Italian Fig Cookies (Cucidati) Recipe

🧂 Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter

  cold and cut into small pieces
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup pecans

  rough chopped
• 8 oz dried figs

  stemmed and roughly chopped
• 5 oz dates

  pitted and roughly chopped
• 4 oz dark raisins
• 1 small orange zest
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/8 tsp nutmeg
• 2 cups granulated sugar
• 1/4 cup warm water

  Up to 1/3 cup

Instructions

• 1 Pulse the flour, sugar, baking powder, and salt together. Add the cold butter
  pieces and pulse again.
• 2 Add the eggs, vanilla extract, and milk. Process until the dough just starts to
  combine (like pie dough). Remove the dough to a lightly floured surface and
  knead a few times until it comes together completely and looks smooth.
• 3 Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate
  overnight.
• 4 Place the dried figs, dates, pecans, raisins, and orange zest in the food
  processor. Give it a couple of pulses to start grinding the fruit.
• 5 In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and
  allspice.
• 6 Add the water and sugar mixture to the food processor and pulse until it grinds
  everything and comes together.
• 7 Place in an air-tight container and refrigerate for at least overnight or
  longer.
• 8 Preheat the oven to 325 degrees.
• 9 Form the fig filling into ropes about the size of your little finger. To make it
  easier form all the filling and place them on a parchment paper-lined baking
  sheet.
• 10 Using only one dough round at a time (leave the remaining dough refrigerated) on
  a well-floured surface, knead the dough a few times until it becomes smooth,
  roll the dough out fairly thin, about 1/8 inch thick.
• 11 Trim the rough edges from the dough, place a rope on the dough edge. Lift the
  outer edge and start rolling it over the filling. Roll it completely over and
  trim it off. Place the seam side down.
• 12 Slice each strip on the diagonal into about 1-inch pieces and place them on the
  prepared baking sheet about 1 inch apart.
• 13 Bake for about 12-15 minutes or until the tops a light golden and bottoms are
  browned. Watch them closely, all ovens are different. You may need to rotate the
  baking sheets for even browning.
• 14 Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack
  to cool completely.

Nutrition Info