Hi Laura, I don’t think using cream instead of milk would cause the dough to break. Also, our icing never seems to thicken (our recipe is 1.5cup powdered sugar + .5cup cream). I make these every year because they are a tradition for my family and my dad’s favorite cookie. Was a yearly occurrence in my Nonna’s home. Ah, I love this recipe! 1. There are lots of options! For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food … I’m not a great baker by any means but I’ve never had so much trouble with a dough before. Pingback: So long figgy pudding! 1) I don’t use the vanilla extract, the amount suggested was way too powerful for my taste Hi Cindy, Yes, the 1 egg was correct. :). Yes, Evan! Not a pretty as the individual cookies, but easier and just as good! For those with other food allergies, I worked up a gluten-free, vegan, cane sugar-free version for my aunt and cousin this year. This recipe is very similar to the one I’ve been making for the past several years, and cuccidati have become a regular part of my family’s holidays again! Gathering everyone to the table was the most important part of the day, and I am so thankful to be able to carry on these traditions with my family. Heat 4 cups vegetable oil to 350 F in a large frying pan and fry the cookies until medium brown. My husband favorite thing in the world. Can I freeze them after making them? Mix well. Heat honey in a small saucepan until warm (not boiling). I cant want to make these for him. Thanks. The fruit kept getting stuck and preventing the food processor blades from turning. what to do? Thanks for posting these. As far as the icing thickening, a 1/2 cup of cream seems like a lot for only 1.5 cups of sugar. Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at inkfoods.com. Mix the flour, sugar, lemon zest, and salt in a large bowl. All rights reserved. Thanks for the inspiration, I’ll have to try them sometime. Make the Ricotta Filling: In a mixing bowl with a paddle attachment, combine 1 pound ricotta cheese, 2 egg yolks, 1 teaspoon vanilla extract and 1/2 cup powdered sugar. The cuccidati were so distinctive that they’re the only ones I remember being in that box, but I have nut allergies so I could never eat them. We just made these for the second weekend in a row, we like them so much. These moist, sweet, fruit-filled cookies go by many names, including Italian fig cookies, Sicilian fig cookies, and cucidati. So the filling on this is perfect. Any idea what went wrong? A few days later I was searching online for walnut pillow recipes because I was unsure if we would be able to find my grandma’s (we did!) I am not familiar with the wine cookies you mentioned, but I’ll check with my father-in-law – he has all of his grandmother’s recipes! She used some kind of pepper (black, red?) Prick top of cookie with a fork. I would go with what is written above. My grandmother made these when I was growing up and I never loved them, mainly because of the way they looked. I made a batch today and they like them without the frosting! Fold in mini chocolate chips (optional). This year I was planning to make a puff pastry dough and stop the filling in for a new style. I need to make these ASAP! Can I Omit The Walnuts ! My mother is an amazing baker and usually has these in the freezer. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest … I was talking about the walnut pillow cookies that my grandma always made and he said that his grandma made something similar, but with raisins and figs. How awesome!!!! I actually do not sell or ship any of the baked goods that I make. I stored it away in my memory bank, with intentions to try them at a later date. The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth. Pingback: Cucidati – Italian Fig Cookies | Recipe Biscuit. for two years. Once all the dough is used, heat the vegetable oil in a large pot to 350 F. Place the dumplings into the oil (do not overlap them) and fry until golden brown. I’m going to try these this Christmas. These were my absolute favorite.. Cool completely before icing. PER COOKIE: 73 calories, 3 g fat (1 g sat fat), 11 mg cholesterol, 38 mg sodium, 11 g cholesterol, 38 mg sodium, 11 g carbohydrates, no fiber, 2 g protein, 1/2 to 3/4 cup milk (add more if dough is dry). Once it starts to get warm, we then put them in the freezer and they are great. My best friends mom was Sicilian and made theses all the time. Use immediately or store in the refrigerator until ready to use. The combination of dates and figs with nuts is perfect! Growing up in an Italian family, food was everything. in them to really give them a “kick”, but we all loved them. We have a Hungarian settlement near where I live and they make them every year. I used to help my grandma and aunts make these every year for St. Joseph’s Day. We always made such huge batches that we used a very heavy, very old meat grinder to process the filling (my grandparents owned a grocery). Mix until just combined. I made these cookies in 2013 and gave them away for Christmas, people named them orgasm cookies. Do you have any special tips regarding this? However I am Italian. We always eat the cookies within the month, but they have always kept perfectly well in the tin on the counter. Biscotti means cookie. Great for New Year's Day too! Could that be why?i managed to finish them but it was a huge pain to complete because I found I was constantly having to reattach the dough. Oh! Preheat oven to 375° and line two cookie sheets with parchment paper. It was a batter type cookie, as I remember, deep fried, and because I was only 12 or 13, I don’t know if the wine was in the batter, or possibly poured on or if the cookies were soaked in wine after deep fried. The first batch went in minutes around my house. Sift flour, baking powder, and salt in a large mixing bowl. :), Pingback: Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World. I have stored them successfully for up to a month. Rare sighting of big cat in North Texas region, Isiah Kiner-Falefa has spent his career proving doubters wrong, now he has a chance to prove Rangers right. