Description
These Italian Fig Cookies (cuccidati) are filled with a rich, sweet mix of figs, almonds, and dark chocolate, all encased in a tender pastry. A delightful treat for any occasion!
Ingredients
Scale
- All-Purpose Flour (2 cups, 250 grams)
- Unsalted Butter (½ cup + 1 Tbsp, 125 grams)
- Powdered Sugar (¾ cup, 80 grams)
- Medium-Sized Egg (1)
- Vanilla Extract (¼ teaspoon)
- Soft Dried Figs (2 cups, 340 grams)
- Roasted Almonds (1 cup, 150 grams)
- Dark Chocolate Bar or Chips (5 oz, 150 grams; 70% or 85% cocoa)
- Candied Orange Peel (4 oz, 120 grams)
- Honey (4 oz, 120 grams)
- Cinnamon (½ teaspoon)
- Zest of 1 Small Orange
- Pasteurized Egg White (from a large egg)
- Powdered Sugar for Icing (1 cup, approx. 120-130 grams)
- Lemon Juice (½ tsp)
- Coloured Sprinkles
Instructions
- Prepare the shortcrust pastry by creaming butter and sugar, then mix in flour, egg, and vanilla. Chill for at least 2 hours.
- Make the fig filling by roasting almonds, chopping figs, and mixing with other filling ingredients.
- Roll out pastry, fill with fig mixture, fold and cut into cookies. Bake at 350°F (175°C) for 25-30 minutes until golden.
- Prepare icing while cookies cool, then drizzle or dip cookies in icing and decorate with sprinkles.
Notes
Let the pastry rest in the fridge for better texture.
Chill cookie logs if too soft for clean slicing.
Experiment with different nuts or toppings for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg