Picture this: the sweet aroma of freshly baked cuccidati filling your kitchen, a tradition that brings families together during the holidays. These Sicilian fig cookies are not just treats; they’re a celebration of heritage and flavor. Whether you’re a seasoned baker or trying your hand at these delights for the first time, our roundup of 24 delicious cuccidati recipes will inspire your next baking adventure. Let’s dive in!
Classic Sicilian Cuccidati
Craving a sweet escape? Classic Sicilian Cuccidati are your ticket—stuffed with figs, nuts, and spices, then draped in a sweet glaze. These Italian cookies are a holiday staple but honestly, they’re too good to save for once a year.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, chilled and cubed
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- For the filling:
- 1 1/2 cups dried figs, stems removed
- 1/2 cup walnuts
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, beat eggs, milk, and vanilla. Gradually add to flour mixture, stirring until dough forms. Tip: If dough is sticky, chill for 30 minutes.
- For the filling, pulse figs, walnuts, honey, cinnamon, and cloves in a food processor until finely chopped.
- Roll dough into a 1/4-inch thick rectangle. Cut into 3-inch wide strips.
- Spoon filling down the center of each strip. Fold dough over filling, sealing edges with a fork.
- Cut into 2-inch pieces. Place on baking sheets, 1 inch apart. Bake for 20 minutes or until golden. Tip: Rotate pans halfway for even baking.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies. Tip: Add more milk for a thinner glaze.
Soft, chewy, and packed with flavor, these cuccidati are a textural dream. Serve them with a strong espresso or gift them in a pretty box—they’re as versatile as they are delicious.
Almond Filled Cuccidati
Yum, these Almond Filled Cuccidati are your next baking obsession. Packed with rich almond paste and wrapped in a buttery dough, they’re a festive treat that’s surprisingly simple to make.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp whole milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup almond paste
- 1/4 cup granulated sugar
- 1 large egg white
- 1/2 tsp almond extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg, milk, and vanilla extract together, then add to the flour mixture, stirring until a dough forms. Tip: Don’t overmix to keep the dough tender.
- Divide the dough in half, wrap in plastic, and chill for 30 minutes.
- For the filling, blend almond paste, sugar, egg white, and almond extract in a food processor until smooth.
- Roll out one dough half to 1/8-inch thickness on a floured surface and cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square, fold diagonally to form a triangle, and seal edges with a fork. Tip: Wet the edges slightly for better sealing.
- Bake for 15-18 minutes until lightly golden. Tip: Rotate the baking sheet halfway for even browning.
- For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled cookies.
Buttery and crumbly outside meets sweet, nutty inside in these cuccidati. Serve them with a dusting of powdered sugar or dunk in coffee for an extra treat.
Fig and Walnut Cuccidati
Craving a sweet, nutty treat that screams homemade goodness? These Fig and Walnut Cuccidati are your next baking project—packed with flavor and perfect for sharing.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1 tsp orange zest
- 1/2 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- On a floured surface, roll out the dough to a 1/4-inch thickness. Cut into 3-inch wide strips.
- In a food processor, combine figs, walnuts, honey, orange zest, and cinnamon for the filling. Pulse until finely chopped.
- Spread the filling evenly over each dough strip. Roll up tightly and place seam side down on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even baking.
- While the cuccidati cool, whisk together powdered sugar, milk, and vanilla extract for the glaze until smooth.
- Drizzle the glaze over the cooled cuccidati. Tip: For a thinner glaze, add more milk a teaspoon at a time.
Unwrap the layers of flavor in every bite—chewy figs, crunchy walnuts, and a sweet glaze make these cuccidati irresistible. Serve them with a dusting of powdered sugar or alongside a cup of espresso for an authentic touch.
Chocolate Drizzled Cuccidati
Make your dessert game strong with these Chocolate Drizzled Cuccidati—Italian cookies that are a sweet symphony of figs, nuts, and a chocolate finish.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the chocolate drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until the dough comes together. Tip: If the dough is too sticky, add a little more flour.
- On a floured surface, roll out the dough to 1/4-inch thickness and cut into rectangles.
- Mix all filling ingredients in a bowl, then spoon onto each dough rectangle.
- Fold the dough over the filling, seal the edges, and place on the baking sheet. Tip: Use a fork to crimp the edges for a decorative touch.
- Bake for 20 minutes or until golden brown. Let cool on a wire rack.
- Melt chocolate chips and coconut oil together, then drizzle over the cooled cookies. Tip: For a smoother drizzle, use a piping bag.