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie. Add the egg mixture and mix with a fork until the dough comes together. I put dried figs, dates, prunes and raisins in my cuccidati, use fresh orange zest (I have an orange tree in the back yard) instead of the marmalade, and just enough orange blossom honey to loosen the texture just the smallest bit. Place 1 teaspoon of filling on top and cover with a second cookie. In those days it was a brown grocery bag..lol.Now it’s still a grocery bag(because of icing) but at some point I would put the bag into a plastic bag.I always felt that the plastic bag would melt the icing and ruin the cookie.I have never used a cookie tin. Pingback: Homemade Cannoli – Chocolate Tins. I had an idea how to make theses but this confirms it. Roll out one section of dough to 1/8-inch thick and cut out 3-inch circles. I may start doing that myself! My aunt is Hungarian so they were always available but no one ever showed me how to make them. Works like a charm. If I had patience I’d find the sweet spot of the frosting drying enough to apply the sprinkles. Hi Helen, Unfortunately, I’m not sure what recipe you’re referring to. Smelling and eating them always takes me back to wonderful memories. In my family, this cookie is called a cucchi, and has several enhancements. Do you think I could use those in place of the more typical “flat” ones? And with the 1 cup of lard, not worth it anyway. I make one large line and then cut them on a diagonal. Another great recipe. This brings back fond childhood memories. I ate two just now and they are just right. We make a dough of sugar, butter, eggs, evaporated milk, almond extract, baking powder, flour, and we bake at 350F. Serve immediately or store in an airtight container for 2 weeks. Allow them to cool, dust with powdered sugar and serve. I love these cookies. 1/2 cup whipping cream Stir in walnuts. Can’t wait to try it. Or how long are they good in an air tight container? I love the fun sprinkles too! In a separate bowl, whisk together the eggs, wine and 1/2 cup vegetable oil. Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned. Do you have a recipe that you should share? Use a 2-inch cookie cutter dipped in flour. The extra filling can be frozen. They have since closed down and, of course, they wouldn’t give away their recipe. I’m totally going to have to try making them :). Can you freeze fig cookies ? Oh my goodness I LOOOOOOOOOVE figs!!!! 1/4 tsp of baking powder Hi Dot, While I have not done so, I think you could freeze this filling without a problem. https://melissaknorris.com/old-fashioned-italian-date-nut-bars-recipe You are correct about these being time consuming, but they are absolutely delicious. They look spectacular! I’m making these lovely little packages of warm Christmas memories this year for my Dad and his sisters, in memory of my Nonna. Can anyone comment to how these cookies store? (Trim the edges of the dough to be clean and straight). For filling: In a saucepan, cook dates, water and sugar until thick. Thanks for sharing.. can’t wait to try these! 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Place dates into small saucepan and add 1/4 cup sugar, dash of … Whenever I make your recipes they come out perfectly (the corn casserole for Thanksgiving dinner was my favorite food on the table!). She’d sometimes make other shapes, like a Christmas wreath, which now I realize is a circle shaped log, with slashes on the outside to allow the log to be shaped into a circle. Press edges together with a fork and prick top of cookies to allow steam to escape. I am actually surprised that my grandma never made these since they are such a popular Italian cookie, but when I asked my mom about it, she said my grandma hates figs, so I guess I have  my answer! It kept breaking apart. My favorite cookies are the ones my Dad brings home from the North End, but never has he brought home a fig-filled one. Thanks so much for a great recipe. Place fig, date, and raisin mixture in a bowl. The modern form of the “cicidata” is “wicidata” a similar cookie made with 3 kinds of nuts, orange marm, grape jelly, honey and the rind of a orange and a tangerine, powered cloves and cin. This is a favorite in many Italian households, and hands down this is my hubby and his brothers favorite cookie! Mix on medium speed until fully combined. Your email address will not be published. These looks absolutely divine. I cooked them for 15 minutes and they were perfect. Add the fig filling down the center of the dough, about 1/2-inch thick. Bake for 12 to 15 minutes, or until the cookies are golden in color. My Mom is Sicilian but my Nonna used to buy these cookies at the pasticeria so there was no ‘family recipe’ until I started making them and haven’t stopped! Secondly, these cookies look amazing. i am not sure it is right says to divide in two and put in frig for 2 hours but it