They are made with a flaky fried dough and filled with a creamy ricotta, eggs, powdered sugar and sometimes chocolate chips. This way I easily rolled the dough over the logs , cut and baked. To brown a little I brushed with butter. No need to scrape down , take out,put in more.. blah, blah. Then on the day you want to serve them to family or guests, Ice the cookies with powdered sugar. :), I love these cookies!! I had an idea how to make theses but this confirms it. My wife is Italian though. I must say that this is a good recipe and just enjoyed those two cookies I just ate. It was during a conversation with my Chief Culinary Consultant that I learned about cucidati. I made these last year and it was such a pain in my food processor. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling. Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch … I have to try these! No, I am not Italian. Pingback: Italian Fig Cookies – Vanilla Beans and Buttercreams. While I was going through my grandmother's recipe book, I began noticing the intriguing Italian Christmas cookies. 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. Spoon about 1 teaspoon of filling into the middle of each rectangle. Enjoy! The recipe is on my blog, The Cup That Cheers. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for 2 hours or overnight. Cucidati are Italian fig cookies that originated from Sicily. Some also say that these cookies might be already known even in Roman times. Use immediately or store in the refrigerator until ready to use. I adore these cookies! 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. There was one place on the West Bank, DeSalvo’s Bakery, where I could find this wonderful cookie just the way I like it. I’ve never baked anything close to a fig newton before, so I’m excited to try this one! both add a dark kick to it :). I may start doing that myself! Hi Jenny, I love that your family would make these for St. Joseph’s Day, what a great tradition! The filling can also be made a day or so ahead of time. Oh, thank you for this recipe! Works like a charm. 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! Remove from oven and transfer to a wire rack to cool. If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture. In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest … 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. Add the cookies into the honey to coat them completely. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes. We added rum, brandy and amaretto to enhance the flavors, orange and lemon rind gratings in the filling and dough. For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. 3) I freeze the sprinkles before application to mitigate the color bleeding into the frosting. Required fields are marked *. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. i’m so glad i stumbled across this post! There are many places to buy cookies similar to these, but most are overbaked and hard. Like Vince (previous commenter) I’m from New Orleans…these are popular down here because there’s so many Sicilians. OMG!!! Roll out dough in thin layers in small batches and cut with round cookie cutter. cookies (Varies based on size, I got about 4 dozen cookies out of this recipe), The Ultimate List of Christmas Baking Ideas. 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). Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. 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. You are correct about these being time consuming, but they are absolutely delicious. 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. This year I picked up some dried figs at Aldi’s and they are more like prunes. Not a pretty as the individual cookies, but easier and just as good! Thanks for posting them. Ohh, these look really good! The fruit kept getting stuck and preventing the food processor blades from turning. 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. Only one egg? Also, another cookie I liked, she called just wine cookies. In a large bowl or mixing bowl with a paddle attachment, combine the flour, salt, cinnamon and baking powder and set aside. Do you mean that the dough was breaking, as in it was dry and crumbly? :(. 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. Results 1 - 10 of 12 for grandmas date filled cookies. My husband has been asking me to make these Just plate them when its time to serve. A very grateful baker who loves to try new recipes. Mix until just combined. | b-spired. Great for New Year's Day too! In my family, this cookie is called a cucchi, and has several enhancements. Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. You could make the dough a couple of days in advance; not sure about the filling. Repeat the process for all four sections of dough. HOLIDAY STARS. 