You’ll love the contrast of the tender, buttery dough with the chewy, spiced filling. Serve these beauties at your next gathering or pack them as a sweet treat for on-the-go.
Orange Zest Cuccidati
Get ready to dazzle your taste buds with these Orange Zest Cuccidati—a Sicilian cookie that’s bursting with citrusy goodness and wrapped in a tender, flaky dough.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp orange juice
- 1 tbsp orange zest
- For the filling:
- 1 cup dried figs, finely chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup honey
- 1 tbsp orange zest
- 1 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- 1 tsp orange zest
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, orange juice, and orange zest until a dough forms. Tip: Don’t overmix to keep the dough tender.
- Divide the dough into two disks, wrap in plastic, and chill for 30 minutes.
- Meanwhile, combine all filling ingredients in a bowl and set aside.
- Roll out one dough disk to 1/8-inch thickness and cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square, fold over to form a triangle, and seal edges. Tip: Use a fork to crimp edges for a decorative touch.
- Bake for 15-18 minutes until lightly golden. Tip: Rotate the baking sheet halfway for even browning.
- Whisk together glaze ingredients and drizzle over cooled cookies.
Perfectly balanced between sweet and zesty, these cuccidati offer a chewy fig center with a crisp, orange-kissed crust. Serve them with a dusting of powdered sugar or alongside a cup of espresso for an authentic Sicilian experience.
Honey Glazed Cuccidati
Craving something sweet with a twist? These Honey Glazed Cuccidati are your next kitchen adventure—packed with flavors and ready to impress.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp cold water
- For the filling:
- 1 cup dried figs, finely chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp honey
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Beat in egg and cold water until dough forms. Tip: Don’t overmix to keep the dough tender.
- On a floured surface, roll dough into a 1/4-inch thick rectangle. Cut into 3-inch squares.
- Mix figs, walnuts, honey, cinnamon, and cloves in a bowl. Spoon 1 tbsp filling onto each dough square.
- Fold dough over filling to form a triangle. Press edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
- Bake for 20 minutes or until golden. Tip: Rotate the baking sheet halfway for even browning.
- Whisk powdered sugar, honey, and milk for glaze. Drizzle over warm cookies.
Amazingly tender with a chewy fig center, these cookies are a delightful mix of sweet and spicy. Serve them with a dollop of mascarpone for an extra indulgent treat.
Ricotta Filled Cuccidati
Flaunt your baking skills with these Ricotta Filled Cuccidati—sweet, stuffed Sicilian cookies that are a holiday must-have. Packed with creamy ricotta and a hint of citrus, they’re a bite-sized delight.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 tsp orange zest
- 1/2 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- On a floured surface, roll out the dough to 1/8-inch thickness and cut into 3-inch circles.
- In a separate bowl, mix ricotta, powdered sugar, orange zest, and cinnamon for the filling.
- Place a teaspoon of filling in the center of each dough circle, fold over, and seal the edges with a fork.
- Bake for 15-20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
- While the cookies cool, whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle the glaze over the cooled cookies. Tip: For a thicker glaze, add less milk.
These cookies boast a tender, flaky crust with a lusciously creamy center. Serve them dusted with extra powdered sugar or alongside a strong espresso for an authentic experience.
Pistachio Cuccidati
Make your holiday table pop with Pistachio Cuccidati—these Sicilian cookies are a nutty, fruity delight wrapped in a tender crust. Bold flavors meet easy prep for a treat that’s as fun to make as it is to eat.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup shelled pistachios
- 1/2 cup dried figs
- 1/4 cup honey
- 1 tsp orange zest
- 1/2 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, pulse the flour, sugar, baking powder, and salt until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Whisk together the egg, milk, and vanilla in a small bowl, then add to the flour mixture. Pulse until the dough comes together.
- Turn the dough onto a floured surface, knead lightly, then wrap in plastic and chill for 30 minutes.
- For the filling, pulse pistachios, figs, honey, orange zest, and cinnamon in the food processor until finely chopped and sticky.
- Roll the dough to 1/4-inch thickness, cut into rectangles, spoon filling onto each, then fold and seal the edges with a fork.
- Bake for 15-18 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a rack.
- Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over cooled cookies.
Crunchy pistachios and sweet figs give these cookies a festive chew, while the glaze adds a glossy finish. Serve them stacked high on a vintage plate for a picture-perfect dessert spread.
