CUCCIDATI RECIPE (CLASSIC ITALIAN FIG S)

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CUCCIDATI RECIPE (CLASSIC ITALIAN FIG S) :-Fig cookies, also known as cuccidati, are a traditional Italian dessert that are consumed during the holiday season. These chewy and fragrant cookies made with traditional Sicilian figs are perfect for the holidays because of their deliciousness and chewiness.

CUCCIDATI RECIPE (CLASSIC ITALIAN FIG S)

 

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Ingredients :

Fig Filling

  • 14 ounces dried figs
  • 1 cup raisins (130 grams)
  • 1 cup almonds (145 grams)
  • 1 cup walnuts (110 grams)
  • ½ cup honey
  • ¼ cup liqueur (such as brandy, bourbon, or marsala)
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves

Pastry Dough

  • 3 ½ cups flour (440 grams)
  • ¾ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup cold butter, cubed (2 sticks, unsalted)
  • 2 large eggs

Glaze

  • 1 ½ cups powdered sugar (168 grams)
  • 3 tablespoons milk (2% or whole)
  • sprinkles
Ingredients for recipe including figs, raisins, almonds, walnuts, honey, orange zest, and cinnamon.

Instructions :

Fig Filling

  • The dried figs, raisins, almonds, and walnuts should be placed in a food processor that has a blade attachment attached to it. They should be finely diced after being pulsed.
  • Following that, include the honey, liqueur, orange zest, cinnamon, and crushed cloves into the mixture. Pulse the ingredients together until they are thoroughly incorporated and a thick paste is formed. Remove from the food processor and store aside for later use.
  • (Before using, cover and place in the refrigerator until you are ready to use it.) Prepare the food processor for the next step by rinsing it and drying it out.

 

Pastry Dough

  • Mix the flour, granulated sugar, baking powder, and salt together in the bowl of the food processor that has been fitted with the blade attachment from the manufacturer. Pulse the materials together a couple times to blend them.
  • Put the eggs and the cold butter cubes into the food processor and start the machine. Pulse the ingredients until they are thoroughly mixed together and in the form of a dough.
  • After transferring the dough to a surface that has been lightly dusted with flour, split it into two equal pieces. First, loosely cover each part with plastic wrap, and then shape it into a disk by applying gentle pressure. Place in the refrigerator for at least one hour and up to one full day.

 

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  • Assembling the Cuccidati
  • Before beginning to prepare the cookies, begin by preheating the oven to a temperature of 350 degrees. A baking sheet should be lined with parchment paper and then set aside.
  • When the dough has reached the desired temperature, take it out of the refrigerator. The dough should be unwrapped and each disk should be sliced in half to form four pieces of similar size.
  • After rewrapping three parts of dough, place them back in the refrigerator.
  • The section of dough should be placed on a piece of parchment paper or plastic wrap that has been lightly dusted with flour. Utilize parchment paper or plastic wrap to cover the top of the dough. The dough should be rolled out into a rectangular shape using a rolling pin, with dimensions of roughly 5 inches by 14 inches.
  • Detach the parchment paper or plastic that was placed on top of the dough.
  • The next step is to divide the mixture of fig filling into four equal pieces. Through the use of your hands, shape one portion of the filling into a long log shape. This log should be long enough to cover the entire length of the dough rectangle. In order to roll the dough up, position the filling so that it is close to the bottom of the dough.
  • Applying a small amount of water to the opposite end of the dough can help to dampen it. The seam of the dough log should be sealed by first carefully rolling the fig mixture into the dough and then applying gentle pressure.
  • To cut the log into pieces of one inch in length, try using a bench scraper or a sharp knife. Put the cookies on the baking sheet that has been prepared, spacing them about an inch apart. The process should be repeated with the remaining dough and filling.
  • To achieve a golden brown color on the bottom edges of the cookie, bake it in an oven that has been prepared for approximately fifteen minutes on the middle rack.
  • Take the dish out of the oven and allow it to sit on the pan for five minutes before transferring it to a wire rack to cool fully.

 

  •  Decorating
  • The powdered sugar and milk should be mixed together in a small bowl using a whisk until they are thoroughly incorporated.
  • In order to obtain the correct consistency, you should add additional milk or powdered sugar as necessary. You want the glaze to be thick and smooth.
  • To glaze one cookie, dip the top of the cookie into the glaze and let the excess glaze to drip off. Sprinkles should be applied on top of the wet glaze, and the cookie should be placed on a wire rack to solidify for approximately fifteen minutes.
  • Repeat the process with the remaining cookies

Notes :

Food Processor:

Whenever I need to make the filling, I use a food processor that has a blade attachment and a capacity of 14 cups. If you want to create all of the filling at once, you will need a large food processor. However, you can simply use a smaller food processor and work in batches. In terms of the dough, if you find that you require it, you can prepare it in a large bowl by using a pastry cutter.

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Figs: Putting your dried figs in water that is boiling for half an hour is something I would recommend doing if they are extremely tough. Before usage, make sure to drain thoroughly.

Liqueur: Marsala wine is the typical liqueur that is used in this region; however, brandy, bourbon, or even rum can be used instead. Orange juice can be used in place of the liqueur if you choose to make the dish from scratch.

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Prep Ahead: In order to give the dough and filling enough time to cool and for the flavors to combine, I like to make them a day in advance instead of the day before. Both the dough and the filling can be prepared up to three days in advance; however, it is imperative that they be stored in airtight containers in the refrigerator the entire time.

Assembling: Before rolling out the dough, allow it to rest at room temperature for approximately fifteen minutes. In order to prevent the dough from sticking to the parchment or plastic wrap that you are rolling it onto, you should always gently flour it. The fig filling can be molded into the shape of a log by using your hands.

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Storage: Cuccidati can be kept for approximately four to five days at room temperature if it is stored in an airtight container. It is also possible to freeze it for up to three months or store it in the refrigerator for up to two weeks.

Nutrition :

  • Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated
  • Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 78mg | Potassium: 131mg | Fiber: 2g | Sugar: 14g | Vitamin
  • A: 133IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1mg

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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