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. BTW, we made close to 250 cookies. The first batch went in minutes around my house. thanks. We always eat the cookies within the month, but they have always kept perfectly well in the tin on the counter. I make mine nut-free by leaving out the walnuts and almonds in the original recipe, and just increasing the amount of dried fruit. Refrigerate the dough for 45 minutes before using. :). I’m making these lovely little packages of warm Christmas memories this year for my Dad and his sisters, in memory of my Nonna. I have not, but since they get ground up I think you would be okay doing that. 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). I make these every year because they are a tradition for my family and my dad’s favorite cookie. Can I have some?? Hi Rita, Yes, I definitely think you could do that. I hope you still enjoyed the cookies! Take them out of the freezer and allow them to come to room temperature and then frost. It may not be the same as your Nonna’, but it has black pepper in it. Thenk you. Also is it OK to frost them before freezing. I am so excited to find this recipe. This is a great recipe. I’m so excited! I put a tsp of the filling in the center and folded it in half like a turnover. Just keep on feeding grinder with dry fruit. I tripled the recipe. They are perfect for family gatherings and celebrations, parties and events and corporate gift giving. Hi Laura, I don’t think using cream instead of milk would cause the dough to break. A coworker shared a similar recipe about 30 years ago. My aunt is Hungarian so they were always available but no one ever showed me how to make them. 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!) These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. Great recipe!!!!! Biscotti assolutamente scrumptious!!! Fold in mini chocolate chips (optional). The combination of dates and figs with nuts is perfect! Thanks for sharing. Just checking the quantities in your recipe. Scoop 1 teaspoon of ricotta filling in the center of each circle. Bring the edges of the dough together. Take a dough ball and flatten it. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth. M. These cookies are beautiful! Whenever I make your recipes they come out perfectly (the corn casserole for Thanksgiving dinner was my favorite food on the table!). CREAM CHEESE SPRITZ COOKIES. Bake the cookie logs for 12 minutes or until edges are turning slightly golden. Great childhood food memories came to me while reading it. Oh my goodness I LOOOOOOOOOVE figs!!!! Or how long are they good in an air tight container? My grandma used to cut them on the diagonal. Was a yearly occurrence in my Nonna’s home. We are Sicilian and Calabrese, and my mom’s mom used to get a big box of cookies from the Italian bakery every Christmas. She has several little episodes about making good food from the Great Depression. i copied a link to your recipe and the one i got was way different than this one and i cant find it now ‘ In a food processor, combine flour, salt and sugar and pulse. Place 1 teaspoon of filling on top and cover with a second cookie. Each bite is a bite of Christmas or whatever other joyous occasion you want to lable it! Even if they get a little hard ohhh so good dunked in icy cold milk. Do you have a recipe that you should share? (The way it sounds). I love these cookies. Put mixture (about a tbsp.) Can I make these from start to finish, then freeze them? Repeat with all sections of dough. Can anyone comment to how these cookies store? Press the edges of each filled cookie together with the tip of a fork to seal. Top with another round cookie (with small hole if you are following original recipe). I used to help my grandma and aunts make these every year for St. Joseph’s Day. In a mixer with a paddle attachment, combine the flour, baking powder, sugar and salt. How far in advance can I make the filing or dough? Every holiday, celebration or weekly Sunday dinner was centered around food. Preheat oven to 375 F and line a sheet pan with parchment paper. Just A Thought Add A Little Bit More Butter I’m Not An Expert !!! Oh, I am so glad I found your site! Biscotti di fico means italiano fig cookie . Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. On a floured surface roll the dough into a 12-inch square. Thank you for posting. Do you think I could use those in place of the more typical “flat” ones? This brings back fond childhood memories. Pulse the ingredients until smooth and fully combined. Very  scrumptious cookies . I would go with what is written above. these cookies sound amazing! I have always made them one or two days in advance of serving. I ran it through twice I believe. Slowly add the shortening until a crumb-like texture forms. Hi Helen, Unfortunately, I’m not sure what recipe you’re referring to. By any name, they make … I always end up having to add to it to get it to roll out flat. Cassatedde is more like a pastry to me, but it still falls under the Italian cookie section in grandma's recipe book. Alterations I made: If I had patience I’d find the sweet spot of the frosting drying enough to apply the sprinkles. 