Savoring Italy

An Italian food and travel blog. Find easy and delicious Italian recipes and Italian travel stories at "Savoring Italy".

Home » Popular » Italian Recipes » Cuccidati-Sicilian Fig Cookies

Cuccidati-Sicilian Fig Cookies

by Savoring Italy

Jump to Recipe - Print Recipe

Cuccidati- Sicilian Fig Cookies are traditionally served during the holidays, especially Christmas.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, raisins, almonds, chocolate, jam, honey, and spices. The perfect cookie to give as a gift!

 
Cuccidati, also known as Sicilian Fig Cookies are traditionally served during the holidays, especially Christmas.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, raisins, almonds, chocolate, jam, honey, and spices. The perfect cookie to give as a gift! #christmas #siiciliancookies #cuccidati #figcookies #dessert

 

There are many cookies we like to bake here at Christmas time. There is one that is my most favorite: i cuccidati! They are Sicilian Christmas cookies also known as ‘buccellati’.

Cuccidati-Sicilian Fig Cookies

“pinniculu pinnacula pinnia, s’un era pi pinniculu pinnaculu muria”. Part of a Sicilian proverb.

 

The cuccidati have a long history and the filling ingredients are for me, very representative of Sicily and of my dad. Some variations of the name in dialect: cucciddatu, vurciddatu, purciddatu or‘ucciddatu. The name buccellati derives from the medieval Latin “bucellatum”. These cookies are said to have antique origins of the Roman “panificatus” . We also enjoy Italian Lemon Knot Cookies-Taralli al Limone during the holidays!

 

fig dessert with sprinkles

 

The filling shows the Arab influences of Sicily and consists of sweet dried figs, raisins, candied citron, almonds, chopped hazelnuts, fresh lemon and orange zest, and a touch of spice. I’ve seen recipes that include clove and cinnamon. I like to sometimes add a dash of cinnamon. You can decide if you want to add a dash of cloves.  The cuccidati take on many different shapes: wreaths and sometimes the “X” form. They are sometimes even shaped as animals. I don’t think I’ll be attempting any time soon the animal shaped version. As in the way the dialects change as you travel from town to town in Sicily, so do these cookies.  There are the different dialect names for the cookies, different shapes they can be formed in, and the slight differences in the fillings.

fig dessert with sprinkles

 

 

There is the Sicilian background of these cookies and my family and then there is the Calabrian version and my mother-in-law. The other day my husband made a Skype call to his parents. It was almost Christmas Eve and Teresa was busy baking and it was already 10:30 at night. She finally came to the computer to say “ciao” and she had on her cute apron and was carrying a huge basket of “i sammartini”. That’s Calabrese for her biscotti di San Martine, which are almost the same as these cuccidati.

They are also made at Christmas time in Calabria as they are in Sicily. Except Teresa doesn’t reserve them just for the holidays. She makes them whenever she visits us and whenever we are there in Italy with her. Any time is a special occasion. Their recipe is almost the same as the Sicilian version. I called her the next day to have her run by the filling for me again. She told me it’s simply figs, raisins, almonds, some Moscato or Vin Santo, a little bit of chocolate chips and a dash of cinnamon. I have seen recipes with dates and honey. Teresa reminded me her recipe is made without dates and no need for any honey. She told me to add orange marmalade since I can’t find orange peels from wonderful oranges like she gets from Calabria.

fig dessert with sprinkles

 

Since we were thousands of miles away from Teresa and couldn’t be with them for Christmas, I had to bake i cuccidati (or as she calls them, i sammartini). Normally we make cuccidati with our neighbor’s Sicilian parents or with my mom. Nonno Sal and Nonna Maria (my neighbor’s parents)were out of town this Christmas and it was up to me to bring a little bit of Sicily (and Calabria!) to my kitchen and for our holiday table.

