How to Make Cuccidati: A Step-by-Step Guide to Sicilian Fig Cookies

Cuccidati, also known as Sicilian fig cookies, are a beloved Italian Christmas treat. These delectable pastries are filled with a rich, fragrant mixture of figs, nuts, and spices, making them the perfect festive indulgence. The moment you sink your teeth into a cuccidati, you’re transported to a Sicilian Christmas Eve, surrounded by family and the warm aroma of spices.

While the process of making cuccidati may seem daunting, this step-by-step guide will show you how to create these traditional cookies in your own kitchen. So, put on your apron, gather your ingredients, and let’s embark on a delicious journey to Sicily!

Ingredients for Authentic Cuccidati:

For the Dough:

• 5 cups all-purpose flour, plus extra for dusting
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 1/4 cup dry Marsala wine (or sweet vermouth)

For the Filling:

• 1 pound dried figs, stemmed and chopped
• 1 cup walnuts, toasted and chopped
• 1/2 cup raisins
• 1/4 cup honey
• 1/4 cup orange marmalade
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped candied citron (optional)

For the Icing:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• Sprinkles (optional)

Tools You’ll Need:

• Large mixing bowl
• Small saucepan
• Food processor
• Rolling pin
• Baking sheets
• Parchment paper
• Wire rack
• Small bowl for icing

Step-by-Step Instructions:

Making the Cuccidati Dough:

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Cut in butter: Add the softened butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. Add wet ingredients: In a separate bowl, whisk together the eggs and Marsala wine. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.

4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for a few minutes until it becomes smooth and elastic. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Preparing the Fig Filling:

1. Cook figs: In a small saucepan, combine the chopped figs, walnuts, raisins, honey, orange marmalade, cinnamon, cloves, and nutmeg. Add 1/4 cup of water and bring the mixture to a simmer over medium heat, stirring occasionally.

2. Simmer and cool: Reduce the heat to low and continue to cook the fig mixture for about 10-15 minutes, or until the figs are softened and the mixture has thickened. Remove from heat and let cool completely.

3. Pulse in a food processor: Once the fig mixture is cool, transfer it to a food processor and pulse until it forms a coarse paste. If using, add the chopped candied citron and pulse a few more times to combine.

Assembling and Baking the Cuccidati:

1. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Roll out the dough: Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion of dough into a rectangle about 1/8-inch thick.

3. Spread the filling: Spread half of the fig filling evenly over the rolled-out dough, leaving a small border around the edges.

4. Roll and shape: Carefully roll the dough into a log, starting from the longer side. Pinch the edges to seal the filling inside. Repeat with the remaining dough and filling.

5. Cut and arrange: Using a sharp knife, cut the dough logs into 1-inch pieces. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one.

6. Bake: Bake for 20-25 minutes, or until the cookies are golden brown.

Making the Icing and Finishing Touches:

1. Prepare the icing: While the cookies are baking, whisk together the powdered sugar and milk in a small bowl until a smooth icing forms. If the icing is too thick, add a little more milk, one teaspoon at a time.

2. Ice and decorate: Once the cookies have cooled slightly, drizzle or spread the icing over them. If desired, sprinkle with colorful sprinkles.

3. Cool completely: Let the cookies cool completely on a wire rack before serving.

Ingredients for Sicilian Fig Cookies

Tips for the Best Cuccidati:

• To prevent sticking: When rolling out the dough, ensure your work surface is well-floured.
• For a softer texture: Add 1-2 tablespoons of milk to the dough along with the eggs.
• Don’t overbake: Cuccidati are best when they are golden brown but still slightly soft in the center.
• Get creative with shapes: While the traditional shape is a log cut into slices, you can experiment with different shapes like circles or squares.
• Storage: Store cuccidati in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

FAQs about Making Cuccidati:

Can I use a different type of nut in the filling?
Absolutely! Almonds, pistachios, or pecans would all be delicious substitutes for walnuts.

What can I use instead of Marsala wine?
Sweet vermouth, orange juice, or even water can be used as a substitute for Marsala wine.

Can I freeze cuccidati dough?
Yes, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.

Platter of Freshly Baked Cuccidati

There you have it – your guide to creating authentic Sicilian fig cookies. With a little patience and love, you’ll have a batch of these delightful treats that will impress your family and friends. Buon appetito!

We’d love to hear about your cuccidati adventures! Share your baking experiences and photos in the comments below. And don’t forget to explore our website for more delicious recipes and baking inspiration!