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
- 2 cups all-purpose flour
- ½ cup + 1 tbsp unsalted butter
- ¾ cup powdered sugar
- 1 medium-sized egg
- ¼ teaspoon vanilla extract
- 2 cups soft dried figs
- 1 cup roasted almonds
- 5 oz dark chocolate bar or chips
- 4 oz candied orange peel
- 4 oz honey
- ½ teaspoon cinnamon
- Zest of 1 small orange
- 1 pasteurized egg white
- 1 cup powdered sugar for icing
- ½ teaspoon lemon juice
- ½ cup 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