

• Masala wine, marmalade, and orange zest should be added. Pulse the filling until a chunky “paste” develops. Put aside.

Assembly:

• Preheat the oven to 400°F.

• When the dough is chilled (it should be firm all the way through the disc), remove dough from the refrigerator, and unwrap. Using a bench scraper or sharp knife, cut each disc in half, to create 4 equal sized pieces. Rewrap 3 sections of dough and return them to the fridge.

• Place the unwrapped dough on a lightly floured piece of parchment paper. Cover the top of dough with plastic. Using a rolling pin, roll over the dough to create a rectangle shape, approximately 6 inches by 14 inches. Remove the plastic wrap.

• Divide the fig filling mixture into 4 sections. Form one section of the filling into a log shape, long enough to cover the length of the dough rectangle. Place the filling log in the center of the dough rectangle.

• Fold the dough over the filling from one side and then the other. Flip the cookie log so the seam side is down; press gently to seal the seam closed.

• The dough should still be firm; if it is soft, refrigerate for 15 minutes or so, until firm.

• Using a bench scraper or sharp knife, cut the log, on the diagonal, into 1-inch sections. Arrange cookies 1-inch apart on a baking sheet lined with parchment paper.

• Bake at 400°F for 10 minutes, or until bottom edges are golden brown. Remove from the oven and allow cookies to cool completely before decorating.

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NOTES

• Cookies can be frozen for up to three months or kept in an airtight container on the countertop for four to five days.

• Make sure the dough is sufficiently chilled. For a nice, flakey shortbread-style cookie, it keeps the butter cool. Additionally, it makes working with the dough lot simpler, and the cookies hold together better as you fill, seal, slice, and place them on the baking pan.

• Dates are occasionally substituted with raisins. A variety of nuts, such as hazelnuts, pecans, almonds, and/or walnuts, can be used to make the filling.

NUTRITION

• Serving: 2 | Calories: 136cal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat :3g | Cholesterol: 18mg | Sodium: 57mg | Sugar: 12g | Fiber: 1g | Calcium: 35mg | Iron: 1mg