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    Home > Cookies

    Published: Nov 3, 2023 · Modified: May 28, 2025 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    Cuccidati - Italy's Finest Cookie

    Jump to Recipe Print Recipe

    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.

    A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.

    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, Italian Neapolitan Cookies 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.

    Jump to:
    • Why This Recipe Works
    • Recipe Ingredients
    • Step by Step Instructions
    • Recipe FAQs
    • Expert Tips
    • Cuccidati - Italy's Finest Cookie
    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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

    The ingredients for th e dough are flour, eggs, sugar, butter, baking powder, salt and vanilla.

    Ingredients read left to right.

    FRONT ROW: Salt, vanilla, baking powder

    MIDDLE ROW: Unsalted butter

    BACK ROW: Flour, eggs, granulated sugar

    Filling Ingredients

    The ingredients for the filling of Cuccidati are mission figs, raisins, dates, almonds, walnuts, honey, drak rum, cinnamon, orange and lemon zest.

    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

    The ingredients for the icing are powdered sugar, water and nonpareils.

    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

    The first Cuccidati collage shows the butter cut, the dry ingredients in the processor, the butter on top of the dry ingredients and the liquid added to the processor.

    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.

    The second collage shows the dough completed in the processor, divided into 4 rectangles, the raisins soaking and then squeezed dry.

    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.

    The next collage shows a fig with the stem, and the stem cut off, the almonds and walnuts in the processor, and then processed to finely cut.

    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.

    The fourth collage, shows all the filling ingredients in the processor bowl, then processed, the blade with the filling on it and last, the blade cleaned off.

    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.

    The dough rolled out, the filling in the middle, then flattened and the left side of the dough is covering half of the filling.

    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.

    The last collage completes on roll of the Cuccidati with the dough being moistened on the right side, folled over, the seam being pinched and finally the cookies being cut.

    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

    When are Cuccidati mostly eaten?

    They are considered a Christmas cookie and as such eaten during the holidays.

    What are traditional Cuccidati made of?

    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.

    Where do they come from?

    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.
    A plate of Cuccidati on a wicker charger.
    • Baci di Dama, an Italian cookie meanng Ladies Kiss consists of a chocolate sandwiched between two nutted cookies
      Baci di Dama
    • Three flavors in one cookie - Chocolate, Vanilla and Strawberry make up this Neapolitan Butter Cookie
      Neapolitan Butter Cookies
    • Honey Diamond cookies
      Honey Diamonds - A cookie? A small cake?
    • Almond Macaroons
      Almond Macaroons

    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!

    A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.

    Cuccidati - Italy's Finest Cookie

    Helen S Fletcher
    A favorite Italian 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Chilling time 6 hours hrs
    Total Time 7 hours hrs
    Course Cookies
    Cuisine Italian
    Servings 40 cookies
    Calories 194 kcal

    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.

    Nutrition

    Calories: 194kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 125mgPotassium: 113mgFiber: 2gSugar: 18gVitamin A: 171IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

      5 from 1 vote

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    1. Sue says

      December 21, 2024 at 4:55 pm

      Can I use dates instead of prunes and raisins?

      Reply
      • Helen S Fletcher says

        December 21, 2024 at 5:02 pm

        Hi Sue, I can't see why not. Use the same amount by weight.

        Reply
    2. Giovanni says

      December 28, 2023 at 5:35 am

      5 stars
      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!

      Reply
      • Helen S Fletcher says

        December 28, 2023 at 6:36 am

        Hi Giovanni, The brandy sounds wonderful. Happy you made it. These are some of my favorite cookies, glad you liked them.

        Reply
    3. Jan Greenwood says

      November 13, 2023 at 7:17 am

      This recipe and your instructions are perfect. Easy to follow and they look and taste great. Thank you!

      Reply
      • Helen S Fletcher says

        November 13, 2023 at 10:42 pm

        Thanks so much Jan. These are one of my personal favorites.

        Reply
    4. Amy says

      November 03, 2023 at 7:39 am

      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?

      Reply
      • Helen S Fletcher says

        November 03, 2023 at 11:39 am

        Hi Amy, You could increase the fruit as called for or add dried apricots, cherries, or cranberries. Alls fair in love and cuccidati!!

        Reply

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