Cuccidati (Italian Fig Cookies) Recipe

March 23, 2024 by admin

Spread the love

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

INGREDIENTS

For the Dough:

3 1/2 cups all-purpose flour
3/4 cup granulated sugar

1 tablespoon baking powder
1/2 teaspoon salt

1 cup unsalted butter, cold and cut into cubes
2 teaspoons vanilla extract
2 large eggs, room temperature

For the Filling:

14 ounces dried figs
1/2 cup walnuts
1/2 cup dates, or raisins

1 teaspoon orange zest
1/3 cup orange marmalade
1/4 cup sweet Marsala wine

For the Glaze:

1 cup powdered sugar
3-4 tablespoons heavy cream, or milk
Nonpareils, for decorating

INSTRUCTIONS

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.

ALSO SEE

Orange Cardamom Cake Recipe For Easter Day 2024

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

Cuccidati (Italian Fig Cookies) Recipe

INGREDIENTS

For the Dough:

For the Filling:

For the Glaze:

INSTRUCTIONS

Prepare the filling:

Assembly:

ALSO SEE

NOTES

NUTRITION

Leave a Comment Cancel reply