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Italian Fig Cookies (Cuccidati) Recipe (with Video)

Intermediate, Dairy-free, Tree nuts

Discover our Italian Fig Cookies (Cuccidati) Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h45min | Cook 15min


Spiced Fig Filling
- 170 g dried figs
- 57 g dates
- 28 g Raisins
- 240 g water
- 55 g light brown sugar
- 30 g Orange juice
- 1 tsp Orange zest, 1/2 orange
- 1 tsp Lemon zest, 1 lemon
- 115 g Hazelnuts, toasted
- 27 g cherry jam
- 0.25 tsp Cinnamon
- 0.125 tsp Black pepper
- 45 g whiskey
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
Cookie Dough
- 300 g all-purpose flour
- 100 g Granulated sugar
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 169 g Vegan butter, unsalted, margarine-style (e.g. Earth Balance), room temperature
- 45 g Almond milk
- 5 g Lemon juice
- 80 g liquid vegan egg substitute
- 2 tsp Vanilla extract
- 1 tsp Lemon zest, 1 lemon
Vanilla Icing
- 220 g Powdered sugar
- 45 g Almond milk
- 0.5 tsp Vanilla extract
- 0.25 tsp Kosher salt, Diamond Crystal or reduce by half
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Make the Spiced Fig Filling
1. Combine figs, dates, raisins, water, and brown sugar in a small saucepan and bring to a boil over medium heat
2. Simmer the fruits for 15 mins, until tender
3. In the bowl of a food processor, pulse the hazelnuts until they are finely chopped
4. Add the fig mixture along with the remaining filling ingredients to the bowl of the food processor and process until it is a smooth, thick paste
5. Once cool, transfer the filling to a piping bag
6. Note: Filling can be made up to 3 days ahead and kept in the fridge until ready to use
Make the Cookie Dough
1. Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment
2. Mix the dry ingredients on low until combined
3. Add the butter to the bowl and mix on low until the mixture resembles wet sand and there are no more chunks of butter remaining
4. Meanwhile, combine the almond milk and lemon juice and mix until curdled
5. Add the egg substitute, vanilla, and lemon zest, and mix until combined
6. Add the wet ingredients to the dry ingredients and mix just until the dough comes together
7. Divide the dough in half and roll each piece between 2 sheets of parchment paper into a rectangle about 14 x 8 inches and 1/4 inch thick
8. Freeze the dough sheets until firm but still pliable, 5-10 mins
9. Note: Cookie Dough can be made up to 3 days ahead and kept in the fridge until ready to use; allow the dough to come to room temperature before rolling out
Roll, cut out, and bake the cookies
1. Preheat the oven to 400 F and position two racks in the upper and lower thirds of the oven
2. Working with one sheet of dough at a time, remove the dough from the freezer, peel off the parchment on one side but do not remove it; flip over the entire thing, then peel the parchment off the second side and remove it
3. Trim the dough into a 14 x 8-inch rectangle with a knife or pastry cutter, then cut the dough in half lengthwise, into two 7 x 8-inch rectangles
4. Cut a 1-inch opening in the piping bag with the filling in it, and, working one rectangle at a time, pipe a cylinder of filling along the length of one rectangle, about 1/2 inch from the edge
5. Roll the dough up and around the filling, ensuring the dough and filling touch snugly
6. Press with your fingers to seal the log, then trim off any excess dough
7. Lightly flour a nearby work surface, then briefly roll the log back and forth to smooth it out
8. Transfer the log to a parchment-lined baking sheet
9. Repeat Steps 2-8 until all of the dough sheets have been used; you will have 4 logs
10. Freeze the logs for about 15 mins, until firm
11. Using a serrated knife and slicing at about a 45-degree angle, cut out cookies 1-inch in length
12. Place the cookies, 15 per tray, on 2 parchment or Silpat-lined baking sheets; feel free to bake off any additional cookies or trim pieces on additional trays
13. Bake the cookies, rotating the trays halfway through baking, until they are lightly browned, 14-16 mins
14. Allow the cookies to cool for 10 mins on the baking sheets, then transfer to a wire rack to cool completely
Make the Vanilla Icing and frost the cookies
1. Combine all Vanilla Icing ingredients in a small bowl and whisk until smooth
2. Once the cookies are completely cool, dip the tops in the icing, using your finger to wipe off any excess, then sprinkle with nonpareils (sprinkle as you go, rather than waiting until all the cookies are iced, as the icing will harden quickly and this will prevent the sprinkles from adhering)
3. Note: Cookies keep for 3 days at room temperature in an air-tight container

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