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 love that you made these! Then added Cinnamon, Syrup, Marmalade & lemon and put it through the grinder a second time and used the sausage attachment to extrude long round logs of filling. A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you. I Have A Question My Wife Is Allergic To Nuts When I I Do Make These Cucidati”s 2 tblsp of butter Remove the dough from the refrigerator and divide into four sections. Sift flour, baking powder, and salt in a large mixing bowl. Made these and the dough was very dry. Remove the dough from the bowl and knead until smooth. These ricotta-filled pastries are often also known as sweet ravioli. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. I love your blog! Essential tools, baking lists, make-ahead tips, quick recipes, and more! I’ve looked for this recipe for years. If you have any special tips for a first-timer would love to hear from you. I’ve made these cookies several times over the years from an old recipe my Mom gave me many years ago. Hi I don’t know what happened to my dough but it didn’t seem right. I have that same recipe.. Get the latest restaurant reviews, recipes and info on the wine/beer scene in D-FW. 1/3 sugar These look and sound SO 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 is a favorite in many Italian households, and hands down this is my hubby and his brothers favorite cookie! For filling: In a saucepan, cook dates, water and sugar until thick. The second time, we used buttermilk, instead of milk, and the cookies came out really soft, like fig newtons. Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. {module 342} The best and most authentic Italian Christmas Cookie Recipes to help you celebrate Christmas Italian style. Don’t use them wet, because it will change the taste. 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. Instead of figs and raisins, hers called for candied fruit. Julie, a meat grinder is the perfect gadget for this. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. You can do it on the same day, but the cookies are softer if you mix, bake and ice them on the same day. Any help is appreciated. Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. We have a Hungarian settlement near where I live and they make them every year. The filling sounds really unique and delicious, I love anything that involves figs. GINGERBREAD COOKIES FOR CUT-OUTS. I burned out 1 food processor when making the sticky filling, cut up as small as possible before using the food processor. What size pan did you bake your cookies in? As you may be able to tell from the pictures, my cookies don’t get very dark either, but they do get lightly browned. Also, our icing never seems to thicken (our recipe is 1.5cup powdered sugar + .5cup cream). Its already shaping up the be a busy holiday season and am trying to schedule out all my baking! These looks absolutely divine. 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. But at some point it’s worth a try. 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). Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Roll out one section of dough to 1/8-inch thick and cut out 3-inch circles. What an intriguingly delicious filling!! 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 :-). next time, add chopped dark chocolate and a splash of whiskey! 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. 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. Wrap with plastic wrap and refrigerate for 2 hours. Hi Dot, While I have not done so, I think you could freeze this filling without a problem. 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! Thank you. 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. Hi Danielle. They are certainly worth seeking out though! Cool. My family dragged me back to the kitchen and demanded more, more, more. Thanks for the inspiration, I’ll have to try them sometime. Mix on medium speed until fully combined. I love the fun sprinkles too! Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned. I love figs! Really makes them so delicious! I’m totally going to have to try making them :). Pingback: Cucidati – Italian Fig Cookies | Recipe Biscuit. He prefers his without any decoration/icing, so I always set aside several undecorated ones for him. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal. Make the glaze: Whisk together 2 cups powdered sugar, 3-4 tablespoons milk and 1 teaspoon vanilla extract until smooth. (It is easier to grind this way). Today lets see How to make an Ancient Arabic Date Filled Cookies. Let the icing set completely before storing in an airtight container. Thanks for sharing! As I’m getting older, I’m trying to prepare for Thanksgiving well in advance this year. Slowly pour in the water and continue pulsing until the dough comes together. Preheat oven to 375° and line two cookie sheets with parchment paper. It kept breaking apart. The only difference was I had only cream so I used that instead of milk. Smelling and eating them always takes me back to wonderful memories. Then I cooked with a bit of water, cane sugar until all delicious and then processed with the food  processor . =). I made a batch today and they like them without the frosting! 