Italian Fig Cookies II

Italian Fig Cookies II

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"Not a dainty cookie - it is a hearty fig-filled delight!"
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1 h 10 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
  2. In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times.
  5. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.



This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is form...

delicious and not difficult to make. i rolled four long strips, about 18x4 inches each, put filling along the center from end to end, then brought the long edges together and pinched to seal. ...

A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the ...

Made these on a whim when figs were lying around and they are GREAT. The pastry is wonderful and flaky, could use it for other recipes, and the filling is sweet & chewy. Nothing is hard to do,...

This was a great recipe. The cookies are a lot like the ones my grandmother made. Goes back a long way I am 70 years YOUNG!!!

Wow What a fun cookie, and healthy! I left out the sugar and substituted 1/2 of the figs with prunes, left out the almonds as well. Next time I think I will use a sugar substitute and make it ...

Awesome recipe. I added a teaspoon of orange zest the first time and not the second time. The first batch was much better ...the touch of orange adds complexity to the flavor. My Italian frie...

Last year I gathered Italian recipes to make for christmas gifts. These were a hit! The dough needs to be kept refrigerated so that it does not fall apart. It kept well in a sealed container ...

I was looking for the cookies I remember from my childhood. These are so close, and they came out amazing! The crust is so flaky and tender!

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