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.
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.
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.
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).
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!!!
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!
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!
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!
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!