My mother used to make them every Christmas for us when we were growing up.  She came by on Christmas Eve to bake with my kids and my nieces. She gave me a hand with the cuccidati.  The kids were awaiting their turn to get baking the sugar cookies. The cookies are not that hard to make. If you can have someone around to give you a hand, it will make the process go a little quicker. While the dough rests in the fridge, you can make the fig filling. Then when the cookies are filled and baked, it’s time to ice them. When you ice them, it’s better to have someone with you to help you with the sprinkles. The kids are always ready to sprinkle!

fig desserts with sprinkles

 

It’s been almost a year since my dad passed and this is the first Christmas without him. Daddy was from Sicily so I think of him when I bake these cookies. He was greatly missed this holiday. I told the kids when we were picking up some last minute things on Christmas Eve that I can’t believe my dad won’t be coming by with his famous ham platter. I told them I will miss his ham so much this year and that the dinner won’t seem the same without it. My mom asked if we would bake a ham this year and I couldn’t do it without my dad. My daughter told me even though his ham was her favorite dish of the holiday, she won’t really miss the ham as much as she will miss him.
 
A year passed in a flash and the holiday as well. I kept myself busy and kept the spirits high because it is the kids favorite time of year. I baked these cookies thinking of him. I baked the cuccidati thinking if he were in the kitchen with me he would be my eager assistant. I imagined that in his opinion, a little more Marsala in the filling would be better. My dad would most likely tell me, “Don’t be shy with the raisins. Add a little more!” (he loved raisins!). I could imagine him hovering over me as I sliced the cookies making sure each piece was precisely cut. My dad was quite the perfectionist. I could see his very happy face and eyes light up in satisfaction when they were complete.
 
Here’s a photo of my dad from Christmas 2011. It was too hot for him to that year to wear his favorite Christmas red, white and green sweater. His ham platter was very Sicilian with touches of rosemary and orange slices from his garden. He added slices of star fruit and there was, of course, his huge and proud smile. Miss you, daddy.  I baked these cookies remembering you and all of our Christmases together!
man holding platter of salad

 

 
 
 
fig desserts with sprinkles

 

 
a note on the cookies: Chocolate is optional. My mother-in-law always adds a little bit of chopped chocolate to hers. She also adds her own orange marmalade. Sometimes I have some of hers on hand that she gifted us. Sometimes I use apricot jam. Whichever works fine. Add honey for a little more sweetness. You could omit the honey and it will still be sweet.  I made one batch of filling with dark chocolate chips and one without. I like it both ways. I tried to keep as precise as I could with measuring the size of the cookies. When my mom was around helping me with the first batch, they were very evenly sliced. When she went outside to take a phone call, I was a little more liberal with the size of the cookies. They weren’t as symmetrical as the ones she and I sliced together.

 

Can you make the fig filling ahead of time?

 
Yes! The fig filling could be made a week ahead and stored in the refrigerator.
 

Do you have to cook the fig filling?

 
I know some bakers don’t cook the filling and just bring it all together in a food processor. I like the way the fig thickens and becomes more like a thick paste from cooking it with all the other ingredients. When I cook it a little, I do end up adding more juice and more wine to listen it a little more, as it thickens much more when it cooks. But I’ve made the cookies with the filling cooked and not cooked, and either way they are fantastic!
 
When I add the filling I like to make it as lined up as possible so it will be even when you flip the dough over it to cover it. It can be a bit messy, so keep a towel on hand or wash your fingers in between each strip so you don’t dirty the next portion of dough with your figgy fingers. If you make the filling a few days or even a week before, the flavors will meld together even more. Double the recipe to make more to give as gifts.

These cookies may surprise you and be a hit with your kids and trust me, they are a hit when you bring them to a party. I made the mistake of not bringing enough to a Christmas Eve party we went to this year. I brought more American cookies and less of the fig cookies thinking not everyone would like them. Big mistake! I disappointed the host and promised to bring more this week! They are that good! Happy baking!

*Photos, text and recipe updated from 12/27/13

 
fig filling on dough

 

measuring dough

 

 
measuring dough

 

cutting dough of figs
 
Buon Natale-Merry Christmas!
 