is not forming a ball is that normal? do you sell cucidati other than at Christmas time and will you ship out of town. We use orange zest/juice rather than marmalade. He prefers his without any decoration/icing, so I always set aside several undecorated ones for him. I put a tsp of the filling in the center and folded it in half like a turnover. Glad you did the roundup today or I would have overlooked these. But at some point it’s worth a try. If you have any special tips for a first-timer would love to hear from you. I ran it through twice I believe. Pinch the dough to seal well and then smoothen it out. I am definitely going to try them. We added rum, brandy and amaretto to enhance the flavors, orange and lemon rind gratings in the filling and dough. and stumbled upon recipes for cucidati. They are perfect for family gatherings and celebrations, parties and events and corporate gift giving. Can I make these from start to finish, then freeze them? 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It helps to spread the work out over a few days. Each bite is a bite of Christmas or whatever other joyous occasion you want to lable it! Whisk in the sugar and combine well. A few years back, I tried to make these without a recipe…my attempt at food processing the dried figs and dates was not a success. I think […] I love baking and it comes real easy for me. Enjoy or store in airtight container for 1 week. Thanks so much. Put mixture (about a tbsp.) Thanks again, Pingback: Elegant Cakes – The Weekend Dish: 12/23/2017. To Make Filling: Cut up figs, orange, and apple into small pieces. I’m Italian (and a fan of finding Italian desserts to make), but I’ve never heard of these. This is the only cucidati recipe I have made. Like Vince (previous commenter) I’m from New Orleans…these are popular down here because there’s so many Sicilians. 2) I add spice rum to the filling and let it macerate for a couple of weeks in the fridge before baking Fig Filling: Chop 9 ounces of dried mission figs and put them in a saucepan with 1 cup of water and 1/4 cup of granulated sugar.Bring the figs to a boil over medium heat and cook for about 6 to 10 minutes, or until the figs are tender and the mixture is thick. Thenk you. (The way it sounds). Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Get the latest restaurant reviews, recipes and info on the wine/beer scene in D-FW. She passed over a year ago and I never got the recipe from her. Mozzicato's traditional Italian cookies are made using authentic old world recipes and methods. Remove the dough from the refrigerator and divide into four sections. No, I am not Italian. Some also say that these cookies might be already known even in Roman times. In a mixer with a paddle attachment, combine the flour, baking powder, sugar and salt. I’ve made these cookies several times over the years from an old recipe my Mom gave me many years ago. Enjoy the cookies! CREAM CHEESE SPRITZ COOKIES. Italian date cookies are relatives of “cuccudati,” and a member of that family of fruit filled cookies that include Italian date cookies, rugula and even fig newtons. I have wanted to make these cookies for a year and am finally going to do it. Repeat the process for all four sections of dough. For the filling, instead of a food processor I used my Kitchen aid mixer with grinder attachment and ground everything up. Really makes them so delicious! Cucidati means sewing in both Italian Dialects Northern Italian,  Over in Bari, Also in N Neapolitan slang if you will. I’ve been using this website for the past 9 years to make this cookie for Christmas. Let the icing set completely before storing in an airtight container. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Thanks for posting them. Use immediately or store in airtight container in the refrigerator until ready to use. Lol….. Only thing I did different was I used pistashios in place of the walnuts to give it a little more of an Italian flavor. In fact, the recipe I use specifically says to make the filling and dough at least a day before you bake them, and then keep the baked cookies (cooled, wrapped, at room temperature) for another day before you put the icing on! I’ve looked for this recipe for years. It needs a few tweaks to be perfect, but they loved it! i copied a link to your recipe and the one i got was way different than this one and i cant find it now ‘ Or, if you want to make them like my grandmother, you shape the dough on cut crystal. In a large bowl or mixing bowl with a paddle attachment, combine the flour, salt, cinnamon and baking powder and set aside. Roll and cut with cookie cutter. Once the cassatedde are fried and golden brown, each piece is lightly dusted with powdered sugar for a finishing touch. Like using lard instead of shorting..and white wine in the dough…Delicious tender. I did use my kitchenaid attachment meat grinder for the filling and it worked out so much better for the filling than the food processor. What an intriguingly delicious filling!! It may not be the same as your Nonna’, but it has black pepper in it. I hope you still enjoyed the cookies! As for the fat in the dough, I do use butter instead of shortening in mine, and it makes a softer dough, but if you chill it, or let it sit in the fridge wrapped in plastic for 24 hours, it firms up just fine. :(. I was pleasantly surprised to see this post! They have all passed away, unfortunately, but now my sisters, my mother, and I bake them for Christmas, along with sesame seed cookies. Tip: Make sure to not use too much filling, or the cookies will crack. This is the 2nd time making Cucidati, as an adult. 