Cuccidati (Nonna’s Classic Italian Fig Cookies Recipe)

What are Italian Fig Cookies or Cuccidati Cookies

Italian fig cookies, also known as Cuccidati, Buccellati (little bracelets), or Sicilian fig cookies, are fig-stuffed cookies that originated in Sicily and are traditionally served at Christmas. 

Every family recipe is a little different, but the one thing they all have in common is that the filling is made with dried fruits ground into a sweet paste. Many recipes also include Marsala, brandy, or some other liqueur for added flavoring. I have also seen some recipes that include bits of chocolate and nuts.  

I am so excited to share our family recipe for Cuccidati with you. This is the recipe that I remember my Sicilian grandmother making, what my mother has made for years, and what I hope that generations to come will share with their families. 

What makes these cookies special is the tender texture of the dough and the perfectly sweet fruity filling.  The combination is truly addicting!  

There are a few steps involved in making Cuccidati, but you can simplify the process by making the filling ahead of time. Even the dough can be made ahead and refrigerated overnight.  From there, it is pretty easy to assemble and bake the cookies.  But I promise that the effort put into making this Sicilian Christmas cookie will be well worth it!

Ingredients for Traditional Fig Cookies

For the Fig Filling

Dried Figs can be easily found in the grocery store during the fall and Christmas holiday season.  Any fig will do, so whatever you can easily find will work.  Mission figs seem to be the most common in our area.

Dates that are pitted will make your life a lot easier.

Raisins of any variety will work.  We have made the filling using both dark and golden raisins and it is delicious with either variety.

Orange Marmalade adds to the sweetness and provides additional orange flavor, but you can substitute apricot marmalade in this recipe if you prefer.

Fresh orange Juice and Peel: Use a sharp knife or a vegetable peeler to cut the peel of the orange so that you do not get any of the bitter white pith.  You can also use orange zest in place of the whole peel. It is easiest to peel the orange before you juice it.  

Brandy can be substituted with marsala wine or your favorite liqueur.  We always have Amaretto or Grand Marnier in the house, so we often use one of these in our filling. 

Cookie Dough Ingredient notes

The flour used in this recipe is All-Purpose. Depending on the size of your eggs, you may need to add a little more.  

Large Eggs should be fresh and at room temperature before making the dough. 

Shortening: My mom and Nonna have always used shortening instead of butter. Of course, you can substitute butter, and it will provide more flavor than shortening. But butter is 80% fat and 20% water while shortening is 100% fat. Butter will create a crispier cookie, while shortening produces a softer, more tender cookie. For this recipe, I prefer to use shortening.

Granulated Sugar works best in the cookie dough.

Milk should be at room temperature.  It keeps the cookie dough extra moist.

Vanilla Extract

Glaze Ingredients

Confectioners Sugar is also known as powdered sugar.

Milk at room temperature will give the frosting a creamy texture.

Vanilla Extract is my favorite flavoring as it does not compete with the fruity flavors of the filling.

How to Make the Fig Filling

1. Rehydrate the dried figs by boiling them for about 10 minutes.
2. Combine all ingredients in a food processor and process until it forms a thick paste.
3. Refrigerate the fig mixture until you are ready to make your cookies

Baking tips

Depending on the types of figs and raisins you use, your filling may be darker or lighter in color.

Make the filling a few days before you plan to bake the cookies so that the flavors have time to blend.

Baking tips

• Depending on the size of your eggs, you may need to add up to a cup of additional flour to get the dough to the right consistency.  
• Refrigerate the dough for at least one hour before assembling the cookies.  This will make it easier to work with.  
• You can make the dough a day or two ahead to make the process easier, but you will need to take it out of the refrigerator about 2 hours before you assemble the cookies.  
• The dough will be easiest to work with if it is slightly cool, so don’t let it sit in a warm kitchen for too long.  
• Divide the dough into small pieces.  Smaller portions will make it easier to roll and fill the dough. 
• The dough will be slightly tacky, but a floured rolling pin will make rolling it out easy.

How to Make the Glaze and Decorate The Cookies

• To make the frosting, combine confectioners’ sugar, vanilla, and milk until the frosting is thick but pourable.

Frost the cookies by dipping them top-down in the glaze and removing the excess. Then, decorate as you like. Colorful sprinkles are popular, but I love to use sanding sugar for a little sparkle and a wintery look.