Italian Fig Cookies II Recipe

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Dec 26, 2003

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 formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry . The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe .

—William Chas.Caccamise Sr, MD

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Nov 18, 2007

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. i used a pizza cutter to cut cookies from each log. i got 52 cookies this way. my baking time was about 15 minutes. the tops did not come out brown, but they were not doughy at all. i used a simple sugar glaze of 1 1/2 cups confectioner's sugar, 2 TBS orange juice, and 1/4 tsp vanilla extract; and then put some pretty sprinkles on.

—kimberly ann

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19 Ratings

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Dec 21, 2006

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 edges.

—Heather

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Feb 10, 2004

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, the dough did not stick to the board (with a bit of flour). For anyone who does not know, the direction "snip" in step 4 means to pinch the ends together, my sister tells me. They baked great in 20 minutes and tasted delicious _without_ any icing (I didn't put any on at all).

—alarose

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Mar 20, 2006

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!!!

—Nina Mannino

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Mar 11, 2009

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 diabetic friendly! Thanks! Great cookie!

—MrsPiddles

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Jan 20, 2009

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 friends were very impressed!

—Jetsmom

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Dec 06, 2007

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 but did not last long...delicious!

—Abbalicious

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Nutrition

Calories
154 kcal
8%

Carbohydrates
22.8 g
7%

Cholesterol
14 mg
5%

Fat
6.3 g
10%

Fiber
1.2 g
5%

Protein
2.3 g
5%

Sodium
18 mg
< 1%

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

Nutritional Information

Italian Fig Cookies II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 154
** Calories from Fat: 57

% Daily Value *
** Total Fat 6.3g 10 %
** Saturated Fat 2.6g 13 %
** Cholesterol 14mg 5 %
** Sodium 18mg < 1 %
** Potassium 107mg 3 %
** Total Carbohydrates 22.8g 7 %
** Dietary Fiber 1.2g 5 %
** Protein 2.3g 5 %
** Sugars 11.1g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 9 %
** Thiamin 11 %
** Niacin 11 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 14 %

* 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.