1/3 sugar Thanks for sharing this recipe! We were 2 so we would get at least 5-7 pounds. We use a hand-held ravioli press to make the cookies. Do you mean that the dough was breaking, as in it was dry and crumbly? Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Best ever, I used frozen butter instead of oil. Hi Pat, Yes you could definitely make and freeze these! Can I have some?? Thank you. Gorgeous! I Have A Question My Wife Is Allergic To Nuts When I I Do Make These Cucidati”s Hi Julie, No special tips, I just stop and scrape down the sides as needed. These cookies are slightly time consuming but totally worth the effort. Slowly pour the wine mixture over the dry ingredients, either mixing with your hand or using the paddle attachment. It’s a time consuming recipe but worth it. Italian Christmas Cookies by Italian Grandmas! Pingback: Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Pingback: Homemade Food Gift Ideas | Brown Eyed Baker, Pingback: Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. I made the cookies on friday night an frosted saturday the icing seemed fine an hardened, then this morning i went to get one from the container an they were all stuck together. You will have the most delicious moist cookies you will ever eat. We also use a mix of white and dark raisins . These look and sound SO good! I am Sicilian and know these cookies well. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes. Chop pitted dates in food chopper. As far as shaping and filling the cookies, the instructions provided below will yield a short rectangle “pillow” shape, but I experimented with many sizes and shapes, and encourage you to do the same! I think you may like the way the buttermilk softens the dough. By signing up you agree to our privacy policy, Stand with us in our mission to discover and uncover the story of North Texas. The dough is then fried in vegetable oil and rolled in warm honey to create the perfect glaze. GINGERBREAD COOKIES FOR CUT-OUTS. I have always made them one or two days in advance of serving. Add the cookies into the honey to coat them completely. Is it possible to freeze the filling prior to using it? OMG!!! Instead of figs and raisins, hers called for candied fruit. Who would think pepper could do such an amazing thing to a sweet cookie. I find that I often use much less liquid than a recipe calls for. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Bob, My grandmothers recipe has black pepper in it… gets that certain little bite in it as you finish each bite..when anyone here’s black pepper. I just found your blog and I’m really enjoying going through your archives! M. These cookies are beautiful! I’ve been using a different dough recipe and they’ve been coming out much  better. Each piece is shaped on a gnocchi board. l recently tried them again and loved them! Hi Kelly, I have never frozen them, but you could keep them in an airtight container in the refrigerator for at least a couple of weeks. The only difference was I had only cream so I used that instead of milk. Hi Rita, Yes, I definitely think you could do that. Thank you for posting. My Nonna always made theses every Christmas for her children and grandchildren. Even if they get a little hard ohhh so good dunked in icy cold milk. For many years at Christmas, the women in my family have gotten together for a day to make this recipe – a great tradition passed down from our Sicilian grandmother. I love that you made these! Bake at 350 degrees for 10-15 minutes until golden brown. We are Sicilian and Calabrese, and my mom’s mom used to get a big box of cookies from the Italian bakery every Christmas. My family dragged me back to the kitchen and demanded more, more, more. Italian Cookies by Italian Grandmas Enjoy our collection of Italian Cookies recipes specially collected for you from our Nonne, our grandmothers and members of La Famiglia. I’ve wanted to make them ever since. Remove from oven and transfer to a wire rack to cool. 2 tblsp of butter Any thoughts as to why it did that? You'll want the icing to be thick enough not to be runny, but still easily spreadable. Cut the log into 1/2-inch pieces and press onto a gnocchi board (or press with fork tines) to create the texture and shape. I didn’t have orange marmalade on hand so I used apricot preserves instead. Press the edges of each filled cookie together with the tip of a fork to seal. Refrigerate the dough for 45 minutes before using. I made a small batch tonight and they are delicious. Copyright © 2020 The Dallas Morning News. This year my sister wants to do a gender reveal for her baby, so we’re coloring the icing and then giving them to people in little boxes. You can cut down on the prep time by making logs, the cutting them up. I am so glad that you mentioned a meat grinder. Make the Fig Filling: In a food processor, combine 1 cup dried figs, 1 cup raisins, 2 tablespoons orange juice, zest from 1 lemon and 1 orange, 1/4 teaspoon cinnamon, 1/2 cup toasted almonds and 1/2 cup toasted hazelnuts. Ohh, these look really good! EVAN — Thanks for the suggestion! The dough is a cream and butter dough, very light and fluffy. Pulse the ingredients until smooth and fully combined. Its already shaping up the be a busy holiday season and am trying to schedule out all my baking! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. I can imagine how great your house must have smelled when you made these. Shaping of the date filled cookies. Take a dough ball and flatten it. Biscotti assolutamente scrumptious!!! yumm yumm yumm another cookie ill have to try. Th edough— awful. Spoon about 1 teaspoon of filling into the middle of each rectangle. Only one egg? I use this recipe as a base and add some of my grandmother’s traditions, they taste exactly like the ones I grew up with. :), I love these cookies!! Very  scrumptious cookies . They are certainly worth seeking out though! It tastes and looks like the ones my aunt made and the ones from DeSalvo’s. Thanks for sharing! The ones made with fig, ricotta and wine got my attention, and some of these have not been made in my family for over 30 years. Speaking of bites, in Italy cuccidati cookies are often called buccellati, pronounced as Boo-chell-AHT-tee.This name dates back to Medieval times and comes from Latin word “buccellatum” which means “bites” and perfectly describes these delicious cookie bites. Made these and the dough was very dry. If you like figs, you will love this cookie. Add flour, baking soda and cream of tartar. =). Just keep the carton on a shelf in a closet or any cool place. I can’t wait to try these, figs are my favorite, and Fig Newtons – I could eat the whole package. I can’t wait to try these little pillows. I reside here in Naples  two months out of the year for months and Milano and the other six months believe it or not in Louisville Kentucky in the United States . Remove the dough from the bowl, knead until smooth, divide the dough into four pieces and wrap each in plastic wrap. Top them with colored sprinkles. Add the butter and rub in with your fingers until the butter is the size of small peas. just came across your blog – i don’t really use vegetable shortening – do you think i could substitute either coconut oil or butter? My wife is Italian though. Alterations I made: I have personally never made these before, but have grown up eating them every Christmas. Great recipe!!!!! https://www.marthastewart.com/1129621/italian-christmas-cookies-magnifico Slowly add the shortening until a crumb-like texture forms. By the way I went through to different steps. I must say that this is a good recipe and just enjoyed those two cookies I just ate. HOLIDAY STARS. Yours look wonderful! There is something so happy about rainbow sprinkles. Great job! She has several little episodes about making good food from the Great Depression. I always think it’s best to put the glaze on after they’ve been thawed, but if it’s easier to do so before, it won’t ruin the cookies. Transfer the cookie log onto a baking sheet. I’ve tried it a few times and I can’t get it to bind properly. Dough will be soft. They are made with a flaky fried dough and filled with a creamy ricotta, eggs, powdered sugar and sometimes chocolate chips. One of the episodes is totally devoted to making these cookies! It’s so wonderful to see these cookies on your site. Cut dough into 2x3-inch rectangles. Top with another round cookie (with small hole if you are following original recipe). ahhhhh….finally this is the cookies i have been looking for. I’ve recently come across your blog and was browsing around. Tomorrow I will finish baking my Italian cookies and put on the icing and sprinkles. Your cookies will stay fresh and soft this way. When my aunt died, she took the recipe for these cookies with her. next time, add chopped dark chocolate and a splash of whiskey! I think it’s time for me to try. My sister broke her Magic Bullet attempting to make this filling in her apartment…lol! Also, another cookie I liked, she called just wine cookies. My dough recipe doesn’t use evaporated milk; perhaps give my dough a recipe a try and brush on some melted butter prior to baking. In a food processor, combine flour, salt and sugar and pulse. My Mom has to go out of town for a few weeks and I wasn’t sure if she should freeze the fig filling she just made or just put it in an air tight bag in the fridge? Remove the tray from the oven and immediately slice the cookies into 1/2-inch-thick pieces. Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes. Cassatedde is more like a pastry to me, but it still falls under the Italian cookie section in grandma's recipe book. 1 egg beaten Just A Thought Add A Little Bit More Butter I’m Not An Expert !!! My family adds Orange zest, chocolate chips, and brandy to the figs. Then on the day you want to serve them to family or guests, Ice the cookies with powdered sugar. Enjoy! As you may be able to tell from the pictures, my cookies don’t get very dark either, but they do get lightly browned. Fold the dough over the filling to cover and seal it so that you cannot see any of the fig filling. Carefully fold the short edges over to meet in the center and pinch to seal. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling. I’ve also considered toasting some sunflower seeds and using those in place of the nuts. Remove the cookies from the fryer onto a paper towel to absorb any extra oil. thanks. my recipe is similar..i don’t use the rasins or dates…and I don’t use orange marmalade…I cover the figs in a sauce pan with orange juice some sugar cinnamon and vanilla and simmer …when they are tender I drain them and finish in the food processor with walnuts and that’s it…taste and add more sugar or spices…it sets perfect …, I have a recipe that is very similiar except for the amount of sugar &eggs. Does anyone out there have the recipe for the ones with pepper???? Can anyone suggest anything? Wrap with plastic wrap and refrigerate for 2 hours. If you're looking for a simple recipe to simplify your … 1/2 cup vegetable oil, plus 4 cups for deep frying. I used to make the filling and dough for Italian cookies we made for our church’s St. Joseph Altar and would make dough and filling for over 15,000 fig cookies we would give away and sell. Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch … Will be trying the meat grinder this year! If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture. Required fields are marked *. By any name, they make … Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! A very grateful baker who loves to try new recipes. My grandmother (originally from Sicily) used to make these each Christmas, but one thing I haven’t seen. Mozzicato's cookie trays and platters are always fresh, delicious and irresistible. Now I will make another batch. While I was going through my grandmother's recipe book, I began noticing the intriguing Italian Christmas cookies. Don’t use them wet, because it will change the taste. Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World, The Paradiso Fig | Seeing and Savoring Italy, Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. That sounds amazing, I will definitely try it next time! Heck I eat them right outta the bag…lol. I have dried fresh figs many times. This recipe is much the same,with minor changes. I am looking forward to making your recipe and compare flavors. I’m Sicilian and I make these every Christmas with all the women in my family, they are quite the joyful tradition! Add in the shortening and pulse until it creates a crumb-like texture. Pour the glaze over each piece of cucidati and garnish with sprinkles. Make the glaze: Whisk together 2 cups powdered sugar, 3-4 tablespoons milk and 1 teaspoon vanilla extract until smooth. Gather the dough into a ball. Thanks again! These ricotta-filled pastries are often also known as sweet ravioli. Is the recipe correct? Great childhood food memories came to me while reading it. Thanks for keeping the Sicilian traditions alive. When I discovered this recipe, I went home and made a batch. Remove from the oil and place on a paper towel. milk and vanilla or Anise flavor. The dough is rolled out into a long rope and then cut into 1/2-inch pieces. The recipe is on my blog, The Cup That Cheers. I have not, but since they get ground up I think you would be okay doing that. There are many places to buy cookies similar to these, but most are overbaked and hard. Just plate them when its time to serve. I have to try these! Pingback: The Paradiso Fig | Seeing and Savoring Italy, Pingback: Elegant Cakes – Spiced Apple Muffins with Cinnamon-Sugar Crunch Topping, Thank you Michelle For The Reply Take Care :-). The filling sounds really unique and delicious, I love anything that involves figs. These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. Oh, there is no icing or candy dots just powered sugar. Press it into a disc. Our cookies just don’t brown – we even tried a batch brushed with egg wash and still no browning. 1 2 Next. This year I picked up some dried figs at Aldi’s and they are more like prunes. Super festive! I make mine nut-free by leaving out the walnuts and almonds in the original recipe, and just increasing the amount of dried fruit. I can’t believe I found this recipe. Thanks for the recipe! Scoop 1 teaspoon of ricotta filling in the center of each circle. GRANDMA JOHNSON'S DATE - FILLED COOKIES. I’m Cajun actually. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. Bake the cookie logs for 12 minutes or until edges are turning slightly golden. Pingback: Italian Fig Cookies – Vanilla Beans and Buttercreams. Thank you!! Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. The filling (perhaps not surprisingly) tastes quite similar to a Fig Newton cookie, but with a much deeper and complex flavor. Place a date ball in the center. Thank you! I just want people to know the proper way of saying things and hopefully like I am always grateful to learn others are to thank you for the recipe it is absolutely delicious . Remove the dough from the mixer and knead by hand for 5 minutes. Take them out of the freezer and allow them to come to room temperature and then frost. My Nana made these cookies for Christmas when I was a little girl and, after she died, no one in our family continued the tradition. I have kept these fresh for many weeks without refrigeration.Try a few in an air tight container in the refrigerator and see what the outcome is. Hold it in the center of your palm and cup it. I added a little more milk. This was my absolute favorite Christmas cookie when I was young because of the depth of flavor. You can also freeze the cookies before frosting. Your email address will not be published. Bring the edges of the dough together. As for storing them, cookie tins lined with waxed paper have been fine for me. On a floured surface roll the dough into a 12-inch square. Dust flour on your work surface and roll out one section of the dough 1/8-inch thick, approximately 10 inches by 4 inches. Julie, a meat grinder is the perfect gadget for this. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. Hi I made the cookies this weekend and they turned out amazing, so yummy! Our recipe is very similar to yours. Hi Jenny, I love that your family would make these for St. Joseph’s Day, what a great tradition! do you leave it overnight? Because my mom always had Chocolate in her filling I added about 3/4 + cups of milk chocolate chips and she always used Dark Caro syrup instead of honey. Divide the dough in 2 and flatten into disks. the problem is the container. 