Exquisite Italian-Style Fig and Nut Cookies – A Timeless Classic
If you’re craving a sweet treat that brings the essence of Italy right into your kitchen, these homemade fig and nut cookies are the perfect delight. These traditional Sicilian-inspired pastries, known as Cuccidati, boast a rich filling of dried figs, toasted nuts, aromatic spices, and a hint of sweet liqueur, all enveloped in a buttery pastry dough. Perfect for the holidays or an everyday indulgence, these cookies will surely become a family favorite.
Why You’ll Love This Recipe
Authentic Italian Flavor: A combination of figs, citrus zest, and warm spices offers an unbeatable taste.
Perfect for Holidays & Gifting: These cookies are beautifully decorated with a glossy glaze and festive sprinkles, making them ideal for special occasions.
Make-Ahead Friendly: The filling and dough can be prepared ahead of time, ensuring a stress-free baking experience.
Ingredients for the Perfect Italian Fig Cookies
For the Filling:
14 oz (375 grams) dried figs (ensure they are soft; if too dry, soak them briefly in hot water)
1 cup (150 grams) dark raisins for added sweetness and texture
½ cup (65 grams) hazelnuts, toasted and skinned
1 cup (145 grams) almonds, lightly roasted for enhanced flavor
1 cup (90 grams) walnuts, coarsely chopped
Finely grated zest of 1 orange for a refreshing citrus note
Finely grated zest of 1 lemon to balance flavors
⅓ cup (100 grams) marmalade for natural sweetness
¼ cup honey to enhance the richness of the filling
⅓ cup sweet Marsala wine for authentic Italian taste (substitute with orange juice if desired)
1 ½ teaspoon ground cinnamon for warmth and depth of flavor
For the Pastry Dough:
1¼ cups (10oz / 2½ sticks / 285 grams) unsalted butter, softened
⅔ cup (145 grams) superfine white sugar for a smooth texture
2 eggs, room temperature
1 egg yolk (reserve the white for glazing)
3½ cups (440 grams) all-purpose flour, sifted
1 teaspoon baking powder for slight leavening
½ teaspoon salt to balance sweetness
For the Glaze:
1 large egg white
1 teaspoon fresh lemon juice
2 cups powdered sugar, sifted
Step-by-Step Instructions to Make Italian Fig Cookies
Step 1: Preparing the Nutty Fig Filling
Preheat your oven to 350ºF (180ºC). Spread hazelnuts on a baking sheet and toast for 10 minutes until fragrant. Once roasted, rub them with a clean kitchen towel to remove the skins.
In another baking sheet, toast almonds and walnuts for about 10 minutes until golden and aromatic.
If your figs feel dry, cover them with boiling water for 5 minutes, then drain and pat dry.
Trim the fig stems and cut them in half for easier processing.
Using a food processor, pulse the toasted hazelnuts, almonds, and walnuts until coarsely chopped.
Add figs, raisins, orange zest, lemon zest, marmalade, honey, Marsala wine, and cinnamon. Process until everything is finely chopped and forms a sticky, thick filling.
Transfer the filling to a bowl, cover, and refrigerate for at least overnight or up to 3 days to allow the flavors to develop.
Step 2: Making the Buttery Dough
In a large mixing bowl, beat butter until creamy and smooth.
Gradually add sugar, beating well after each addition until light and fluffy.
Add eggs and the extra egg yolk, one at a time, ensuring each is fully incorporated.
Sift in flour, baking powder, and salt, and mix until just combined. Avoid overmixing.
Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate overnight or for up to 3 days.
Step 3: Assembling and Baking the Cookies
Preheat your oven to 350ºF (180ºC). Line two baking trays with parchment paper.
Work with one dough portion at a time. Roll out the dough into a 12×7 inch (30×17 cm) rectangle and cut it in half lengthwise.
Divide the fig filling into 8 equal portions. Roll each portion into a 12-inch (30 cm) log.
Place one filling log onto a strip of dough. Fold the dough over the filling, sealing the edges. Repeat with the remaining dough and filling.
Using a floured knife, cut each log into 6 equal pieces. Make two small slits on one side of each cookie to create a decorative effect.
Arrange cookies on the prepared baking trays, ensuring they have space to expand slightly.
Bake for 25-30 minutes or until golden brown. Transfer to a wire rack to cool completely.
Step 4: Decorating with a Sweet Glaze
In a bowl, whisk together egg white and lemon juice.
Gradually add powdered sugar, whisking until smooth and thick.
Drizzle the glaze over cooled cookies and decorate with colorful sprinkles for a festive touch.
Expert Tips for the Best Fig Cookies
Chill the dough before rolling it out to prevent it from becoming too soft and sticky.
Use fresh citrus zest to enhance the flavor of the filling.
Make ahead: Both the dough and filling can be stored in the refrigerator for up to 3 days before assembling the cookies.
If the glaze doesn’t set due to humidity, place the cookies in a warm oven at 85ºF (30ºC) for 15-60 minutes.
Nutritional Information (Per Cookie)
Calories: 208 kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 23mg
Sodium: 76mg
Potassium: 150mg
Fiber: 2g
Sugar: 17g
Vitamin A: 163 IU
Vitamin C: 1mg
Calcium: 35mg
Iron: 1mg
Quick & Simple Recipe
Ingredients:
14 oz dried figs
1 cup dark raisins
½ cup hazelnuts
1 cup almonds
1 cup walnuts
Zest of 1 orange & 1 lemon
⅓ cup marmalade
¼ cup honey
⅓ cup Marsala wine
1 ½ teaspoon cinnamon
1¼ cups unsalted butter
⅔ cup sugar
2 eggs + 1 yolk
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Glaze: Egg white, lemon juice, powdered sugar
Instructions:
Prepare filling: Toast nuts, chop dried fruits, mix with zest, honey, wine, and cinnamon. Refrigerate overnight.
Make dough: Beat butter, sugar, and eggs. Mix in dry ingredients. Chill overnight.
Assemble: Roll dough, add filling, shape logs, cut into pieces.
Bake: 350ºF for 25-30 mins.
Glaze: Mix egg white, lemon juice, sugar. Drizzle on cooled cookies. Enjoy!
