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, the Apricot Pistachio Biscotti, Baci di Dama, and Amaretti Cookies. A couple of others using a glaze include: Painted Cookies and Easy Decorated Shortbread Cookies. The Fig Stuffed Anise Sweet Bread is another recipe featuring figs. For even more cookies and bars, be sure to check out my Cookie Roundup of 45 Cookies and Bars.
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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 & 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
They are considered a Christmas cookie and as such eaten during the holidays.
Figs, dates and raisins along with almonds, walnuts and citrus zest are wrapped in a pastry dough. After baking, the tops of the cookies are dipped in a powdered sugar icing which are sprinkled with nonpariels.
Cuccidati, which means "little bracelet" comes from Sicily
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!
Cuccidati - Italy's Finest Cookie
Ingredients
Pasta Frolla Dough
- 1 cup unsalted butter (225 grams)
- 4 cups all-purpose flour (560 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
Filling
- ½ cup slivered almonds (60 grams)
- ½ cup walnuts (60 grams)
- ½ cup raisins (75 grams)
- 12 ounces Mission black figs (340 grams)
- ½ cup dates (100 grams)
- 3 tablespoons honey
- 2 tablespoons dark rum
- 1 teaspoon cinnamon
- 1 orange zest
- 1 lemon zest
Finishing and Decorating
- 3 cups powdered sugar (390 grams)
- 5 tablespoons water
- Multicolored Nonpariels as needed
Instructions
Pasta Frolla Dough
- Cut the cold butter in small pieces as shown in the step-by-step photos. Keep it refrigerated as you prep the rest of the ingredients. It is important that it be kept refrigerated until needed.
- Place the flour, sugar, baking powder and salt in the bowl of a processor. Pulse several times to mix.
- Place the butter over the dry ingredients and process until the butter is indistinguishable.
- Add the eggs and vanilla and process until the dough forms a ball.
- Remove from the processor. Divide it into 4 pieces about 285 grams each. Shape each piece into a rectangle about 3 ½ x 4 ½ inches. Wrap each piece in plastic wrap and refrigerate several hours or, preferably overnight. The dough can be held in the refrigerator for several days or frozen, well wrapped for a couple of months. Thaw in the refrigerator overnight to use.
Filling
- I used moist figs and raisins but if yours are really dry, place the figs in a small pan. Cover with hot water. Simmer for 5 to 10 minutes until plumped.
- Toast the almonds and walnuts at 350°F for about 7 minutes until lightly browned and fragrant. Cool completely before using.
- Cover the raisins with really hot tap water and let them plump while gathering the rest of the ingredients.
- Without cleaning the processor bowl (just wipe it out with a paper towel) add the nuts. Process them until very fine but do not turn the into a paste.
- Squeeze the water from the raisins and figs if they were plumped. Add the remaining ingredients and process until a spreadable paste forms. If it is too thick to spread, add about a tablespoon of water at a time until it is spreadable. It will be sticky.
- Divide the filling into fourths (about 190 grams each). This measurement may vary depending up if and how much water was added.
- Roll each piece into a 12" log. This is sticky business but here are a few tips to make it easier. Keep your hands slightly wet. Re-wet them as necessary. Form the piece into a sausage shape and then, pinching and pulling to 12 inches. Roll it onto a piece of plastic wrap and roll up. While in the wrap, roll it several times to smooth it out. Freeze for several hours or overnight. They will never get rock hard but they will be easier to manage. They can be kept in the freezer, wrapped in for for several months. Use from the freezer.
Assembly - See the how to photos
- Preheat the oven to 400°F. Line several baking sheets with parchment paper. Set aside.
- Remove one piece of dough at a time from the refrigerator and roll between wax paper into a 12" x 5" wide rectangle. Square the sides, top and bottom. An easy way is to use a ruler and lightly tap the dough on each side to square it. Refrigerate it, keeping it on the wax paper while you roll out the other 3 pieces.
- Place one piece of dough on the work area. Remove the top piece of paper, but keep it on the bottom one. Mark the dough 1 ½" from each side, leaving 2" in the middle.
- Place one rope of filling in the center. Flatten and spread the rope to about 2" using yur fingers or a moist offset spatula.
- Fold the left side of the dough over the filling using the paper as an assist. Pull it tightly against the dough.
- Wet the edge of the right side of the dough slightly and, again using the paper, fold it over the edge of the left side.
- Pinch the seam to seal. Flatten the seam. Turn it over. Refrigerate while assembling the remaining dough and filling. If the last roll is soft after assembly refrigerate. The rolls can also be assembled and frozen, well wrapped for several months. Thaw in the refrigerator overnight before cutting and baking.
- Cut the cookies ¾" to 1" thick. place them on the prepared sheets 5 across and 4 down. Bake for 13 to 15 minutes until lightly browned. Cool on the paper.
Finishing and Decorating
- Combine the powdered sugar and water. Stir to combine. If it is too thick, add water by droplets. If too thin, add powdered sugar a bit at a time. Theicing should be very thick and stick to th e top of the cookie without running down the sides too much.
- Dip the top of the cookies into the icing and place it on parchment lined rimmed baking sheets. After dipping 5 ord 6 cookies, immediately sprinkle with the nonpareils. If you wait too long, the icing starts to dry and the nonpareils won't stick. The rimmed baking sheets keep the nonpareils from rolling all over the kitchen.
- Allow to dry completely before storing in an airtight container with paper between the layers. These will keep well for at least 10 days and ship well.
Notes
- 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.
- 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.
Sue says
Can I use dates instead of prunes and raisins?
Helen S Fletcher says
Hi Sue, I can't see why not. Use the same amount by weight.
Giovanni says
I omitted the almond.
I used 5 tbls TUACA Italian brandy instead of rum and then doubled the recipe.
MEGA HIT! MEGA FLAVOR.
Thanks for the recipe!
Helen S Fletcher says
Hi Giovanni, The brandy sounds wonderful. Happy you made it. These are some of my favorite cookies, glad you liked them.
Jan Greenwood says
This recipe and your instructions are perfect. Easy to follow and they look and taste great. Thank you!
Helen S Fletcher says
Thanks so much Jan. These are one of my personal favorites.
Amy says
These sound delicious! We have nut allergies and can’t use nuts. Do you have a suggestion for a substitute or should I increase volume of fruit to replace nuts?
Helen S Fletcher says
Hi Amy, You could increase the fruit as called for or add dried apricots, cherries, or cranberries. Alls fair in love and cuccidati!!