Best 6 Italian Fig Cookies Recipes

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In the realm of Italian pastries, the fig cookie reigns supreme. These delectable treats, known as "cucci di fichi" in their native tongue, are a delightful symphony of flavors and textures. Picture delicate, crumbly cookies, generously filled with a sweet, chewy fig filling, all enveloped in a sprinkle of powdered sugar. Their simplicity belies a rich history and cultural significance, as they are often enjoyed during the Christmas season and other special occasions. If you're looking to embark on a culinary adventure, this article presents a treasure trove of fig cookie recipes, each offering a unique twist on this classic Italian delight. From traditional recipes passed down through generations to innovative takes that incorporate modern ingredients and techniques, there's something for every palate and skill level. So, prepare to indulge in the irresistible charm of Italian fig cookies, and let their sweet, nostalgic flavors transport you to the heart of Italy.

Let's cook with our recipes!

ITALIAN FIG COOKIES I



Italian Fig Cookies I image

This recipe has been handed down through my mother's family for years. My grandmother brought it with her from Italy in the early 1900's. My mom taught me the recipe this year. Now I am the designated person in our family to make the Fig Cookies. This is a very high honor. So they must be as good as my Grandmothers' cookies. Some call them Homemade Fig Newtons. They are a tradition at Christmas and are wonderful with a hot cup of coffee. They are lot of work. I make them in stages. First the dough, then a few days later the figs, and finally I will make the cookies. The dough and the figs keep well in the refrigerator and the cookies freeze very well.

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Yield 60

Number Of Ingredients 16

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
1 pinch salt
2 cups whole milk
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
½ cup white sugar
1 whole orange, with peel
1 small apple
1 ½ cups chopped pecans
1 cup water

Steps:

  • To Make Dough: Cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
  • To Make Filling: Cut up figs, orange, and apple into small pieces. (It is easier to grind this way). Grind figs, raisins, orange, and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. (I do not use the water, the juice from the apple and orange are enough). The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY! But good.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out some dough. (should be kind of thin). Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes. (Dough makes good cookies without the filling also). Wonderful with coffee.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 51.9 g, Cholesterol 19.4 mg, Fat 10.1 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 71.8 mg, Sugar 33.1 g

ITALIAN FIG COOKIES



Italian Fig Cookies image

Provided by Food Network

Categories     dessert

Time 9h30m

Yield 4 dozen

Number Of Ingredients 23

2 cups dried figs, hard tips discarded
1 1/2 cups dried dates, pitted
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup whole walnuts, toasted and coarsely chopped
1/2 cup orange marmalade
1/2 cup honey
1/4 cup brandy
1 teaspoon finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 cups all-purpose flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, cut into 1/2-inch cubes
1 large egg
1/2 cup milk
1 tablespoon vanilla
1 egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles, for decorating
1 cup raisins

Steps:

  • To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
  • To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
  • In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.
  • Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
  • On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.
  • Transfer to wire racks to cool. Serve warm or at room temperature.

ITALIAN ORANGE-FIG COOKIES



Italian Orange-Fig Cookies image

This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (8 ounces each) almond paste
1 cup sugar, divided
1 cup confectioners' sugar, divided
2 tablespoons apricot preserves
3 large egg whites, room temperature
1/2 cup dried figs, finely chopped
1 tablespoon grated orange peel

Steps:

  • Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

ITALIAN FIG COOKIES II



Italian Fig Cookies II image

Not a dainty cookie - it is a hearty fig-filled delight!

Provided by Valerie

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 24

Number Of Ingredients 14

2 ½ cups all-purpose flour
⅓ cup white sugar
¼ teaspoon baking powder
½ cup shortening
2 tablespoons butter
½ cup milk
1 egg, beaten
1 ½ cups dried figs
¾ cup golden raisins
¼ cup slivered almonds
¼ cup white sugar
¼ cup hot water
¼ teaspoon ground cinnamon
1 pinch ground black pepper

Steps:

  • In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
  • In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.8 g, Cholesterol 13.2 mg, Fat 6.3 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 18.3 mg, Sugar 11.1 g

ITALIAN FIG COOKIES



Italian Fig Cookies image

These Italian cookies will look adorable on your holiday cookie tray. This traditional cookie is also known as Cuccidati. They take a little time to prepare but so does everything made with love. The cookie part is similar to a slightly sweet sugar cookie. The fig filling is sweet and nutty with a slight citrus flavor. For us,...

