Cuccidati - Italy's Finest Cookie

A favorite Italian Christmas cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days.   The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum.  The cookies are glazed and sprinkled with colored nonpareils.

I'm convinced this is the inspiration for our Fig Newtons. But the Cuccidati filling has so much depth to it.

Check out the other Italian cookies on my blog : Chocolate Spiced Olive OIl Biscotti, Baci di Dama, and Amaretti Cookies.

Jump to:

• Why This Recipe Works
• Recipe Ingredients
• Step by Step Instructions
• Recipe FAQs
• Expert Tips
• Cuccidati - Italy's Finest Cookie

Why This Recipe Works

• Both the dough and the filling can be made ahead. The dough can be made several days ahead and refrigerated or frozen for a couple of months. The filling can be made 10 days ahead and refrigerated.
• The ratio of filling to dough is balanced for its incredible taste.
• Two steps in the processor and the filling is done. No cooking or intricate prep. Soak the raisins and trim the stems from the figs - that's it.
• The Cuccidati themselves last at least 10 days in an airtight container.

Recipe Ingredients

Pasta Frolla Dough

Ingredients read left to right.

FRONT ROW: Salt, vanilla, baking powder

MIDDLE ROW: Unsalted butter

BACK ROW: Flour, eggs, granulated sugar

Filling Ingredients

Ingredients read left to right.

FRONT ROW: Cinnamon, rum, lemon and orange zest

MIDDLE ROW: Walnuts, honey, almonds

BACK ROW: Dried Mission figs, dates and raisins

FRONT ROW: Nonpareils, water

BACK ROW: Powdered Sugar

I use Korintje Cinnamon but other cinnamons can be substituted.

Dark rum, such as Meyer's Dark Rum imparts the most taste.

Both the walnuts and almonds are toasted to bring out the most flavor.

There are varying degrees of drying when it comes to the Mission Figs. Mission figs are generally smaller and a dark purple, almost black when fresh. The ones I use are moist. They will yield in the bag when squeezed. I have seen some that are really dry. Those should be reconstituted in boiling water for several minutes until they are plumped up.

The raisins should be soaked in the hottest tap water while the rest of the ingredients are gathered. Alternatively, they can be added to the water for 5 to 8 minutes with the figs if they are being reconstituted. When they are ready to use the raisins, squeeze all of the water from them.

While I like Medjool Dates, others can be substituted if these can't be found.

The nonpareils can be found in most grocery stores.

Be sure to see the recipe card below for the exact ingredients and instructions.

Step by Step Instructions

Step 1. Cut the butter into small pieces. The easiest way is to cut a stick vertically, then horizontally 8 down. Keep the dough refrigerated while prepping the rest of the recipe. Step 2. Place the dry ingredients into the processor bowl. Pulse several times to mix. Step 3. Place the butter over the dry ingredients and process to cut in until the butter is indistinguishable. Step 4. Add the eggs and vanilla.

Step 5. Process the ingredients until the mostly form a ball. Remove to a work area and knead a few times to bring together. Step 6. Divide into four pieces and shape into rectangles. Wrap in plastic wrap and refrigerate for several hours or overnight. Step 7. Soak the raisins in really hot water. Step 8. Squeeze the water from them when ready to use.

Step 9. Figs come with the stems on generally. Step 10. Cut them off before proceeding. Step 11. Place the toasted almonds and walnuts in the processor bowl. There is no need to clean it from the dough made. Just wipe it out. Step 12. Process them until they are very finely cut. However, don't make a paste of them.

Step 13. Place all of the ingredients (with the squeezed out raisins) in the bowl of the processor with the nuts. Step 14. Process the ingredients until them a paste. Add water, starting with a tablespoon, to the mixture to obtain a spreadable consistency. Continue adding water as necessary. Step 15. It is difficult to remove all of the contents of the processor since it is on and under the blade. Step 16. For a really easy way to do this, put the top back on the processor and pulse it or 5 times. The filling will be slung off the blade by centrifugal force to the sides of the bowl. Simply remove the blade and scrape out the remainder. You can find more tips on using the food processor on my post Food Processor Tips When Baking. Divide the filling into fourths. Roll each piece into a 12" rope. See the instructions on the Recipe card for more detail. Freeze for several hours or overnight.

Step 17. Roll the dough out into a 12"x5" rectangle. Step 18. Place a filling rope down the center of the dough. Step 19. Flatten the rope so it is equal on both sides. Step 20. Fold the left side over the filling. It should cover a little over half of the filing.

Step 21. Lightly wet the length of the edge of the dough. Step 22. Fold it over on top of the left side of the dough. Step 23. Seal the edge of the dough by pinching it together and flattening it out. Step 24. Turn the roll over and slice the cookies ¾ to 1" thick.

Recipe FAQs

Expert Tips

• While the filling should be moist, it should not be loose or too wet.
• Toasting nuts brings out the most flavor and enhances any dish to which they are added.
• Don't skip the icing and nonpareils - they are traditional and add a lot to the cookie as these are not very sweet on their own.
• Both the dough and the filling can be made ahead.
• When finishing the cookies, place them on rimmed baking sheets after dipping in icing and sprinkling with nonpareils. This will keep them from rolling all over the kitchen.

If you love the Cuccidati or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!