Cuccidati (Sicilian Fig Cookies)

These festive cookies are always part of Mary Ann Esposito’s Italian Christmas cookie tray.

These traditional Sicilian cookies are stuffed with a spiced dried fruit mixture, glazed, and topped with rainbow sprinkles. Mary Ann Esposito

Makes 24 cookies

For the dough

• 2 1/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon baking powder
• 1/2 cup frozen unsalted butter, grated
• 1/2 cup milk
• 1 egg, slightly beaten

For the filling

• 1 1/2 cups dried figs, stemmed, soaked in hot water for 15 minutes, drained, and cut into pieces
• 3/4 cup golden raisins
• 1/4 cup slivered almonds
• 1/4 cup orange marmalade
• 1/4 teaspoon ground cinnamon
• Pinch of black pepper
• Grated zest of 1 large orange

For the glaze

• 1 2/3 cups confectioners’ sugar
• Juice of 1 large orange
• 1 tablespoon fiori di Sicilia extract or almond extract
• Colored sprinkles

Make the dough: In a large mixing bowl, combine flour, sugar, and baking powder. Cut in the 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.

Make the filling: In a food processor, grind the figs, raisins, and almonds into a thick paste. Transfer to a bowl and add the marmalade, cinnamon, and pepper. Set aside.

Assemble the cookies: Preheat the oven to 350 degrees F.

On a lightly floured surface or between two sheets of parchment paper, roll each piece of dough into a 12-inch square.

Spread half the filling evenly over the surface of the dough then roll the dough up, forming a log. Flatten the logs slightly with your hands and place them on a parchment-lined baking sheet, spacing them 2 inches apart.

Bake the logs for 20 to 25 minutes until golden brown. Cool slightly, then with a sharp knife, slice the logs into 1-inch-wide slices. Place on cooling rack with wax paper underneath the rack to catch glaze drips.

Make the glaze: In a small bowl, combine the confectioners’ sugar and juice until smooth. Add the fiori di Sicilia and mix until a glaze is formed that flows off a spoon but is not too thin.

While the cuccidati are still warm, dip the tops of each in the glaze, allowing the excess to drip off. Place on cooling racks and sprinkle with colored sprinkles. Allow to dry completely.

Cuccidati can be frozen in layers between wax paper for up to 3 months.

Recipe from CiaoItalia.com and “Ciao Italia Family Classics” by Mary Ann Esposito