Print Recipe Pin Recipe Rate this Recipe

Cuccidati-Sicilian Fig Cookies

Cuccidati, also known as Sicilian Fig Cookies are traditionally served during the holidays, especially Christmas.The sweet dough is similar to that of a butter cookie and the filling is a mixture of dried figs, raisins, almonds, chocolate, jam, honey, and spices. The perfect cookie to give as a gift!
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Course: Dessert
Cuisine: Italian
Keyword: Christmas, Cookies, Italy, Sicily
Servings: 12 cookies
Author: Lora

Ingredients

DOUGH

  • ½ cup butter softened
  • ¼ cup granulated sugar
  • ¼ tsp. baking soda
  • 1 egg
  • 1 tsp. vanilla
  • 1-3/4 cups all purpose flour

FIG FILLING

  • 1 cup dried and chopped figs stems removed
  • 1/2 cup finely chopped almonds
  • 2/3 cup raisins
  • 1/4 cup chocolate chips add more if you like more chocolate flavor
  • 1/2 cup orange juice
  • 1/2 cup Moscato or Marsala or white wine
  • 1 teaspoon grated lemon
  • 1/4 cup honey
  • 2 Tablespoons orange marmalade
  • 1 teaspoon cinnamon

LEMON GLAZE

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice plus more if necessary
  • rainbow nonpareils

Instructions

  • In a stand mixer, beat butter until smooth (1 minute). Beat in the sugars and soda until combined. Beat in egg and vanilla. Lower speed of mixer and beat in the flour. Divide dough in half in plastic wrap. Chill until firm. While dough chills, prepare the fig filling (see directions below).

Filling:

  • Remove stems from the figs and cut into small pieces. Place the figs and
  • the rest of filling ingredients in food processor with the metal blade.
  • Pulse until finely chopped. You could use the filling like this or you
  • could cook in a medium size skillet for about 5-7 minutes on medium-low heat In a medium saucepan combine filling ingredients. If it doesn't seem moist enough,
  • add orange juice a Tablespoon at a time until the mixture soft and
  • thick. Adjust the flavor of filling to your liking. If you like more of a spice flavor, add a bit more cinnamon. Add more honey if you'd like sweeter. If you like more chocolate, add some more chips to your liking. Cool to room temperature.

When dough is firm:

  • Sprinkle a little flour on the bottom and top of a portion of dough and place it in between two sheets of plastic wrap (or parchment paper). Roll into a 10x8 inch rectangle. Cut each rectangle lengthwise in half.
  • Spread fig filling lengthwise down the middle of each strip.
  • Gently lift up one long side of dough and fold it over the filling.
  • Lift the other side over the filling. Pinch together the seam.
  • Flip over the log seam side down.
  • Carefully slice into the pieces.
  • Place them seam side down on a parchment lined cookie sheet. Finish filling and slicing the rest of the dough.
  • Bake in 350 degree oven for 10 to 12 minutes or until lightly browned. Transfer pieces to a wire rack to cool. Drizzle with lemon glaze (see directions below) and sprinkles.

Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until it forms a thick but pourable glaze (add more lemon juice if necessary). If it gets too thin, add a little more confectioners' sugar.

  • Drizzle on each cookie, add the sprinkles and let set, about 15 minutes.
  • To Store: Place in layers separated by wax paper in an airtight container. They are perfect to give as a gift.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

If you enjoyed this…

Reader Interactions

Leave a Comment

Helpful comments include feedback on the post or changes you made.

Recipe Rating




Comments

  4. Liz says

    I'm sitting in Illinois next to my MIL…it is the first Christmas without my FIL, too.We're sharing lots of memories, but right now football is the focus :/ I'm glad you are keeping your dad close to you with these traditional cookies and holiday memories of your time with him. Your cookies look a heck of a lot better than the Fig Newtons my mom would have for us when we were wee ones…LOL. Happy New Year, my friend!!!

    PS…I'm going to be in WPB at the end of January with some friends. I'll message you the dates when I get home…hoping I can meet up with you and your sweet mom!

