Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling.
This is a favorite in many Italian households, and hands down this is my hubby and his brothers
favorite cookie! I think it’s mostly nostalgic, because it reminds them so much of their mom, in fact they call them “Moms cookies”. Weeks before, my BIL will call me and plead ” Are you gonna make mom’s cookies this year? Let’s make mom’s cookies! What do you need? What should I buy? We’ll help you! Normally their idea of helping is spending 5 minutes in the kitchen then popping a DVD in, and every so often I would hear one of them say, “How’s it going up there? “Got any done yet?” Well this year I decided to call their bluff and said I would make them if they help. I think they now have total appreciation for all the work that goes into it!
To make these, you need to set aside the whole day, it’s very time consuming especially if you triple the recipe, which we did. You can however, make the dough and the filling a day ahead of time which I will do next year.
I decided to use Nick Malgieri’s recipe for the dough using butter instead of shortening as my MIL use to do. As far as the filling goes there are a ton of different versions and the way families make them, some even add chocolate but my MIL never did so I make them without.You can’t go wrong with all or any of the ingredients incorporated with the figs, I’ve had many friends versions I tasted, all slightly different but still taste amazing.
I always taste to see if I want more or less of anything in the process and you should to.
The dough is tender, and easy to work with, and a breeze to make in the food processor!
For the filling, some of the ingredient’s are, golden raisin’s, candied orange peel, toasted and chopped almonds.
Apricot preserves, dark rum or brandy, instant espresso, cinnamon and cloves.
I made my BIL chop up the figs. Nice job UJ!
All the ingredients get whirled together in the food processor and the end result is a thick and flavorful fig paste!
The dough and fig paste gets divided up equally.
One at a time on a floured surface, you flatten each piece of dough and roll it out into a rectangle. Next, roll your fig paste into a log, lay the log on top of the dough, seal the edges and roll it out into a cylinder. Cut them as big as you want.
Here’s our finished project. just waiting for the frosting to dry. You don’t have to frost them, but we like them that way. Needless to say, the 2 brothers were very happy!!
For the filling, some of the ingredient’s are, golden raisin’s, candied orange peel, toasted and chopped almonds. Apricot preserves, dark rum or brandy, instant espresso, cinnamon and cloves. I made my BIL chop up the figs. Nice job UJ! All the ingredients get whirled together in the food processor and the end result is a thick and flavorful fig paste! The dough and fig paste gets divided up equally. One at a time on a floured surface, you flatten each piece of dough and roll it out into a rectangle. Next, roll your fig paste into a log, lay the log on top of the dough, seal the edges and roll it out into a cylinder. Cut them as big as you want. Here’s our finished project. just waiting for the frosting to dry. You don’t have to frost them, but we like them that way. Needless to say, the 2 brothers were very happy!!
Happy Baking!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
