Cucidati: Sicilian Fig Cookies

Cucidati—also known as Sicilian fig cookies—are one of my favorite traditional Italian holiday treats. These cookies are tender on the outside with a buttery pastry and filled with a sweet, sticky fig mixture that’s spiced and studded with nuts. Often topped with icing and colorful sprinkles, they’re as festive as they are flavorful. I love baking them around Christmas, but they’re too good to limit to just once a year.

Why You’ll Love This Recipe

I like making cucidati because they’re nostalgic, aromatic, and packed with texture. The filling is rich with dried figs, warm spices, citrus zest, and often a splash of liqueur or jam to round it all out. The pastry dough is soft and just slightly crisp, perfect for encasing the sticky center. These cookies are a celebration of Sicilian flavors—each bite feels like a little piece of holiday tradition.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Baking powder
• Sugar
• Salt
• Cold butter, cut into cubes
• Eggs
• Milk or orange juice
• Vanilla extract

For the fig filling:

• Dried figs
• Raisins or dates
• Walnuts or almonds
• Honey or jam (apricot is popular)
• Orange zest
• Cinnamon and cloves
• Optional: splash of Marsala wine or brandy

For decoration:

• Icing sugar (for glaze)
• Milk or lemon juice (to thin the glaze)
• Colorful nonpareil sprinkles

Directions

1. I start by making the dough: I blend flour, baking powder, sugar, and salt in a large bowl. I cut in the butter until the mixture is crumbly. Then I add the eggs, milk (or orange juice), and vanilla, mixing until the dough comes together. I wrap it and let it chill for at least 30 minutes.
2. While the dough chills, I prepare the filling. I pulse figs, raisins or dates, nuts, honey, zest, and spices in a food processor until it forms a thick paste. If it’s too thick, I add a splash of water or juice.
3. I roll out the dough into rectangles and place a strip of filling down the center. Then I fold the dough over and seal the edges, creating a log.
4. I cut each log into individual cookies—about 2 inches each—and place them seam side down on a baking sheet.
5. I bake the cookies at 350°F (175°C) for about 15–18 minutes, or until lightly golden.
6. Once cool, I drizzle them with a simple glaze made from powdered sugar and milk or lemon juice, and finish with a sprinkle of colorful nonpareils.

Servings and timing

This recipe makes around 3–4 dozen cookies, depending on how large I cut them. It takes about 30 minutes to prep the dough and filling, 30 minutes to chill, and another 15–18 minutes to bake each batch—so I usually set aside a couple of hours for the full process.

Variations

Some people like to include chocolate chips or candied orange peel in the filling. Others swap the figs for dates or use a mix of dried fruits. I sometimes use orange juice in the glaze for a citrusy touch, or switch up the spices in the filling to include nutmeg or allspice. If I’m feeling festive, I shape the cookies into crescents or spirals instead of the classic log.

storage/reheating

Cucidati keep well in an airtight container at room temperature for up to a week. I also freeze them (unglazed or glazed) in layers with parchment paper and defrost at room temp when ready to serve. If they lose a bit of softness, I pop them in a warm oven for a few minutes to refresh.

FAQs

Are cucidati only made for Christmas?

Traditionally, yes—they’re a staple on Sicilian holiday cookie trays. But I make them any time I want to share a little Italian sweetness.

Can I make the dough and filling ahead of time?

Yes, I often prepare both the dough and the filling a day ahead. I store the dough wrapped in the fridge and keep the filling in an airtight container.

What can I use if I don’t have a food processor?

I finely chop all the filling ingredients and mash them together with a fork or spoon. It takes longer, but it still works well.

Can I skip the icing and sprinkles?

Definitely. I sometimes serve them plain or dusted with powdered sugar for a more rustic look.

What’s the texture supposed to be like?

The outer dough is tender but holds its shape, and the filling is thick, sticky, and chewy from the figs and nuts. Each bite should feel rich and slightly spiced.

Conclusion

Cucidati are more than just cookies—they’re a beautiful piece of Sicilian heritage wrapped in pastry and packed with sweet, spiced fruit. I love how they bring tradition, flavor, and festivity to the table. Whether it’s Christmas or just a cozy baking day, they never fail to make the moment feel special.

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