Provided by Angela LeMoine

Categories     Cookies

Time 1h15m

Number Of Ingredients 17

FOR COOKIES
2 3/4 c all-purpose flour
1 Tbsp baking powder
1 1/2 c powdered sugar
1/4 tsp salt
6 Tbsp butter, cold & cubed
2 eggs
2 tsp vanilla
1 Tbsp cold water
12 oz dried figs
1/4 c almonds
3 Tbsp apricot preserves
2 Tbsp orange juice
FOR GLAZE
1 c powdered sugar
2 Tbsp milk or water
1/2 tsp vanilla

Steps:

  • 1. To a food processor, add flour, baking powder, powdered sugar, and salt. Pulse until well combined. Use a rubber spatula to scrape the sides to be sure everything is worked in.
  • 2. Add the butter in.
  • 3. Mix until the butter resembles a small crumble in the dry ingredients.
  • 4. In a small bowl whisk together the eggs, water, and vanilla.
  • 5. Add to the food processor and mix until just mostly combined.
  • 6. Lightly flour your counter and turn the dough out. Work the dough together by hand until everything is combined. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball and allow to rest for a few minutes.
  • 7. While the dough is resting you can go ahead and make the filling. Into a clean food processor, add the almonds and figs.
  • 8. Pulse until roughly chopped.
  • 9. Add in the apricot preserves and orange juice and mix until finely chopped.
  • 10. It will resemble a thick fig jam.
  • 11. Back to the dough. Cut the ball of dough into 6-8 pieces.
  • 12. Roll each piece into a smaller ball then lightly press down one small ball at a time on a floured surface.
  • 13. Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and a 1/4 inch thick.
  • 14. Line the center with a bit of the filling. Fold each side of the dough overtop the filling and gently press the dough together to seal it.
  • 15. Gently roll into a smooth log.
  • 16. Cut into bite-size cookies. Preheat your oven to 350 degrees.
  • 17. Repeat with all the dough. Place the cookies onto a parchment lined baking sheet. They don't grow so you can put them pretty close together.
  • 18. Bake for 14 mins or until just lightly golden. Cool completely.
  • 19. To make the glaze mix together the powdered sugar, milk, and vanilla extract in a small bowl.
  • 20. Once the cookies are cooled, go ahead and put them all onto a large cookie sheet so the cookies are touching. Working in small sections because the glaze dries quickly, drizzle the glaze over each cookie.
  • 21. Sprinkle with those fun nonpareils. Pop into a fridge for 10 minutes to harden completely.

ITALIAN FIG COOKIES (CUCIDATI)



ITALIAN FIG COOKIES (CUCIDATI) image

Categories     Cookies     Fruit     Dessert     Bake     Christmas

Yield 10 doz or more

Number Of Ingredients 19

1 1/2 - 2 lbs dried figs
1 cup dates chopped
1 cup chopped seedless raisins
rind of 2 large oranges
1/12 lb. hazelnut meats, roasted and chopped
1 1/2 cup honey
1/2 cup marsala wine
1/2 cup bourbon whiskey
1/2 cup anisette
1 tsp. cinnamon
1/2 tsp nutmeg
1 large milk chocolate hershey bar grated
PASTRY
12 Cups flour
3 eggs
6 tsp. bk pd.
1 3/4 cup + 2 TB. crisco
2 tsp. vanilla
1 1/2 c milk

Steps:

  • FILLING DIRECTIONS: Using the grinding attachment for a Kitchen Aid mixer, grind the figs, raisins, dates, orange rind, and hazlenuts. Stir in the rest of the ingredients. Set aside. (may use clean hands to insure the ingredients are mixed well. PASTRY INSTRUCTIONS: Work the crisco into the flour and baking pd. till very fine. Warm 1 1/2 cups milk ...add 1 3/4 c + 2 TB sugar. Melt sugar in milk. Keep stirring. Add vanilla. Add slightly beaten eggs to milk mixture. Then mix into the flour mixture. WORKING IN BATCHES: Turn dough onto floured board and roll out 1/4 inch thick. Cut dough into 4-5 inch strips. Spread a medium amount of filling down the center of the strip. Fold each edge over to cover the filling. Press edges together to seal filling in and turn seam side down. Slice on a slant about 2-3 inches each. Cut each end so cookies resemble an "x" or cut into other forms (many resemble the letter M). Put a few milticolored sprinkles between cuts making sure they adhere to the fig filling. Place on greased baking sheets 1 inch apart and bake till lightly browned (15-20 min.)Cool on wire racks. Optional Glaze: Combine confectioners' sugar and lemon juice; mix into a smooth glaze. Glaze cookies. Because these cookies are time consuming, I have, at times, frozen any unused filling. It lasts for up to one year in the freezer. Then all you have to do is make the dough and you are ready to "roll". ENJOY

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your cookies. Use fresh figs, unsalted butter, and pure vanilla extract for the best results.
  • Chill the Dough: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the Cookies at the Right Temperature: The ideal temperature for baking Italian fig cookies is 350°F (175°C). This will ensure that the cookies are cooked through without burning.
  • Store the Cookies Properly: Once the cookies are baked, let them cool completely before storing them in an airtight container. This will help them stay fresh and delicious for up to a week.

Conclusion:

Italian fig cookies are a classic Italian treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their sweet, fruity flavor and crispy texture, these cookies are sure to be a hit. So next time you are looking for a delicious and festive treat, give Italian fig cookies a try.

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