Cucidati Classic Italian Fig Cookies

Recipe Introduction

Fancy baking something a bit special? Ever heard of Italian Fig Cookies (Cucidati) ? Honestly, these aren't your average biscuit! These Fig Filled Cookies are like a little slice of Italy, perfect for Christmas, or you know, when you just need a hug in cookie form.

A Taste of Tradition

Cucidati Italian Fig Cookies have a rich history. They come from sunny Sicily and Southern Italy. They are often made for Christmas.

Think chewy dough and a sweet, fruity filling. This Authentic cucidati recipe is easier than you think.

This recipe isn't super hard. It takes about 3 hours. This includes chilling time. You'll get around 24-30 cookies. Perfect for sharing, or not. Wink, wink.

Why You'll Love These Cookies

Homemade fig cookies are so much better than store-bought. Figs are a good source of fiber. Christmas fig cookies are the perfect way to feel all warm and fuzzy.

These Dried fig cookie recipe are special because they taste amazing.

Ready to get baking? First, let's talk ingredients.

The Dough Ingredients:

• 3 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 cup of unsalted butter
• 3/4 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of whole milk

Ingredients & Equipment: Let's Get Started!

Okay, so you're gonna make Italian Fig Cookies (Cucidati) . Awesome! Before we dive headfirst into this Fig Filled Cookies adventure, let's get our ducks in a row.

No one wants to be halfway through and realize they're missing a key ingredient. Trust me, I've been there .

Main Ingredients: The Nitty Gritty

Dough time! You'll need 3 cups (360g) all-purpose flour. Get a good quality flour; it makes a difference, honestly! Then, 1/2 teaspoon baking powder and 1/4 teaspoon salt.

Next, 1 cup (2 sticks/227g) unsalted butter (softened!), 3/4 cup (150g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup (60ml) whole milk.

Now for the Authentic cucidati recipe filling, which is the soul of these Fig and Walnut Cookies . Grab 1 pound (454g) of dried figs.

Seriously, get good figs. I like the ones that are soft and plump. You'll also need 1/2 cup (50g) raisins and 1/4 cup (25g) dried currants.

Next, toast and chop 1/2 cup (50g) walnuts and 1/4 cup (25g) almonds. Candied orange and citron peel, 1/4 cup (25g) each, add lovely citrus notes, but ditch the citron if you're not a fan.

Add 1/4 cup (60ml) orange juice and honey, plus zest of 1 orange and 1 lemon. And, a must! 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and cloves, and 2 tablespoons rum or brandy, optional but gives some "kick".

Seasoning Notes: Spice It Up!

Cinnamon, nutmeg, and cloves are your base spices. They scream Christmas fig cookies , right? The orange and lemon zest brighten everything up.

No zest? A little orange extract can work in a pinch, but fresh is always best. Play around with this! It makes your own Homemade fig cookies , you know.

Equipment Needed: Keep it Simple

Don’t overthink this. You need your typical mixing bowls, measuring cups and spoons, baking sheets, and parchment paper. A stand mixer or hand mixer makes the dough easier.

If you have a food processor, it's great for chopping the figs. Otherwise, a good knife and some patience will do.

A small saucepan for the filling, a rolling pin, and a pastry brush if you're feeling fancy with a glaze.

That's it!

Cooking Method: Nailed it! Cucidati Success

So, you're brave enough to tackle Italian Fig Cookies (Cucidati) , huh? Awesome! These aren’t your average chocolate chip kinda deal.

They're special occasion cookies, fig filled cookies bursting with flavour. Don't worry, I’m going to walk you through it.

Prep Steps: Getting Your Ducks in a Row

First things first, the mise en place . Honestly, it's just a fancy way of saying get your stuff ready. Chop those figs.

Toast those nuts. Measure everything out. I can't stress this enough: organised prep means less stress later. Time saving organization tips ? Absolutely.

Chop all those figs in a food processor for a uniform texture.

step-by-step: Cookie Construction Time

1. Cream the softened butter (1 cup or 227g) and sugar (3/4 cup or 150g) like you're making friends.
2. Beat in those eggs (2 large) and vanilla extract (1 teaspoon).
3. Gradually add the dry ingredients, alternating with milk (1/4 cup or 60ml).
4. Roll out your dough into a rectangle shape.
5. Spread that delicious Fig and Walnut Cookies filling evenly.
6. Roll it up tightly, like a snug little log.
7. Slice into 1 inch sections.
8. Bake at 350° F ( 175° C) for 15- 20 minutes until golden.

Pro Tips: Level Up Your Cucidati

Want to make your Christmas fig cookies stand out? Here's a secret weapon: Toasting the nuts . It brings out SO much flavour.