2 1/2 cups flour can you use whiskey?can’t find my original recipe, What kind of shortening is crisco okay? Those were the only two changes and it tasted just like hers. This is the way my family makes them! how much brandy ? Here you will find many traditional Italian Cookies that are perfect all year round and many that are perfect for special occasions and holidays. Mixture will be thick. Every holiday, celebration or weekly Sunday dinner was centered around food. The filling can also be made a day or so ahead of time. I also make mine with buttermilk and only figs/walnuts in the filling. I tripled the recipe. I need to bake them ahead of time …, Hi Jean, Yes, you can freeze these! (It is easier to grind this way). I’d post a picture but can’t do it here. But my icing started to sweat an get sticky. BTW, we made close to 250 cookies. Cinnamon is important. {module 342} The best and most authentic Italian Christmas Cookie Recipes to help you celebrate Christmas Italian style. Each cookie is topped with a simple milk-and-sugar glaze and then garnished with colorful sprinkles. :), I’m in Heaven! Also, we divided the dough in half, rolled it out, put the filling on and put the other half of the dough on top, rolling it down snug, and baked the whole thing like that, then cut it into squares. When you ice them after baking and then try to store them for later eating the icing dries out and the cookies are dry as well. Cucidati are Italian fig cookies that originated from Sicily. Home > Seasonal > Christmas > Cucidati – Italian Fig Cookies. We just made our family’s version last weekend…..I store them in an airtight bucket in my garage….they stay well. Oh, I am so glad I found your site! Seal the sides as well. I lived in New Orleans most of my life, and I come from an Italian background. i love this recipe, but can the dough be frozen until a later date? For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. I’d love to m ma these again because the taste is delicious! https://www.tasteofhome.com/collection/old-world-italian-cookie-recipes P.S. I grew up eating them as I’m from Sicily. To brown a little I brushed with butter. I would measure out your sugar and then only add the liquid one or two teaspoons at a time and stir until you get the consistency you want. Press the dough over to create a half moon or crescent shape and seal the ends using a fork. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. Roll out dough and cut with a round cookie cutter. The house isnt hot, just not sure what went wrong… thanx. With the addition of dates, raisins, and walnuts to the figs, as well as the cinnamon, honey, and orange marmalade, these cookies pack a huge punch when it comes to flavor and texture. How far in advance can I make the filing or dough? Lol……. My husband has been asking me to make these I am so excited to find this recipe. Just keep on feeding grinder with dry fruit. I just enjoyed a couple of cookies using  you fig cookie recipe. Thank you for a fabulous recipe. The best recipe I ever made, we love it, Thank you. I forgot to get dates so I didn’t put any in my recipe. The second time, we used buttermilk, instead of milk, and the cookies came out really soft, like fig newtons. What size pan did you bake your cookies in? Just thaw in the fridge for a day or so before you plan on using it. I love figs! i love figs & dates, but have never used them in cookies – might need to give it a try now. To make the filling, grind figs, dates, and raisins in a food processor until coarse. I always end up having to add to it to get it to roll out flat. Roll out dough in thin layers in small batches and cut with round cookie cutter. Even in Sicily, I don’t find them all that common, mainly in the north part. I burned out 1 food processor when making the sticky filling, cut up as small as possible before using the food processor. I Cuccidati are delightfully pretty Sicilian Christmas cookies that are made with a sweet fig and date filling, chopped hazelnuts and orange zest. No need to scrape down , take out,put in more.. blah, blah. In a separate bowl whisk together the egg, vanilla, and milk. With a family member allergic to tree nuts, would I just substitute the equilavent amount of fruits for the walnuts? I then took a fork and pressed the edge to seal the turnover. Can you substitute fresh figs for dried ones? … PER COOKIE: 46 calories, 2 g fat (no sat fat), 3 mg cholesterol, 13 mg sodium, 8 g carbohydrates, no fiber, 5 g sugar, 1 g protein, 1/2 to 1 cup water (add more or less for the right consistency, similar to pie dough). Slowly pour in the water and continue pulsing until the dough comes together. Cool. Cook filling until thick. Some recipes vary but the “standard” typically includes figs, … I’ve always wanted to make these and was looking for a trusted recipe. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal. Then I cooked with a bit of water, cane sugar until all delicious and then processed with the food  processor . Once the dough has rested, dust a surface with flour and cut the dough into 6 pieces. Grazie!! This way I easily rolled the dough over the logs , cut and baked. Results 1 - 10 of 12 for grandmas date filled cookies. Have you heard of them and if so. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for 2 hours or overnight. And I love love love love sprinkles. A couple of notes: We make the filling a week before to let the flavours blend together well and include 1/4 cup of Apricot Brandy and chocolate bits. There was one place on the West Bank, DeSalvo’s Bakery, where I could find this wonderful cookie just the way I like it. A coworker shared a similar recipe about 30 years ago. a l – In place of the walnuts you could add another dried fruit – cranberries or apricots come to mind as good complements, but whatever you like! Thanks for any assistance! They look like they would be behind the counter of one of the pastry shops in the North End of Boston. Although the ingredients are what really make this cookie special, the method of making them is also unique. it calls to use 3) I freeze the sprinkles before application to mitigate the color bleeding into the frosting. Repeat with all sections of dough. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. I love your blog! And yes, coconut shortening works almost the same as butter in any dough I’ve tried…. Biscotti di fico means italiano fig cookie . :) I have yet to make sesame seed cookies, but they are on my list for the holidays this year. He has asked me many times “ When are going to make my moms cookies”. Great recipe! The fig filling is a combination of dried figs, raisins, almonds, hazelnuts, orange zest, lemon zest and cinnamon rolled into a tender and buttery cookie dough. I immediately saved them and decided I would make the cookies sooner rather than later. Need air..I use a brown paper bag. Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri) from La Cucina Italiana Magazine says: December 21, 2014 at 4:58 pm This is not the date filled cookie called Cucidati, which is also a wonderful Sicilian cookie. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. This is a great recipe. Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. You can do it on the same day, but the cookies are softer if you mix, bake and ice them on the same day. WOW!!!!! Hi I don’t know what happened to my dough but it didn’t seem right. I just put waxed paper in between each layer of cookies (with the icing and sprinkles on and hardened) until the tin is full, make sure there’s a piece of waxed paper between the top layer of cookies and the lid, put the lid on tightly and leave the filled tin on the kitchen counter. My grandma used to cut them on the diagonal. I followed the recipe and my dough just crumbles and is too dry to roll or pinch together. I have that same recipe.. PER COOKIE: 139 calories, 6 g fat (1 g sat fat), 4 mg cholesterol, 47 mg sodium, 20 g carbohydrates, 1 g fiber, 12 g sugar, 2 g protein. Also is it OK to frost them before freezing. Hello and welcome! Hi Danielle, Sometimes the house doesn’t have to be hot, but extra moisture can get trapped inside. I’ve never baked anything close to a fig newton before, so I’m excited to try this one! My parents’ best friends were Italian, and Christmas was a wonderful “event” with all the amazing foods, especially the baked goodies. Add the remaining ingredients and mix well. Kelly, The family would divide many pounds of these yummy cookies between several families(depending on the number of people in the family). This is the one! these cookies sound amazing! Keep putting on your great recipes. This Italian wine cookie is from the Calabria region and is made of flour, cinnamon and red wine, then dredged in honey. these look amazing!!! I prefer to make these in a log and then slice them immediately after removing them from the oven. 1 tsp of vanilla cookies (Varies based on size, I got about 4 dozen cookies out of this recipe), The Ultimate List of Christmas Baking Ideas. Hi Jeanne, I would not recommend making that substitution, as it might make the dough too wet. Today lets see How to make an Ancient Arabic Date Filled Cookies. Instead of rolling out rectangles, I rolled out and, using a 4″ round cookie cutter, cut out circles. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. Remove the cookies from the honey with a slotted spoon and place them on a serving platter. Can  vegetable oil be used in place of solid shortening when baking  Italian cookies? Set aside. Assembly: Place 1 cookie on cookie sheet. Here you will find some of the most traditional Italian Christmas cookies that our Nonne... our Grandmothers have preserved for many generations. First of all, I love the sprinkles. When I think of holiday baking the first cookie that comes to my mind is cucidati, a Sicilian fig cookie filled with a mixture of nuts, dates, figs, raisins, spices and a few different flavorings and all that goodness is wrapped in a tender buttery dough that’s baked, frosted and sprinkled. It was during a conversation with my Chief Culinary Consultant that I learned about cucidati. Thank you! MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems. unfortunately so fattening, but a nicer flavor. Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. OMG these are sooooo cute! i’m so glad i stumbled across this post! | b-spired. She uses fig often but my favorite is the almond filling. I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though. Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling. These will be the first cookie I make of the season. You could make the dough a couple of days in advance; not sure about the filling. She made the most tender dough, and seven adoring children made the cookies.The figs should be dried.