Cuccidati Italian Fig Cookies Recipes

ITALIAN FIG COOKIES (CUCIDATI)

Steps:

• In a large mixing bowl beat the butter on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
• Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
• In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
• To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
• Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
• Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
• Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned.
• Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.
• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

FIG-STUFFED COOKIES: CUCCIDATI ITALIAN

Steps:

• Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
• In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
• Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
• On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
• To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
• Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies
• Preheat the oven to 350 degrees F.
• Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
• Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
• Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.

CUCIDATI (ITALIAN FIG COOKIES)

Steps:

• For cookie dough, sift flour, baking powder, and salt into a large bowl.
• Add sugar and stir well.
• Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
• In a bowl, beat egg, vanilla and milk together.
• Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
• (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
• Refrigerate dough for 45 minutes.
• To make the filling, grind figs, dates and raisins in a food processor until coarse.
• (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
• Add remaining filling ingredients and mix well.
• (Mixture will be thick) Set aside mixture.
• Preheat oven to 375°F.
• Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
• On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
• Cut dough into 2X3-inch rectangles.
• Spoon about 1 teaspoon of filling onto each rectangle.
• Carefully fold the long edges over to meet in the center and pinch to seal seam.
• Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
• Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
• Bake for about 12-15 minutes, or until cookies are golden in color.
• Remove from oven and transfer cookies to a wire rack to cool.
• For icing, place confectioner's sugar in a bowl.
• Add just a little water or milk, until you get a smooth consistency- but not runny!
• Ice the tops of each cookie and sprinkle with colored sprinkle.
• Let icing dry completely before stacking!
• Store in air-tight containers up to 2 weeks.

CUCCIDATI - ITALIAN FIG COOKIES

Steps:

• In a large bowl of food processor add all dry ingredients: sifted flour, sugar, baking powder, salt and cold butter cut in cubes. Process until you get a crumbly dough without big lumps.
• Add eggs and vanilla extract. Process again until dough starts to come together.
• The whole process can be done with dough blender which is really handy.
• Transfer the dough onto a work surface and shape it quickly with your hands forming a smooth ball. Add some milk if the dough doesn't come together.
• Cover with a plastic wrap and let rest in the fridge for 20-30 minutes.
• You can also make the dough the night before and keep it in the fridge. Make sure to take it out at least 2 hours before making cooking, otherwise it'll be too hard to roll.
• Steep dried figs in hot water for about 30 minutes. Take them out on a paper towel or linen towel and pat-dry to remove excess liquid.
• In a food processor add figs, candied fruit and Marsala wine. Process until you get a nice paste.
• In a food processor pulse nuts and dark chocolate. Or you can roughly chop them with a sharp knife. Set aside.
• In a big bowl mix together fig paste, chopped nuts with chocolate, raisins and cinnamon.
• Preheat oven to 350F (175C).
• Cut off a piece of the dough and roll it out on a lightly floured surface to approx. ⅛ inch (3 mm) thick. Cut out a rectangular shape and save trimmed edges.
• Place fig filling lengthwise closer to one edge of the rectangle and fold the dough over to the other side brushing with some water the very end of the dough before closing it. This helps to seal the seam.
• Place formed log seam side down and using a pastry cutter or a sharp floured knife cut it into 1 inch (2.5 cm) cookies.
• Arrange the cookies on a baking sheet line with parchment paper or a silicone mat about ½ inch apart from each other.
• Bake in preheated to 350F (175C) oven for 15-20 minutes or until lightly golden brown around the edges.
• Let cool.
• Repeat with the remaining dough (including trimmed dough leftovers) and fig filling.
• Beat egg white until foamy, add a pinch of salt and lemon juice.
• Continue to beat, slowly adding confectioners sugar. Increase speed to high and beat for another few minutes until soft peaks form.
• Once cookies are chilled to room temperature, dip them in the icing and top with color sprinkles.
• Let dry for a few hours before packing.
• If it's too cold or humid inside you can turn on the oven and heat to 85F (30C) and let your cookies dry in the oven for 20-60 minutes, checking on them occasionally.

CUCCIDATI (SICILIAN FIG COOKIES)

Steps:

• Directions:.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
• Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
• Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
• In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
• Transfer the fig paste to a bowl.
• Preheat oven to 350 F (180 C).
• Prepare the egg wash by beating the eggs with a pinch of salt.
• Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
• Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
• Brush the egg wash on the dough.
• Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
• Take one edge of the dough and bring it over the filling to form a roll.
• With the palm of your hands roll the cylinder to make it even.
• Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
• Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
• Transfer the rolls to 3 cookie pans lined with parchment paper.
• Brush the surface with the remaining egg wash.
• Optionally sprinkle with multicolored nonpareil.
• Bake for about 20 minutes or until golden. Transfer onto racks to cool.

CUCCIDATI

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.