Cinnamon Spiced Cuccidati
Feast your eyes on this: Cinnamon Spiced Cuccidati, a Sicilian classic with a twist. These stuffed cookies pack a punch of flavor and are perfect for your next coffee break.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup figs, dried and chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp cloves, ground
- 1 tbsp orange zest
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Divide the dough into two disks, wrap in plastic, and chill for 30 minutes.
- Meanwhile, combine all filling ingredients in a food processor. Pulse until finely chopped and sticky.
- Roll out one dough disk to 1/8-inch thickness on a floured surface. Cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle, sealing the edges with a fork.
- Bake for 15-20 minutes or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- While the cookies cool, whisk together glaze ingredients until smooth. Drizzle over cooled cookies. Tip: For a thinner glaze, add more milk one teaspoon at a time.
Zesty orange and warm cinnamon make these cuccidati irresistible. Serve them with a dusting of powdered sugar or dunked in espresso for an authentic experience.
Lemon Iced Cuccidati
Viral-worthy and bursting with zest, these Lemon Iced Cuccidati are your next baking obsession. Think tender fig-filled cookies with a tangy lemon glaze that’s downright addictive.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1/4 cup honey
- 1/4 cup walnuts, chopped
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: Don’t overmix to keep the dough tender.
- On a floured surface, roll the dough into a 1/4-inch thick rectangle.
- In a food processor, pulse figs, honey, walnuts, cinnamon, and cloves until finely chopped for the filling.
- Spread the filling evenly over the dough, then roll it tightly into a log.
- Slice the log into 1/2-inch pieces and place them on the prepared baking sheet. Tip: Space them 2 inches apart for even baking.
- Bake for 15-18 minutes until the edges are golden. Let cool on the sheet for 5 minutes.
- Whisk powdered sugar, lemon juice, and zest for the glaze until smooth. Drizzle over cooled cookies. Tip: For a thicker glaze, add more powdered sugar.
Unbelievably soft with a chewy fig center, these cookies are a lemony dream. Serve them with a dusting of extra lemon zest for an Instagram-worthy finish.
Cherry Filled Cuccidati
Let’s dive into making Cherry Filled Cuccidati, a sweet, festive treat that’s easier than you think. Packed with juicy cherries and wrapped in a buttery dough, it’s a holiday must-have.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried cherries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon zest
- 1/2 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, combine flour, sugar, baking powder, and salt. Pulse to mix.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Whisk together egg, milk, and vanilla in a small bowl. Add to the flour mixture and pulse until a dough forms. Tip: Don’t overmix to keep the dough tender.
- Turn the dough onto a floured surface, knead lightly, then wrap in plastic and chill for 30 minutes.
- Meanwhile, make the filling: In a saucepan, combine cherries, sugar, water, lemon zest, and cinnamon. Cook over medium heat until thick, about 10 minutes. Let cool.
- Roll out the dough to 1/4-inch thickness. Cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square. Fold the corners to the center, pinching to seal. Tip: Use a bit of water to help seal the edges if needed.
- Bake for 15-20 minutes until golden. Cool on a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Out of the oven, these Cuccidati boast a flaky crust with a gooey, tangy cherry center. Serve them dusted with extra powdered sugar for a snowy effect or alongside a strong espresso to cut the sweetness.
Vanilla Bean Cuccidati
Zesty and vibrant, these Vanilla Bean Cuccidati are a game-changer for your dessert table. Packed with rich flavors and a buttery texture, they’re impossible to resist.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, finely chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup honey
- 1 vanilla bean, seeds scraped
- 1 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Beat in egg and vanilla extract until dough forms. Tip: Don’t overmix to keep the dough tender.
- Divide dough in half. Roll each half into a 12-inch log on a floured surface.
- In a separate bowl, mix figs, walnuts, honey, vanilla bean seeds, and cinnamon for the filling.
- Spread filling evenly over each dough log. Roll up tightly and seal edges.
- Cut each log into 1-inch slices. Place on baking sheet, spacing 2 inches apart.
- Bake for 20-25 minutes until golden. Tip: Rotate the sheet halfway for even baking.
- Whisk powdered sugar, milk, and vanilla extract for the glaze. Drizzle over cooled cookies.
- Let glaze set before serving. Tip: For extra flair, sprinkle with chopped walnuts.
Wondering about the outcome? These cookies boast a crisp exterior with a chewy, flavorful center. Serve them alongside a vanilla latte for an indulgent treat.
