As the holiday season approaches, our minds turn to traditional treats and festive flavors that evoke memories of loved ones and cozy gatherings. One classic Italian cookie that’s sure to become a new family favorite is the cuccidati, also known as Sicilian fig cookies. These sweet and savory bites are typically filled with a mixture of chopped dates, candied citrus peel, and spices, then wrapped in dough and baked to perfection.
In this article, we’ll explore 18 different variations on the traditional cuccidati recipe, each one offering a unique twist on the classic flavors. From rich and indulgent chocolate-dipped treats to bright and cheerful lemon zest-filled cookies, there’s something for everyone on this list. So why not start planning your holiday baking now and try out some of these delicious recipes?
Traditional Sicilian Cuccidati with Fig Filling
These sweet and savory pastries are a classic Sicilian treat, perfect for special occasions or everyday indulgence.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, softened
– 1 egg, beaten
– Filling ingredients (see below)
– Confectioners’ sugar for dusting
Filling:
– 1 cup dried figs, chopped
– 1/4 cup orange marmalade
– 1 tablespoon honey
– 1 teaspoon grated orange zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, confectioners’ sugar, salt, and baking powder.
3. Add softened butter and mix until a dough forms.
4. Beat in the egg.
5. Divide dough into 12 equal pieces.
6. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Place 1-2 teaspoons of fig filling in center of each disk.
8. Fold pastry over filling, forming a triangle or square shape, and press edges to seal.
9. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
10. Bake for 20-25 minutes or until golden brown.
11. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Almond and Orange Cuccidati Cookies
Experience the warm flavors of Italy with these crunchy cookies infused with almonds and orange zest.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 cup granulated sugar
– 1/4 cup sliced almonds
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon orange zest
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour and baking powder in a medium bowl. Set aside.
3. In a large bowl, cream sugar and butter until light and fluffy. Beat in egg and orange zest.
4. Gradually add the flour mixture and mix until just combined.
5. Stir in sliced almonds and vanilla extract.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Chocolate-Dipped Cuccidati with Walnuts
A sweet and indulgent twist on the traditional Italian cookie, these chocolate-dipped cuccidati are sure to satisfy any sweet tooth. Crunchy walnuts add a delightful textural element to this rich treat.
Ingredients:
– 1 cup cuccidati cookies (homemade or store-bought)
– 1 cup semisweet chocolate chips
– 1/2 cup chopped walnuts
– 1 tablespoon shortening
Instructions:
1. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
2. Stir in the shortening to thin the chocolate slightly.
3. Dip each cuccidati cookie into the melted chocolate, coating about three-fourths of the cookie.
4. Immediately sprinkle chopped walnuts over the chocolate before it sets.
5. Place the dipped cookies on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the chocolate to set.
Cooking Time: None necessary, as this recipe is a no-bake treat!
Honey-Glazed Cuccidati with Pistachios
These sweet and savory Italian cookies are perfect for a holiday treat or gift-giving. Honey-glazed cuccidati are a classic Sicilian recipe that combines the sweetness of honey with the crunch of pistachios.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup honey
– 1/2 cup chopped pistachios
– 1 large egg
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. In a large bowl, cream butter and honey until smooth. Add egg and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in chopped pistachios.
6. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
7. Place cookies on prepared baking sheet, leaving space for spreading.
8. Bake for 15-20 minutes or until lightly golden.
9. Allow cookies to cool completely before dusting with confectioners’ sugar.
Cooking Time: 15-20 minutes
Lemon Zest Cuccidati with Ricotta Filling
A sweet and tangy twist on the classic Sicilian cookie, these Lemon Zest Cuccidati are filled with a creamy ricotta mixture and topped with a citrusy glaze.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon lemon zest
– 1 cup whole-milk ricotta cheese
– Confectioners’ sugar, for dusting
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and baking powder.
3. In a large bowl, beat butter and egg until smooth. Add lemon zest and mix well.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. Divide dough into 12 equal pieces. Roll each piece into a ball and flatten slightly.
6. Place a tablespoon of ricotta filling in the center of each cookie. Fold dough over filling, forming a triangle, and press edges together to seal.
7. Bake for 18-20 minutes or until lightly golden.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix glaze ingredients until smooth. Drizzle over cooled cookies.
Spiced Cuccidati with Dates and Cinnamon
Spiced Cuccidati with Dates and Cinnamon: A Sweet and Spicy Treat
These Italian cookies are a twist on the traditional cuccidati, filled with sweet dates and warm cinnamon. Perfect for a holiday treat or gift.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup chopped pitted dates
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
3. Add the softened butter and mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into desired shapes or use a cookie cutter.