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! 1 tsp of vanilla Can I Omit The Walnuts ! And with the 1 cup of lard, not worth it anyway. 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. Great recipe! We were 2 so we would get at least 5-7 pounds. The extra filling can be frozen. This year I was planning to make a puff pastry dough and stop the filling in for a new style. I’m going to try these this Christmas. it calls to use Any suggestions? for two years. Any idea what went wrong? Biscotti means cookie. I can’t wait to try these little pillows. Hi Pat, Yes you could definitely make and freeze these! Pour the glaze over each piece of cucidati and garnish with sprinkles. The dough is then fried in vegetable oil and rolled in warm honey to create the perfect glaze. 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. We just made our family’s version last weekend…..I store them in an airtight bucket in my garage….they stay well. 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. Shaping of the date filled cookies. Prick top of cookie with a fork. Cut dough into 2x3-inch rectangles. ahhhhh….finally this is the cookies i have been looking for. Just keep the carton on a shelf in a closet or any cool place. All rights reserved. It’s a time consuming recipe but worth it. I can imagine how great your house must have smelled when you made these. Remove the cookies from the fryer onto a paper towel to absorb any extra oil. Mix the flour, sugar, lemon zest, and salt in a large bowl. The house isnt hot, just not sure what went wrong… thanx. I stored it away in my memory bank, with intentions to try them at a later date. these look amazing!!! We have made these fig cookies for 50 yrs, and my suggestion to you for storing them weeks before the Christmas season, is simply use a Tupperware that is airtight, lime the carton with wax paper, after the cookies are totally cooled, line them up in rows onto the waxed paper, then lay another sheet over the cookies, and layer till the carton is full. … I’ve wanted to make them ever since. EVAN — Thanks for the suggestion! They keep wonderfully. Bake at 350 degrees for 10-15 minutes until golden brown. I followed the recipe and my dough just crumbles and is too dry to roll or pinch together. Th edough— awful. 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. I know it sounds like a lot of work but it actually made everything go really easy. Mixture will be thick. We also use a mix of white and dark raisins . I need to make these ASAP! Each piece is shaped on a gnocchi board. i love this recipe, but can the dough be frozen until a later date? GRANDMA JOHNSON'S DATE - FILLED COOKIES. Thanks for posting these. just came across your blog – i don’t really use vegetable shortening – do you think i could substitute either coconut oil or butter? I just enjoyed a couple of cookies using  you fig cookie recipe. Does anyone out there have the recipe for the ones with pepper???? Slowly pour the wine mixture over the dry ingredients, either mixing with your hand or using the paddle attachment. Pingback: So long figgy pudding! I immediately saved them and decided I would make the cookies sooner rather than later. I’ve also considered toasting some sunflower seeds and using those in place of the nuts. 1) I don’t use the vanilla extract, the amount suggested was way too powerful for my taste what to do? 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! Transfer the cookie log onto a baking sheet. Great job! 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. Kthanx. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Thanks for sharing.. can’t wait to try these! It needs a few tweaks to be perfect, but they loved it! I make one large line and then cut them on a diagonal. 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. By signing up you agree to our privacy policy, Stand with us in our mission to discover and uncover the story of North Texas. Add the fig filling down the center of the dough, about 1/2-inch thick. 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? But my icing started to sweat an get sticky. milk and vanilla or Anise flavor. I can’t believe I found this recipe. These moist, sweet, fruit-filled cookies go by many names, including Italian fig cookies, Sicilian fig cookies, and cucidati. 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. Dust flour on your work surface and roll out one section of the dough 1/8-inch thick, approximately 10 inches by 4 inches. I find that I often use much less liquid than a recipe calls for. 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. Dough will be soft. She made the most tender dough, and seven adoring children made the cookies.The figs should be dried. Hi Cindy, Yes, the 1 egg was correct. They look spectacular! Thanks. Is it possible to freeze the filling prior to using it? Roll each piece into a log about 1/2-inch thick. There are lots of options! Seal the sides as well. Hope that helps! OMG these are sooooo cute! i love figs & dates, but have never used them in cookies – might need to give it a try now. I like the idea of a bar-type cookie. Cool completely before icing. With a family member allergic to tree nuts, would I just substitute the equilavent amount of fruits for the walnuts? 