Not a dainty cookie - it is a hearty fig-filled delight!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.

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  • In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.

  • Preheat oven to 350 degrees F (175 degrees C).

  • On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times.

  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.

Nutrition Facts

154 calories; 6.3 g total fat; 13 mg cholesterol; 18 mg sodium. 22.8 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (21)

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Most helpful positive review

Rating: 5 stars
12/26/2003
This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato. The plural form is ( i ) cuccidati. Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry. The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe. Read More
(73)
25 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2003
This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato. The plural form is ( i ) cuccidati. Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry. The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe. Read More
(73)
Rating: 5 stars
12/26/2003
This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato. The plural form is ( i ) cuccidati. Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry. The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe. Read More
(73)
Rating: 5 stars
11/18/2007
delicious and not difficult to make. i rolled four long strips about 18x4 inches each put filling along the center from end to end then brought the long edges together and pinched to seal. i used a pizza cutter to cut cookies from each log. i got 52 cookies this way. my baking time was about 15 minutes. the tops did not come out brown but they were not doughy at all. i used a simple sugar glaze of 1 1/2 cups confectioner's sugar 2 TBS orange juice and 1/4 tsp vanilla extract; and then put some pretty sprinkles on. Read More
(64)
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Rating: 4 stars
12/21/2006
A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the edges. Read More
(34)
Rating: 5 stars
02/10/2004
Made these on a whim when figs were lying around and they are GREAT. The pastry is wonderful and flaky could use it for other recipes and the filling is sweet & chewy. Nothing is hard to do the dough did not stick to the board (with a bit of flour). For anyone who does not know the direction "snip" in step 4 means to pinch the ends together my sister tells me. They baked great in 20 minutes and tasted delicious _without_ any icing (I didn't put any on at all). Read More
(31)
Rating: 5 stars
03/20/2006
This was a great recipe. The cookies are a lot like the ones my grandmother made. Goes back a long way I am 70 years YOUNG!!! Read More
(17)
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Rating: 5 stars
03/11/2009
Wow What a fun cookie and healthy! I left out the sugar and substituted 1/2 of the figs with prunes left out the almonds as well. Next time I think I will use a sugar substitute and make it diabetic friendly! Thanks! Great cookie! Read More
(16)
Rating: 4 stars
01/20/2009
Awesome recipe. I added a teaspoon of orange zest the first time and not the second time. The first batch was much better...the touch of orange adds complexity to the flavor. My Italian friends were very impressed! Read More
(13)
Rating: 5 stars
12/06/2007
Last year I gathered Italian recipes to make for christmas gifts. These were a hit! The dough needs to be kept refrigerated so that it does not fall apart. It kept well in a sealed container but did not last long...delicious! Read More
(11)
Rating: 5 stars
12/19/2008
I was looking for the cookies I remember from my childhood. These are so close and they came out amazing! The crust is so flaky and tender! Read More
(10)