6. Place a few chopped dates in the center of each cookie.
7. Fold the dough over the dates, pressing edges together to seal.
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Cherry and Almond Stuffed Cuccidati
Experience the sweet and savory combination of cherries and almonds wrapped within tender, flaky pastry.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup cherry preserves
– 1/2 cup sliced almonds
– 1 tablespoon honey
– 1 egg, beaten (for brushing)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spread cherry preserves evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle sliced almonds and drizzle with honey over the preserves.
5. Fold the pastry edges over the filling, pressing gently to seal.
6. Brush with beaten egg and sprinkle with salt.
7. Place stuffed cucidati on prepared baking sheet and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vanilla Bean Cuccidati with Raisin Filling
A classic Sicilian treat, these vanilla bean-infused pastry pockets are filled with sweet and chewy raisin goodness. Perfect for a sweet snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon vanilla extract
– Raisin filling (see below)
– Confectioners’ sugar, for dusting
Raisin Filling:
– 1/2 cup golden raisins
– 1 tablespoon honey
– 1 tablespoon granulated sugar
– 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, beat butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Add vanilla extract and mix well.
5. Gradually add the flour mixture and mix until a dough forms.
6. Divide dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Place a spoonful of raisin filling in the center of each disk. Fold dough over filling, forming a half-moon shape, and press edges to seal.
8. Place filled cuccidati on prepared baking sheet, leaving about 1 inch between each pastry.
9. Bake for 20-25 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Coconut and Pine Nut Cuccidati
These Sicilian-style cookies are a delightful twist on traditional cuccidati, with the added richness of coconut and pine nuts. Perfect for a sweet treat any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup chopped fresh pineapple
– 1/4 cup toasted pine nuts
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg, beaten
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, coconut, sugar, and baking powder.
3. Add the pineapple, pine nuts, and egg to the dry ingredients. Mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut into desired shapes (e.g., squares, circles).
6. Place on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 18-20 minutes or until edges are lightly golden.
8. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Cooking Time: 18-20 minutes
Espresso-Infused Cuccidati with Hazelnuts
Elevate the classic Italian treat to new heights with the bold flavors of espresso and hazelnuts.
Ingredients:
– 1 package of cuccidati pastry dough (or homemade equivalent)
– 1/2 cup hazelnuts, toasted and chopped
– 1 tablespoon unsalted butter, softened
– 1 shot of strong espresso (about 1 ounce)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pastry dough to a thickness of about 1/8 inch.
3. In a small bowl, mix together chopped hazelnuts and softened butter until well combined.
4. Spread the hazelnut mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Drizzle espresso over the hazelnut mixture, spreading it to cover the entire surface.
6. Fold the pastry dough over the filling, pressing edges to seal.
7. Brush with confectioners’ sugar and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Mini Cuccidati Bites with Apricot Jam
A sweet and savory take on the traditional Sicilian cookie, these bite-sized treats combine crunchy pastry with a tangy apricot jam filling.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup apricot jam
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Cut into small squares, about 3 inches per side.
4. Place a spoonful of apricot jam in the center of each square.
5. Fold the pastry over the filling to form a triangle or shape of your choice. Press edges together to seal.
6. Brush tops with beaten egg and sprinkle with confectioners’ sugar if desired.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Rum-Soaked Cuccidati with Dried Fruits
A traditional Italian cookie dessert, cuciddati are typically made with sweetened bread dough and filled with nuts, candied fruit, and spices. This recipe adds a boozy twist by soaking the cookies in rum syrup before serving.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped candied fruit (e.g., citron, orange peel)
– 1/2 cup chopped walnuts or pecans
– 1 tablespoon rum syrup (see below)
Rum Syrup:
– 1 cup dark rum
– 1 cup granulated sugar
– 1 cup water
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add flour, baking powder, cinnamon, and nutmeg; mix until just combined.
3. Fold in candied fruit and nuts.
4. Roll out dough to about 1/8 inch thickness. Cut into desired shapes.
5. Bake for 15-20 minutes or until golden brown.
6. Allow cookies to cool completely before soaking in rum syrup.
Cooking Time: 15-20 minutes
Gluten-Free Cuccidati with Almond Flour
Gluten-Free Cuccidati with Almond Flour Recipe
These traditional Italian cookies are a staple during the Christmas season, and with this recipe, you can enjoy them without worrying about gluten. Made with almond flour, these cuccidati are not only delicious but also gluten-free.