    Reply

  5. Alice // Hip Foodie Mom says

    Lora,
    I love this! Thank you for sharing this with us and I love hearing stories about you and your father in the kitchen. . *warm heart* . .
    the fig cookies look amazing. . wishing you a happy 2014 and looking forward to reading more food memories!

    Reply

  6. Paula @ Vintage Kitchen Notes says

    Baking is for me the most therapeutic way of remembering someone, especially at certain dates. These are amazing by themselves (LOVE that filling!), but as a homage to your father they're extra special. So nice for your kids that you continue with this tradition! Happy New Year Lora!

    Reply

  7. cakeduchess says

    It is very therapeutic. It has been a great help to keep busy in the kitchen. Gracias, Paula. Happy New Year to you!

    Reply

  9. Jamie says

    What a sweet photo of your dad and I am so happy that you and your kids have so many wonderful memories of and with him. And these cookies tie you to him and the family. I love this type of pastry and will try these.

    Reply

  10. Annamaria @ Bakewell Junction says

    Lori,
    What a lovely tribute to your Dad. I'm sure he was there with you while you made these delicious cookies.
    I went to a party earlier in the month and they asked me about these very cookies. I'm so glad I have a great recipe to try. I'll be thinking of you and your family when I make them.
    Annamaria

    Reply

  11. Jean | lemons & anchovies says

    Your mention of your dad in your posts always brings a smile to my face, Lora. The love flows in your every word. Thanks for sharing your food memories with us. I can almost taste these fig cookies. Oh, how I would love one now.

    Hope 2014 brings you lots of joy and blessings. xo

    Reply

  12. vanillasugarblog says

    Lora–
    Happy New Year my dear.
    Thank you for always leaving such wonderful comments on my blog.
    Let's make 2014 a wonderful year; it's an even number so we're off to a good start already.
    xoxo

    Reply

  13. Nancy @ gottagetbaked says

    Beautiful photos, beautiful cookies, beautiful post, Lora. I especially love the photo of your dad with his ham platter. I can't imagine how you must have felt this holiday season, the first you've had without him. I know that he was there with you in spirit. Big hugs to you, girl!

    Reply

  14. Jovina Coughlin says

    I love your story that goes with this terrific recipe from Sicily of which there are many versions. I enjoyed reading your site and will sign up for your posts. I too am fond of the story and history that goes with the food.
    Jovina

    Reply

  15. Debra Albright says

    How long can you store these cookies. I remember my aunt use to put them in a pillow case. Thanks, Debra

    Reply

  16. Dee says

    So excited about this recipe!
    I have so many questions….I want to make these this coming weekend but have questions on the filling. Will you please elaborate on how approx how long to cook the filling? I see in the pictures, your filling is more like a paste consistency.
    Should the raisins be chopped or be left whole?
    Can I food process the ingredients together?
    Thank you!

    Reply

  17. claudia lamascolop says

    I so understand how you feel even though this is 2013 post … every year I miss dad. Your post brought a tear to my eye. I miss my father so much,.I hate making things he isn't here to enjoy. This is a beautiful post and I hope this year you all have wonderful memories in the kitchen with love and happiness. Buon Natale.. xo hugs

    Reply

  20. Anonymous says

    This is beautiful. I loved reading every word and have passed it on to my Italian aunts and great-aunts who will also appreciate it.

    Reply

  21. Lucy says

    I lost my mom’s recipe and no where could I find it. Then I stumbled upon yours. It is so close to my mom’s recipe. Chocolate, walnuts and jam in a regular anise cookie. I am going to adjust here and there but now I have something to go by. Thank you so much. Looking forward to making these.

    Reply

    • Lucy says

      I forgot to say it’s chocolate, grape jam, figs and walnuts and she cooked it. Sorry did not know how to edit

    • Lora says

      Hi Lucy-That makes me so happy that it’s so close to your mom’s recipe. And so interesting that she used grape jam! It makes sense to use grape jam. My Calabrian mother-in-law uses usually her homemade orange jam. And she says NO honey, only jam. Happy Baking!! XX