Italian · Dessert
Fig Filled Cookies (Cucidati)
A Sicilian classic: a short, barely-sweet pastry dough wrapped around a dense, sticky filling of fig, date, walnut, orange zest and a whisper of cinnamon and orange liqueur, finished with a thin sugar glaze once cooled.
$0
35 minsPrep
17 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
154Calories
2.5gProtein
6gFat
23.6gCarbs
13.4gSugar
1.5gFiber
82mgSodium
19mgChol
2.2gSat Fat
98mgPotassium
24mgCalcium
0.8mgIron
0mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Marsala Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Finely chop the fig, date and walnut together, then stir in the orange zest, honey, cinnamon and orange liqueur to make a sticky, fragrant filling; set aside.
2
In a bowl, rub the softened butter into the flour with the sugar and baking powder until sandy, then bind with the beaten egg and milk into a smooth, firm dough.
3
Rest the dough briefly, then roll it out thinly on a lightly floured surface and cut into two small rectangles.
4
Spoon the fig filling along the centre of each rectangle, fold the dough over to enclose it, and pinch the seams to seal, shaping into a short log or crescent.
5
Place the filled cookies seam-side down on a baking sheet and bake at 180°C (350°F) for 16-18 minutes until pale gold and just firm.
6
Cool completely on a wire rack, then drizzle with the thin sugar glaze and let it set before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g All Purpose Flour
- 7g7g Butter, softened
- 5g5g Sugar White
- 6g6g Egg, beaten
- 1g1g Baking Powder
- 5g5g Whole Milk
- 16g16g Fig Fresh, finely chopped
- 10g10g Date, pitted, finely chopped
- 8g8g Walnut, finely chopped
- 4g4g Orange, zested
- 5g5g Honey
- 1g1g Cinnamon Ground
- 3g3g Orange Liqueur, 85% alcohol retained
- 7g7g Sugar White, sifted into a thin glaze with a little water, icing, 1
