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-Sicilian Fig Cookies
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!
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.
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.
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!
Can you make the fig filling ahead of time?
Do you have to cook the fig filling?
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
Cuccidati-Sicilian Fig Cookies
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.
Lora, The first holiday without your Dad is a tough one. Hang on to your memories as they will bring you joy every year. Happy holidays!
These are so pretty, Lora! Thank you for sharing a dear family recipe with us!
I remember the first Christmas without my dad too. It was not as unexpected as your loss, and he was ill for a long time, but it's still difficult. Thinking of you.
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!
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!
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!
It is very therapeutic. It has been a great help to keep busy in the kitchen. Gracias, Paula. Happy New Year to you!
Thanks so much, Alice! I wish you and your precious family a Happy and Healthy New Year!
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.
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
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
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
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!
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
How long can you store these cookies. I remember my aunt use to put them in a pillow case. Thanks, Debra
My wife makes 12 dozen & freezes a couple dozen and we eat them into summer & fall
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!
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
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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.