Italian Fig Cookies, also known as Cucidati, are traditional Sicilian treats that perfectly blend rich, fruity sweetness with warm spices and a soft, buttery cookie shell.
Each bite bursts with dried figs, candied citrus, chocolate, and nuts — wrapped in a tender dough and topped with a sweet glaze and festive sprinkles. These cookies are a staple of Italian Christmas celebrations and a beloved symbol of family, tradition, and togetherness.
Table of Contents
Why You’ll Love This Italian Fig Cookies
- Authentic Sicilian flavor: A classic holiday cookie with old-world charm.
- Perfect texture: Buttery dough with a moist, flavorful fig filling.
- Festive and colorful: Ideal for Christmas or special occasions.
- Make-ahead friendly: Flavors deepen over time.
- A taste of Italy: Every bite is sweet, spiced, and nostalgic.
If you adore Italian desserts with history, you’ll also love my Italian Torta della Nonna — creamy, delicate, and equally comforting.
Ingredients You’ll Need For Italian Fig Cookies
For the Dough
- 3.5 cups (437.5 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- ⅔ cup (133 g) sugar
- 6 oz (170 g) butter
- 2 eggs
- 1 tbsp (13 g) vanilla extract
- Pinch of salt
- 1–3 tbsp (15–45 ml) milk, as needed
For the Filling
- 18 oz (510 g) dried figs
- 3–4 tbsp (44 g) candied orange or lemon peel
- 2 tbsp orange juice
- ½ cup (72 g) raisins
- 2 oz (57 g) dark chocolate, chopped
- ¼ cup (29 g) walnuts
- ¼ cup (36 g) almonds
- 1 tbsp (8 g) cinnamon
For the Glaze
- 1 egg white
- ½ cup (60 g) confectioners’ sugar
- ½ tsp (2.5 ml) lemon juice
- Colored sprinkles for decoration
Step-by-Step Instructions
- Make the dough: In a large bowl, combine flour, baking powder, sugar, and salt. Cut in butter until crumbly. Add eggs, vanilla, and a bit of milk to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
- Prepare the filling: Combine figs, candied peel, raisins, nuts, chocolate, cinnamon, and orange juice in a food processor. Pulse until sticky and well-blended.
- Shape the cookies: Roll out dough into rectangles. Place a strip of filling down the center, fold over, and seal edges. Slice into 2-inch pieces.
- Bake: Place on a lined baking sheet and bake at 375°F (190°C) for 12–15 minutes until lightly golden. Cool completely.
- Glaze and decorate: Whisk egg white, sugar, and lemon juice. Brush cookies and top with sprinkles. Allow to set.
(Jake’s Tip: Soak figs in warm water for 10 minutes before blending for a smoother filling.)
Expert Tips for the Best Cucidati
- Use high-quality figs for the richest flavor.
- Chill the dough for easy rolling and shaping.
- Don’t overfill — too much filling may leak during baking.
- Let glaze dry completely before storing or stacking.
- Make ahead: Cookies taste even better the next day!
For more traditional sweets, try my Italian Panettone — it pairs beautifully with these cookies during the holidays.
Serving Suggestions
- Serve with espresso or vin santo after dinner.
- Package for gifts in festive tins.
- Add to your Christmas cookie platter.
- Pair with Fruitcake Shortbread Cookies for a colorful dessert spread.
Storage Tips
- Room temperature: Store in an airtight container for up to 1 week.
- Refrigerate: Keeps fresh for 2 weeks.
- Freeze: Freeze unglazed cookies up to 2 months; glaze after thawing.
Nutrition (Per Cookie – Approx. 24 cookies)
- Calories: 185
- Protein: 3g
- Carbohydrates: 27g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 22mg
- Sodium: 35mg
- Fiber: 2g
- Sugar: 15g
- Calcium: 25mg
- Iron: 0.8mg
Frequently Asked Questions
Can I use fresh figs instead of dried?
Not recommended — dried figs provide the right texture and sweetness.
Can I skip the chocolate?
Yes, but a little dark chocolate enhances the filling’s richness.
What if I don’t have candied peel?
Substitute grated orange zest or chopped dried apricots.
Final Thoughts
Italian Fig Cookies (Cucidati) are the embodiment of Italian hospitality — sweet, fragrant, and full of heart. Whether enjoyed during the holidays or shared with family, each cookie carries a touch of tradition and love from Sicily to your kitchen.
If you enjoy classic European desserts, my Mille-Feuille will give you another taste of refined pastry perfection.
Italian Fig Cookies (Cucidati)
Ingredients
Equipment
Method
- In a bowl, combine flour, baking powder, sugar, and salt. Cut in butter until crumbly. Add eggs, vanilla, and enough milk to form soft dough. Wrap and refrigerate for 30 minutes.
- In a food processor, blend figs, candied peel, raisins, nuts, chocolate, cinnamon, and orange juice until sticky and combined.
- Roll dough into rectangles. Place filling in the center, fold over, and seal edges. Slice into 2-inch pieces.
- Place on parchment-lined baking sheet and bake at 375°F (190°C) for 12–15 minutes until golden. Cool completely.
- Whisk egg white, confectioners’ sugar, and lemon juice to make glaze. Brush over cooled cookies and top with sprinkles. Let set before serving.
Nutrition
Notes
- For smoother filling, soak figs in warm water before processing.
- Glaze cookies only after cooling.
- Make ahead for deeper flavor.
- Use grated orange zest if candied peel is unavailable.
