Figs cookies: a delicious Italian recipe to fall in love with!
They will be gone in seconds!
INGREDIENTS
200g butter
220ml (1 cup) oil
200g (1 cup) sugar
2 tbsp yogurt
1 egg
1 tsp cocoa
10g vanilla sugar
10g baking powder
620g (5 cups) flour (all purpose)
400g dried figs
3 tbsp sugar
2 tbsp butter
235ml (1 cup) water
100g (1 cup) chopped walnuts
1 tsp cinnamon
METHOD
Cut the figs into cubes, put them in a saucepan. Add ingredients. Cook for 20 minutes.
We mix all the ingredients for the dough, except flour. Add flour in portions to get a soft dough.
With the help of cling film, we form cookies with fig-shaped filling.
Put the cookies on a baking sheet with parchment paper. Bake for 35 minutes at 180 ° C / 350 ° F.
Sprinkle it with powdered sugar.
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How to Make CUCCIDDATI | Italian Christmas Cookies
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How to Make CUCCIDDATI | Sicilian Christmas Cookies
Today, Eva is teaching me how to make a highly-requested Sicilian Christmas dessert: cucciddati!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 A Big Thank-You to Vessi!
01:10 Cucciddati: Sicilian Christmas Cookies
01:42 Pasta Grammarian Spotlight!
01:53 Making the Cucciddati Dough
05:54 Making the Cucciddati Filling
10:44 Stuffing the Cucciddati
12:27 Baking the Cucciddati
12:45 Decorating the Cucciddati
13:06 Tasting the Cookies!
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Eva's source for whole, candied cedro, AKA citron -
CUCCIDDATI RECIPE -
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Cucidati - Italian Fig Cookies
These cucidati cookies have a delicious fruit filling wrapped in a buttery cookie with a flourish of lemon frosting and sprinkles on top. It's no wonder these Italian fig cookies are a favorite for Christmas and special occasions.
You might think they sound a little bit like fig Newtons, but the filling here has a much more complex flavor and has a stickier texture. Yes, they take a little more time than a simple slice and bake cookie, but they are definitely worth it (and still easy!)
Find the full recipe and further tips to make them:
Music credit:
Italian Fig Cookies | Baking with Mary DiSomma
Oh look at them, some of the most delicious Italian Fig Cookies! Learn how to make my signature cookie, let's get rollin'
This recipe comes from my Grandma Vivardo. Her delicious Italian fig cookie, or “cuccidati,” has become my signature cookie. These cookie recipe has been in my family for generations. are orange-scented, fig-filled, and covered with powdered sugar and icing. They have become a staple and a favorite for Christmas gift boxes I like to give every year.
For every foodie, baker, or chef, Mary DiSomma creates videos that inspire cooks of every level. Enjoy baking and cooking with easy to learn recipes from her family to yours. Enjoy the look on your friends and families faces when you bake them sweet holiday cookies, or a tasty meal.
Let’s see what you got cooking this week! Post on social media what you created in the kitchen and tag us using the hashtags #blameitonbiscotti
Watch now as Mary bakes in her kitchen and makes this Italian Fig Cookies | Baking with Mary DiSomma #marydisomma #baking #cookies
Want this recipe? Get the recipe on the website.
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Let’s Get Rollin'
Italian Fig Cookies Recipe (Cuccidati or Buccellati)
Yield: Makes 10 Dozen Cookies
Ingredients:
Dough
8 cups all-purpose flour
4 tablespoons baking powder
1½ cups (12 ounces) unsalted butter, softened
2 cups granulated sugar
8 large eggs, plus 1 additional egg (if needed)
2 teaspoons vanilla extract
Filling
1-pound dried figs, stems removed, chopped
2 cups raisins
½ cup walnuts
¼ cup honey
Zest from 1 orange
Juice from 2 oranges
Garnish
8 cups confectioners’ sugar
1 cup water
2 teaspoons clear vanilla extract (optional)
Nonpareils
Instructions:
First, mix well baking powder and flour. Combine butter, and sugar in the mixer. Add eggs gradually and let mix really well. Add vanilla. Then gradually add flour. Gather dough in a nice ball, wrap in clear plastic wrap and chill in the refrigerator. This makes the dough easier to roll out.
TIP: Let's Talk about Figs. I use Turkish Figs. Remove the hard stem, and 1/4 the figs. Figs are fibrous, and this will make for less work for your kitchen aid.
Next, Add in the food processor, add chopped figs, raisins, zest, walnuts and orange juice. Push filling ingredients down for a nice even mix. In a mixing bowl combine filling with honey.
Then, Preheat the oven to 350 degrees.
Now, lets roll the dough. Flour your surface and let's get rolling. Roll into a rectangle, so we can put out filling in a row. Cut the dough edge with a dough tool for a nice touch.
TIP: Do not overfill the cookies with filling so they can keep their shape. Watch the video to see just the right amount of filling.
Next, take one side of dough to cover your filling and overlap a little bit. Using a serrated steak knife, coat with some flour and cut cookies to size. Cookies will grow in size. Tap the tops of the cookies to ensure a good seal. Put about 12 cookies on a sheet for even cooking and browning. Check the cookies at about 18 minutes.
Then, Make the vanilla icing: Sift confectioners’ sugar into a large mixing bowl. With the mixer on low, add the water and check for consistency. Check for consistency on a spoon.
Last, To ice and sprinkle the cookies, Dip cookies into glaze, allowing excess to drip off. Sprinkle with nonpareils. Place cookies on a wire rack to set. Let the cookies glaze set really well. When the glaze is completely dried, transfer to an airtight container.