Espresso Infused Cuccidati
Fuel your morning with a twist—Espresso Infused Cuccidati. These Italian cookies pack a caffeinated punch, blending rich espresso into a sweet fig filling, all wrapped in a buttery crust.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- For the filling:
- 1 cup dried figs, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup honey
- 1 tbsp espresso powder
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp espresso
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in cold butter until mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
- Beat in egg and milk until dough forms. Wrap in plastic and chill for 30 minutes.
- Meanwhile, combine figs, walnuts, honey, espresso powder, cinnamon, and cloves for the filling in a food processor. Pulse until sticky.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into 3-inch circles.
- Place 1 tsp filling in center of each circle. Fold over and seal edges. Tip: Use a fork to crimp for a decorative touch.
- Bake for 15-18 minutes until golden. Cool on wire rack.
- Whisk powdered sugar, espresso, and vanilla for the glaze until smooth. Drizzle over cooled cookies.
Just out of the oven, these cookies boast a crisp exterior with a chewy, espresso-kissed center. Serve alongside a shot of espresso for double the buzz or gift them in a stylish box for a homemade touch.
Raisin and Nut Cuccidati
Kickstart your baking adventure with these irresistible Raisin and Nut Cuccidati. Packed with sweet raisins, crunchy nuts, and a hint of citrus, they’re a festive treat that’s surprisingly simple to make.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup raisins
- 1/2 cup mixed nuts, finely chopped
- 1/4 cup honey
- 1 tsp orange zest
- 1/2 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Divide the dough into two equal parts. Roll each into a 12-inch log on a lightly floured surface.
- In a separate bowl, mix raisins, nuts, honey, orange zest, and cinnamon for the filling.
- Flatten each dough log into a rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly around the filling. Seal the edges with a bit of water.
- Cut each log into 1-inch slices and place them on the prepared baking sheet. Tip: Space them 2 inches apart for even baking.
- Bake for 20-25 minutes or until golden brown. Tip: Rotate the baking sheet halfway through for uniform color.
- While the cookies cool, whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle the glaze over the cooled cookies.
Absolutely divine, these cuccidati boast a tender crumb with a chewy, nutty center. Serve them with a dusting of powdered sugar or dunk in coffee for an extra treat.
Maple Frosted Cuccidati
Absolutely no one can resist the sweet, spiced allure of Maple Frosted Cuccidati. These Italian-inspired cookies pack a punch with their rich filling and glossy maple glaze—perfect for your next holiday spread or cozy weekend bake.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg and vanilla extract until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes.
- Roll out the dough on a floured surface to 1/4-inch thickness and cut into rectangles.
- Mix all filling ingredients in a bowl, then spoon a small amount onto each dough rectangle.
- Fold the dough over the filling, seal the edges, and place on the baking sheet. Tip: Use a fork to crimp the edges for a decorative touch.
- Bake for 15-18 minutes until golden. Let cool on a wire rack.
- Whisk together glaze ingredients until smooth, then drizzle over cooled cookies. Tip: For a thicker glaze, add more powdered sugar.
Freshly baked, these cookies offer a delightful contrast between the tender, buttery crust and the chewy, spiced filling. Serve them with a dusting of powdered sugar or alongside a cup of espresso for an authentic experience.
Cardamom Scented Cuccidati
Buckle up for a flavor bomb with these Cardamom Scented Cuccidati—Italian fig cookies that are a holiday must-have, but honestly, we’re making them year-round.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup dried figs, chopped
- 1/4 cup honey
- 1/4 cup walnuts, chopped
- 1 tsp ground cardamom
- 1/2 tsp orange zest
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until the dough comes together. Tip: Don’t overmix to keep the dough tender.
- Wrap the dough in plastic and chill for 30 minutes to make rolling easier.
- While the dough chills, blend figs, honey, walnuts, cardamom, and orange zest for the filling until sticky. Tip: A food processor saves time here.
- Roll out the dough to 1/4-inch thickness and cut into rectangles.
- Spoon a tablespoon of filling onto each rectangle, fold over, and seal the edges with a fork.
- Bake for 15-20 minutes until golden. Tip: Rotate the pan halfway for even browning.
- Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over cooled cookies.
These cookies boast a chewy fig center with a buttery, flaky crust, all spiced with cardamom. Serve them with a dusting of powdered sugar or dunked in espresso for an extra kick.
Dark Chocolate Cuccidati
Get ready to dazzle your taste buds with Dark Chocolate Cuccidati—a decadent twist on the classic Sicilian cookie that’s as fun to make as it is to eat.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1 cup dark chocolate chips
- 1/2 cup finely chopped walnuts
- 1/4 cup honey
- 1 tsp orange zest
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg and vanilla extract until the dough comes together. Tip: If the dough is too sticky, chill it for 30 minutes.