Also, don't overbake! Trust me on this one. Watch for that golden brown edge. The authentic cucidati recipe is amazing in taste.

But don't bake them too long! If you want to make the homemade fig cookies ahead of time, freeze the unbaked cookie logs.

Then, when you're ready for some Sicilian fig cookies recipe goodness, slice and bake.

The dried fig cookie recipe makes the house smell amazing. These Fig squares recipe is just great at any moment of the day.

Recipe Notes to Nailing Your Italian Fig Cookies (Cucidati)

Right then, let's talk notes, shall we? Think of this as your cheat sheet. This is where we make sure your Fig Filled Cookies journey is smooth sailing.

Honestly, these Christmas fig cookies are a total game changer when done right. But listen to your Auntie, keep these things in mind!

Ace Your Plating and Serving

Right, so presentation is key. I like to dust mine with a little extra powdered sugar. Makes them look all Christmassy.

You know? A few Cucidati Italian Fig Cookies on a plate, maybe with some festive greenery, and you're basically Martha Stewart.

These go amazing with a strong Italian espresso, or even a little Vin Santo, if you're feeling fancy. Think of them as the perfect end to any meal.

Storage Savvy

These Fig And Walnut Cookies are best stored in an airtight container. They'll keep at room temperature for about 3-4 days.

If you want to keep them longer, bung them in the fridge, where they will be fine for up to a week.

Fancy stocking up? They freeze well too! Just wrap them tightly in cling film and then foil. They can happily live in the freezer for up to 2-3 months.

To defrost, just let them thaw at room temperature.

Twists and Turns: Variations

Want to make these your own? Absolutely! For a gluten-free version, use your fave gluten-free flour blend. Bam! Dietary adaptation sorted.

If you are feeling particularly adventurous, try a Fig Squares Recipe with some dark chocolate thrown in. Seasonal ingredient swaps? In the autumn, chuck some fresh apple pieces into the dried fig cookie recipe .

Trust me.

Nutrition Lowdown

Okay, so Italian christmas cookies aren't exactly health food. I mean, there's butter and sugar involved. We are trying to make Homemade fig cookies here! But they do have some redeeming qualities.

Figs are a great source of fibre, which is always a good thing. Plus, nuts give you a bit of healthy fat.

And a bit of antioxidants, too, from the spices. Win-win, eh?

So there you have it! All my notes for making the perfect Authentic cucidati recipe . Don't be scared to experiment, and most importantly, have fun! Now, go get your bake on and nail these Sicilian fig cookies recipe ! I can't wait to hear how yours turn out!

Frequently Asked Questions

Why are my Italian Fig Cookies (Cucidati) so dry?

Dry Cucidati are usually the result of overbaking. Keep a close eye on them in the oven and remove them as soon as the edges are lightly golden. Another culprit could be the fig filling; make sure it's moist enough by adding a little extra orange juice or honey if needed.

Think of it like Goldilocks; you don't want them too dry, or too wet, but just right!

Can I make the filling for Italian Fig Cookies (Cucidati) ahead of time?

Absolutely! In fact, making the fig filling a day or two in advance is a great way to save time and allows the flavors to meld together even more beautifully. Store the filling in an airtight container in the refrigerator. Just be sure to bring it to room temperature before assembling the cookies for easier spreading.

It’s like marinating a steak the longer the better (within reason, of course)!

My Cucidati dough is too sticky! What did I do wrong?

A sticky dough usually means there's too much moisture. First, ensure you measured the flour accurately spooning and leveling is best, rather than scooping directly from the bag. Add a tablespoon of flour at a time until the dough is more manageable, but be careful not to overwork it!

Chilling the dough for longer than the recipe suggests can also help firm it up. Think of it as giving the gluten a time out.

How should I store these Italian Fig Cookies (Cucidati) to keep them fresh?

To keep your Cucidati tasting their best, store them in an airtight container at room temperature. They'll stay fresh for up to a week. For longer storage, you can freeze them for up to 2-3 months. When freezing, layer the cookies between sheets of parchment paper to prevent them from sticking together.

It's like giving them their own little doonas to snuggle under!

Can I adapt the recipe for Italian Fig Cookies (Cucidati) to be gluten-free or vegan?

Yes, you can! To make gluten-free Cucidati, substitute a good quality gluten-free all-purpose flour blend for the regular flour. For a vegan version, replace the butter with a vegan butter alternative, the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), and the honey with maple syrup or agave.

Keep in mind that the texture may be slightly different, but they'll still be delicious. Just like a Doctor Who regeneration different, but still the Doctor!