Photography by Jim Bathie |Recipe Development by Ola Agbodza and Kathleen Kanen | Food Styling by Katie Moon Dickerson | Styling by Haley Bowen
A symbol of abundance and humility, these sweet, colorful cookies are said to be a representation of thanks for the saint’s protection during times of famine.
Cuccidati (Fig Cookies)
Makes 16
Ingredients
DOUGH
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
FILLING
- ¾ cup dried figs, stemmed and quartered
- ¼ cup plus 1 tablespoon water
- 2 tablespoons honey
- 2 tablespoons fresh orange juice
- ½ cup pitted dates, quartered
- ½ cup chopped toasted walnuts
- 3 tablespoons raisins
- 1 teaspoon orange zest
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
GLAZE
- 2 cups confectioners’ sugar
- 3 tablespoons whole milk
- Garnish: rainbow nonpareils
Instructions
- For dough: In the work bowl of a food processor, pulse flour, granulated sugar, salt, and baking powder until combined. Add butter, eggs, and vanilla, and pulse until a smooth dough forms. (Do not overprocess.)
- Turn out dough onto a lightly floured surface, and knead by hand for 3 to 4 minutes. Divide dough in half, and shape each into a disk. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour, or up to overnight.
- For filling: In a medium saucepan, combine figs, ¼ cup plus 1 tablespoon water, honey, and orange juice. Cook over medium heat, stirring occasionally, until figs are fork-tender, about 10 minutes.
- Transfer fig mixture to the work bowl of a food processor. Add dates, walnuts, raisins, orange zest, salt, cinnamon, nutmeg, and cloves; process until smooth. Cover until ready to use.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- On a heavily floured surface, roll half of dough into a 13½x6½-inch rectangle; trim ¼ inch from all sides. Dollop half of filling onto dough. Using a small offset spatula, spread filling onto dough, leaving a ¼-inch border on all sides. Starting with one long side, gently fold dough about 2 inches onto itself; repeat fold once more. Trim any overlap, and ensure seam of roll is on bottom. Make sure dough and filling are even, there are no air pockets, and roll is still 13 inches long. Using a sharp serrated knife, trim ½ inch from both ends. Cut log into 1½-inch pieces, and place 1 to 2 inches apart on prepared pans. Repeat procedure with remaining dough and remaining filling.
- Bake until light golden brown, 20 to 25 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- For glaze: In a small bowl, whisk together confectioners’ sugar and milk until smooth. Spoon glaze onto cooled cookies, and garnish with nonpareils, if desired. Store in an airtight container for up to 3 days.
