Italian Fig Cookies (Cucidati)

These italian fig cookies, also known as cucidati, are soft Sicilian Christmas cookies made with a tender, buttery dough wrapped around a sweet filling of dried figs, walnuts, raisins, orange zest, honey and warm spice. The filled logs are sliced into pieces, baked until lightly golden, then finished with a white vanilla icing drizzle and a shower of rainbow nonpareils. One batch makes about 3 dozen, perfect for holiday cookie trays.

Why You’ll Like These Italian Fig Cookies

The dough bakes up soft and cake-like and stays tender for days. The fig filling is thick and jammy, with chopped nuts, raisins, bright orange and a gentle hint of cinnamon and clove. The icing and sprinkles make them look festive with little effort.

• Make-ahead friendly: the filling and dough can both be prepared days in advance.
• Big batch: about 36 cookies from one recipe.
• Keeps well: the flavor gets even better after a day or two in a tin.

Ingredients for Italian Fig Cookies

For the Dough

• 3 cups all purpose flour, plus more for rolling
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract

For the Fig Filling

• 1 1/2 cups dried figs, stems removed (about 8 oz)
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup honey
• Zest of 1 orange
• 2 tbsp orange juice
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• Pinch of salt

For the Icing

• 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract
• 2 to 3 tbsp rainbow nonpareil sprinkles

You will need a food processor, a rolling pin, parchment paper, two baking sheets and a wire cooling rack. Makes about 3 dozen cookies.

Ingredient Notes

The figs: Soft, plump dried figs blend best. If yours are very hard, soak them in hot water for 10 minutes, then drain and pat dry.

The nuts: Walnuts are classic, but almonds work too. Toasting them first deepens their flavor.

The butter: Keep it cold so the dough stays tender.

The cloves: A little goes a long way, so measure carefully.

How to Make Italian Fig Cookies

Step by Step

1. Make the filling. Add the figs, raisins, walnuts, honey, orange zest, orange juice, cinnamon, cloves and salt to a food processor. Pulse, scraping down the sides, until it forms a thick, sticky paste with small bits of nut visible. Cover and refrigerate while you make the dough.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Cut in the butter. Rub the cold butter into the flour with your fingertips or a pastry cutter until it looks like coarse crumbs.
4. Add the wet ingredients. Whisk the eggs, milk and vanilla in a small bowl. Stir into the flour mixture until a soft dough forms, then knead briefly until smooth.
5. Chill the dough. Divide the dough into 4 equal pieces, flatten each into a rectangle, wrap and refrigerate for at least 1 hour.
6. Prepare to bake. Heat the oven to 350°F and line two baking sheets with parchment paper.
7. Roll the dough. On a lightly floured surface, roll one piece of dough into a rectangle about 12 inches long and 4 inches wide.
8. Fill and roll the logs. Shape a quarter of the filling into a rope and lay it down the center of the dough. Fold one long side over the filling, then the other, pressing to seal. Turn the log seam-side down and roll gently to even it out. Repeat with the rest.
9. Slice. Cut each log into 1 1/4-inch pieces and place them seam-side down on the baking sheets, about 1 inch apart. Cut a small slit on top of each piece for the traditional look.
10. Bake. Bake for 15 to 18 minutes, until the tops are set and the bottoms are lightly golden. Cool for 5 minutes, then move to a wire rack to cool completely.
11. Make the icing. Whisk the powdered sugar, vanilla and 2 tablespoons of milk until smooth. Add more milk a little at a time until it drizzles easily from a spoon.
12. Ice and decorate. Drizzle the icing over the cooled cookies and immediately scatter the nonpareils on top. Let set for about 1 hour.

Tips for the Best Italian Fig Cookies

Chill the Filling Too

Cold filling is firmer and easier to shape into a neat rope.

Keep the Dough Floured but Not Dry

Use just enough flour to stop sticking. Too much makes the cookies tough.

Do Not Overbake

Pull the cookies as soon as the bottoms turn light golden. The tops should stay pale and soft.

Ice Only When Cool

Warm cookies melt the icing so it runs off. Wait until they are completely cool.

Add Sprinkles Right Away

Add the nonpareils while the icing is still wet so they stick.

Variations

• Chocolate fig: pulse 2 oz chopped dark chocolate into the filling.
• Almond version: use toasted almonds instead of walnuts and add 1/4 tsp almond extract to the icing.
• Date and fig: replace the raisins with chopped pitted dates for an even richer filling.
• Citrus icing: use orange juice instead of milk in the icing for a brighter flavor.
• Extra spice: add a pinch of nutmeg or black pepper to the filling for more warmth.
• Simple sugar finish: skip the icing and dust the cookies with powdered sugar instead.

Storage

Room temperature: Store the iced cookies in an airtight tin or container, with parchment between layers, for up to 1 week.

Freezer: Freeze the baked, un-iced cookies for up to 3 months. Thaw at room temperature, then ice and decorate.

Make-ahead filling: The fig filling keeps in the refrigerator for up to 1 week, so you can make it well before baking day.

Make-ahead dough: The wrapped dough keeps in the refrigerator for up to 2 days.

Frequently Asked Questions

What are cucidati?

Cucidati are traditional Sicilian Christmas cookies made of soft, sweet dough wrapped around a spiced filling of dried figs, nuts and dried fruit.

Can I make the filling without a food processor?

Yes. Chop the figs, raisins and nuts finely, then mix with the honey, orange zest, juice and spices until it holds together.

Why did my logs crack?

The dough was likely too cold or too dry. Let it warm for a few minutes before rolling, and press any small cracks closed with your fingers.

Can I make italian fig cookies without nuts?

Yes. Leave out the walnuts and add an extra 1/4 cup of raisins or chopped dates.