Italian Fig Cookies (Cucidati) Recipe

Step 1

Pulse the flour, sugar, baking powder, and salt together. Add the cold butter pieces and pulse again.

Step 2

Add the eggs, vanilla extract, and milk. Process until the dough just starts to combine (like pie dough). Remove the dough to a lightly floured surface and knead a few times until it comes together completely and looks smooth.

Step 3

Divide the dough into four equal pieces and wrap in plastic wrap. Refrigerate overnight.

Step 4

Place the dried figs, dates, pecans, raisins, and orange zest in the food processor. Give it a couple of pulses to start grinding the fruit.

Step 5

In a separate bowl whisk together the granulated sugar, cinnamon, nutmeg, and allspice.

Step 6

Add the water and sugar mixture to the food processor and pulse until it grinds everything and comes together.

Step 7

Place in an air-tight container and refrigerate for at least overnight or longer.

Step 8

Preheat the oven to 325 degrees.

Step 9

Form the fig filling into ropes about the size of your little finger. To make it easier form all the filling and place them on a parchment paper-lined baking sheet.

Step 10

Using only one dough round at a time (leave the remaining dough refrigerated) on a well-floured surface, knead the dough a few times until it becomes smooth, roll the dough out fairly thin, about 1/8 inch thick.

Step 11

Trim the rough edges from the dough, place a rope on the dough edge. Lift the outer edge and start rolling it over the filling. Roll it completely over and trim it off. Place the seam side down.

Step 12

Slice each strip on the diagonal into about 1-inch pieces and place them on the prepared baking sheet about 1 inch apart.

Step 13

Bake for about 12-15 minutes or until the tops a light golden and bottoms are browned. Watch them closely, all ovens are different. You may need to rotate the baking sheets for even browning.

Step 14

Allow them to cool on the pan for about 2 minutes, then transfer to a wire rack to cool completely.