Cucidati - Italian Fig Cookie

You can never have too many Mediterranean recipes, so give Cucidati - Italian Fig Cookie a try. This dessert has 263 calories, 3g of protein, and 9g of fat per serving. This recipe serves 36. For 88 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours and 18 minutes. This recipe from Culicurious requires honey, vanillan extract, whole milk, and cointreau. This recipe is liked by 171 foodies and cooks. With a spoonacular score of 17%, this dish is rather bad. Similar recipes include Cucidati (Italian Fig Cookies), Cucidati (Italian Fig Cookies), and Pistachio Cucidati.

Servings: 36

Preparation duration: 60 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cookie Dough:In a large mixing bowl lightly stir together the flour, baking powder, sugar and kosher salt with a wire whisk. This is just to make sure the ingredients are well mixed and even dispersed throughout.Cut in the butter with your fingertips or a pastry blender. You want to work it to the point where the butter is mostly worked in and the dough looks like a coarse floury meal.Gently stir in the beaten eggs, milk and vanilla extract with a fork until the mixture forms a soft dough.Turn dough out onto a floured surface and give it a little light kneading, until dough comes together in a nice ball. The dough will be a bit sticky. Thats okay.Divide this dough into four equal-sized pieces, gently form each into a small ball, cover in plastic wrap and refrigerate until firm, about 2 hours.Filling:Add figs, pecans, raisins, dates and walnuts to a food processor. Grind until its a coarse paste.Scrape into a mixing bowl and add the Cointreau, honey, lemon zest, cinnamon, cloves and nutmeg. Mix well with a spatula to combine.Refrigerate until ready to assemble the cookies, at least one hour.Assembling the Cookies:Preheat oven to 350 F.Remove the dough from the fridge one dough ball at a time - keep the others cold as you work with each one because they are much easier to work with cold.Scatter some flour on the surface where youre rolling out the dough. It will help mitigate the stickiness of the dough. With a rolling pin, roll each dough ball into a long thin shape - about 16 x 4 in diameter and about 1/4 thick.Add 1/2 cup of filling down the center of each strip. Use your fingers to work it into a long thin strip of filling. The diameter of the filling should be about an inch or so.Fold one long side over the other and pinch the seams shut on all sides. Turn roll seam-side down and press the dough gently to flatten the seams. This will allow the cookies to bake best and look most attractive once done.Using a floured knife, cut the cookies into 1 1/2" pieces and arrange about an inch apart on a baking sheet lined with a Bakers Mat or parchment paper. For a standard sized baking sheet, you should be able to fit 18 cookies on the mat per batch.Repeat until done with all the cookies and filling. As you fill up a baking sheet, place it in the oven and bake for 18 minutes. Allow to cool for 10 minutes then glaze and top with colored sprinkles.Finishing the Cookies:While the cookies are cooling, combine the powdered sugar, milk and vanilla in a small bowl. Use a fork to stir until smooth. Set aside until cookies are ready to be iced.Once cookies have cooled for 10 minutes and are ready to ice, use an icing spatula to smear the icing on the top of the cookies then sprinkle with colored nonpareils while icing is still wet. The icing will set rather quickly so only work in batches of 3-4 cookies at a time.Allow cookies to cool completely before storing in an air tight container. They will taste best the day they are made, but they will keep for one week in the fridge. Layer cookies in the container with wax paper or parchment paper for best results.

 

Step by step:

1. Cookie Dough:In a large mixing bowl lightly stir together the flour, baking powder, sugar and kosher salt with a wire whisk. This is just to make sure the ingredients are well mixed and even dispersed throughout.

Cut in the butter with your fingertips or a pastry blender. You want to work it to the point where the butter is mostly worked in and the dough looks like a coarse floury meal.Gently stir in the beaten eggs, milk and vanilla extract with a fork until the mixture forms a soft dough.Turn dough out onto a floured surface and give it a little light kneading, until dough comes together in a nice ball. The dough will be a bit sticky. Thats okay.Divide this dough into four equal-sized pieces, gently form each into a small ball, cover in plastic wrap and refrigerate until firm, about 2 hours.Filling

1. Add figs, pecans, raisins, dates and walnuts to a food processor. Grind until its a coarse paste.

2. Scrape into a mixing bowl and add the Cointreau, honey, lemon zest, cinnamon, cloves and nutmeg.

3. Mix well with a spatula to combine.Refrigerate until ready to assemble the cookies, at least one hour.Assembling the Cookies:Preheat oven to 350 F.

4. Remove the dough from the fridge one dough ball at a time - keep the others cold as you work with each one because they are much easier to work with cold.Scatter some flour on the surface where youre rolling out the dough. It will help mitigate the stickiness of the dough. With a rolling pin, roll each dough ball into a long thin shape - about 16 x 4 in diameter and about 1/4 thick.

5. Add 1/2 cup of filling down the center of each strip. Use your fingers to work it into a long thin strip of filling. The diameter of the filling should be about an inch or so.Fold one long side over the other and pinch the seams shut on all sides. Turn roll seam-side down and press the dough gently to flatten the seams. This will allow the cookies to bake best and look most attractive once done.Using a floured knife, cut the cookies into 1 1/2" pieces and arrange about an inch apart on a baking sheet lined with a

6. Bakers Mat or parchment paper. For a standard sized baking sheet, you should be able to fit 18 cookies on the mat per batch.Repeat until done with all the cookies and filling. As you fill up a baking sheet, place it in the oven and bake for 18 minutes. Allow to cool for 10 minutes then glaze and top with colored sprinkles.Finishing the Cookies:While the cookies are cooling, combine the powdered sugar, milk and vanilla in a small bowl. Use a fork to stir until smooth. Set aside until cookies are ready to be iced.Once cookies have cooled for 10 minutes and are ready to ice, use an icing spatula to smear the icing on the top of the cookies then sprinkle with colored nonpareils while icing is still wet. The icing will set rather quickly so only work in batches of 3-4 cookies at a time.Allow cookies to cool completely before storing in an air tight container. They will taste best the day they are made, but they will keep for one week in the fridge. Layer cookies in the container with wax paper or parchment paper for best results.

Nutrition Information:

covered percent of daily need