How To make Italian Fig Cookies
Dough: 5 1/2 c All-purpose flour
1/2 c Granulated sugar
6 tb Double acting baking powder
1/4 ts Salt
2 tb Anisette liqueur
6 lg Eggs
2 ts Pure vanilla extract
1 lb Unsalted butter
Filling: 3 c Raisins
1 lb Dried figs
1/2 c Light brown sugar
1 c Walnuts
3/4 ts Ground cinnamon
2 ts Water
Recipe by: MGBE35A B Christensen Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter until coarse meal. Make a well and add Eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl. Knead until smooth, set aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove stem and chop. Chop or grind Figs and Walnuts. Add Cinnamon, Brown Sugar and Water. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool. Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Bake in 350F oven for 15 to 20 minutes or until golden brown. Contributed by Bev Christensen. Formatted by Olivia Liebermann. -----
How To make Italian Fig Cookies's Videos
How to Make Italian Cuccidati Fig Cookies
Celebrate the festive season with these beautiful Christmas-spiced Italian Fig Cookies known as Cuccidati. These cookies are made with shortcrust pastry (Pasta Frolla) and stuffed with sticky dried figs, orange, dried fruit, nuts and spices. They look beautiful and taste divine!
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Ingredients
Pasta Frolla (pastry)
4 cups* Italian 00 Flour (500g) *spooned and levelled (plus extra for dusting)
1 cup caster superfine sugar (160g) can also use granulated
17 tablespoons cold unsalted butter (240g) cut into cubes
2 large eggs
½ teaspoon baking powder
Zest of 1 orange
1 pinch salt
Filling
2 cups dried figs (400g)
⅔ cup raisins (100g)
⅓ cup candied orange peel (80g)
¼ cup pine nuts (30g)
¼ cup almonds (40g)
½ cup walnuts (50g)
⅓ cup orange marmalade (90g)
1 tablespoon marsala wine
1 tablespoon cocoa powder
1 teaspoon cinnamon
1 pinch salt
Icing
1 cup powdered sugar
1 large egg white
1 teaspoon lemon juice
Sprinkles optional
Equipment
Food processor
Baking tray
Parchment paper
Rolling pin
Instructions
Make the pastry
Mix the flour, sugar, baking powder, salt and orange zest together in a large mixing bowl. Add the cold cubed butter and crumb it into the flour using your hands. It should resemble rough breadcrumbs (see photos or video for reference).
Next, lightly scramble the eggs together in a small bowl then add to the flour mixture. Mix them in to form a rough dough. Use your hands to bring the dough together into a smooth ball.
Cut the dough in half, form back into balls then wrap them in plastic wrap. Chill in the fridge for at least 30 minutes.
Make the filling
Put the figs in a bowl and cover them with warm water (not hot). Let them sit for 30 minutes then drain and squeeze out any excess water, set aside.
Put the nuts, cocoa powder, cinnamon and salt in a food processor and pulse to large crumbs. Transfer to a bowl and set aside.
Put the figs, raisins, candied orange, marmalade and marsala in the food processor and blitz until combined.
Transfer to a large bowl and add the nuts and cocoa mixture. Mix everything together until combined.
Roll out the dough
Pre-heat the oven to 350F (180C) and line a large baking tray with parchment paper.
Lightly dust a clean work surface with flour. Roll 1 piece of dough out into a rough rectangle about 8x13 inches and ½cm (¼ inch) thick. Use a knife to trim the edges so you’re left with a neat rectangle shape.
Add half of the filling to one end of the rectangle (long edge) forming it into a log shape. Roll the pastry over the filling until it overlaps at the seam. Trim off any excess pastry.
Cut the log into 1¼-inch thick cookies and place on a baking tray. Bake for 20 minutes then transfer to a cooling rack.
Repeat with the second half of the dough and the remaining filling.
Make the icing
Add the egg white, lemon juice and powdered sugar to a stand mixer (or use a mixing bowl and electric whisk).
Whisk until thick and glossy, it should resemble soft peaks and not be too runny. Dip each cookie into the icing and top with sprinkles then let them set for a couple of hours.
Alternative icing
If you don’t want to use egg white you can simply use water, lemon or orange juice to create a thick, smooth icing. Dip each cookie and top with sprinkles.
Notes
Prepare in advance - you can prepare both the dough and filling a few days in advance and store them in the fridge.
Don't over-knead the pastry dough - it's important you don't overwork the pastry dough or it'll become tough. It's normal for pasta frolla (shortcrust pastry) to split or tear but it can very easily be manipulated back into shape, don't worry if this happens.
Rolling out the dough (temperature) - if the pastry is left in the fridge for more than 1 hour it'll likely need to sit at room temperature for 10 minutes to soften slightly or it'll be too stiff to work with. Also, ensure you don't let the pastry get too warm or it'll be too soft and hard to work with. If that happens put it back into the fridge.
Freezing - you can freeze them before or after baking. Freeze in an even layer on a baking tray, once frozen transfer into bags or containers for easy storage.
Storage - the cookies will keep well in an airtight container for weeks.
Italian Fig Cookies Cuccidati
Cuccidati are delicious little Italian Christmas cookies with a fig filling and topped with a glaze to sweeten it up and sprinkles!
Full recipe:
How to Make Italian Fig Cookies : Cookie Delights
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Making Italian fig cookies is a process that will require a few key ingredients, like sugar, salt and flour. Make Italian fig cookies with help from the owner of a bed and breakfast in this free video clip.
Expert: Anna Maria de Freitas
Filmmaker: Jeremy Dubs
Series Description: Few desserts really hit the spot quite the same way as a rich, delicious cookie. Get tips on cookies and cookie recipes with help from the owner of a bed and breakfast in this free video series.
Making Cuccidati, Sicilian Fig Cookies
This video shows the process for making Cuccidati, Sicilian Fig Cookies, creatively and artistically sculpted by a Cuccidati master, our Marie.
How to Make Classic Italian Fig Cookies (Cuccidati) | Nicole's Favorite Christmas Cookies
Italian fig cookies, or cuccidati, are light and crisp pastries with irresistibly soft centers that will steal the show this Christmas. Perfect for cookie swaps, parties, and gift-giving, Nicole McLaughlin's recipe is an homage to her own childhood memories filled with an array of Italian cookies to sweeten the holiday spread. Learn how to make these nostalgic treats and celebrate one bite at a time.
#ItalianCookies #ChristmasCookies #Cuccidati #Fig #Recipe #Allrecipes
00:00 Introduction
00:09 Ingredients
00:57 Chopping up the ingredients
01:41 Food processor
03:51 Make it ahead of time
04:09 Dough
06:02 Add filling and add to the dough
06:45 Glaze
07:39 Final result
Read the article and get the recipes here:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Classic Italian Fig Cookies (Cuciddati) | Nicole's Favorite Christmas Cookies
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