These amazing Italian fig cookies (aka Sicilian cuccidati) are made with a thin pastry filled with a fragrant mixture of figs, toasted almonds, dark chocolate, cinnamon and orange zest.The combination of flavors and textures is incredible!Note: total time doesn't include the chilling time for the shortcrust pastry dough.
Prep Time1 hourhr
Cook Time35 minutesmins
Total Time1 hourhr35 minutesmins
Course: cookies, Dessert
Cuisine: Italian
Keyword: fig cookies
Servings: 40cookies
Author: Katia
Ingredients
Shortcrust pastry
2 cups(9oz/250 grams)all-purpose flour
9 Tbsp(4oz/125 grams)unsalted butter
¾ cup(3oz/80 grams)powdered sugar
1medium-sized egg
¼tspvanilla extract
Fig filling
2 cups(340 grams)soft dried figs
1 cup(150 grams)Roasted almonds
(5oz/150 grams)dark chocolate bar or chips ( 70% or 85% cocoa are best)
(4oz/120 grams)orange peel
(4oz/120 grams)honey
½tspcinnamon
1small orange zest (approx 1 Tbsp)
Decoration (Royal icing)
1pasteurised egg white (medium size), at room temperature
1 cup(approx 120-130 grams)powdered sugar (icing sugar if you're in the UK)
½ tsplemon juice
coloured sprinkles, to decorate
Instructions
Shortcrust pastry
Follow this recipe to make the shortcrust pastry dough. Refrigerate for 2 hours.
Fig filling
Spread out the almonds onto a baking tray and roast them in the preheated oven at 170°C/340°F for about 8-10 minutes. Turn the oven off.
Snip off the hard stems from the soft figs and process them in a food processor until finely chopped. Transfer the fig mixture in a large mixing bowl.
With a chef knife chop the chocolate and the roasted almonds. Alternatively, place them in a food processor and pulse a few times until they are roughly chopped. Add them to the mixing bowl.
Then add the rest of the ingredients listed for the filling. Using your hands, mix them thoroughlyuntil well combined. Set aside.
Shape the cookies
Preheat the oven to 175°C/350°F and line two baking sheets with parchment paper.
Using a sharp knife, divide the shortcrust pastry dough into 4 equal pieces (cut them lenghtwise, so you get long pieces which are easier to work with). Start using 1 of them, and keep the other 3 pieces refrigerated.
Dust the working surface with some flour, then roll the pastry dough out until you get a rectangle that measures approx 11x5 inches (30x14cm).
Using moistened hands, grab some fig filling from the bowl and make a long log, place it in the center of the pastry strip. Fold each side of the pastry, seal them with a gentle pressure, and finally turn the long log upside down in order to have the seam side down.
With a sharp knife, cut the log into 10 cookies (4 logs should make approx 40 pieces). Place them on the baking sheet with parchment paper, repeat the same with the rest of the ingredients. You should be able to bake 2 logs (approx 20 cookies) at a time using the same baking sheet, 2 batches in total.
Bake and let the fig cookies to cool down on a rack.
Decoration
Using an electric mixer beat the egg white in a medium bowl until soft peaks form. Add the powdered sugar gradually, lemon juice, and keep beating for 3-4 minutes until you get a thick consistency. Use it immediately.
Drizzle the fig cookies with the icing or turn each cookie upside down and gently dip into the sugar. You want to cover only the top.
Decorate immediately with coloured sprinkles and let them rest.
Notes
Royal icing: for food safety, make sure you use a pasteurised white egg for your icing decoration. Alternatively, use your favorite sugar glaze or make the Royal icing sugar with meringue powder.Icing glaze: If the room is too humid and the icing doesn't dry out, you can turn on the oven and heat to 85F (30C) and let your cookies dry in the oven for about 30 minutes, checking on them occasionally.