I hope you make these cookies at home. If you want to see how our Italian Fig Cookies | Cucidati Cookies turned out - you will have to watch the video. Watch more baking videos with Mary DiSomma on youtube.
#italiancookies #italianrecipe #cookie #holidaycookies #holidayrecipe #cookingshow #italianfood #italiancooking #comfortfood #howto #tasty #tastyrecipe #figs #fig
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Fig Cookies Recipe
Learn how to make these delicious Fig Cookies, a traditional dessert for St. Joseph's Day, Italian Father's Day.
Recipe:
Sicilian Italian Fig Cookies called “Cuccidati” also know as “Buccellati” | Christmas Cookie |
#cuccidati #buccellati #figcookies #christmsscookies #italianchristmascookies #italianbiscotti #italiancookies #christmasbaking
Sicilian Italian Fig Cookies called “Cuccidati” also know as “Buccellati”
Cuccidati, a classic Sicilian shortbread type of dough, filled with a delicious fig mixture.
They are decadent, sweet and moist baked and enjoyed particularly at Christmas time.
There are many, many variations and substitutions for the filling ingredients; however, the “star” ingredient of the recipe is dried figs.
Cuccidati are also made for St. Joseph Day (Festa di San Giuseppe) along with the popular Zeppole di San Giuseppe. This feast day is celebrated on March 19,
Italian Father’s Day !
This recipe makes approximately 100 bite size cookies
INGREDIENTS: FIG MIXTURE
2 cups of chopped dried figs (284 g)
2 cups of chopped roasted almonds (260 g) YOU CAN ALSO USE WALNUTS OR HAZELNUTS)
1 cup of honey (300 ml)
1/2 cup rhum (95 ml) YOU CAN ALSO USE BRANDY OR MARSALA WINE)
1 cup orange juice (215 ml)
1/2 cup of raisins (white or dark) (68 g)
1/4 cup semisweet chocolate chips (40 g)
6 large pitted chopped dates (80 g)
1 teaspoon cinnamon (2 g)
Pinch of nutmeg
Zest of an orange
INGREDIENTS: DOUGH
4 cups sifted all purpose flour (565 g) plus dusting for work surface
1/2 cup sugar (100 g)
2 tablespoons baking powder (25 g)
1 stick cold unsalted butter, cubed (125 ml)
1/4 cup of shortening (50 grams)
1/2 cup milk (115 ml) * video has a typo!
1 teaspoon vanilla extract (5 ml)
2 large eggs ???? (room temperature)
GLAZING:
Icing sugar and milk topped with colourful sprinkles
DIRECTIONS: FILLING
* roast your almonds first for 10-15 mins at 350 fh(180 celsius) then once cooled, blend up coarse.
1) Remove the hard stem from the dried figs and cut into small pieces
2) Remove the pits from the dates and cut into small pieces
3) Place chopped figs, dates, and raisins in a mixing bowl. Add the orange juice and rhum. Mix well with a spatula, cover with plastic wrap and let stand for a few hours (until the figs rehydrate). overnight is best.
4) Once rehydrated, add all to a food processor, along with any excess juices. Add the remaining ingredients and pulsate till you reach a smooth texture. Set aside.
NOTE: This process can be prepared a day before and keep in the fridge.
Remove from the fridge one hour before using.
TIME TO PREPARE THE DOUGH
1) In a food processor add the sifted flour, baking powder and sugar. Pulsate for one minute.
2) Add the cubed butter ????, and pulsate 1-2 minutes, while adding the shortening.
3) Add one egg at a time (through the tube) while the food processor is in motion.
4) If the dough needs a bit of help, stop the food processor and scrap the sides with a spatula from time to time.
5) Add the vanilla extract and milk and continue to pulsate till the dough starts to come together.
6) Remove the dough from the food processor and place it on a floured working surface, knead for a few minutes. Form into a ball, cover in plastic wrap and place in the fridge for one hour.
HOW TO ASSEMBLE:
1) Once the dough has been in the fridge for one hour, remove and cut the dough into 6 equal pieces.
2) Flour your working surface and roll out one of the 6 pieces into approximately 12x5 (30 cm x 13 cm) rectangle. Spoon the filling, about 1”(3 cm) inches diameter, alongside the long part of the rectangular dough.
3) Roll the dough over (enough to cover the filling), wet along the edge of the dough and close. Trim off the excess dough and use again. With a bench scraper or a sharp knife, cut the log into 1” (3cm) bite size pieces. Place them seam down on a lined baking sheet.
4) Continue the same process with the other 5 equal pieces of dough. Once completed, place the baking sheets into a PREHEATED 350 Fahrenheit (180 C) oven for 20-25 minutes, or until lightly golden.
5) Let cookies cool completely (approximately 10 minutes).
6) Prepare your glaze, icing sugar and milk. Glaze should be thick to properly cling to the cookies. Top the glaze with the colourful sprinkles while the glaze is still wet.
NOTE: Should you have any remaining fig mixture, place it in an airtight container and can be kept in the fridge for months. You can use it when it’s St. Joseph Day (Festa di San Giuseppe). ???? All you need to prepare is the dough and assemble. Once you have the mixture, the rest is easy peasy ????
Let’s continue to keep these wonderful, delicious ancient recipes going and teach the next generations !!!
Merry Christmas ????
Buon Natale ????
Nancy and Franca thank you for watching
and as always, continue to
LOVE WHAT UEAT ????????
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