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Traditional Italian fig cookies (Cuccidati) filled with figs and nuts, topped with white icing and colorful Christmas sprinkles.

Nonna's Italian Fig Cookies (Cuccidati)

Traditional Sicilian Christmas cookies filled with sweet dried figs, raisins, nuts, orange, and warm spices, wrapped in tender pastry and finished with vanilla icing and colorful sprinkles.
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Ingredients Method Notes

Ingredients
  

  • For the Pastry
  • 3 cups 375 g all-purpose flour
  • ½ cup 100 g granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup 170 g cold unsalted butter, cubed
  • 2 large eggs
  • ¼ cup 60 ml milk
  • 1 teaspoon vanilla extract
  • For the Fig Filling
  • 12 ounces 340 g dried figs, stems removed
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup chopped almonds
  • ⅓ cup orange marmalade
  • 2 tablespoons honey
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • For the Icing
  • 1½ cups 180 g powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Rainbow nonpareil sprinkles for decorating

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the eggs, milk, and vanilla extract. Mix until a soft dough forms.
  4. Divide the dough into two portions, wrap, and refrigerate for at least 1 hour.
  5. Soak the dried figs and raisins in hot water for 10 minutes. Drain thoroughly.
  6. Place the figs, raisins, walnuts, almonds, marmalade, honey, orange zest, cinnamon, and cloves in a food processor.
  7. Pulse until a thick, sticky paste forms.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Roll one portion of dough into a rectangle approximately ⅛ inch thick.
  10. Cut the dough into strips approximately 3 inches wide.
  11. Place a narrow line of fig filling along the center of each strip.
  12. Fold the pastry over the filling and pinch the seam closed.
  13. Turn seam-side down and cut into 1½-inch pieces.
  14. Arrange on the baking sheets and bake for 15–18 minutes, until lightly golden.
  15. Cool completely on a wire rack.
  16. Whisk the powdered sugar, milk, and vanilla until smooth.
  17. Drizzle or spread icing over the cooled cookies.
  18. Immediately decorate with rainbow sprinkles.

Notes

Make the fig filling a day ahead for deeper flavor.
Drain the soaked dried fruit thoroughly.
Keep the pastry chilled for easier shaping.
Avoid overfilling the dough strips.
Let the cookies cool completely before icing.
Store in an airtight container for up to 5 days.
Freeze unglazed cookies for up to 3 months.
Contains wheat, eggs, milk, and tree nuts.