Cuccidati Italian Fig Cookies

These beautiful little bites have a rich fruit filling that has the popping crunch of dried figs. The filling is wrapped in a sugar cookie drizzled in a bit of icing that has been sprinkled with nonpareils, ideally red, green and white, for Christmas (and Italy) but multicoloured is often used.

Italian Fig Cuccidati is traditionally made for Christmas by the elders and the recipe is passed down.

Depending on what part of Sicily one is from will change what is in the filling somewhat.  Maybe cloves, maybe dates, different nuts. It will also change the slices.  Maybe straight, or angled or with slashes.

Pareil means the same or equal, so nonpareil would be the opposite. Maybe like, no two snowflakes are the same?

These are basically sprinkles, but not all sprinkles are nonpareils. Nonpareils are little round balls that when dropped they roll and bounce around happily and when you try to clean them up you can almost hear them giggling, but one can only take that for so long.

Yes, I knocked a bottle over.

Then you will find a few more rolling around next month and it will catch you off guard and you will think that it is a bug. 

I love them though.

Note! 

A nonpareil is also a type of candy.  It is a chocolate drop, or disc covered in nonpareils, the sprinkle, and are also great for decorating larger things like gingerbread houses.

Make the dough first so it can chill. Then you can prepare the filling ingredients any time after that, like the next day, or vice versa. You could prepare the filling  even a few days ahead then make the cookie part.

You can freeze the finished, unbaked, uncut cookies then thaw in the refrigerator overnight, slice, then bake.

Try to use organic fruit since you will be using the peel as well.

You will need a food processor or multipurpose blender for this recipe.

Roughly chop half of an orange with the peel

Make sure to remove the stems

How to Make Cuccidati, Italian Fig Cookies

The Filling

1. Put all the fruit, cinnamon, and ¼ cup sugar into a food processor and process until you have a chunky paste, not quite a smooth purée.

Add raisins, sugar and cinnamon

The Cookie

1. Combine the flour, baking powder and salt, set aside.

2. In a large bowl, cream together 1 cup (200g) sugar and the butter until smooth.

3. Beat in eggs one at a time, adding the next after the first is fully incorporated, then the vanilla. Beat for about two minutes.

4. Add the flour mixture.  If you are using a stand mixer, you can add all of the flour and start to blend it all in on low until you have a cookie dough suitable for rolling.

If you are using a hand blender, add about half of the flour mixture and blend in, starting on low speed, then continue adding the flour as your mixer can handle it, then stir the rest in by hand.

5. Divide the dough in half, then wrap and refrigerate while you prepare the filling.  If you have already made the filling, just refrigerate the dough for about an hour if needed.

6. Cut one of the discs in half again and roll into a 16”x4” (40 x 10 cm) rectangle, you will have 4 pieces of dough.  I work with one at a time.

7. Using a quarter of the filling, form a line down the length of the dough, a little closer to one side, but keeping in a line. 

8. Bring the dough over the filling and seal. 

I flatten the roll a bit so I have oval pieces.

9. Chill the roll for about an hour to make nicer slices. Cut into 15 pieces, repeat with the rest of the dough and filling.

10. Bake at 350°F (180°C) for 12-15 minutes.

11. Cool completely, then drizzle the glaze over and sprinkle with sprinkles!

I recommend securing a rack over the sink, or in the sink if it is a small rack, then using the nonpareils. You could also place the rack over a towel and they won’t roll around.

For the Glaze

1. Add the vanilla and enough cream or milk to the icing sugar to make a thin glaze.

2. Mix until smooth.