- Roll the dough into a 1/4-inch thick rectangle on a lightly floured surface.
- In a small bowl, mix dark chocolate chips, walnuts, honey, and orange zest for the filling.
- Spread the filling evenly over the dough, leaving a 1-inch border.
- Roll the dough tightly into a log, sealing the edges. Tip: Use a bit of water to help seal the seam.
- Cut the log into 1-inch slices and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the edges are firm. Tip: Let them cool on the sheet for 5 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle over the cooled cookies.
Unleash the rich, fudgy center paired with a crisp exterior by serving these cookies slightly warmed with a scoop of vanilla ice cream. The orange zest adds a bright contrast to the deep chocolate flavor, making each bite unforgettable.
White Chocolate Cuccidati
Outrageously delicious and Instagram-worthy, these White Chocolate Cuccidati are your next baking obsession. Packed with sweet flavors and a creamy texture, they’re perfect for holiday gifting or a fancy dessert table.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1 cup white chocolate chips
- 1/2 cup finely chopped dried figs
- 1/4 cup chopped pistachios
- 1 tbsp orange zest
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the dough.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Beat the egg with vanilla extract in a small bowl, then stir into the flour mixture until a dough forms. Tip: Don’t overmix to keep the dough tender.
- Divide the dough into two equal parts, wrap in plastic, and chill for 30 minutes.
- While the dough chills, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Mix the melted white chocolate with figs, pistachios, and orange zest for the filling.
- Roll out one portion of dough on a floured surface to a 1/4-inch thickness. Cut into rectangles.
- Place a teaspoon of filling in the center of each rectangle, fold over, and seal the edges with a fork. Tip: Ensure edges are well-sealed to prevent filling from leaking.
- Bake for 12-15 minutes or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
- Whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over cooled cookies.
Every bite of these cuccidati offers a crunchy exterior with a gooey, nutty center. Serve them on a platter with fresh berries for a pop of color, or package them in clear bags tied with ribbon for thoughtful homemade gifts.
Rose Water Cuccidati
Oozing with floral elegance, these Rose Water Cuccidati are your next baking obsession. Packed with fragrant rose water and a sweet fig filling, they’re a Sicilian classic with a modern twist.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp rose water
- For the filling:
- 1 cup dried figs, finely chopped
- 1/4 cup honey
- 1 tbsp rose water
- 1/4 cup walnuts, chopped
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp rose water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg and rose water until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Divide the dough into two balls, wrap in plastic, and chill for 30 minutes.
- Meanwhile, combine figs, honey, rose water, and walnuts in a small bowl for the filling.
- Roll out each dough ball on a floured surface to a 1/4-inch thickness.
- Cut into 3-inch wide strips and spoon the filling down the center of each.
- Fold the dough over the filling and pinch the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
- Bake for 20-25 minutes or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- Whisk together powdered sugar, milk, and rose water for the glaze while the cookies cool.
- Drizzle the glaze over the cooled cookies.
Just baked, these cuccidati boast a tender crumb with a chewy, fragrant center. Serve them alongside a cup of strong espresso for an authentic Sicilian experience.
Anise Flavored Cuccidati
Make your taste buds dance with these Anise Flavored Cuccidati—a Sicilian cookie that’s all about bold flavors and festive vibes. Perfect for holiday gifting or a sweet treat any day.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup milk
- 1 tbsp anise extract
- For the filling:
- 1 cup dried figs, finely chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp anise extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs.
- Beat in eggs, milk, and anise extract until a dough forms. Tip: If dough is too sticky, add a little more flour.
- Divide dough into two balls, wrap in plastic, and chill for 30 minutes. Tip: Chilling makes the dough easier to handle.
- Meanwhile, mix all filling ingredients in a bowl until well combined.
- Roll out one dough ball to 1/4-inch thickness. Cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square. Fold corners to the center, pinching to seal.
- Bake for 15-20 minutes or until edges are golden. Tip: Rotate pans halfway for even baking.
- Whisk glaze ingredients until smooth. Drizzle over cooled cookies.
Light, flaky layers give way to a chewy, spiced fig center—each bite is a flavor explosion. Serve these beauties on a vintage platter for an Instagram-worthy dessert spread.
Apricot Jam Filled Cuccidati
Zesty and sweet, these Apricot Jam Filled Cuccidati are your next baking obsession. **Roll**, **fill**, and **bake** your way to cookie perfection.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup apricot jam
- 1/2 cup finely chopped walnuts
- 1 tsp cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in butter until the mixture resembles coarse crumbs.
