Go Back
–+ servings
Italian Fig Cookies

Delicious Italian Fig Cookies You Can't Resist This Holiday

These Italian Fig Cookies, or Cucidati, are spiced treats filled with figs, raisins, and walnuts, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Gives structure to the dough
  • 1 tablespoon baking powder Provides leavening
  • 1 teaspoon salt Enhances flavor
  • 1 cup unsalted butter Adds richness
  • 1 cup sugar Sweetens the dough
  • 2 large eggs Provide moisture
For the Filling
  • 1 cup chopped dried figs Core of the filling
  • 1 cup chopped walnuts Adds crunch
  • 1 cup raisins Complement the figs
  • 1/4 cup honey Helps to bind filling
  • 1 teaspoon cinnamon Adds warmth
  • 1 teaspoon nutmeg Adds aromatic flavor
For the Glaze
  • 1 cup powdered sugar Adds a glossy finish
  • 2 tablespoons milk Adjusts glaze consistency

Equipment

  • mixing bowl
  • Rolling Pin
  • baking sheet
  • parchment paper
  • Knife or Pizza Cutter

Method
 

Preparation
  1. Cream together the butter and sugar until fluffy, then add eggs one at a time.
  2. Whisk together flour, baking powder, and salt, then combine with wet ingredients to form dough.
  3. Make the filling by mixing figs, walnuts, raisins, honey, cinnamon, and nutmeg in a bowl.
  4. Roll out the dough, cut into strips, and fill with the spiced mixture, then roll and seal.
  5. Bake at 350°F for 15-20 minutes until golden brown.
  6. Mix powdered sugar with milk to make glaze and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Chill dough if sticky, seal edges tightly, adjust spices to taste, and store cookies in an airtight container.

Tried this recipe?

Let us know how it was!