Name: Sicilian Fig Cookies (Cuccidati)
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1/2 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, cold and cubed; 2 eggs; 1/4 cup milk; 1 tsp vanilla extract; 1 1/2 cups dried figs, chopped; 1/2 cup raisins; 1/2 cup dates, chopped; 1/2 cup walnuts, finely chopped; 1/4 cup honey; 1/4 cup orange marmalade; 1 tsp cinnamon; Zest of 1 orange; 2 tbsp orange juice; Egg wash (1 egg beaten with 1 tbsp milk); Coarse sugar; Rainbow nonpareil sprinkles

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Traditional Sicilian fig cookies, known as cuccidati, are a treasured holiday treat filled with a rich, spiced mixture of dried fruits, nuts, citrus zest, and honey. Wrapped in tender pastry and decorated with colorful sprinkles, these cookies are a beloved part of Italian celebrations, especially during Christmas and Easter. Their intricate flavors and festive appearance make them perfect for sharing with family and friends.

Why You’ll Love This Recipe

Cuccidati are more than just cookies—they’re edible heirlooms. Each bite offers a harmonious blend of textures and tastes: buttery pastry, chewy dried fruit, crunchy nuts, and a burst of citrus and spice. The dough is simple to work with, and the filling is deeply flavorful without being overly sweet. These cookies are fun to decorate and ideal for gifting or adding to a holiday cookie platter.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter, cold and cubed
Eggs
Milk
Vanilla extract

For the Filling:

Dried figs, chopped
Raisins
Dates, chopped
Walnuts, finely chopped
Honey
Orange marmalade
Ground cinnamon
Orange zest
Orange juice

For Topping:

Egg wash (1 egg beaten with milk)
Coarse sugar
Rainbow nonpareil sprinkles

directions

Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the eggs, milk, and vanilla extract. Mix until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Prepare the filling: In a food processor, combine figs, raisins, dates, walnuts, honey, marmalade, cinnamon, orange zest, and orange juice. Pulse until the mixture is finely chopped and sticky. Set aside.
Shape the cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough into long strips, about 3 inches wide. Spoon a log of the fig filling down the center of each strip. Fold the dough over the filling and press to seal the edge.
Turn the sealed edge underneath and cut into 2-inch pieces. Place the cookies seam-side down on a parchment-lined baking sheet.
Brush the tops with egg wash, then sprinkle with coarse sugar and rainbow nonpareil sprinkles.
Bake: Bake for 15–18 minutes or until lightly golden. Cool completely on a wire rack before serving or storing.

Servings and timing

Prep Time: 45 minutes
Cooking Time: 18 minutes
Total Time: 1 hour 3 minutes
Servings: 24 cookies
Calories per serving: Approximately 160 kcal

Variations

Chocolate Drizzle: Once cooled, drizzle with melted dark or white chocolate for a modern twist.
Anise Flavor: Add 1/2 teaspoon of anise extract to the dough for a traditional Sicilian flavor note.
Liqueur Kick: Soak the dried fruit in Marsala or rum before processing for a deeper, festive flavor.
No Sprinkles: Use powdered sugar or a light glaze instead of sprinkles for a more subdued presentation.
Nut-Free Version: Omit the walnuts and increase the dried fruit slightly for a nut-free alternative.

storage/reheating

Store cuccidati in an airtight container at room temperature for up to 1 week. They can also be refrigerated for up to 2 weeks or frozen for up to 2 months. Thaw frozen cookies at room temperature before serving. These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

Can I make the dough in advance?

Yes, the dough can be made and chilled up to 2 days in advance. Let it rest at room temperature for 10–15 minutes before rolling out.

What kind of figs should I use?

Dried Calimyrna or Mission figs work well. Ensure they are soft and moist; soak briefly in warm water if too dry.

Can I use a stand mixer?

Yes, a stand mixer fitted with a paddle attachment can be used to prepare the dough.

Can I substitute other dried fruits?

Yes, try adding prunes, apricots, or cranberries to customize the filling.

Are these cookies always topped with sprinkles?

Traditionally, yes, especially for festive occasions. However, toppings can be adjusted to your preference.

How should I store the filling if making ahead?

Store the fig filling in an airtight container in the refrigerator for up to 3 days.

Can I freeze the cookies?

Yes, cuccidati freeze very well. Wrap tightly and store in freezer-safe containers for up to 2 months.

Do I need a food processor for the filling?

A food processor makes the job much easier, but the filling can be finely chopped by hand if necessary.

Can I make these cookies gluten-free?

You may try using a gluten-free all-purpose flour blend, but results may vary based on the brand and formulation.

What occasions are cuccidati traditionally served?

They are most commonly made during Christmas, but also appear at weddings, Easter, and family celebrations.

Conclusion

Sicilian Fig Cookies (Cuccidati) are a cherished celebration of family, heritage, and flavor. With their spiced fruit-and-nut filling and tender pastry, they bring Old World charm to any holiday or special occasion. Whether passed down through generations or newly discovered, this recipe offers a taste of Sicilian tradition that’s sure to become a beloved favorite on your cookie tray.

Sicilian Fig Cookies (Cuccidati)

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Author: Mia
Total Time: 1 hour 3 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Traditional Sicilian fig cookies filled with a spiced mixture of dried fruits, nuts, and citrus zest, wrapped in a tender pastry dough and finished with colorful sprinkles—perfect for holidays and festive occasions.

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add eggs, milk, and vanilla. Mix just until dough comes together. Wrap and chill for 30 minutes.
In a food processor, combine all filling ingredients. Pulse until finely blended and sticky.
Preheat oven to 350°F (175°C). Roll out dough into long strips. Place a log of fig filling down the center, fold the dough over, and seal the edge.
Cut into 2-inch pieces and place on a lined baking sheet.
Brush with egg wash, sprinkle with coarse sugar and rainbow nonpareils.
Bake for 15–18 minutes, or until lightly golden.
Cool on wire racks before serving.