Ingredients:
– 2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/4 cup honey
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 cup chopped candied citron
– 1/4 cup chopped pecans (optional)
– Anise or rum extract (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine almond flour, confectioners’ sugar, honey, salt, baking soda, cinnamon, and cloves. Mix until well combined.
3. Add candied citron and pecans (if using). Mix until evenly distributed.
4. Drop rounded tablespoonfuls of the dough onto a parchment-lined baking sheet.
5. Bake for 18-20 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Vegan Cuccidati with Maple Syrup Glaze
Vegan Cuccidati with Maple Syrup Glaze Recipe
A twist on the traditional Sicilian pastry, these vegan cuccidati are filled with sweet and savory goodness, topped with a rich maple syrup glaze. Perfect for a snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegan butter, melted
– 1/2 cup sugar
– 1 egg replacement (such as flax or chia eggs)
– Filling ingredients (see below)
Filling:
– 1/2 cup chopped dates
– 1/2 cup chopped apricots
– 1/4 cup chopped almonds
– 1 tablespoon orange zest
– 1 tablespoon orange juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flours, salt, and baking powder.
3. Add melted vegan butter, sugar, and egg replacement; mix until a dough forms.
4. Divide dough into 8-10 equal pieces; shape each piece into a ball.
5. Flatten each ball slightly and fill with desired filling ingredients.
6. Fold dough over filling to form a triangle or rectangle; seal edges.
7. Place cuccidati on a baking sheet lined with parchment paper, leaving space between each pastry.
8. Bake for 20-25 minutes or until golden brown.
Maple Syrup Glaze:
1. In a small saucepan, combine 1/4 cup maple syrup and 2 tablespoons water.
2. Bring to a simmer over medium heat; cook for 5-7 minutes or until thickened slightly.
3. Remove from heat and brush glaze over cooled cuccidati.
Pumpkin Spice Cuccidati for Fall
Warm up with the flavors of fall in these sweet and savory Pumpkin Spice Cuccidati, a traditional Italian cookie-like treat. These soft and chewy bites are infused with the comforting spices of pumpkin pie.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, egg, cinnamon, nutmeg, and ginger. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter or a glass.
6. Place on prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
7. Allow to cool before dusting with confectioners’ sugar (if desired).
Cooking Time: 12-15 minutes
Rosewater and Cardamom Cuccidati
A sweet and aromatic twist on the traditional Sicilian cookie, these Rosewater and Cardamom Cuccidati are perfect for special occasions or as a thoughtful gift.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1 tablespoon rosewater
– 1/2 teaspoon ground cardamom
– 1 egg, beaten
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together confectioners’ sugar and butter until light and fluffy.
4. Add rosewater and cardamom; mix until well combined.
5. Beat in the egg until smooth.
6. Gradually add the dry ingredients to the wet ingredients; mix until a dough forms.
7. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
8. Cut into desired shapes and place on prepared baking sheet.
9. Bake for 12-15 minutes or until lightly golden.
10. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 12-15 minutes
Dark Chocolate and Cherry Cuccidati
These sweet treats are a twist on traditional Italian cookies, filled with the richness of dark chocolate and the tartness of cherries.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg, beaten
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 cup pitted cherries, chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.
4. Gradually add the flour mixture and mix until just combined.
5. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the dough until well combined. Stir in chopped cherries.
7. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 12-15 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 15-20 minutes
Lavender-Infused Cuccidati with Honey Drizzle
Experience the sweet and soothing combination of lavender, honey, and traditional Italian cuccidati cookies.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon lavender extract
– Honey, for drizzling (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and egg until light and fluffy. Add lavender extract; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Roll out dough to 1/8 inch thickness. Cut into desired shapes (e.g., circles or squares).
6. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
8. Allow cookies to cool completely before drizzling with honey, if desired.
Cooking Time: 12-15 minutes
Summary
Get into the holiday spirit with these 18 delectable cuccidati recipes! These Sicilian-inspired cookies are perfect for gifting or devouring yourself. From classic fig-filled treats to creative combinations like almond and orange, chocolate-dipped walnuts, and lemon zest ricotta, there’s something for every palate. Plus, discover specialty options like gluten-free, vegan, and pumpkin spice cuccidati. With a range of flavors and fillings, you’ll find the perfect recipe to add some Italian flair to your holiday baking.
