Authentic Italian Fig Cookies Recipe (Cuccidati)

Ingredients

• 2 cups dried figs, stems removed, cut in quarters
• 1 cup dried dates, halved and pitted
• 1 medium orange
• 1 cup raisins
• 1 cup toasted pecans
• 0.25 cup honey
• 2 tablespoons brandy
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice
• 0.13 teaspoon ground nutmeg
• 1 tablespoon water, or more as needed
• 3.75 cups all-purpose flour
• 0.5 cup white sugar
• 4 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup cold unsalted butter
• 0.25 cup shortening
• 0.5 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 2 cups powdered sugar
• 0.25 cup milk
• red and green food coloring as needed
• candy coated sprinkles as needed

Instructions

1. Gather all the necessary ingredients.
2. Prepare the filling: In two batches, pulse the dried figs and dates in a food processor until finely chopped. Transfer the mixture to a bowl.
3. Using a vegetable peeler, zest the orange directly into the food processor. Juice the orange until you have 3 tablespoons of juice, and add it to the food processor. Incorporate the raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg. Process until thoroughly combined.
4. Add the fig mixture and continue to process until a uniform consistency is achieved. If needed, add water 1 tablespoon at a time to reach a thick, spreadable consistency. Cover and refrigerate the filling for a minimum of 8 hours, or preferably overnight.
5. Prepare the dough: In a food processor, combine the flour, sugar, baking powder, and salt. Process for approximately 5 seconds to ensure even distribution. Add the butter and shortening, pulsing until the mixture resembles coarse crumbs. Introduce the milk, egg, vanilla extract, and almond extract, then process until a cohesive dough forms.
6. Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic. Wrap the dough securely in plastic wrap and refrigerate for 1 to 2 hours to chill.
7. When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Place the chilled dough on a floured surface and divide it into 4 equal portions. Roll out one portion into a 4x12-inch rectangle, approximately 1/8-inch thick. Trim any uneven edges and reserve the scraps for additional cookies.
8. Evenly distribute about ¼ of the prepared filling in a 1-inch log shape down the center of the rectangle, slightly to the right of the center. Lightly dampen the edges of the dough with water and fold the right edge over the filling. Gently roll the dough towards the left edge, then gently rock back and forth to seal the edges. Cut the log into 2 ½- to 3-inch individual cookies. Make 2 or 3 slits in the top of each cookie to allow steam to escape during baking. Transfer the cookies to the prepared baking sheet. Repeat with the remaining dough and filling.
9. Bake in the preheated oven in batches until the bottoms are golden and the cookies are cooked through, approximately 12 to 14 minutes. Remove from the oven and allow the cookies to cool completely on the baking sheets.
10. Prepare the icing while the cookies cool: In a bowl, whisk together the powdered sugar and milk until smooth. Divide the icing into thirds, placing each portion in a separate small bowl. Tint one bowl with red food coloring to create pink icing, another with green food coloring for green icing, and leave the remaining portion white.
11. Dip each cooled cookie into your choice of colored icing, allowing any excess to drip off. Place the iced cookies on parchment paper and lightly decorate with sprinkles. Allow the icing to set and dry for at least 20 minutes before serving.

Nutrition

• Calories: 159 kcal
• Fat Content: 5 g
• Fiber Content: 2 g
• Sodium Content: 66 mg
• Protein Content: 2 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g