Valentine Italian Fig Cookies (cuccidati)
Italian Fig Cookies, or cuccidati, are delightful treasures that boast a rich history and an even richer taste. With a tender, flaky pastry and sweet, spiced fig filling, these cookies exude warmth and nostalgia. They’re not just desserts; they’re a celebration on a plate, often served during holidays and family gatherings. The combination of figs and nuts, enveloped in a buttery shell, offers a unique blend of flavors that’s hard to resist. They’re perfect for sharing—and let’s be honest; anyone who tries them is sure to ask for the recipe!
Table of Contents
I first stumbled upon this gem of a recipe during a family gathering in my Italian-American neighborhood. Watching my aunt expertly fold the dough around the fragrant fig filling felt like witnessing a cherished tradition in action. The aroma that filled the kitchen was utterly mouthwatering, and as we gathered to taste, it was clear this recipe was made for moments of connection. Whether for Valentine’s Day or an everyday treat, these Valentine Italian Fig Cookies (cuccidati) are guaranteed crowd-pleasers. So let’s dive into this delightful baking adventure that will surely light up your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Just 60 minutes of prep and you’ll be biting into fresh-baked cookies.
- Irresistible Flavor: The warm spices, figs, and chocolate meld together in perfect harmony.
- Eye-Catching Appeal: With their colorful sprinkles and unique shape, they’re as beautiful as they are delicious.
- Flexible Serving: Perfect for any occasion—snack time, a festive party, or sweet indulgence with coffee!
- Diet-Friendly Options: Feel free to adjust the nuts or use honey alternatives for varied flavors.
Ingredients You’ll Need
- 2 cups all-purpose flour: This foundational ingredient creates a soft, flaky crust. For gluten-free options, consider a 1:1 gluten-free flour blend.
- ½ cup + 1 Tbsp unsalted butter: Adds richness to the dough; ensure it’s cool and softened for blending. You can replace it with coconut oil if desired.
- ¾ cup powdered sugar: Sweetens the dough and creates a tender texture—perfect for a delicate cookie.
- 1 medium-sized egg: Binds the ingredients together and enriches the dough.
- ¼ teaspoon vanilla extract: Enhances flavor—opt for pure vanilla for the best taste.
- 2 cups soft dried figs: The star of our filling! They provide natural sweetness; if hard, soak them in warm water before use.
- 1 cup roasted almonds: Adds crunch and flavor; for a nut-free version, try sunflower seeds.
- 5 oz dark chocolate bar or chips (70% or 85% cocoa): Brings depth to the filling, balancing the sweetness—choose good quality chocolate for the best results.
- 4 oz candied orange peel: Adds a splash of citrus; if you can’t find it, zest from fresh oranges can work in a pinch.
- 4 oz honey: Natural sweetness that complements the figs; maple syrup is a delightful alternative for a different flavor profile.
- ½ teaspoon cinnamon: Spices it up with warmth; feel free to experiment with nutmeg for added complexity.
- Zest of 1 small orange (approx 1 tbsp): Brightens the filling and adds freshness.
- 1 pasteurized egg white: Used for the icing—be sure it’s at room temperature for the best consistency.
- 1 cup powdered sugar: Forms the luscious icing; keep extra on hand for perfect results.
- ½ teaspoon lemon juice: Balances the sweetness of the icing. For a fruity twist, use lime instead.
- Colored sprinkles: Bring whimsy and festive cheer to your cookies—because who doesn’t love sprinkles?
How to Make Valentine Italian Fig Cookies (cuccidati)
Make the Dough: Begin by making your shortcrust pastry dough. In a mixing bowl, combine 2 cups all-purpose flour, ¾ cup powdered sugar, and ½ cup + 1 Tbsp unsalted butter (cold and cut into small pieces). Mix until crumbly. Then add 1 medium-sized egg and ¼ teaspoon vanilla extract, mixing until the dough forms a ball. Wrap it in plastic wrap and refrigerate for 2 hours, or up to 2 days for flavors to meld.
Roast the Almonds: Preheat your oven to 340°F (170°C). Spread 1 cup of roasted almonds on a baking tray and roast for about 8-10 minutes, watching closely until golden and fragrant. Allow the almonds to cool before chopping them coarsely.
Prepare the Filling: Snip the hard stems off 2 cups of soft dried figs and pulse them in a food processor until finely chopped but with some texture remaining. Transfer to a large mixing bowl. Next, chop the roasted almonds and 5 oz of dark chocolate into small pieces and add them to the figs.
Combine Ingredients: Add 4 oz of candied orange peel, 4 oz of honey, ½ teaspoon of cinnamon, and the zest of 1 small orange to the bowl. Wearing kitchen gloves or using your hands, mix the filling until everything is combined. Set this aside to allow the flavors to meld.
Preheat the Oven: Bring your oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring easy cookie transfers and clean-up.