- Beat in eggs, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a tablespoon of flour at a time until manageable.
- On a floured surface, roll the dough to 1/4-inch thickness. Cut into 3-inch circles.
- Mix apricot jam, walnuts, and cinnamon in a small bowl. Place 1 tsp of filling in the center of each dough circle.
- Fold the dough over the filling, sealing the edges with a fork. Tip: Ensure the edges are well-sealed to prevent jam leakage.
- Bake for 15-18 minutes or until golden brown. Tip: Rotate the baking sheets halfway through for even baking.
- While cookies cool, whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over cooled cookies.
Light and flaky with a gooey apricot center, these cuccidati are a textural dream. Serve them warm with a dusting of powdered sugar for an extra sweet touch.
Gluten-Free Cuccidati
Who says gluten-free can’t be gourmet? These Cuccidati are a game-changer—stuffed with sweet figs, nuts, and a hint of citrus, wrapped in a flaky, gluten-free dough. Perfect for holiday gifting or a fancy tea-time treat.
Ingredients
- For the dough:
- 2 cups gluten-free all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3-4 tbsp ice water
- For the filling:
- 1 cup dried figs, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- Zest of 1 orange
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the gluten-free flour, cold butter, and sugar until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, pulsing until just combined. Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Tip: The dough should be pliable but not sticky. If it’s too dry, add a bit more water.
- Divide the dough into two equal parts, wrap in plastic, and chill for 30 minutes.
- While the dough chills, combine figs, walnuts, honey, orange zest, and cinnamon in a bowl. Mix well.
- Roll out one dough portion between two sheets of parchment paper to 1/8-inch thickness. Cut into 3-inch squares.
- Place a teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges to seal.
- Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed.
- Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 20-25 minutes, or until the edges are golden brown.
- Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
Buttery, flaky crust meets a sweet, nutty filling in these gluten-free Cuccidati. Serve them dusted with powdered sugar or drizzle with melted chocolate for an extra decadent touch.
Vegan Cuccidati
Every holiday table needs a showstopper, and these Vegan Cuccidati are it. Packed with rich flavors and a tender crumb, they’re a festive twist on the classic Italian cookie.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter, chilled
- 1/4 cup almond milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup figs, dried
- 1/2 cup dates, pitted
- 1/4 cup walnuts
- 1/4 cup orange juice
- 1 tsp cinnamon
- 1/4 tsp cloves
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the dough.
- Cut in the vegan butter until the mixture resembles coarse crumbs, then stir in the almond milk and vanilla to form a dough. Tip: Keep ingredients cold for a flakier texture.
- Divide the dough in half, wrap in plastic, and chill for 30 minutes.
- While the dough chills, blend all filling ingredients in a food processor until sticky. Tip: Soak figs and dates in warm water for 10 minutes if too dry.
- Roll out one dough half to 1/8-inch thickness, cut into rectangles, spoon filling down the center, then fold and seal edges.
- Repeat with remaining dough and filling, then bake for 20 minutes or until golden. Tip: Don’t overcrowd the baking sheet to ensure even baking.
- Whisk together glaze ingredients and drizzle over cooled cookies.
Outrageously tender with a chewy, spiced filling, these cookies are a holiday must. Serve them on a vintage platter for an extra festive touch.
Miniature Cuccidati Bites
Kick off your holiday baking with these bite-sized Miniature Cuccidati Bites—packed with flavor, easy to make, and perfect for sharing.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- For the filling:
- 1 cup figs, dried and chopped
- 1/2 cup raisins
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 cup walnuts, chopped
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt for the dough.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Beat in the egg, milk, and vanilla extract until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Roll out the dough on a floured surface to 1/4-inch thickness and cut into small circles.
- In a food processor, combine all filling ingredients and pulse until finely chopped.
- Place a small amount of filling in the center of each dough circle, fold over, and seal the edges. Tip: Use a fork to crimp the edges for a decorative touch.
- Bake for 12-15 minutes or until golden brown. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk together glaze ingredients and drizzle over the cooled bites.
Delight in the sweet, spiced filling encased in a buttery, flaky crust. Serve these miniature delights on a festive platter or package them as edible gifts.
Conclusion
Great flavors await in these 24 traditional Cuccidati recipes, perfect for adding a sweet touch to your holiday table or any day that calls for something special. We hope you find a favorite (or two!) among these delightful options. Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest board to spread the joy of baking. Happy cooking!