1. We make a dough of sugar, butter, eggs, evaporated milk, almond extract, baking powder, flour, and we bake at 350F. I made these cookies in 2013 and gave them away for Christmas, people named them orgasm cookies. Your cookies will stay fresh and soft this way. Home > Seasonal > Christmas > Cucidati – Italian Fig Cookies. They have since closed down and, of course, they wouldn’t give away their recipe. Once it starts to get warm, we then put them in the freezer and they are great. :) I have yet to make sesame seed cookies, but they are on my list for the holidays this year. I can’t wait to try these, figs are my favorite, and Fig Newtons – I could eat the whole package. These were my absolute favorite.. https://www.marthastewart.com/1129621/italian-christmas-cookies-magnifico in the center between 2 thin cookies pressed together. I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though. You will have the most delicious moist cookies you will ever eat. Can’t wait to try it. Oooh, what tasty cookies. I love baking and it comes real easy for me. Serve immediately or store in an airtight container for 2 weeks. I’ve been using this website for the past 9 years to make this cookie for Christmas. 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? I then took a fork and pressed the edge to seal the turnover. l recently tried them again and loved them! Oh, there is no icing or candy dots just powered sugar. 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. They have all passed away, unfortunately, but now my sisters, my mother, and I bake them for Christmas, along with sesame seed cookies. These will be the first cookie I make of the season. When I discovered this recipe, I went home and made a batch. I ate two just now and they are just right. These cookies are slightly time consuming but totally worth the effort. That sounds amazing, I will definitely try it next time! Roll and cut with cookie cutter. 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. I grew up eating them as I’m from Sicily. We use a hand-held ravioli press to make the cookies. Remove from the oil and place on a paper towel. Thanks so much for a great recipe. Hi Janice, You would pronounce these “COOCH-E-DAHT-E”. I have stored them successfully for up to a month. Pingback: Homemade Cannoli – Chocolate Tins. I used to buy in Buffalo, NY bakery and nowadays we don’t see any Italian bakery around. In a separate bowl whisk together the egg, vanilla, and milk. It’s so wonderful to see these cookies on your site. First of all, I love the sprinkles. 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. 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. 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. do you leave it overnight? Need air..I use a brown paper bag. 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! 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. 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. 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. Add the butter and rub in with your fingers until the butter is the size of small peas. My Nonna always made theses every Christmas for her children and grandchildren. I am Sicilian and know these cookies well. Fold the dough over the filling to cover and seal it so that you cannot see any of the fig filling. I’ve recently come across your blog and was browsing around. in them to really give them a “kick”, but we all loved them. Mozzicato's traditional Italian cookies are made using authentic old world recipes and methods. Yours look wonderful! I have wanted to make these cookies for a year and am finally going to do it. My sister broke her Magic Bullet attempting to make this filling in her apartment…lol! By the way I went through to different steps. WOW!!!!! I prefer to make these in a log and then slice them immediately after removing them from the oven. I am definitely going to try them. Can you substitute fresh figs for dried ones? 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. Thanks for keeping the Sicilian traditions alive. Mix well. Thanks again! Roll out dough and cut with a round cookie cutter. Enjoy or store in airtight container for 1 week. If you don’t  have one, just chop as finely as possible. Hi Jeanne, I would not recommend making that substitution, as it might make the dough too wet. 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. I think it’s time for me to try. One of the episodes is totally devoted to making these cookies! Oh! Pingback: Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, I tried the recipe,it’s very delicious little cookies thnx to share it. This is the one! Instead of rolling out rectangles, I rolled out and, using a 4″ round cookie cutter, cut out circles. It tastes and looks like the ones my aunt made and the ones from DeSalvo’s. You can also freeze the cookies before frosting. :), Pingback: Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World. Cook filling until thick. My grandmother (originally from Sicily) used to make these each Christmas, but one thing I haven’t seen. Your email address will not be published. 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. We just made these for the second weekend in a row, we like them so much. Ah, I love this recipe! Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling. 1/2 cup whipping cream To Make Filling: Cut up figs, orange, and apple into small pieces. Will be trying the meat grinder this year! My mom says she doesn’t notice that the nuts aren’t there! 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. We use orange zest/juice rather than marmalade. Hold it in the center of your palm and cup it. Each cookie is topped with a simple milk-and-sugar glaze and then garnished with colorful sprinkles. I lived in New Orleans most of my life, and I come from an Italian background. Place dates into small saucepan and add 1/4 cup sugar, dash of … 1 egg beaten I am looking forward to making your recipe and compare flavors. P.S. 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. He has asked me many times “ When are going to make my moms cookies”. I also make mine with buttermilk and only figs/walnuts in the filling. Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at inkfoods.com. My family adds Orange zest, chocolate chips, and brandy to the figs. Chop pitted dates in food chopper. Mine calls for 11/2c sugar & 3 eggs. Press the dough over to create a half moon or crescent shape and seal the ends using a fork. 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. 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. Press it into a disc. Can I freeze them after making them? Secondly, these cookies look amazing. Thanks again, Pingback: Elegant Cakes – The Weekend Dish: 12/23/2017. For the filling, instead of a food processor I used my Kitchen aid mixer with grinder attachment and ground everything up. Once the cassatedde are fried and golden brown, each piece is lightly dusted with powdered sugar for a finishing touch. Ice the tops of the cookies and decorate with sprinkles, if desired. I’ve always wanted to make these and was looking for a trusted recipe. 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. We made fig cookies and our recipe does not have dates, but does have chocolate chips. 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. Here you will find many traditional Italian Cookies that are perfect all year round and many that are perfect for special occasions and holidays. I need to bake them ahead of time …, Hi Jean, Yes, you can freeze these! Growing up in an Italian family, food was everything. Gorgeous! 2) I add spice rum to the filling and let it macerate for a couple of weeks in the fridge before baking And yes, coconut shortening works almost the same as butter in any dough I’ve tried…. I have dried fresh figs many times. As for storing them, cookie tins lined with waxed paper have been fine for me. 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. This is the way my family makes them! Remove the cookies from the honey with a slotted spoon and place them on a serving platter. My best friends mom was Sicilian and made theses all the time. If you're looking for a simple recipe to simplify your … Remove the dough from the bowl, knead until smooth, divide the dough into four pieces and wrap each in plastic wrap. Allow them to cool, dust with powdered sugar and serve. Set aside. 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’d love to m ma these again because the taste is delicious! how much brandy ? In a separate bowl, whisk together the milk and egg, then add to the dry ingredients until dough comes together. Hi I made the cookies this weekend and they turned out amazing, so yummy! So the filling on this is perfect. Although the ingredients are what really make this cookie special, the method of making them is also unique. Thank you!! Thanks for the recipe! I added a little more milk. This was my absolute favorite Christmas cookie when I was young because of the depth of flavor. Enjoy the cookies! Hello and welcome! Any thoughts as to why it did that? The dough is rolled out into a long rope and then cut into 1/2-inch pieces. I made a small batch tonight and they are delicious. I cant want to make these for him. 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. MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems. To make the filling, grind figs, dates, and raisins in a food processor until coarse. Remove the tray from the oven and immediately slice the cookies into 1/2-inch-thick pieces. I’ve been using a different dough recipe and they’ve been coming out much  better. Thanks, Bob. 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. 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. Gather the dough into a ball. Thanks for sharing this recipe! Whisk in the sugar and combine well. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Just thaw in the fridge for a day or so before you plan on using it. You can cut down on the prep time by making logs, the cutting them up. 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 . Italian Christmas Cookies by Italian Grandmas! Keep putting on your great recipes. Top them with colored sprinkles. Heat 4 cups vegetable oil to 350 F in a large frying pan and fry the cookies until medium brown. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. 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. Super festive! I’m not a great baker by any means but I’ve never had so much trouble with a dough before. I saw the pictures before the title and thought to myself: “Why do those perogies have sprinkles on them?”. Add in the shortening and pulse until it creates a crumb-like texture. Mozzicato's cookie trays and platters are always fresh, delicious and irresistible. Those were the only two changes and it tasted just like hers. 1/2 cup vegetable oil, plus 4 cups for deep frying. 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. Divide the dough in 2 and flatten into disks. Now I will make another batch. For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food … Last year we had a water even at our house and we were living in a hotel over the holidays, this year I am making 20 dozen of them. Press edges together with a fork and prick top of cookies to allow steam to escape. My grandmother made these when I was growing up and I never loved them, mainly because of the way they looked. 1/4 tsp of baking powder Add the egg mixture and mix with a fork until the dough comes together. Assembly: Place 1 cookie on cookie sheet. Bake for 12 to 15 minutes, or until the cookies are golden in color. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. Is the recipe correct? Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. She used some kind of pepper (black, red?) When my aunt died, she took the recipe for these cookies with her. Who would think pepper could do such an amazing thing to a sweet cookie. 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. Hi Danielle, Sometimes the house doesn’t have to be hot, but extra moisture can get trapped inside. I’d post a picture but can’t do it here. The best recipe I ever made, we love it, Thank you. I just found your blog and I’m really enjoying going through your archives! 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. the problem is the container. As far as the icing thickening, a 1/2 cup of cream seems like a lot for only 1.5 cups of sugar. Do you have any special tips regarding this? My favorite cookies are the ones my Dad brings home from the North End, but never has he brought home a fig-filled one. I didn’t have orange marmalade on hand so I used apricot preserves instead. She uses fig often but my favorite is the almond filling. Cinnamon is important. and stumbled upon recipes for cucidati. She passed over a year ago and I never got the recipe from her. Can  vegetable oil be used in place of solid shortening when baking  Italian cookies? 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. My husband favorite thing in the world. It helps to spread the work out over a few days. I Cuccidati are delightfully pretty Sicilian Christmas cookies that are made with a sweet fig and date filling, chopped hazelnuts and orange zest. Once the dough has rested, dust a surface with flour and cut the dough into 6 pieces. Another great recipe. Thanks so much. do you sell cucidati other than at Christmas time and will you ship out of town. https://www.tasteofhome.com/collection/old-world-italian-cookie-recipes My parents’ best friends were Italian, and Christmas was a wonderful “event” with all the amazing foods, especially the baked goodies. Yes, Evan! https://melissaknorris.com/old-fashioned-italian-date-nut-bars-recipe Here you will find some of the most traditional Italian Christmas cookies that our Nonne... our Grandmothers have preserved for many generations. Have you heard of them and if so. 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. I didn’t know what they were called..Could you spell it out phonetically? Remove the dough from the mixer and knead by hand for 5 minutes. You'll want the icing to be thick enough not to be runny, but still easily spreadable. I’ve tried it a few times and I can’t get it to bind properly. Stir in walnuts. unfortunately so fattening, but a nicer flavor. Knead the dough into a ball. My mother is an amazing baker and usually has these in the freezer. Add the remaining ingredients and mix well. The dough is a cream and butter dough, very light and fluffy. Place a date ball in the center. Glad you did the roundup today or I would have overlooked these. Our recipe is very similar to yours. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. Filling into the honey to create the perfect glaze to see these cookies have a...: Sicilian Cuccidati cookies and place on a floured surface roll the dough 1/8-inch thick, approximately 10 by. Of dried fruit dough, which makes it melt in your mouth any cool place the... 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