Roll the Dough: Take the chilled dough from the refrigerator and divide it into 4 equal pieces. Roll one piece out on a floured surface into a rectangle measuring approximately 11×5 inches (30×14 cm). Keep the other pieces refrigerated to maintain their firmness.
Form the Cookies: With moistened hands, take some of your fig filling and shape it into a log, placing it down the center of the pastry rectangle. Carefully fold both sides of the dough over the filling, sealing the edges with your fingers. Flip the log seam-side down and use a sharp knife to cut about 10 cookies from the log.
Bake: Place the cut cookies onto the lined baking sheets. Bake for 20-25 minutes, until they’re lightly golden brown. Let them cool on a wire rack.
Make the Icing: While the cookies cool, beat 1 pasteurized egg white in a medium bowl with an electric mixer until soft peaks form. Gradually add 1 cup of powdered sugar and ½ teaspoon of lemon juice, continuing to beat until it thickens, about 3-4 minutes.
Decorate the Cookies: Once cooled, drizzle the icing over the cookies or dip the tops in it for an even coat. Finish by adding colorful sprinkles while the icing is still wet. Allow the cookies to rest on a wire rack until the icing dries completely.
Storing & Reheating
Store your Valentine Italian Fig Cookies (cuccidati) at room temperature in an airtight container for up to 5 days. If you can resist eating all of them immediately, you can refrigerate them for up to two weeks—they’ll still taste fantastic. For longer storage, freeze the cookies in an airtight container or zip-top bag for up to three months. To refresh your cookies, simply let them thaw at room temperature before enjoying. However, note that the texture may soften slightly after freezing.
Chef’s Helpful Tips
- Overworking the dough can lead to tough cookies, so be gentle during mixing and rolling.
- Ensure your butter is cold to achieve a flaky crust; room-temperature butter will create a denser texture.
- For best results, let your cookies cool completely before icing to prevent the glaze from melting.
- Don’t skip the resting time for the dough; it makes rolling out easier and improves cookie texture.
- Experiment with different nuts or dried fruits in the filling to create your unique version.
- If you want to make these in advance, the cookies actually taste better a day or two after baking, allowing the flavors to meld.
Baking these Valentine Italian Fig Cookies (cuccidati) is not just about the final result; it’s about the joy of creating something special to share with loved ones. This delightful treat brings a little taste of Italy right into your home. You can experiment with flavors and decoration for every occasion, reaffirming that there’s always room for a touch of sweetness in life. Enjoy the process, and don’t forget to share—these cookies are best enjoyed together!
Recipe FAQs
Can I use fresh figs instead of dried figs?
Fresh figs have a higher water content and a different texture than dried figs, which can lead to a mushy filling. If you have fresh figs, consider drying or roasting them first to concentrate their flavor and reduce moisture content.
How can I make these cookies vegan?
To make these cookies vegan, replace the unsalted butter with vegan butter or coconut oil, use a flax egg in place of the regular egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure that your chocolate chips are dairy-free.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and keep it wrapped tightly in plastic wrap and refrigerated for up to two days or freeze it for up to a month. Just allow it to come to room temperature before rolling out and shaping your cookies.
What should I do if my dough is too sticky?
If your dough feels sticky, sprinkle a little extra flour on your work surface and rolling pin. Alternatively, chill the dough for an additional 30 minutes, which can help firm it up and make it easier to work with.
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📖 Recipe Card
Valentine Italian Fig Cookies (cuccidati)
- Prep Time: 60 minutes
- Cook Time: 95 minutes
- Total Time: 2 hours 35 minutes
- Yield: 40 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Description
Try these Valentine Italian Fig Cookies (cuccidati) for their charming flavor and simple preparation. With figs, almonds, and a touch of dark chocolate, these easy homemade treats are perfect for sharing with loved ones.
Ingredients
- 2 cups (9oz/250 grams) all-purpose flour
- ½ cup + 1 Tbsp (4oz/125 grams) unsalted butter
- ¾ cup (3oz/80 grams) powdered sugar
- 1 medium-sized egg
- ¼ teaspoon vanilla extract
- 2 cups (340 grams) soft dried figs
- 1 cup (150 grams) roasted almonds
- (5oz/150 grams) dark chocolate bar or chips (70% or 85% cocoa are best)
- (4oz/120 grams) candied orange peel
- (4oz/120 grams) honey
- ½ teaspoon cinnamon
- 1 small orange zest (approx 1 tbsp)
- 1 pasteurised egg white (from a large egg), at room temperature
- 1 cup (approx 120–130 grams) powdered sugar (icing sugar if you're in the UK)
- ½ tsp lemon juice
- coloured sprinkles, to decorate
Instructions
- Prepare the shortcrust pastry dough according to the recipe instructions.
- Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days.
Notes
Ensure the butter is at room temperature for easy mixing.
Chill the dough completely for enhanced crispness in the baked cookies.
Feel free to substitute nuts or add spices for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
