Cuccidati - Italy's Finest Cookie

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

5 from 1 vote

Cuccidati - Italy's Finest Cookie

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.

Prep Time45

Cook Time15

Chilling time6

Total Time7

Course: Cookies

Cuisine: Italian

Keyword: Cuccidati,, fig cookies, Italian Cookies

Servings: cookies

Calories: 194kcal

Author: Helen S Fletcher

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