Description
These Italian Fig Cookies (cuccidati) combine tender pastry with a rich filling of figs, almonds, and dark chocolate. Perfect for sharing during the holidays, they are easy to make and will impress everyone at your table.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup + 1 Tbsp unsalted butter
- ¾ cup powdered sugar
- 1 medium egg
- ¼ teaspoon vanilla extract
- 2 cups soft dried figs
- 1 cup roasted almonds
- 5 oz dark chocolate
- 4 oz candied orange peel
- 4 oz honey
- ½ teaspoon cinnamon
- 1 small orange zest (approx 1 Tbsp)
- 1 pasteurized egg white
- 1 cup powdered sugar (for icing)
- ½ tsp lemon juice
- Colored sprinkles
Instructions
- Make the shortcrust pastry by mixing flour, butter, and powdered sugar, then adding egg and vanilla, knead and chill.
- Prepare the fig filling by roasting almonds, chopping figs, and combining them with chocolate, candied orange peel, honey, cinnamon, and orange zest.
- Shape the cookies by rolling out dough, placing filling, folding, sealing, and cutting into pieces before baking.
- Bake cookies until golden, allow to cool, then decorate with icing made from egg whites, powdered sugar, and lemon juice.
Notes
For gluten-free cookies, substitute with a gluten-free flour mix.
Store cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to 2 weeks.
Freeze cookies for up to 3 months; thaw and warm before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg