How to Make Classic Italian Fig Cookies (Cuccidati) | Nicole's Favorite Christmas Cookies

figs

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide a similar sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor profile with a slightly different texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while sweetening effectively.

Chop figs in halves or thirds to remove hard stems.

Add figs, dried dates, and raisins to a food processor and grind in two stages.

Add toasted pecans, orange peel, orange juice, and water to the food processor.

Add 1/4 cup honey, 1 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg to the mixture and blend until combined.

Chill the filling in the fridge for at least an hour.

In the food processor, combine 3 and 3/4 cups flour, 1 tablespoon plus 1 teaspoon baking powder, and 1/2 teaspoon salt.

Add 1 stick of cold butter (cut into cubes) and 1/4 cup shortening, then pulse until coarse crumbs form.

Add 1/2 cup sugar, 1 egg, 1/2 cup milk, 1 teaspoon vanilla, and 1/2 teaspoon almond extract, then pulse until a dough forms.

Turn the dough out onto a floured surface and shape into a disk, then wrap and chill for at least an hour.

Roll out the chilled dough to 1/8 inch thick and trim the edges to form a rectangle.

Form a log of filling down the center of the dough, wetting the edges with water to seal.

Roll the dough over the filling and cut on the diagonal with slits on the sides.

Place on a parchment-lined baking sheet and bake at 375°F for 12-14 minutes until golden brown.

Make icing with 2 cups powdered sugar and 1/4 cup milk, optionally coloring it for decoration.

Dip cooled cookies into the icing and sprinkle with decorations.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens