Sicilian Fig Cookies Recipe -
Sicilian Fig Cookies Recipe

Sicilian Fig Cookies

Recipe by  

"A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
  2. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
  5. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2008

I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.

Most Helpful Critical Review
Dec 17, 2011

I dont know why everyone gave this recipe a good rating, it calls for wayyyyyyyyy to much butter and when you eat them it tastes like your eating a bar of butter.

May 19, 2008

Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.

May 04, 2009

These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :

Dec 17, 2010

My 97 year old Sicilian Aunt Guieda is the "GODFATHER" of cooking in our family. She has been cooking since she was old enough to walk.. These cookie are absolutely delcious. I would NEVER want her to know this but, I must admit they are the best I've ever tasted.. shhhh please don't tell her I said this...

Sep 14, 2009

These cookies were amazing, one of the best stuffed cookies I`ve ever eaten. I didn`t use 1/2 cup rum, just a few tablespoons and I used 1/2 cup honey.

Dec 03, 2009

these are really tasty. i added almonds instead of walnuts and i added one cup as two were too much. i also put less rum. i also added some more flour as pastry was too moist. these cookies are true discovery. thanks :)

Jan 07, 2014

I make these every Christmas for my Italian in-laws. One year my mother in-law and sister in-law used recipes similar to this one, but ended up liking this recipe the best and asked for the recipe. :) I found that making the dough and filling a day before made it easier to form the cookies. I also add the filling in the middle of the whole strip of dough, pinch the edges together, and lightly roll it to smooth the pinched edges out.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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